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3355 Las Vegas Blvd. S. (Sands Ave.) Send to Phone
Served amid a modern décor with abstract art, chef Keven Lee's dishes look to new trends in cuisine and thoughtful presentations.


Dinner nightly

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Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

THIS RESTAURANT IS CLOSED Lutece Restaurant Review

: What's in a name? Merely a souvenir, in this case. The old-timers, who in the sixties discovered the French haute cuisine at Lutèce in New York when illustrious André Soltner was reigning there, and expect to revive the good old days with its re-creation à la Vegas, will not exactly find what they expect. They might however appreciate, as we did, the modern décor playing audaciously but successfully with the curves of dark wood against beige walls ornate with abstract art. To keep the pace with this clubby artistic ambience, the young chef Keven Lee, with a Swiss training background, glances to the new trends in cuisine, with an Asian twist, emphasizing the presentation of his concoctions. Beautifully presented come the deconstructed Caesar salad (rest assured: the deconstruction of it leaves the taste of the salad intact), the star anise-crusted scallops with a celery root purée and a lemon grass reduction, and the New York sirloin topping the confit fingerlings and the duo of beans. Pastry chef André Pierret concludes pleasantly with his chocolate lava torte, his Valhrona chocolate mousse or his soufflés. In the impressive wine list, we have appreciated a soft white Conundrum, a beautiful Sancerre from Michel Redde and a Cabernet from Vine Cliff (the later a tad pricey). By the way, Lutèce was the Latin-Gallic name of Paris.

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