The Smith’s at Rampart and Lake Mead boulevards is nearly 13 miles from the Las Vegas Convention Center, but it drew enough people during a recent trade show that one of its delis went through 45 pounds of house-made egg salad in two days.
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Under the copper ceiling of the Downtown 3rd Farmers Market, something was brewing Saturday morning. It wasn’t trouble — it was tea, and lots of it.
I remember, not too many years ago, when the concept of seafood in the desert was a punch line complete with rim shot.
As far as food holidays go, National Chocolate Cake Day is one that many can get on board with.
The Oyster Bar, which opened Monday, offers the same type of seafood specialties as its sister restaurants at Texas Station, Sunset Station, Green Valley Ranch Resort and Palace Station, the site of the first, which opened 20 years ago.
Prices for coffee beans are at their lowest point in nearly two years. But don’t expect to save any money.
Say so long to dry turkey sandwiches and rewarmed mashed potatoes. Thanks to four Las Vegas chefs, we have far more interesting ways to use all those leftovers you’ll have when Thanksgiving Day draws to an end.
Halloween is a time when many of us — and especially the creative types — find ourselves giggling at the thought of molding brain-shaped cake pops, frosting witches’ hat cookies and mixing up garishly colored punches, complete with floating frozen hands or surrounded by clouds of dry-ice-induced mist.
Like a lot of people, Fernando Lopez enjoys pouring himself a cold beer. Unlike most, it takes him several weeks or even months to be able to pour it.
A dinner in honor of chef Kerry Simon will begin at 6:30 p.m. Sept. 9 at Made L.V. in Tivoli Village, 450 S. Rampart Blvd.