Eureka! is a chain but its sole Nevada outpost is an apt reflection of downtown Las Vegas, sliding right into the district’s restaurant portfolio.
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Rocker Sammy Hagar collaborated with pop star Adam Levine of Maroon 5 to create a proprietary blend of mezcal and tequila known as Santo Mezquila. Hagar’s Cabo Wabo Cantina combines it with sweet, salty and citrus touches to create this summertime cocktail.
Backyard grills and barbecues will be heating up Wednesday, and restaurants are also getting into the spirit.
Chef Ralph Perazzo won’t open his new restaurant, bBd’s Burgers Beers Desserts, at Palace Station until Labor Day weekend, but he’ll give out samples of what he’s all about on Monday night.
This simple dessert creates a cloud of fog right at your table.
John Simmons used Saturday’s Hopped Taco Throwdown to give Las Vegas a sneak preview of a plant-based taco concept, Tacotarian, that his brother and sister-in-law are opening on Fort Apache Road near Patrick Lane. Simmons is lending a hand with the menu, which on Saturday included a vegan chorizo-spiced cauliflower taco with roasted carrot hummus, smoked yogurt, harissa and cilantro on a chickpea flour tortilla. Watch for a late-summer opening.
Anthony Santori is the room chef of buffet and catering at Santa Fe Station, but in his spare time, he’s a Webelos den leader and a Boy Scouts assistant Scoutmaster.
The ham and cheese kouign amann at Craftkitchen proved so popular, chef/co-owner Jaret Blinn had to offer it every weekend.
“I think it’s great that this restaurant, like, moves. That’s the craziest thing.”