The restaurant is old-Vegas elegant, with circular booths interspersed with table lamps throwing a soft glow. The menu is mostly old Vegas, too, with a big selection of steaks with topping and sauce options and two sizes of chilled shellfish platters.
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The Halal Guys fits in somewhere in the middle of the valley’s Middle Eastern spots. But one place they really stand out is customer service, especially if you have dietary restrictions.
Chick-Fil-A’s first two outlets in Southern Nevada are scheduled to open in January.
The past few years have seen a considerable proliferation of places that serve breakfast and lunch, and they seem to just keep getting better and better — more creative and innovative, with the attention to detail and quality of execution to back them up. Among them is Served.
The new restaurant planned at JW Marriott will take advantage of a pleasant outdoor area that features waterfalls and extensive landscaping.
The stars of the show here are seafood-related, such as the swordfish. And guests get to choose from among five preparation methods.
The food, service and atmosphere are all on the same lofty level at chef Marc Sgrizzi’s place, which for a suburban spot has a fairly elegant vibe.
Anthony Meidenbauer is executive chef for the Block 16 Hospitality Group, whose Las Vegas restaurants include Holsteins Shakes and Buns, Public House, Haute Doggery, Flour & Barley and The Barrymore, which just marked its fifth anniversary at the Royal Resort.
White truffles may retail at $1,900 and up — and up, and up — but Ronnie Rainwater, executive chef at Delmonico Steakhouse at The Venetian, says some customers come in specifically for the restaurant’s annual Truffle Week.
Downtown Crown Pub offers exceptional service and puts the lie to the idea that English cuisine is an oxymoron.
Let the “Good Times!” begin as Taste of the Town readers spot them at dollar stores, among other spots.
“Vegas is Vegas. The most famous city in the world. I’m proud to be here,” the chef said in reference to opening his latest restaurant at the MGM Grand.
It’s not just the famous omelets that are large at Squeeze In. Many of its other quirky offerings are, too.
Expanding beyond its Downtown Container Park locale, JinJu Chocolates has a new shop and larger menu of sweet treats.
A reader feared Las Vegans might have to travel all the way to San Luis Obispo, California, to get coveted San Luis Cracked Wheat Sourdough Bread. But a source closer to home has been found.
Not only extremely tasty, with big, beefy flavor and enough smoke to show they’re serious, Big B’s brisket was incredibly tender, especially considering the thickness of the slices.
Baked beans are one of those regional foods for which substitutions generally are not acceptable — and sometimes that extends to the packaging. Van and Karen Bohrer are looking for B&M Baked Beans in 16-ounce cans, preferably in the northwest, and their fellow Taste of the Town readers found them all over the valley.
The Mixx Grill & Lounge has the food and ambience for a pleasant outing, but the lagging service is a disappointment.
The new spot, which had a soft opening Sept. 21, seats about 166 (compared to 115 for the old one) and has a patio complete with bocce pit. Upstairs will be a banquet room with its own bar and balcony.
Shabu Grill has a Japanese name but serves more in accordance with the traditions of Chinese hot pot, with a few Thai touches here and there.
Joe Marsco, managing partner of Andre Rochat’s restaurants, said the group will open a restaurant in the southwestern valley by the end of the year, and they’re also planning a project downtown. The Andre’s at Mandalay Bay is expected to close Wednesday.
From cheese grits on a sandwich to homemade chips and dill pickles, this restaurant pleases at Soho Lofts in downtown Las Vegas.
Certain cuts of pasta simply are better for some uses than others, and Anita Kase asked for help in her search for gemelli, which are short pasta twists.
Cory Harwell of Simon Hospitality Group said the community has responded “incredibly positively” to Standard & Pour, where specialties include scallop crudo, venison tartare and a wine and cheese sundae. Next up: a pan-Asian concept in the Huntridge area.
There’s no doubt that this is a blow-the-rent occasion. But Mr. Chow is a unique experience, on a fine level of excellence.
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