The vibrant desert destination of Las Vegas is seemingly saturated with as many hotels as sinful pleasures. And while the accommodations feel endless, when seeking luxury, exclusivity and comfort, look no further than the Four Seasons Las Vegas (FSLV). The brand synonymous with the aforementioned ideals, offers its unfaltering service and style on a smaller scale along the south end of the Las Vegas strip.
The often overlooked luxury hotel location has given guests sweeping views from the top five floors of the tower at Mandalay Bay since 1999. Over the past year, the secluded property has been renovating its guest rooms and lobby with additions and enhancements, while also improving upon its spectacular outdoor pool area.
Looking out onto the plush pool without the chirp of slot machines makes for a unique Vegas experience at a luxury hotel. The FSLV is one of the only wedding venues where brides can walk through a hotel without the distraction of gamblers, as there is no casino (that is left to Mandalay Bay). Refreshingly, the highlight at the property happens to be its fine dining.
Capturing a Great Gatsby feel with marble and gold accents reminiscent of the roaring twenties, the new lobby lounge PRESS, welcomes visitors downstairs in the private entrance with class. Roll up to the stylish bar or sink into the plush lounge sofas before ordering a craft cocktail and a bite. The minimal, yet balanced bar menu, offers happy hour specials and a smooth selection of organic vodka. Tasty pretzels dunked in gooey cheddar cheese dipping sauce satisfied our savory cravings while the citrusy-sweet BBQ shrimp was delightfully light. 
Post drinks at PRESS, we floated by the Charlie Palmer Steakhouse and out to Verandah, an aptly named restaurant boasting airy al fresco seating. Naples-born head Chef Antonio Minichiello mans the menu of Italian and Mediterranean dishes. The warm evening air beckoned fried seafood, and starting the meal with perfectly cooked Fritto Misto, answered that call. The crispy flatbread was garnished with a delicious topping of melted Taleggio, parma ham and sweet black fig.
Happily, we discovered handmade pastas; served under steamy-glass-jar-tops to preserve flavor and heat, the perfectly al dente pastas easily recall memories of Rome. Particularly authentic was the hand-formed penne that took 20 minutes to prepare, and was well worth the wait. In true Italian tradition, the simple ingredients exceeded our expectations with spot on execution. Specifically, smoked mozzarella and hot red pepper covering the penne made it sing of salty-, smoky- and spice-filled flavors. For dessert, we couldn’t resist the donuts. The cinnamon-sugar dusting over Nutella stuffed bambolini paired with a creamy cappuccino wonderfully ended an evening that felt more like Italy than Las Vegas. But that was just fine for us.
