It's not every day that a chef passes on the opportunity to work in a Four Seasons kitchen. But Zino Souikni, a Le Cordon Bleu grad in Las Vegas, had already completed stints at The Venetian and The Bellagio, and was ready to open his own kitchen. He did just that with Zino's Greek and Mediterranean Cuisine, a restaurant he and his wife find inspiration for by traveling the world to taste dishes, connect with purveyors, and see which way forks twirl in other hemispheres.

The effort has been worthwhile, as Zino's award-winning menu is considered one of the best selections of Mediterranean cuisine in the city. Dishes range from Italian classics like spaghetti and meatballs to Greek staples such as moussaka, a lasagna-like layering of ground beef, sliced zucchini, potatoes, and bechamel sauce. Another specialty is lamb osso buco, which Chef Zino braises in red wine for six hours until it's tender enough to fall right off the bone. One final draw: fresh-baked desserts such as orange or chocolate baklava.