Ortikia

Recommended by industry pros like veteran chef/restaurateur Matt Silverman (Alexxa’s, Beer Park, Chayo, Big Chicken, Vintner Gril), Green Valley Ranch’s spin on Greek and Mediterranean cooking is presented by the Blue Ribbon family of restaurants.

The focus here is open-fire cooking because, as owner Bruce Bromberg explains, “Ortikia was born of this desire to have a restaurant where it felt like we were standing around a campfire, which for a lot of chefs, is the best moment we ever have.” As a result, everything on the menu (including the raw crudo) tastes like it was kissed by fire and drenched in the smoke of the grills in the open kitchen.

The menu is small but diverse, with salads, traditional spreads (meze) with pita, a raw bar, and a nice selection of meats and whole fish. And this is one of the few places in Las Vegas that offers quail, served here over lemon rice. Whatever you do, don’t skip dessert. The baklava and olive oil cake are particularly good.