The featured bartenders at Tipsy Robot, which will open Friday at the Miracle Mile Shops, are indeed robots, even if they don’t get tipsy.
Food
Tiramisu stands tall among the legion of culinary wonders Italian culture has contributed to the world.
Sharky’s Woodfired Mexican Grill isn’t on the beach, but you get that seaside vibe when you walk in the door. After all, the restaurant chain started in Southern California.
Henderson’s Standard & Pour unexpectedly closed its doors on Sunday. The restaurant was a collaboration between the late Kerry Simon’s Simon Hospitality Group and Titan Brands.
Kimberly Brown of North Las Vegas was ready to go back to work after being a stay-at-home mom for five years with her youngest son, Landon. She had been working for Bank of America for 10 years before taking maternity leave.
“Meráki” is a Greek word that does not have an equivalent in English. The noun is often used to describe how an individual does something with soul, creativity or love.
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.
It’s officially summer, Las Vegas. While the first day of summer on Tuesday brought a record-tying high of 117 degrees, Las Vegas is showing no signs of cooling off any time this weekend.
You’d figure a guy who hails from a Gulf Coast state would know a thing or two about shrimp, and in the case of Emeril Lagasse, you’d be right.
From Bandito, the new Hughes Center Mexican spot, comes El Cazo, a summertime rum-based cocktail accented with flavors of grapefruit, orange juice and orange liqueur.
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.
Robert Irvine pulled double-duty at The Tropicana last week with a pair of culinary events on Thursday and Friday, serving Las Vegans in attempts to both whet the city’s appetite and ease its hunger.
The Greatest Show on Earth may no longer be coming to town, but a circus wagon is here, in the form of the new signature dessert cart at Bazaar Meat at SLS Las Vegas.
If the farm-to-table movement encourages people to learn where the ingredients in their meals come from, a class Friday night at the Divine Cafe at Springs Preserve was looking to do it one better.
In 2016, we baked cookies inside a car on the hottest day of the season. This year? We’re serving dinner.
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