With state-mandated capacity limits increasing to 50 percent and St. Patrick’s Day and March Madness celebrations, more people are returning to local restaurants.
Food
Highlights of new cuisine offerings across Southern Nevada.
Restaurant owners say they can’t figure it out: If they’re such a danger to the public, why aren’t their employees higher in priority in the COVID vaccination plan?
Businesses reduced to 25-percent capacity find additional space outdoors, expand takeout, introduce grab-and-go options, add a food truck and other innovations.
Following Gov. Steve Sisolak’s statement asking Nevadans to stay home for two weeks, restaurant owners said they appreciate the intent, but have problems with execution.
Robert Lang, director of UNLV’s Brookings Mountain West research institute, indicated that Las Vegas may have outgrown its buffets.
While some Southern Nevada restaurants reopened Saturday, the first day they were permitted to do so following the coronavirus shutdown, others were taking a cautious approach.
Elsewhere, Able Baker Brewing rolls out a Golden Knights game-day special with partner Ryan Reaves.
T-Mobile executive chef moves on to OYO; Mob Museum moonshine to Lee’s Liquor stores
At his Los Angeles Majordomo Meat & Fish, Momofuku guru David Chang provided some possible tastes of the menu for his Las Vegas Majordomo, to open this winter.
Celebrity chef Robert Irvine, who has a restaurant at Tropicana, hosts military families associated with TAPS, or Tragedy Assistance Program for Survivors
California-based seafood restaurant Water Grill opens Wednesday at The Forum Shops at Caesars, while pastry chef Jean-Marie Auboine cuts ties with The Apothecary Shop.
Christie Brinkley, in town for her run in “Chicago” at the Venetian Theatre, paid a visit to the Grand Canal Shoppes’ still-under-construction Smith Wollensky on Monday for a ceremonial first toast at the bar.
Just in time for the playoffs, former Tao Group corporate chef Marc Marrone has opened a bao cart at T-Mobile Arena. Graffiti Bao, at the top of the escalator from the arena entrance to the Main Concourse near section 12, offers four styles of bao: a cheeseburger bun called Bao Royale, a kung pao chicken bao and a sweet potato and vegetable bao with house-made green curry, plus a dessert bao filled with Nutella and caramelized banana, topped with white chocolate sauce.
Golden Knight player Ryan Reaves , whose Training Day Golden Ale is now available at about 60 bars throughout the valley, is hoping to release his second beer “in the next couple of months.”
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