Look for dry-aged beef, steak sauces in vintage perfume bottles and tots with caviar and lobster crème fraîche when Stanton Social Prime opens later this month.
Food
Three of the world’s most celebrated chefs, a legendary winery, an esteemed bourbon distillery — all gathering in one of the most important names in U.S. restaurant history.
NASCAR weekend, the Jim Irsay Collection and the musical “Frozen” top a loaded lineup this week in Las Vegas.
Almost exactly five years ago, the Review-Journal announced the beloved chain of Hawaiian diners was planning to debut in Vegas its first mainland restaurant.
Shawn McClain, who recently opened Balla Italian Soul in Sahara Las Vegas, moves off Strip with his latest project at the southwest valley development.
A hip Italian spot just off the Strip is among the latest batch of new restaurants. Plus, chef Roy Ellamar plans to open at Downtown Summerlin.
The menu, available now through March 31, features cocktails prepared using Ramazzotti Aperitivo Rosato, a hibiscus and orange blossom aperitif.
Only a month ago, Frank Steele faced the prospect of closing Frankensons — a life’s ambition dashed on the unforgiving rocks of reality. Then Keith Lee showed up — unannounced.
Thanks to improved taste and texture, it’s easier than ever to work alternative meat sources into meals.
Ricardo Romo comes to his latest role after a long career on and off the Strip, including stints on Martha’s Vineyard, on California’s Central Coast, and at The Cosmopolitan and Aria.
Marquita Duren of Tailgate Social leads by example and puts her spin on sports bar food while helming the Palace Station eatery.
High Roller chocolate dessert stout at BrewDog brewpub and microbrewery sources hops from seven countries and malt from six continents.
Usher’s return to Park MGM, the Vipers’ home debut and Impact Wrestling highlight this week’s lineup.
Las Vegas diners will finally taste how Yan can cook. Star TV chef and James Beard winner Martin Yan is debuting M.Y. Asia in the Horseshoe Las Vegas.
Maxan Jazz aims to bring diversity and high-end eats to the local scene. Co-owner Max Wirjo says it’s all about taking chances: “I don’t want to play it safe.”
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