They practically invented the idea of whipping up off-menu creations. Robuchon alum Gregory Pugin can give a haute cuisine spin to everything from a simple salad to however-you-like-your-proteins-prepared—making this one of those rare restaurants where the customer and the kitchen always get it right. At Bellagio. Tue.-Sun., 5:30 p.m.-10 p.m. 693-8100.
Las Vegas Weekly StaffThu, May 26, 2011 (midnight)