EAST OF THE STRIP. This terra cotta and marble restaurant features an open exhibition kitchen where locals and tourists love to watch the preparation of sumptuous dinners. DIshes are prepared California-style, meaning flavor is created through inventive spicing and seasoning, rather than with fat and cream. Try the jumbo shrimp in a garlic-wine sauce as an appetizer, then savor the egg noodles with lobster, shrimp, and scallops in a light sauce. Veal dishes are a favorite of regular diners. Excellent service.

WEST OF THE STRIP. Featuring one of the finest dining rooms in Vegas, Antonio's kitchen turns out fabulous veal specialties and an onion soup to die for. Other favorites include lobster and chicken parmigiana, osso buco, and spaghetti with crab. Make sure to choose something from the wine list ­ the priciest selection will set you back $200,000! Enjoy the festivities and super-friendly waitstaff as you admire the marble accents and glass-domed ceiling.

THE STRIP. Fresh European seafood distinguishes this addition to the Wynn's stable of superior dining establishments. Unusual varieties of fish from the Mediterranean are carefully charcoal-grilled or roasted, then served with handmade pastas and veggies like garlic-roasted bell peppers and sautéed zucchini. If fruits of the sea aren't for you, the pan-seared, 18-ounce rib-eye in sangiovese wine sauce awaits. Take time to appreciate your surroundings as well as your food ­ the winding staircase and crystal chandelier complement beautiful views of the lake.

EAST OF THE STRIP. For more than 35 years, owner and chef Battista Locatelli has served tasty Italian cuisine in a casual, slightly out-of-date environment. Here, you'll be treated to a pleasant meal of Italian standards and to live music. All entrees include soup or salad, garlic bread, pasta side dish, and cappuccino.

THE STRIP. This offshoot of the Fort Lauderdale mainstay prides itself on preparing Italian dishes in old-school style. That means, using fresh ingredients bought that day and making sauces a little at a time, as they're ordered. The difference shows in the place's long lines. And while the food is classic, the setting boasts large plasma-screen TVs and, later in the evening, owner Steve Martorano manning the DJ booth. The South Philly native even serves an authentic cheesesteak alongside items like veal picatta, lobster franchese, chicken cacciatore with sausage, and lots of perfectly cooked pastas.