At The Pub inside Monte Carlo, you’ll find finger foods, including fantastic, melt-in-your-mouth, panko-breaded mashed potato balls served with a spicy ketchup; hearty entrées; a wide selection of beers and yummy beer floats (we recommend the Blueberry, made with Wild Boar Blueberry Beer and French vanilla ice cream); sports on big-screen TVs; a stage featuring live entertainment; and, like any bar that truly means business, an eating challenge. Right smack in the middle of The Pub’s beer tasting-menu placemat is the 8 lb.

The key ingredient in Persian cuisine is saffron—an aromatic yellow spice derived from the saffron crocus flower that gives a pleasant, bittersweet flavor to many Mediterranean and Middle Eastern dishes.

"Saffron is the highest quality herb on Earth," says Habib Asad, owner of local treasure, Habib's Persian Cuisine. "Each flower has three scented stamen. You have to [grow] the flower, pluck the flower and make saffron, which is marinated in all our dishes—chicken, beef, lamb and fish."

The atmosphere of Morton's The Steakhouse is impressive, from the white tablecloths to the dim lighting; from the glass-wall wine cellar to the exhibition kitchen, but what makes Morton's especially unique is the presentation of the menu. Rather than handing you an oversized menu with 10 different types of steak on it, the waiter rolls out a cart topped with vegetables and cuts of meat wrapped in plastic to show exactly what you'll be getting when you order, for example, the Porterhouse with broccoli.