Merely walking into Zuma doesn’t provide much of a hint at the sort of food served there.
At many of the breakfast-and-lunch spots that have cropped up in Southern Nevada the past few years, Hawaiian flavors are included on the menus.
The influx of Hawaiian immigrants that’s given the valley ninth-island status is perhaps most apparent in the restaurant industry.
Preserving the face of old Las Vegas is laudable when possible, but sometimes a little plastic surgery is best. So it is with the Redwood Steakhouse at the venerable California Hotel downtown.
Losing a chef after just two months might spell disaster for lesser mortals, but Momofuku master David Chang has made a success of failing.
Grand restaurants are perfect for grand occasions, but where would we be without the delis in our lives, to supply a quick lunch or dinner or satisfy a craving years in the making?
‘Have you been in before?” asked the waiter. “Yes, but it’s been a while.” “It hasn’t changed.”
As I wrote a few weeks ago, Midwestern-style pork tenderloin sandwiches have been one of the most enduring topics in Taste of the Town over the years.
Urban Turban is launching a series of cooking classes, beginning Friday, to increase familiarity with Indian food.
Just when it seemed Las Vegas was at celebrity-chef critical mass, the original Iron Chef arrived to fill a void that was large even if it wasn’t obvious.