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Black Tap Craft Burgers & Beer in Las Vegas makes a State Fair CrazyShake
 
Black Tap Craft Burgers & Beer in Las Vegas makes a State Fair CrazyShake

Bianca Zepeva, a shaker at Black Tap Craft Burgers & Beer at The Venetian in Las Vegas, makes a State Fair CrazyShake with a kettle corn rim, caramel, corn-based ice cream, popcorn brittle, crushed kettle corn, sprinkles and a cherry. (Heidi Knapp Rinella/Review-Journal)

Balboa Pizza Company makes Thai peanut chicken wings
 
Balboa Pizza Company makes Thai peanut chicken wings

Irma Perez, kitchen manager at Balboa Pizza Company at The District at Green Valley Ranch in Henderson, near Las Vegas, brines chicken wings for 24 hours before roasting and frying them and finishing them in various styles such as Thai peanut. (Heidi Knapp Rinella/Review-Journal)

New Venetian pool deck
 
New Venetian pool deck

Final touches are currently being added to the hotel’s main tower pool deck, which consists of five pools. (Al Mancini/Las Vegas Review-Journal)

Slater’s 50/50 in Las Vegas serves a 4-pound Big Island Feast Burger
 
Slater’s 50/50 in Las Vegas serves a 4-pound Big Island Feast Burger

Cindy Sun, general manager of Slater’s 50/50 in Las Vegas, makes the Big Island Feast Burger with 2 1/2 pounds of the house bacon/beef blend, Napa-cilantro slaw, six slices of American cheese, a can of grilled Spam, six slices of chargrilled pineapple, four fried eggs and a drizzle of teriyaki and serves it with macaroni salad. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Get a first look of MSG Sphere construction in Las Vegas
 
Get a first look of MSG Sphere construction in Las Vegas

Representatives of The Madison Square Garden Company give the first glimpse of progress Tuesday of the under-construction MSG Sphere — a first-of-its-kind performance venue with high-tech audio and visual capabilities.

Shark Week cupcakes at Freed’s Bakery in Las Vegas
 
Shark Week cupcakes at Freed’s Bakery in Las Vegas

Brittnee Klinger, a cake decorator at Freed’s Bakery in Las Vegas, makes Shark Week cupcakes with ocean-blue buttercream, fondant fins and a blood-red strawberry filling. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Hot peach cobbler at Beaumont’s Southern Kitchen at Texas Station
 
Hot peach cobbler at Beaumont’s Southern Kitchen at Texas Station

Michael Ross, room chef/pitmaster at Beaumont’s Southern Kitchen at Texas Station in Las Vegas, makes peach cobbler by baking peaches in a cast-iron pan with batter and crumble, then topping with Haagen-Dazs vanilla ice cream and bourbon-caramel sauce. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Cat’s Meow comes to Las Vegas
 
Cat’s Meow comes to Las Vegas

New Orleans-based karaoke chain opens new location in Neonopolis. (Jason Bracelin/Las Vegas Review-Journal)

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