B-52’s have partnered with popular Vegas confections company Pinkbox Doughnuts.
Entertainment Columns
“Bar Rescue” star Jon Taffer says, “Rather than freaking out about the pandemic, I’ve just been focused on, ‘What do our businesses look like when we’re open?’ ”
Lotus of Siam has a new look in its new location — not to mention a full bar — but the top-notch food, atmosphere and service that earned a national reputation for the original restaurant on East Sahara Avenue haven’t changed.
As she expands her culinary interests on the Strip, Giada De Laurentiis says she considers Las Vegas her second home.
The best-selling item at Chumlee’s Candy on the Blvd. is Big League Chew, the soft bubble-gum fashioned after leaf chewing tobacco. The boys needed to restock the shelves within an hour of opening at noon.
Grand restaurants are perfect for grand occasions, but where would we be without the delis in our lives, to supply a quick lunch or dinner or satisfy a craving years in the making?
The minds that conceived the Downtown Grand restaurant have some good ideas, but someone needs to work on execution.
The beauty of the mash-up of Carlito’s Burritos and Live-Fire-Q is that you can order from both menus.
I’ve written a lot during the past few years about how much I enjoy the experimental fusions popping up around the valley, involving Korean, Japanese or Indian flavors fused with elements of, usually, Mexican and Asian cuisines.
Janet Schell wrote recently in search of instant coffee “that tastes like coffee,” adding that it “seems I’ve tried them all, and some don’t even smell like coffee when opened.” And in their customary style, readers came to the rescue.
I’ll freely admit that, not having spent time in Buffalo, N.Y., I’ve never had Buffalo wings at the original Anchor Bar, which reportedly is where they were created.
T.A. Riggins was looking for cole slaw similar to that which KFC used to serve, and Taste of the Town readers responded.
We were craving a lobster roll at the Tides Oyster Bar at Green Valley Ranch Resort, but the restaurant now is Tides Seafood & Sushi Bar, and the lobster roll is history. But the place holds promise — as soon as the kitchen staff gets a better grasp of the new menu.
Rx Boiler Room’s Bacon-Wrapped Bacon-n-Egg may be the quintessential dish for our times.
Charles Waddell is looking for a local source for thick Amish-style noodles like he used to get at Glazier’s Food Marketplace, and in response, Pamela Moore emailed that she makes her own.
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