Among the clanking of pots and pans at Fukumimi Ramen in the east valley, Katsuya Jomonari can be seen preparing the ramen, flavoring the dishes and customizing orders.
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If you’ve ever enjoyed a Jack and Ginger, you’ll immediately recognize the basic flavor profile of the Maker’s Bourbon Smash cocktail.
Dre Green of North Las Vegas said he and his two siblings — a younger brother and older sister — opened soul food eatery Fish Cage after realizing several restaurants were selling fake fish.
The first thing to know about the Peppermill’s salads is that they’re huge.
Cutting Board Filipino Gastropub, which seats 155 and has 6,000 square feet, features a mix of industrial elements with earthy ones such as reclaimed wood.
Opening a restaurant was Juno Sul’s life goal. The UNLV hospitality graduate grew up working in his father’s Korean restaurants in Los Angeles.
The popular local chain SkinnyFats is heading to the east side of the valley, with two planned Henderson locations.
St. Louis native Patrick Munster, a graduate of the Culinary Institute of America in Hyde Park, New York, “kind of fell in love with Vegas as a food town” while doing an externship at the Eiffel Tower Restaurant at Paris Las Vegas.
