Julian Serrano, the Michelin-starred Spanish chef, ventured into fresh culinary territory when he opened his new restaurant at the Bellagio in Las Vegas. Borrowing a Spanish format—tapas—he created a sophisticated Italian small-plates menu with dishes such as scallop crudo with blood orange, pistachio, and a bright citrus-anchovy olive oil, and velvety tomato-and-mint risotto with tripe and mushroom puree. The dining room overlooks the Bellagio fountains, a view complemented by cool, contemporary interiors by Studio Munge.
The inventive cocktail menu includes a tropical-fruit mojito topped with a pineapple cone stuffed with passion-fruit pearls and a gold-dusted mint crown.
Every seat is within view of the dancing fountains, thanks to floor-to-ceiling windows and a patio.
The facade’s multicolor abstract Italian-glass mosaic depicts an aerial map of Milan.
Lago, bellagio.com (small plates, $7–$20; main courses, $28–$60)