The Farmer’s Vegetable Cookpot at miX; green corn tamales at Border Grill; Nobu’s roasted baby vegetables.
Perhaps surprisingly for someone famous for his world-class seafood, Nobu Matsuhisa released a vegetarian cookbook last year, and his chefs are trained to accommodate vegetarian and vegan guests. Follow the delicate vegetable rolls (seasonal vegetables, including asparagus, avocado, cucumber, burdock root, and okra, wrapped in a thin layer of Japanese radish) with roasted baby vegetables and tofu tobanyaki, a dish served in a hot clay skillet, flamed with sake, and finished with a yuzu soy sauce, accompanied by shitake and enoki mushrooms, asparagus, and caramelized onions. Nobu Hotel at Caesars, 702-785-6628.
Forty-two floors above the Strip, this extravagant dining and nightlife destination from Alain Ducasse wows with its striking attention to detail. Start with an inventive salad of raw and cooked seasonal vegetables with a light herbal dressing, then tuck into a Ducasse classic: the rustic but elegant Farmer’s Vegetable Cookpot (an aromatic stew of mushrooms, leeks, potatoes, chestnuts, butternut squash, parsnips, and onions) or a tender potato gnocchi with pumpkin and wild mushrooms. THEhotel, 702-632-9500.
It makes sense that this Southern California favorite would be a port in a storm for hungry herbivores. On Thanksgiving Day—or any day—many dishes on the menu can be customized to accommodate diners’ needs. Popular vegetarian picks include tortilla soup, mushroom mulitas, and green corn tamales. Mandalay Bay, 702-632-7403