Among the clanking of pots and pans at Fukumimi Ramen in the east valley, Katsuya Jomonari can be seen preparing the ramen, flavoring the dishes and customizing orders.
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Dre Green of North Las Vegas said he and his two siblings — a younger brother and older sister — opened soul food eatery Fish Cage after realizing several restaurants were selling fake fish.
Cutting Board Filipino Gastropub, which seats 155 and has 6,000 square feet, features a mix of industrial elements with earthy ones such as reclaimed wood.
Opening a restaurant was Juno Sul’s life goal. The UNLV hospitality graduate grew up working in his father’s Korean restaurants in Los Angeles.
Two former managers at Aloha Kitchen near UNLV didn’t have to travel far to open their first restaurant, Poke Heaven. In fact, their new venture is in the same shopping center.
Ron Lutz has been cutting meat at The Butcher Block since he opened his first location in 2006 in the southwest valley, followed by a second shop in 2013 in Centennial Hills. After customers suggested they provide a place to eat, Lutz and his co-owner and wife, Jeannette, opened Chip off the Block Deli about one year ago at the northwest location.
Wolfgang Puck’s local flagship Spago is moving from The Forum Shops at Caesars to Bellagio, taking over the space currently home to Todd English’s Olives. A Spago grand opening is expected in spring 2018.
The Daily Kitchen Modern Eatery and Rotisserie seats 34 and prides itself on meals like mamma makes.
Third Thursday returns this week to the block of 3rd Street between Ogden and Stewart.
Henderson pancake joint BabyStacks Cafeis known for its Hawaiian twist on breakfast fare.
It was announced in 2016 that BabyStacks plans a fifth location at Las Vegas’ Blue Diamond Marketplace.