The James Beard Award-winning chef unveiled a new menu and new interior design at his Mandalay Bay restaurant.
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Cosmopolitan of Las Vegas mixologist Andrew Pollard showcased nearly a dozen new and new-ish cocktails now on holiday pour at three bars at the property.
Korey Wells started out making birthday cakes for her daughters and mom groups. That casual pastry grew into a cottage business, which led to her own bakery: Whiskful Thinking.
Stephanie Sandfrey’s hands-on approach encompasses splinters and scheduling, deliveries and kitchen towels, and the task of representing the food of one of the planet’s top chefs.
Jalisco Underground draws inspiration from Mexico City tequila bars and from Jalisco state, the birthplace of tequila.
Picnicking at the bar requires less commitment than the main restaurant — it’s perfectly fine to order just an appetizer with a glass of wine.
Doug Taylor, executive pastry chef at Jerry’s Nugget Bakery, recently set out to design a dessert that celebrates Father’s Day.
A tasting menu at the Cosmopolitan restaurant showcases executive chef Yip “Sam” Cheung’s expansive view of Chinese food.
UNLVino returned after a two-year hiatus with fewer restaurants and suppliers and a single evening of tasting limited to 500.
The well-known restaurant has been welcoming dinner guests for decades, something notable in a fast-changing city where eateries come and go. Osso Buco is the must-have dish.