Chef Sam DeMarco (known affectionately as Chef Sammy D) is a luminary -- both in style and in restaurants! Chefs have flocked to his creative cuisine for years. Of course, Chef Sammy has honed his technique along the way and worked with such noted chefs as David Burke, Gray Kunz, Michel Fitoussi and Jean Michel Diot. Steve Wynn plucked him for Sam's at the Bellagio, and he's also had several of his own restaurants, including the first FIRST and Merge, both in New York City. The original FIRST, which was an after-hours destination for high-profile chefs like Wolfgang Puck and Charlie Trotter, earned Chef Sammy the title "the chefs' chef." His is an impressive resume, to say the least. The latest addition to it is the second FIRST, FIRST Food & Bar at The Sands' newest Vegas Strip extravaganza, The Palazzo. For this Vegas version of the New York original, Chef Sammy has created food that is approachable, sophisticated and fun, all at the same time. While it's not challenging to people's palates, it lends itself to a plethora of different dining experiences. You can eat very casually, for instance, or if you come with a larger group, you can create your own very formal tasting menu that's filled with surprises. Just so you know: FIRST serves breakfast, lunch, dinner and late night menus -- and it's gaining great notoriety for all of them, but especially for its late night atmosphere. Here is the breakfast menu. Or, if you'd prefer, here is the full listing which includes the dinner menu. You can also read an interview with Sam DeMarco. Or you can simply dine with us on cocktail cuisine from when Chef DeMarco's residence was in New York in our Dining with Chefs section, or read about the creation of FIRST. Whatever you choose, the lunch menu continues below along with the conventioneer quickie menu.

Shared Appetizers: Croque Monsieur Pops ($12.10 / add an egg, add $1); Famous Lollipop Buffalo Wings (Maytag bleu fondue, pickled cucumber, $13.33); Guinea Wings (est. 2009, Bensonhurst style, Madonn'!, $12.22); Crisp Oysters (est. 1994, seaweed salad, pickled ginger, wasabi mayo, $13.95); Colossal Shrimp Cocktail (six bucks apiece, two piece minimum); BBQ Pulled Pork Eggroll (buttermilk slaw, $11.99); Chicken Parmesan Stuffed Garlic Knots (roasted San Marzano tomatoes, $12.22); Walnut Shrimp (clove honey, mayo, $14); BBQ Chicken Tostones (fried green plantains, sour cream, Oaxaca cheese, $9.99); Philly Cheesesteak Dumplings (Siracha ketchup, $12.95)

Five Crazy Little Tacos and a Quesadilla: Pastrami Reuben (pastrami, sauerkraut, gruyere, potato pancake, $8.88, +Dr. Browns black cherry, cream or cel-ray, $4.50); Catfish (corn meal crusted, slaw, chipotle sour cream, soft shell, $9.99); Gyro (lamb, cucumber, harissa, tzatziki, pita, $9.50); Vietnam Skewered Chicken (S.C. sauce, lettuce wraps, $7.77); Braised Short Rib (queso fresco, corn tomatillo salsa, hard shell, $12.22); Spinach & Artichoke Ouesadilla (creamy parmesan, $11.11).