: In the days before Las Vegas became a culinary mecca, this grotto-like restaurant, known for the long-stemmed red rose each lady receives upon arrival, was among the town's few places to experience fine cuisine. Consult with the ever-present sommelier (downtown's first) when choosing wine from Hugo's Cellar’s extensive list. The lobster bisque is notable. The hot rock specialty is fun --- tenderloin medallions, ahi, jumbo shrimp and chicken breast cooked by diners on a sizzling granite slab. Each dinner includes a visit from the salad cart, which totes a selection of traditional items, as well as bay shrimp, marinated artichokes, hearts of palm and more, per diners' request, tossed tableside. Seafood favorites include lobster, sea scallops in a Chablis-lemon-butter sauce, and imaginative preparations of ahi, salmon and Chilean sea bass. We like the beef Wellington and the raspberry chicken served in the berry's sauce with whole berries. The best of Hugo's includes interpretations of duck, veal, lamb and steaks. Nibble on the complimentary chocolate-dipped dried fruits while settling on dessert such as cherries jubilee or bananas Foster prepared tableside.

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Hugo's Cellar

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