Las Vegas' ultramodern-meets-classic hotel

424 Rooms / 81 Suites

With all of the action surrounding the Las Vegas Strip, a luxury hotel away from the hustle and bustle could be just what you need. That’s where Four Seasons Hotel Las Vegas comes into play. Located on floors 35 through 39 of the Mandalay Bay Hotel & Casino, this non-gaming property has its own entrance, restaurants, spa and a pool with attendants at the ready to provide the requisite Evian spritz, fresh fruit and chilled water.

At the end of December 2012, the Forbes Travel Guide Four-Star hotel finished a $30 million renovation that took the already high-end property to another level. Included in the redo was the build-out of Four Seasons Hotel Las Vegas’ lobby area, which made room for Press, a hot bar. Meeting up with friends here for a house cocktail such as the Four Seasons Float (including Patrón Reposado, lime sorbet, savory salt, candied jalapeño) is a must-do.

The Rooms

Expect an Art Deco vibe from the newly refreshed 424 rooms and suites at the Las Vegas hotel. There are large pieces of artwork, marble flooring, mahogany and cream accoutrements, pops of lime green (seen in throw pillows and translucent lamp shades) and a comfy bed with silver leaf and nail headboard accents. And just when you think you’re missing out on the Strip, floor-to-ceiling windows overlooking the city and its bright lights help to keep you connected.

Each guest room comes with twice-daily housekeeping service, a down duvet, one 55-inch flat-screen TV (suites come with two TVs), and a desk that has an ergonomic task chair — perfect for sitting and writing out a postcard or two. 

The Food

Four Seasons Hotel Las Vegas has three dining options to choose from — Veranda, Charlie Palmer Steak and Press. Veranda, which is the hotel’s Italian restaurant, was given a facelift in September 2014. It now has a communal table, unique lighting fixtures, and touches of orange (dining room chair seats) and pewter (bar bucket stools) that can be seen throughout the earth-tone-infused indoor/outdoor establishment. 

The kitchen at Veranda is helmed by chef Antonio Minichiello, a talented toque who grew up in Naples, Italy. And because Minichiello likes to keep things seasonally fresh, a typical fall menu at Veranda includes items such as the pera salad (poached Bartlett pear, spiced goat cheese endive, pecans and porto dressing), tortelloni zucca e manzo (handmade pasta, braised short ribs, pumpkins, sage, smoked brown butter and winter truffle) and branzino carta fata (European sea bass, artichokes, potatoes, sweet fennel and a puttanesca sauce cooked and served in a parchment bag).

Go next door to Charlie Palmer Steak with an empty stomach and let executive chef Steve Blandino’s cuisine satisfy your taste buds. Order items like the chef’s spin on the Caesar salad (prosciutto-wrapped romaine hearts and white anchovies) followed by the 10-ounce charcoal-grilled filet mignon with roasted shallots. Tasty sides such as the truffle baked potato and sautéed spinach will round out the meal. And if there’s any room left for something sweet, we recommend the devil’s food cake with raspberry compote and sweet cream. 

For a light bite, stop by Press lounge for fried ravioli and a spicy marinara sauce, or try the honey-Sriracha chicken wings with blue cheese dressing. The small bites go perfectly with the 007-Shaken martini (Gordon’s gin, American Harvest organic vodka, Imbue bittersweet vermouth and lemon twist) or one of the other cocktails, such as the Press Pimm's (Pimm's No. 1, lemonade, fresh mint, cucumber, orange and strawberry).

The Pool

In March 2015, the hotel’s pool area was completely renovated. Suntanners can now spread out on new chaise lounges, daybeds and covered orbits (a round daybed that comes with a sun cover), all of which helps make the pool another peaceful escape from the frenetic Vegas Strip.