MGM Grand - 3799 S. Las Vegas Blvd.
Las Vegas, NV, 89109
(702) 891-3200

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Diego Review:

Vibrant, seductive and alluring ? Diego is a sensual experience upon entering.

Bright hues of pink, red and blood orange are splashed on the walls, the chairs and carried throughout the restaurant. If you get a booth, your own interesting water wall element is located tableside.

For starters, a trio of salsas and coordinating salts comes with a basket of freshly prepared tortilla chips. A guacamole cart can be wheeled to your table, where a server prepares guacamole like a pro with a variety of add-ins including sundried tomato. The tangy-sweet of the sundried tomato mixes in perfectly with the mild, creamy avocado.

A meal without a good cocktail is like driving a convertible in the rain. You can still get through the ride, but it's a bit bumpier. Luckily, Diego offers flavorful red sangria as well as a variety of strong margaritas for a Bentley-smooth drive.

With drink in hand, you can now continue on your culinary journey. Chef Noel Santos' dishes are steps above the average enchilada.

For starters, try a lump crab cocktail: meaty chunks of jumbo lump crab meat slathered in a roasted tomato salsa and topped with diced avocado. The spicy salsa is cooled with the creamy avocado.

Santos' menu has a few highlights not to be missed. The tender short ribs are some of the best in town, served over green beans and butternut squash purée with an inventive side of mango pudding and jicama sticks. As a side dish, a heavenly sweet potato brûlée is a light, whipped, smooth purée with a brûléed topping and is an intelligent reinvention of the otherwise blasé, kid-friendly marshmallow topped variety.

Red Oaxacan mole, a sauce that uses 33 ingredients and takes two days to make is used as the base of a juicy oven-roasted chicken. One of the mole's more known ingredients is dark chocolate, which is never a bad thing to have in any dish, even chicken.

A grilled rib-eye is cooked with a hard char on the outside and tender juicy meat on the inside. The cut of beef is marinated in a red chile adobo. Flavor is added using a mesquite fire to grill on.

For dessert, churros are served with three dipping sauces including a caramel made of goat milk and a thick, fudgy chocolate sauce laced with a bit of chile.

The chocolate tres leches or "three milk cake" is served with chocolate ice cream and topped with chocolate meringue sticks. Creamy, crunchy, warm and cold, the dessert is well balanced and worth every calorie.

In addition to a great atmosphere, delicious cocktails and note-worthy cuisine, Diego also provides guests with a nightclub atmosphere on Friday and Saturday nights. Vida! Takes place after 11 p.m. and is when the tables get pushed back, the reggaeton and Spanish pop music is pumped in by a live DJ and bottle service is available.

-- Review by Nikki Neu

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