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The plates are designed to share with a choice of wine and a fun lineup of cocktails, including The Heathers (basically a Manhattan with maple, clove, and other flavors) and Seed of Sakura (similar to a gin-and-tonic, but with the bite of grapefruit and Campari). Added wow factor is seen in an extra-large bone marrow presentation (brought to life with pickled mustard seed and trumpet mushrooms) and shrimp ceviche with a long squid-ink cracker. The food takes inspiration from Spanish tapas with eight varieties of Pan con Tomate (grilled cristal bread with tomato and other toppings) and charcuterie plates of imported cheeses and fresh-sliced meats. Don't overlook the menu of elevated bar bites from Chef Thanawat Bates.Ĭhef Nicole Brisson already helms Brezza, one of the best Italian restaurants in Las Vegas, and now has Bar Zazu as a next-door companion piece at Resorts World. S Bar also puts a fresh spin on bottle service, offering "tableside sips" of spirits with house-made mixers (like blackberry, mint, and ginger beer… or jalapeno, lemon, lime, and agave) for groups to pour themselves. But you'll be even more intrigued by the aromatics of the Moonage Daydream, a sweet-and-salty combination of brandy, peanut, honeydew, and tarragon.
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Your cocktail might show up in an illuminated glass or topped with a flaming lime. Yael Vengroff's drink menu doesn't bother with classics (modified or otherwise), preferring to showcase inventive recipes with interesting glassware and garnishes. The bar itself is a bright statement piece that pops against the darkness of its surroundings. That allows the venue, which took over the old Red Square space, to focus on its own identity as a stylish cocktail lounge with art deco furnishings. The Las Vegas version of S Bar is the first one that isn't attached to a restaurant.