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.
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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.
In typical follow-the-zeitgeist style, Ikea’s restaurant offers espresso, and big plush couches and chairs provide a coffee-shop feel, just in case you want to hang out.
The Gold Spike has morphed into a sort of extension of the nearby Zappos headquarters, with “co-working” space during the day and plenty to do at night, including Geeks Who Drink Trivia Night and Down & Derby disco skating parties.
Crowded off the supermarket shelves by newer flavors and what seems like a million variations of Coke, those old-favorite soft drinks still strike a chord with many people, including Gerald Garnett, who’s looking for birch beer. And his fellow Taste of the Town readers have sources for him.
Overall, chef Beni Velazquez and Essence & Herbs have lots to offer, including the potential for better days for Montelago Village.
Linda and Joseph DiRosa happen to be looking for marble rye, and their fellow Taste of the Town readers found it in many places in the valley.
Eve Mikutowicz is searching for “chicken” lobsters, which run about 1½ pounds. Readers turn up a couple of places to find them.
How much you’ll enjoy Max’s Restaurant pretty much depends on how familiar you are with Filipino food. Unless, of course, you stick with their famous fried chicken.
Sometimes presentation is everything, and Salute at Red Rock Resort does a better job of presentation than most Italian restaurants that come readily to mind.
We’re receiving requests from readers looking for specific types of soups. Recently it was Gregory Admundson, looking for recommendations for places that serve or supermarkets that sell Manhattan clam chowder.
For reasons that have mostly to do with a flurry of restaurant openings when it made its debut last summer, it took me awhile to get toZydeco Po-Boys in downtown Las Vegas. Take my advice: Don’t make the same mistake.
Despite the restaurant’s retooling, the spirit of the Big Easy lives on in subtle culinary touches.
We’d heard that things were changing at the Boulevard Mall, but we didn’t know how much they were changing until we dined at Olivia’s Mexican Restaurant.
National Hot Dog Month may be over but summer will always be hot dog season, and this week we have both hot dogs and buns in the news.
What a racket. It actually was a racket — properly called a rachetta — that drew me into La Bella Napoli Pizzeria at Town Square.
Daniel Gentilcore is looking for old-fashioned watermelons with black seeds and not the “misnamed seedless watermelon that has hundreds of tiny white seeds.”
The beauty of the mash-up of Carlito’s Burritos and Live-Fire-Q is that you can order from both menus.
It appears I’m far from alone in my appreciation of this Mexican favorite, because many readers had suggestions for John Ravage, who’s looking for “the perfect relleno.”
It’s all poutine, all the time at Smoke’s Poutinerie. In case you’re not familiar, poutine is french fries topped with cheese curds and gravy. Yes, it’s pretty much a soggy mess, but like a lot of soggy messes it’s acquired a cult following.
Farmer’s cheese, used to fill pierogies and for other Eastern European specialties, is pretty difficult to find in Southern Nevada, but Taste of the Town readers have spotted it for Gerri Zipser.