Straight from the Bay Area, Bradley Ogden brings classic market-inspired cuisine to Vegas. It's like Napa in Caesar's Palace.

Caesar liked wine, right? Well, now he has his own wine country-inspired restaurant in the Strip's gleaming white palace. Bradley Ogden was named "Best New Restaurant in America" by the James Beard Foundation in 2004--the first Vegas restaurant to ever win such an award. If you're not a foodie, that might not matter. But it does matter that in the kitchen, chef Ogden slings some pretty mean hash, well worth its high price tag.

Ogden uses only the freshest ingredients, most are flown in from all over the country on a daily basis. It's the cleanest tasting food we found on the Strip, with baby lettuces or seafood tasting like it was picked from the ground or plucked from the sea that same day. Some menu standouts include Iranian golden osetra caviar with blue corn souffle pancakes, seared Maine diver sea scallops with lobster "knuckles", oysters on the half shell with gloriously ubobtrusive sauces, Berkshire oak-grilled pork loin with rhubarb sauce, and triple-seared kobe steak (for a whopping $175). Of course, if you don't want to spend all of your winnings, the bar menu allows you to taste some of his creative dishes for a fraction of the cost.