Bell’s BBQ
Food
Plant-based options are popping up like wildflowers mushrooms after a spring rain — both new spots and more options in mainstream restaurants in the Las Vegas Valley.
The Arts District’s newly opened Esther’s Kitchen has taken delivery of its pizza oven, meaning chef James Trees will be adding pizza to the menu Wednesday.
Flippin’ Good has been open for about a year and a half, but with the mushrooming growth of burger places in the valley, it’s flown under the radar even of many foodies.
Chubby Cattle is a lot of fun. It is Southern Nevada’s first — and, apparently, only — conveyor-belt restaurant.
The search for good fried fish seems an eternal one among Review-Journal readers. And so when a reader exulted over the fried fish at Shucks Tavern, I decided it was time for a visit.