Robert Irvine says he wants guests at his new restaurant to feel like they are part of his family.
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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 best-selling item at Chumlee’s Candy on the Blvd. is Big League Chew, the soft bubble-gum fashioned after leaf chewing tobacco. The boys needed to restock the shelves within an hour of opening at noon.
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.
Bill Medley headlines with Bucky Heard at Harrah’s, but welcomed Kelly Clinton-Holmes to the stage on Friday night at the Cleveland Clinic Lou Ruvo Center for Brain Health.
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.”