Drinks and dessert (plus candy) collide in these towering confections that perform a sweet balancing act.
Johnathan L. Wright
Restaurant Reporter
Email: jwright@reviewjournal.com
Phone: 775-848-0979
X: @ItsJLW
Johnathan L. Wright joined the Las Vegas Review-Journal as a restaurant reporter in March 2022. Before that, he covered the emerging food and drink scene in Northern Nevada, with frequent trips west to write about the California wine country. Johnathan is a native of Honolulu, where he attended the Punahou School. Johnathan has a B.A. in art history from Yale University and an M.A. in journalism from the University of Nevada.
The Sundry food hall in the UnCommons development taking shape in southwest Las Vegas is adding some culinary oomph with a celebrated chef and his celebrated tacos.
Crust & Roux combination serves pizza pies, pot pies and dessert pies, an unusual combination that dates back a quarter century to James River, Virginia.
Jenny Chai opened Mr. BBQ in December in Chinatown. Now, she’s bringing boba drinks and mochi doughnuts to the neighborhood.
Another Henderson restaurant serving grilled lamb chops, meat skewers, gyros and more is planned for 2024.
This is the third installment of Now Open, an ongoing series featuring restaurants that have opened in the past few months in neighborhoods across Las Vegas.
Genevieve LaMonaca keeps her eye on the numbers. The Las Vegas chef, caterer and social media cyclone has 1.9 million followers and 28.1 million likes on TikTok.
Brothers Michael and Bryan Voltaggio are debuting Retro by Voltaggio this spring at Mandalay Bay, where chef Charlie Palmer’s Aureole will close in the coming months.
The 25,000-square-foot space featuring 11 food and drink outlets, a mix of new-to-market and established local purveyors, will debut with the Station Casinos property this fall.
Bradley Ogden, whose eponymous restaurant in Caesars Palace was a mainstay of early 2000s Las Vegas, is the new culinary director of the French bistro in Desert Shores.
Zenaida’s Cafe is a story as old as the restaurant business itself: A chef and family open a modest storefront, aiming to offer good food, service and value in a congenial atmosphere.
The first Las Vegas expansion since the Summerlin original features rare beef cuts like zabuton, cocktails at a curtained circular bar and a roomy terrace, in The District.
The renowned chef’s Caesars Palace restaurant marked its fifth anniversary and 2 millionth customer; plus a Formula One pop-up is in the works.
Randy’s Donuts, the bakery famed for the giant doughnut on the roof of its original Los Angeles store, has set an opening date for its third valley location.
The James Beard-winning, Michelin-starred chef discusses the highlights of a menu that is 70 percent new, the Bellagio restaurant’s first extensive refresh since 2015.