Mark Miller was one of the first celebrity chefs to hit Vegas, way back before the current boom of trendy restaurants. His robust regional cuisine combines elements of traditional Mexican, Native American, Creole, and Cajun cookery. The Grill Room menu changes monthly, but on a recent visit we enjoyed a bibb-lettuce salad with a lovely, light lemon dressing and some fine, spicy pork chops. Desserts include a chocolate-banana torte served on banana crème anglaise and topped with a scoop of vanilla ice cream. The wine list includes many by-the-glass selections, including champagnes and sparkling wines, which nicely complement spicy Southwestern fare; Brazilian daiquiris are a house specialty.

The Cafe menu offers similar but somewhat lighter fare. Southwestern breakfasts ($6-$9.50) range from huevos rancheros to blue-corn pancakes with toasted pine nuts, honey butter, and real maple syrup.