Beauty & Essex
Tomatoes in a classic beef preparation? Believe it or not, celebrity chef Chris Santos pulls it off in his mini tomato tarare preparations, which come topped with a cooked quail egg, $18.
The Cosmopolitan of Las Vegas, 702-737-0707, beautyandessexlv.com
Chef Gina Marinelli is dedicated to eliminating waste. So she repurposes, seasons and juliennes the “leftover bits” of tomatoes from other dishes on her menu to turn them into a paste that’s baked into bread/crostinis. (Complimentary with meals.)
Downtown Summerlin, 702-722-2099, lastregalv.com
Scotch 80 Prime
The Palms steakhouse takes a large beefsteak tomato, slices it thick, loads it up with a mixture of creamed spinach and bread crumbs, and tops it with American cheese. The chef then bakes the dish in the oven before serving it, $12.
Palms, 702-942-7777, palms.com
Yardbird Southern Table & Bar
The Fried Green Tomato BLT is a deconstructed Southern twist on a classic. The crispy namesake main ingredient is topped with pimento cheese, house-smoked pork belly, smoked tomato jam, frisee and lemon vinaigrette, $14.
The Venetian, 702-297-6541, runchickenrun.com
Tomato soup is, of course, a classic. Emeril Lagasse and his local right-hand man Ronnie Rainwater put their personal touch on it by topping with a dab of whipped ricotta cheese as well as fresh basil, $13.
The Venetian, 702-414-3737, emerilsrestaurants.com
The Review-Journal is owned by the family of Las Vegas Sands Chairman and CEO Sheldon Adelson. Las Vegas Sands operates The Venetian.