Scheduled to open in 2021, it is expected to be busier than Madison Square Garden in New York. (Michael Quine/Las Vegas Review-Journal)
Terra Rossa at Red Rock Resort is set to open on Aug. 26.
Chef Hubert Keller of Fleur and Burger Bar shows off his backyard kitchen in Las Vegas. (Al Mancini/Las Vegas Review-Journal)
Bartender Cassy Leedom and Chef Norberto Ortega make a Watermelon Mojito and Chicken ‘N’ Watermelon ‘N’ Waffles at Yardbird Southern Table & Bar at The Venetian in Las Vegas. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Cook Ruben Fuentes and general manager Taylor Pulliam of Juan’s Flaming Fajitas in Las Vegas prepare steak and shrimp fajitas with the restaurant’s signature fiery treatment. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Pasta Shop Ristorante & Art Gallery in Henderson serves a summer salad that combines watermelon with greens, feta and shrimp. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Jorge Luque, pastry chef at The Factory Kitchen at The Venetian in Las Vegas, makes affogato with two simple ingredients – house-made gelato and fresh espresso. (Heidi Knapp Rinella/Las Vegas Review Journal with image from The Factory Kitchen)
Christopher Burns, owner of The Cereal Killerz Kitchen at Galleria at Sunset mall in Henderson, makes a Milk & Cookies Shake from his more than 100 varieties of cereal. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Bianca Zepeva, a shaker at Black Tap Craft Burgers & Beer at The Venetian in Las Vegas, makes a State Fair CrazyShake with a kettle corn rim, caramel, corn-based ice cream, popcorn brittle, crushed kettle corn, sprinkles and a cherry. (Heidi Knapp Rinella/Review-Journal)
Irma Perez, kitchen manager at Balboa Pizza Company at The District at Green Valley Ranch in Henderson, near Las Vegas, brines chicken wings for 24 hours before roasting and frying them and finishing them in various styles such as Thai peanut. (Heidi Knapp Rinella/Review-Journal)
Final touches are currently being added to the hotel’s main tower pool deck, which consists of five pools. (Al Mancini/Las Vegas Review-Journal)
Nevada State Museum Director Dennis McBride explains the origins of the Vegas icon.
Cindy Sun, general manager of Slater’s 50/50 in Las Vegas, makes the Big Island Feast Burger with 2 1/2 pounds of the house bacon/beef blend, Napa-cilantro slaw, six slices of American cheese, a can of grilled Spam, six slices of chargrilled pineapple, four fried eggs and a drizzle of teriyaki and serves it with macaroni salad. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Representatives of The Madison Square Garden Company give the first glimpse of progress Tuesday of the under-construction MSG Sphere — a first-of-its-kind performance venue with high-tech audio and visual capabilities.
Brittnee Klinger, a cake decorator at Freed’s Bakery in Las Vegas, makes Shark Week cupcakes with ocean-blue buttercream, fondant fins and a blood-red strawberry filling. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Michael Ross, room chef/pitmaster at Beaumont’s Southern Kitchen at Texas Station in Las Vegas, makes peach cobbler by baking peaches in a cast-iron pan with batter and crumble, then topping with Haagen-Dazs vanilla ice cream and bourbon-caramel sauce. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Water Grill, from a 30-year-old California company opening its first Las Vegas location, specializes is fresh seafood including 16 types of oysters. (Al Mancini/Las Vegas Review-Journal)
New Orleans-based karaoke chain opens new location in Neonopolis. (Jason Bracelin/Las Vegas Review-Journal)
Manny Menina, line cook at Broken Yolk Cafe in Las Vegas, stacks 8 ounces of beef, 2 strips of bacon, hash browns, caramelized onions and 2 fried eggs on 4 King’s Hawaiian slider buns to make the Loco Moco Breakfast Burger. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Carlos Cruz, executive chef of Jose Andres’ China Poblano at The Cosmopolitan of Las Vegas, makes the SecretBurger off-menu, one-night-only ‘All Quacked Up’ with a kimchi pancake, Peking duck, house-made hoisin sauce, a fried duck egg, pickled micro-vegetables, caviar and gold flakes and serves it with a Stillwater Artisanal Ale. (Heidi Knapp Rinella/Las Vegas Review-Journal)
The 16-foot tall Blue Angel statue that stood above the Blue Angel Motel for six decades is featured in a mural spanning three walls at a downtown Las Vegas building. James Stanford designed the “A Phalanx of Angels Ascending” mural based on his photography, and Cliff Morris painted the mural at 705 Las Vegas Blvd. North, near the Neon Museum. (K.M. Cannon/Las Vegas Review-Journal) @KMCannonPhoto
The whimsical Ugly Duckling sign has returned home to the Neon Museum’s Boneyard after receiving extensive restoration and refurbishment. The popular, double-sided sign has been re-electrified in all its glory for the public to enjoy during boneyard admission hours.
Tom McGrath, district manager/executive chef at Frites at the Excalibur in Las Vegas, tops his beef-tallow fries like a loaded baked potato – with white and yellow cheddar, sour cream, bacon and chives. (Heidi Knapp Rinella/Las Vegas Review-Journal)
The Hello Kitty Cafe opens Friday, July 12th, 2019, between New York, New York and Park MGM on the Las Vegas Strip. (Mat Luschek / Review-Journal)
Chef Jason Weber of Amano Las Vegas has created a sandwich stuffed with pasta, and it’s a hit. (Mat Luschek / Las Vegas Review-Journal)
Melissa Coppel, who teaches classes in various countries around the world, attracts students from far and wide to her eponymous school in Las Vegas. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Marcus Fortunato, co-owner of Boteco in Las Vegas, learned to make Havana Lobster from the chef at El Figaro, a favorite of former Cuban President Fidel Castro.
Las Vegas chef Gustav Mauler announces his retirement on Sunday, June 30, 2019.
The Bellagio’s Conservatory & Botanical Gardens have opened the gates to its summer display. (Mat Luschek / Review-Journal)
Veteran journalist introduces readers to “The Boys Who Woke Up Early.” (John Przybys/Las Vegas Review-Journal)