Brian Howard's Spring Mountain flagship is the off-Strip locals' anchor that's done more than any single room to legitimize Chinatown's chef-driven tier — JBF Best Chef Southwest finalist in 2024 and again in 2026, a two-time honoree at the program level. The menu runs wood-fired American with quiet Korean and Southeast Asian inflections; the wine list reads deep across natural, biodynamic, and Old World benchmarks. The room is hospitality-led without resort scaffolding: a real bar, real service, food coming out at the pace it should. For the room that the local industry tells out-of-towners to book.