While The Mirage Carnegie menu is only about one-third the size of the New York Carnegie, it is still a Jewish deli delight. Menu items include challah French toast, cheese blintzes, matzoh brei, chopped liver, latkes, chicken in the pot, brisket, borscht, and stuffed cabbage.

“We’re still discovering what we can do here because you just can’t transport something overnight into a new environment that took us 68 years to create. In the meantime, I’m flying in all the bread, pickles, pastrami, corned beef, and cheesecake from New York.” Levine meets regularly with executive chef Bernard Ibarra, executive sous chef Ernie Johnson, and general manager Brian Ward to ensure that everything is running smoothly. “These three men spent a great deal of time at the Carnegie in New York watching, learning, and cooking,” said Levine. “I’m very proud of what they’re doing here.”

Canter's
The interior design of Canter's Delicatessen is in stark contrast to Carnegie. The ultra modern, 125-seat restaurant by Jordan Mozer & Associates is the deli of the future. Contoured seats line the sleek, stainless steel counter and beyond that is the gleaming open interior for table seating. The lines of the restaurant are simultaneously angled and curved, a style that just might make you think you're in the 60's classic “The Jetsons.” Canter's, a traditional Jewish deli and Los Angeles landmark since 1931, has found a sense of style and playfulness in Las Vegas.

While Canter's may not look like your traditional deli, as with any restaurant, it's the food that matters. The delicious deli items, straight from Canter's on North Fairfax Avenue, are as big and flavorful as the originals. “My grandfather was born in Minsk, Russia where he pickled his own corned beef and pastrami,” said Gary Canter, owner. “When he came to the U.S., he brought those recipes with him and we're still using them today.”