Dining Out: Top Trends: Girls’ Afternoon Out

May is spring at its best in Las Vegas. Flowers are blooming and the days are sunny but not yet oppressively hot; it's still comfortable enough to drink a hot beverage. It's little surprise, then, that a popular Mother's Day tradition here is the afternoon tea, a great way to pamper the most important woman in your life with a few girly hours of good manners, delicate treats and gracious service.

It's taken awhile for us Yanks to latch onto the concept of taking the time out of the day to socialize and have a sip and a bite. The Duchess of Bedford is credited with creating the afternoon tea in Victorian England, a polite snack to be taken in the late afternoon to stave off hunger. Noon meals had apparently become quite skimpy, and the evening meal wasn’t eaten until much later. The duchess made it a social affair, inviting friends to join her for small pastries, finger sandwiches and breads, and of course, a soothing cup. And it's not "high tea" (the name traditionally given to late-afternoon meals at which tea is served), despite its connection with the aristocracy. On the contrary, all of the classes enjoyed tea as it had been popularized when Queen Anne chose tea over ale as her breakfast beverage. Afternoon tea is actually referred to as "low tea" because of the height of the tables on which it is served. But tea has come a long way since Duchess Bedford. It has been adopted in America as a reason for girls and women to commiserate, to don their hats and raise their pinkies, a practice in civility. Las Vegas is no exception, and afternoon tea continues to be a pastime shared by mothers, daughters and sisters.

Afternoon tea from 2-5 p.m., inside Bellagio

There's a certain disparity that comes to mind while having tea at Petrossian Bar. On the one hand, there's the lovely room where tea is served, with its low tables and plush sofas for seating, the walls adorned to look like you’re sitting along an English garden. On the other hand, the seating area abuts the casino, with its dinging and beeping and occasional shouts of "Wheel! Of! Fortune!" But that all fades away into the background once a pot of tea arrives.

Petrossian has a menu of both loose and bagged teas. The loose teas tend to be more classic varieties, such as Darjeeling, Earl Grey and English Breakfast. Bagged teas offer more flavor-infused selections, including Lavender Earl Grey, Chamomile Blossoms and Vanilla Rooibos. Tea service can be upgraded with a glass of Scharffenberger Brut, an Anderson Valley sparkling wine.

The three-tiered tea tray of goodies arrives shortly thereafter and follows the template of essentially all tea trays: scones on top, finger sandwiches in the middle, pastries on the bottom. Scones are the slightly sweet biscuits that are a must with afternoon tea (besides crumpets, of course). Eat the currant and orange zest ones quickly; they’re best when warm out of the oven. Scones in general are best eaten with a dollop of clotted cream and preserves, but there's also a wonderfully tart lemon curd made in-house.

Guests can choose four tea sandwiches each from the eight offered by Room Chef Gayle Hotop. Her sandwich menu has remained essentially the same since Petrossian began serving tea. Because it's nestled in a casino, Petrossian's repeat customers tend to be superstitious. If the last time they were in town they snacked on the Petrossian smoked salmon and peppered English cucumber on seven-grain bread and won big, then by golly, they want those same sandwiches again. The pastries — among them, chocolate mousse and carrot cake with orange glaze — come from Jean-Philippe Patisserie, also located in the Bellagio.

Afternoon tea Saturday and Sunday, 1-4 p.m., inside The Ritz-Carlton, Lake Las Vegas

The quiet, sedate atmosphere of this lounge is inviting and far enough off the beaten path that group teas are often found here, such as the Red Hat Society. The lounge of the Ritz-Carlton has a fantastic view of Lake Las Vegas and by far the most exotic tea selection, with incredibly knowledgeable servers who are happy to pour. With so many teas to choose from, Ritz-Carlton pours each individual cup, perfectly steeped, so you can try as many flavors as you like. The pear caramel, one of its Florentine teas, was rich and creamy (even with no milk added) and subtly sweet. From the decaf selection the African Amber, an African Rooibos blended with hibiscus and exotic African fruits, is mildly fragrant, but rich in antioxidants and promotes calm and relaxation. The premium tea selection offers the aesthetically pleasing Numi flowering teas, which are white, green or black tea leaves sewn into compact bundles. When released into hot water the bundles expand into beautiful bouquets.

Champagne cocktails, fizzy concoctions with fruity additions, are also available for an extra celebratory note. The Passione, prosecco and chambord with raspberries, is beautiful and refreshing.

Fig and blueberry scones are served with sweet mascarpone cream, homemade lemon curd, honey butter and assorted jams and marmalades. Sandwiches are relatively constant here as well; the prosciutto cotto with cornichons stands out among the four choices. The chef's selection of tea pastries is courtesy of Chris Hanmer, and changes occasionally to serve seasonal holidays.

Afternoon tea Monday through Thursday, 3-4 p.m., inside Four Seasons Hotel Las Vegas

Verandah is probably best known for its stellar brunch and pastries by Chef Jean-Luc Daul. During afternoon tea, the exclusive poolside room becomes tranquil and even more elegant, with only the low conversation from tables of ladies, tea cups lightly clinking against saucers. The fragrant teas are mostly traditional black and green tea varieties from India and China; the Russian Earl Grey is an aromatic blend of black tea with a blend of orange and lemon peel. The decaf Mountain Berry Tisane, usually a children's tea and high in vitamin C, is great for younger girls who are being initiated into the world of real tea parties. For the grown-ups, Verandah also offers tea with a glass of bubbly Louis Roederer Brut.

Real Devonshire cream (clotted cream from Devon proper) comes with the ubiquitous scones, along with strawberry preserves and lemon curd. Four tea sandwiches are presented here, and the classic cucumber sandwich is given a gourmet touch with the addition of tomato and minted truffle cream. For the vegetarians (or even just the health conscious), the vegetable and spiced hummus wrapped in a wheat tortilla roll is a delicious option. Chef Daul is responsible for tea pastries as well, and these sweets have a decidedly French flair, such as the classic caramelized almond Palmier and the fresh peach and cream savarin.