Whether you’re looking for breakfast, brunch or cocktails, Four Seasons brings you the best Las Vegas has to offer. Savour modern cuisine with a Mediterranean flair, handcrafted seasonal desserts and craft cocktails, and enjoy spectacular views at our indoor-outdoor lounge.
All Food and Drink
Modern American
Veranda
Enjoy modern cuisine with a Mediterranean flair and handcrafted seasonal desserts in natural light from floor-to-ceiling windows, or dine outside on the poolside terrace.
Craft Cocktails
PRESS
Craft cocktails are the cornerstone of our indoor-outdoor lounge, where you can connect in a vibrant social setting or relax fireside with a nightcap.
Wine and Cocktails
Veranda Bar
Floor-to-ceiling windows make this bar a bright and welcoming destination where you can choose from an array of wine and artisanal cocktails.
Bar
Pool Bar
When you daydream about your Las Vegas getaway, our Pool Bar might come to mind: It’s an oasis among palm trees where you can sip exotic drinks while basking in the desert sun.
Modern American
Veranda
Enjoy modern cuisine with a Mediterranean flair and handcrafted seasonal desserts in natural light from floor-to-ceiling windows, or dine outside on the poolside terrace.
Craft Cocktails
PRESS
Craft cocktails are the cornerstone of our indoor-outdoor lounge, where you can connect in a vibrant social setting or relax fireside with a nightcap.
Wine and Cocktails
Veranda Bar
Floor-to-ceiling windows make this bar a bright and welcoming destination where you can choose from an array of wine and artisanal cocktails.
Bar
Pool Bar
When you daydream about your Las Vegas getaway, our Pool Bar might come to mind: It’s an oasis among palm trees where you can sip exotic drinks while basking in the desert sun.
Dining Experiences
The Team
Michael Goodman
Executive ChefChef Michael’s style is known for uncomplicated dishes with robust flavour that reflect light, modern influences. A veteran of Four Seasons Hotels and Resorts since 1987, he has overseen food and beverage operations that span both coasts, the Pacific Ocean and south of the border. It’s this diverse experience and commitment to excellence that inspire much of his varied regional and international cuisine.
“I believe in a symbiotic relationship in food. Flavours should work together, but maintain their individual integrity.”
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