Three Las Vegas restaurateurs discuss a recent Review-Journal op-ed that said that “your favorite restaurant is dead, and your elected Nevada legislators pulled the plug.”
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Custom Pizza Truck serves pizzas in a one of a kind food truck that traveled to Poland and back. (Elizabeth Page Brumley/Las Vegas Review-Journal) @elipagephoto
Lysa Huerta, pastry cook at Greene St. Kitchen at the Palms in Las Vegas, starts with angel food cake, Fruity Pebbles ice cream and strawberry sorbet to create a space creature engulfed in flashing lights and swirling mists. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Have you ever wanted to eat an ice cream sundae out of a kitchen sink? Who hasn’t, right? At Sloan’s, located inside the Venetian, you can do just that. (Mat Luschek / Review-Journal)
Bobby Flay opens Shark at the Palms; his first high-end restaurant in 15 years.
Carrie Hogan founded Fresh 52 Farmers and Artisan Market in Las Vegas after realizing she had to do something about the influence of factory farms on the food supply. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Executive chef Nicole Brisson gives a tour around Eataly Las Vegas, located in the Park MGM on the Las Vegas Strip. (Mat Luschek/Review-Journal)
Panel talks Impossible Burger at CES during launch at Border Grill on Monday, Jan. 7. (Ben Hager/Las Vegas Review-Journal)
Tim and Chemaine Jensen of Village Meat & Wine explain the different types of poultry available for the holidays. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Intuitive Forager Kerry Clasby talks about losses she suffered in California’s Woolsey Fire in Malibu in November. (Al Mancini/Las Vegas Review-Journal)