If you’re looking for elegant, high-end vegan dining in Las Vegas, Harvest by Roy Ellamar should be on your list. The upscale Harvest at Bellagio is vegan-friendly and focuses on sustainable ingredients and seasonal dishes. It also happens to be the perfect spot for a date night for those who want a vegan option on the Las Vegas Strip.
Ellamar, who previously was the executive chef at Bellagio’s Sensi, isn’t a stranger to vegan dining and is quick to make or modify the dishes on the menu to satisfy our vegan hearts. While it may seem the vegan options at Harvest are limited to the salads, there’s a whole world of dishes he and his team can make.
If you’re looking for picture-perfect eats, see if Harvest can create their crudités, a rustic wooden box filled with market and local veggies (we had purple snow peas, snap peas, English peas, baby carrots, watermelon radish, ninja radish and mustard green flowers in ours), served with a side of cauliflower hummus you’re likely to spoon directly into your mouth.
The inherently vegan salads at Harvest are the Harvest Salad made with Desert Bloom Eco Farm’s locally-grown lettuce, shaved carrots, cucumbers and radishes, and the fantastic Grilled Asparagus Salad with California Delta’s charred cucumbers, avocado, kale, pickled onions and crispy chickpeas you can eat on their own, they’re that good.
In addition, you can modify other salads. The Spring Green Salad comes to the table with A. Casas Farm’s gem lettuce covering a wealth of peas inside — Spring peas and pea tendrils — in a fresh wasabi vinaigrette with snow peas, snap peas, English pease, snow pea tendrils and Meyer lemon zest.
There’s also a Radicchio Citrus Salad that can be modified vegan that comes tossed with Blood Orange, tangerine and sunchokes with a horseradish vinaigrette.
Keep it fancy and then indulge in a palette cleanser of mushroom soup. Ellamar’s take on vegan French onion soup, this cup is made with mushroom broth and filled with caramelized onions, wild ‘shrooms and a vegan cheese crouton that’s been slow-cooked with onions and mushrooms in a rich mushroom stock, then covered in melted vegan mozzarella.
There are two entrees which can be made vegan at Harvest. One is the braised eggplant. This dish is made with Tutti Frutti (California) Italian eggplant that’s been braised in olive oil and finished with vegan mozzarella and served with herb croutons, basil and covered in a light tomato sauce.
There’s also the bucatini pasta — something we’re obsessed with. This pasta comes with broccoli raab, artichokes, lemon, Calabrian chiles and a garlic confit.
Add some sides to your dinner like the mushroom farro that comes with both foraged and domestic mushrooms and farro seasoned with a mushroom broth.
Be sure to order the roasted cruciferous, a delicious side dish of broccoli, broccoli raab, cauliflower, caulillini, romanesco, capers, Piquillo peppers, Taggiasca olives, parsley, chives, toasted garlic, shallot confit and bread crumbs. So. Good.
Still have room for dessert? Depending on what the kitchen has, they can make you a gorgeous dessert, too, like California’s Harry’s Berries with a homemade jam.
3600 S Las Vegas Blvd.; 702-693-8865; 5 p.m. – 10 p.m.
Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand where she spent years working for an elephant sanctuary and has traveled around the world speaking about the realities of elephant tourism. She is a public speaker who has appeared at SEED Food + Wine, VegFest Puerto Rico, VegFest Toronto and more, a journalist and entrepreneur. Diana is also behind the Vegas Vegan Dinners at James Beard Foundation’s James Beard House.