Restaurants inside the Aria get ready to reopen and welcome guests with some new Summer entrees.
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A local Las Vegas chef goes over how to prevent cross-contamination and what the proper steps are when handling food.
Donald Contursi talks about Lip Smacking Foodie Tours, which offers walking tours of restaurants on and off Las Vegas Boulevard with food samples and tidbits of history about the places they visit.
Sun Keeler, owner of Food Deco Art, produces vegan, gluten-free edible lace in numerous designs and colors (even chocolate), which add elegant embellishment to the plainest cakes. (Gabriella Benavidez/Las Vegas Review-Journal)
A nice twist on the classic bread board, served at Topgolf. (Gabriella Benavidez/Las Vegas Review-Journal)
It’s a party brunch drink at LAVO Italian Restaurant & Lounge with this Giant Bloody Mary, complemented with seafood. (Gabriella Benavidez/Las Vegas Review-Journal)
Sun Keeler, owner of Food Deco Art, produces vegan, gluten-free edible lace in numerous designs and colors (even chocolate), which add elegant embellishment to the plainest cakes. (Gabriella Benavidez/Las Vegas Review-Journal)
A fruity based-cocktail with a vodka kick (Gabriella Benavidez/Las Vegas Review-Journal)
A refreshing cucumber cocktail with a slightly spicy kick. (Gabriella Benavidez/Las Vegas Review-Journal)
Why would someone want to use liquid nitrogen when it came to serving ice cream? Let one of the owners of Sweetspot Nitrogen Ice Cream & Boba Tea explain why. (Gabriella Benavidez/Las Vegas Review-Journal)