Chef Shawn McClain brings seasonal Midwestern farm-to-table cuisine to the Strip. The backlit mural over the bar almost steals the scene, but creative twists on meat-and-potatoes classics – imagine pork terrine with blue corn succotash and salsa verde – and seafood and pasta also shine. After dinner, sip absinthe poured from a rolling cart. Reservations essential; business casual dress (jackets for men).