Buffalo wings are so old school, and Buffalo cauliflower is yesterday’s news. Hamptons in Tivoli Village has upped the ante with its Buffalo onion rings. Beer-battered and fried onions are tossed with buttered hot sauce and blue cheese crumbles and served with chive and buttermilk ranch and house-made smoked tomato ketchup. They’re $8 for five rings.
More than 500 graduates of the Salvation Army’s Culinary Arts Program at the College of Southern Nevada have gotten back on their feet and landed jobs in Nevada’s bustling restaurant industry.
Wynn Las Vegas has announced changes in its food and beverage program, including the addition of Luke Palladino as executive chef of the Italian restaurant Sinatra.
Naked City Pizza is expanding into downtown. The local chain will take over the Pizza Lotto space at the El Cortez sometime after Jan. 1.
It’s bordering on an embarrassment of riches, although the Southern Nevada dining community could be forgiven for feeling smug at the whole series of great little spots opening across the valley. One of the more recent arrivals is Boteco in Henderson, which opened in May with executive chef Rachel LeGloahec at the helm.
Embrace this weekend’s cool weather with a full foodie weekend.
The Las Vegas location serves rice bowls, burritos, tacos and salads. Rice bowls come in three sizes — keiki ($6), regular ($8) and large ($10) — and include Hawaii teriyaki chicken, sesame chicken, boneless and bone-in beef, pork and pork belly, tofu and teriyaki vegetables.
The most popular dishes consist of a protein such as teriyaki chicken, barbecue chicken skewers or lechon kawali (crispy pork), served with corn on the cob, garlic java rice and barbecue sauce on the side for $7-$8.
Kate Anyanwu named her fledgling business Cupkates in 2009. She since has added a new concept: bouquets of decorated doughnuts.
After Paul Gan of the southwest valley learned that his friend’s Chinese restaurant wasn’t doing well financially, he took over the lease in 2015 and opened Tokyo Cafe.