Chef

Sam DeMarco

"Pungent, sour kimchee and pork are stir-fried together. It's the simplest dish, but you have to have it. There are few ingredients and even less steps to make it, but for $4.80, it's a mouthful."

"It's the daikon radish, and it's the sesame salt. Curse it up with some soju and you may have some regrets the next day, but you'll also be right back at the same table ordering it. HIKE! They call it a 'barstaurant,' and I hold them to it. They put out the goods until 4 a.m."

"It's all about the roll here—often imitated, but never reproduced—and Lee's is so good. They refuse to sell them to you unless you pick them up. These guys figured out the secret to a great Vietnamese sandwich. Don't be afraid of the pork meatball, but the original is still the best. Sriracha is a must add-on for me."

"It's good before dinner, during dinner, and even after dinner. The subtle, smooth, and creamy foie explodes in your mouth. It's a sublime experience. Sean McClain hits the ball long and hard. It's outstanding how he can get foie gras even softer than it already is."

"I won't believe it if I'm the only chef to put this on my list, Vegas or not. There is simply nothing like it. The first time anyone has it, they all say the same thing: 'How did I not have this before, and how the hell does he do it?' It's crunchy on the outside and creamy on the inside, swimming in a toasty broth with a lace of the sea—a toasted sea! When you bite into the roe, the flavors just pop out at you. I want to go now! See you there."