Las Vegas presents a fascinating paradox: a city entirely manufactured in the desert, yet currently housing some of the most dynamic, world-class culinary talent on earth. Returning in 2014 for Parts Unknown (Season 3), Bourdain wasn’t there to rehash old gripes about buffets and showgirls. Instead, he leaned hard into the city’s opulent absurdity and its surprisingly deep bench of off-strip culinary excellence. Vegas has evolved into a global dining hub, and this episode captured the friction between the ultra-luxe, high-roller fantasies of the Strip and the genuine, chef-driven strip-mall sanctuaries favored by locals. His angle was characteristically sharp—embracing the sheer, unadulterated excess while simultaneously highlighting the incredible skill of immigrant communities and visionary chefs reshaping the city’s food scene. He was joined by Penn Jillette, framing the experience through the lens of a local illusionist who understands the mechanics behind the magic. From mind-bending avant-garde tapas to a legendary Northern Thai institution, Bourdain sought the substance beneath the neon. Let’s delve into the spectacular and the sublime spots he showcased.
The great Anthony Bourdain left his mark everywhere he went. When his death was announced to the world in June 2018, media throughout the globe chimed in and listed all the great things he had done for their respective city. Whereas before, tourists would shy away from exotic foods, thanks to him, travellers now go the extra mile to find and try local bites. With this in mind, here are all the restaurants Bourdain visited and the dishes he tasted when he shot Anthony Bourdain Las Vegas for his show, Parts Unknown Season 3 Episode 3 (originally aired April 20, 2014):
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DISH – Full-Course French Dinner
WHAT IS IT?
A full-course French dinner typically features three or four courses: any combination of an appetizer, soup, entrée and dessert.
WHERE IS IT?
The Hadrian Villa at Caesars Palace
3570 S Las Vegas Blvd
Las Vegas, NV
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ANTHONY BOURDAIN LAS VEGAS NOTES
A place usually reserved for high-rollers, Anthony Bourdain was able to secure the Hadrian Villa at Caesars Palace for Parts Unknown – Las Vegas through hinting that Wolf Blitzer is expected to join them. Here, he was treated to a full-course dinner by French chef Guy Savoy. He had Colors of Caviar to start the meal, followed by artichoke soup with black truffle shavings and aged parmesan. The meal was topped with a selection of meats, including pheasant, white squab and seared foie gras.
DISH – Izakaya Fare
WHAT IS IT?
An izakaya is an informal Japanese bar, similar to a Spanish tapas bar. It is typical to find dishes like sashimi, nigiri, sushi, maki and karaage in a Japanese izakaya.
WHERE IS IT?
Aburiya Raku
5030 W Spring Mountain Rd #2
Las Vegas, NV
ANTHONY BOURDAIN LAS VEGAS NOTES
Famed for its creative small plates of Japanese food, Anthony Bourdain grabbed the chance to stop by this Japanese izakaya in Las Vegas. Here, he enjoyed oysters, isaki sashimi, isaki belly, tori karaage and hamachi kama.
DISH – Northern Thailand Cuisine
WHAT IS IT?
Northern Thailand cuisine, also called Lanna, features Yuannanese, Burmese and Shan influences. Mild, hot, salty and sour flavors dominate the flavors, such as in dishes like Nam Phrik Ong, Nam Khao Tod, Tam Khanun, Kaeng Hang Lei and Khao Soi.
WHERE IS IT?
Lotus of Siam
620 E Flamingo Rd
Las Vegas, NV
ANTHONY BOURDAIN LAS VEGAS NOTES
Anthony Bourdain had his meal at Lotus of Siam with Chef Jet Tila, who Anthony described as a reigning authority Thai food. Lotus of Siam specializes in Northern Thailand cuisine.
DISH – Avant-Garde Spanish Cuisine
WHAT IS IT?
Avant-garde Spanish cuisine features cutting-edge gourmet culinary techniques and presentations. One can think of it as giving a modern spin to traditional Spanish cooking.
WHERE IS IT?
é by José
Andrés
Level 3, Boulevard Tower, 3708 S Las Vegas Blvd
Las Vegas, NV
ANTHONY BOURDAIN LAS VEGAS NOTES
Here, Anthony Bourdain sampled their avant-garde dishes, including Nitro Almond Cup, a dish of mussels and olives with escabeche foam, truffle egg, crispy chicken skin escabeche, and Secreto Ibérico de Bellota.
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This 2014 return to Las Vegas is a masterful study in embracing contradictions. Bourdain’s willingness to revel in the absurd luxury of a Caesars Palace high-roller suite, while simultaneously championing the strip-mall brilliance of places like Lotus of Siam, showcased his nuanced understanding of the modern Vegas landscape. The episode is memorable not just for the incredible food, but for Bourdain’s evolving relationship with a city he once largely dismissed. He recognized that the very artifice of Las Vegas provides a canvas for extraordinary culinary ambition. When you find yourself in the Mojave Desert, look past the casinos and explore this city’s incredible, diverse culinary underground; the real jackpot is often found off the main drag.
