Chinatown

The vegan donuts at this no-frills strip mall bakery are nothing short of legendary. And it’s not just the exceptional quality that keeps fans coming back again and again (they taste just like the real thing, if not better), it’s also the sheer size of the selection: fritters, Boston cream-filled, jelly, maple, classic glazed, and the list just keeps going from there. It's kind of the perfect pit-stop on the way to the airport.

Although the indoor lava cove, designated pirate's lair, and leopard print booths may suggest otherwise, this six-months-old Chinatown tiki bar is actually genuinely good, not gimmicky. There’s an authentic Polynesian food menu to support a cocktail offering that includes the Painkiller (rum, OJ, and Dole pineapple whip), Trader Vic’s Mai Tai, and a Dark & Stormy that's really solid for a landlocked city.

This is the tiny sister operation (and neighbor) to the much-loved Raku Grill, though the focus here is on the dessert bar. You'll find Japanese sweets of every variety: The menu is split up into a three-course prix fixe and a small selection of a la cart daily specials. From fresh sorbet to fruit-flavored tiramisu, everything is made by hand on the spot under the watchful eye of Executive Pastry Chef Mio Ogasawara.

This classically good Japanese place, also in Chinatown, is rumored to be a favorite of local casino chefs. Refreshingly far from the strip without becoming a trek (it’s about a 15-minute cab), the 48-seat restaurant is decidedly intimate, but the overall effect skews cozy rather than crowded. Owner/chef Mitsuo Endo grew up and trained in Tokyo at Japan’s best keiseki restaurants, and his iteration of that authentic, course-style cuisine results in the kind of menu where you truly can order anything. While there’s an excellent omakase experience, a trip wouldn’t be complete without some hot options: the house-made tofu is excellent, as are the grilled Kobe steak and any of the filling soup and noodle options. Stop by the newly-opened dessert place next door after the meal.

Chef Gen Mizoguchi, the sushi chef responsible for giving Kabuto its fantastic reputation, left the restaurant over a year ago to pursue his own venture (while it’s too soon to tell if it will live up to Kabuto’s fame, there are very high expectations for his new restaurant, Yui Edomae). Back at Kabuto, things haven’t changed a bit: The hole-in-the-wall place is now helmed by Ken Hosoki, who trained under Mizoguchi for many years and continues to serve hyper-fresh fish in a simple edomae style over vinegar-seasoned rice. The interior space is tiny, sleek, and minimal, and the place to sit is definitely at the bar. Though you’re not likely to leave hungry, Kabuto is just steps from Chinatown Plaza, the heart of Las Vegas’ surprisingly authentic and vibrant Chinatown. The exotic fish and produce at 99 Ranch Market alone justifies a stop.