Pour Decisions

Dinner is the show with these table-side pours

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While the table side pour may seem humble compared to Las Vegas’ countless concerts, shows, and productions, this flamboyant final touch has substance and style. Beyond the theatricality, maintaining the consistency of sauces and controlling their temperature makes photographing these kinds of dishes an intense moment. Often, you only get one shot at it, but the dynamic image makes it worth a held breath and a few skips of the heart.

Chef Danny Ye of Nicco's Prime Cuts and Fresh Fish

Wood Oven-Roasted Dry-Aged Branzino, Calabrian Chile Butter, Fine Herbs Salad, Red Fresno Chiles

Chef Jordon Dunewood of Bar Boheme

(1) Honey-Glazed Roasted Chicken Breast, Chicken-Balsamic Jus, Corn Bechamel, Chives; (2) Chicken Mousseline, Almond-Breadcrumb Crumble, Chives; (3) Cipollini Onion with Shaved Scallions

Chef Dante Garcia of Edge Steakhouse

Yellowtail Crudo, Pickled Watermelon Radish, Avocado, Cucumber, Jalapeño, Jalapeño-Lime Vinaigrette, Chile Threads, Finger Limes, Micro Ruby Radish

Pastry Chef Keris Kuwana of Baker's Blueprint

Emerald City Favorite: Green Tea Soba Noodles, Crispy Nori, Fried Garlic, Green Scallion, Smoky Soba Sauce

Chef Jonathan Bauman of Delilah

Wagyu Short Rib, Turnip Purée, Cannellini Beans, Charred Scallions, Horseradish, Pickled Shallot-Beef Jus, Chive Oil, Nasturtium

Chef Daniel Ontiveros of Carversteak

(1) American Wagyu RibCap, Red Wine-Shallot Butter, Lipstick Peppers, Garlic Confit, Peppercorn Sauce; (2) Lobster en Croute with Cognac-Pepper Cream Sauce

Chef Srikant Kumar of Gymkhana

Vermicelli Noodles, Saffron Ice Cream, Basundi, Saffron Jelly, Poached Pears, Sliced Almonds, Sliced Pistachios, Rose Syrup, Tukmaria

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