The iconic Vegas dive bar turns 27 this weekend. (Jason Bracelin/Las Vegas Review-Journal)
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Alfie Szeprethy, executive chef at Toasted Gastrobrunch in Las Vegas, makes Elvis French Toast by layering banana, peanut butter and bacon between brioche and grilling it in French toast batter. (Heidi Knapp Rinella/Las Vegas Review-Journal)
The Sand Dollar Lounge transformed into Miracle on Spring Mountain, a five-week holiday pop-up with extravagant decorations and a specialty cocktail menu. (Rachel Aston/Las Vegas Review-Journal)
With a flip of an actual switch the Cosmopolitan lit their tree to signal the start of the Las Vegas holiday season. Golden Knights favorites Marc-Andre Fleury and Max Pacioretty were on hand to help with the event and skate around the rink with fans. (James Schaeffer / Las Vegas Review-Journal)
The inaugural Las Vegas Pizza Festival, held Nov. 16 at the Industrial Event Space, drew 1,500 pizza lovers to sample the wares of 20 local pizza makers. (Heidi Knapp Rinella/Las Vegas Review-Journal)
A couple of thousand ticket-holders braved marathon traffic and road closures to arrive at T-Mobile Arena three hours before game time to watch the long-in-the-works documentary. (James Schaeffer / Las Vegas Review-Journal)
More than 35,000 are registered to run in this year’s marathon or half-marathon. They’ll start their journey at 4:30 p.m. and conclude it under the neon lights on the Strip. (James Schaeffer / Las Vegas Review-Journal)
Heather Bray completed the 26.2-mile course Sunday in 3 hours, 13 minutes for her first marathon victory. She had run in two others, posting faster times in both. But the costume was heavier than her usual workout garb. (James Schaeffer / Las Vegas Review-Journal)
Bobby Flay talks about his Mesa Grill restaurant at Caesars Palace celebrating e its 15th anniversary. (Al Mancini/Las Vegas Review-Journal)
Chase Jefferies, a bartender at Del Frisco’s Double Eagle Steakhouse in Las Vegas, makes a Smoked Sazerac by shaking Hennessy, Bulleit Rye, Pernod Absinthe, maple syrup and Peychaud’s Bitters with ice, then filling a snifter with applewood smoke and pouring the drink over an oversized ice cube. (Heidi Knapp Rinella/Las Vegas Review-Journal)