Before Friday’s Raiders practice the Vegas Nation crew got to take a look at the concession options inside the Allegiant Stadium concourse.
Before Friday’s Raiders practice the Vegas Nation crew got to take a look at the concession options inside the Allegiant Stadium concourse.
Founder and head creamstress Valerie Stunning, a former exotic dancer, makes one of the creameries signature cones called “XXXpense It” at Paradise City Creamery.
Three Las Vegas restaurateurs discuss a recent Review-Journal op-ed that said that “your favorite restaurant is dead, and your elected Nevada legislators pulled the plug.”
A new burger and beer spot called Sickies Garage Burgers & Brews is coming to Town Square this fall.
Black Tap Craft Burgers & Beer at The Venetian has two new Dole Whip cocktails. The Golden Tiki, which offers a line of Dole Whip cocktails, is reopening Wednesday.
Restaurants inside the Aria get ready to reopen and welcome guests with some new Summer entrees.
Some Las Vegas Strip restaurants are adding a COVID-19 surcharge to their bills to help offset the additional costs of reopening. (Las Vegas Review-Journal)
Allegiant Air donated food items to the Vegas Community Pantry in Las Vegas. The snack and drinks are commissary items that Allegiant planned to serve to passengers who were flying to Las Vegas for March Madness. (Bizuayehu Tesfaye/Las Vegas Review-Journal) @bizutesfaye
A local Las Vegas chef goes over how to prevent cross-contamination and what the proper steps are when handling food.
Masaharu Morimoto showed off his skills in a slightly different context Thursday night, when he dropped by Manzo in Eataly to launch the Italian restaurant’s new Guest Chef series. (Al Mancini/Las Vegas Review-Journal)
Buddy Valastro, aka Cake Boss Buddy V, is in town this week overseeing the soft opening of his new restaurant, PizzaCake, in Harrah’s Las Vegas. (Al Mancini/Las Vegas Review-Journal)
E.J. Estrella, banquet chef at Marssa at the Westin Lake Las Vegas, makes tuna poke by mixing chunks of bigeye tuna with sliced green onions, julienned white onions and house-made poke sauce and serving it on a bed of seaweed salad garnished with lotus chips and suspended over melon-scented mist. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Shea Wafford, sous chef and pastry chef at Ri Ra at The Shoppes at Mandalay Place in Las Vegas, makes baked goat cheese served with honey-nut pesto, pickled red onions, peppadew relish and sourdough baguette. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Celebrity chef Bruce Kalman will be cooking at Ada’s in Tivoli Village in Las Vegas. (Al Mancini/Las Vegas Review-Journal)
Javier Chavez, chef/owner of Kitchen Table and Kitchen Table Squared in Las Vegas, makes Chile Colorado by braising pork belly with three kinds of peppers and serving it atop stewed black beans with crema and pickled jalapeño, carrots and onions, with flour tortillas. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Celebrity chef Guy Fieri talks about the Las Vegas food scene while in town celebrating his 52nd birthday. (Al Mancini/Las Vegas Review-Journal)
Derek Stevens and chefs Barry Dakake and Dan Coughlin talk about some of the new restaurants for Stevens’ Circa resort project. (Al Mancini/Las Vegas Review-Journal)
The Hofbrauhaus Las Vegas serves the Ausser Rand und Band bloody mary with Hofbrau Dunkel, vodka, bloody mary mix, a Tajin rim and a soft pretzel, slider, bacon, sausage and more. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Custom Pizza Truck serves pizzas in a one of a kind food truck that traveled to Poland and back. (Elizabeth Page Brumley/Las Vegas Review-Journal) @elipagephoto
Josh Grimes, chef de cuisine at Vanderpump Cocktail Garden at Caesars Palace in Las Vegas, created a lobster and avocado flatbread that also has avocado-creme fraiche spread, yellow tomatoes, red onion and Hearts On Fire microgreens. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Kim Owens talks about her new Arts District restaurant, Main Street Provisions, which is under construction. (Al Mancini/Las Vegas Review-Journal)
The small appliances on show at Sands Expo at CES 2020 in Las Vegas include a Keurig cocktail maker, autonomous cooking system, nitrogen coffee ampules and more. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Ayesha Curry and Michael Mina, partners in International Smoke, admit things don’t always admit things don’t always work the first time. (Al Mancini/Las Vegas Review-Journal)
Ayesha Curry talks about preparing for the opening of International Smoke, her collaboration with Michael Mina at MGM Grand in Las Vegas (Al Mancini/Las Vegas Review-Journal)
Bill Lee, executive sous chef at Sake Rok at The Park in Las Vegas, makes Holiday Honey Toast by hollowing out soft white pain de mie bread, coating it in butter, honey and sugar, toasting it and topping with three scoops of mint-chocolate chip ice cream, more honey-butter, gumdrops, candy canes, powdered sugar and cinnamon. (Heidi Knapp Rinella/Las Vegas Review-Journal)
Chef Michael Rubinstein talks about the new lunch menu at Momofuku. (Al Mancini/Las Vegas Review-Journal)
Celebrity chef Shirley Chung is back in Las Vegas to co-host a sold out collaborative dinner Saturday night at Red Plate in The Cosmopolitan of Las Vegas. (Al Mancini/Las Vegas Review-Journal)
San Francisco’s Dandelion Chocolate will open its first Las Vegas café and retail store in The Venetian on Saturday. To celebrate, they’ll be offering guests free hot chocolate. (Al Mancini/Las Vegas Review-Journal)
Libertine Social’s massive, house-made short-rib pastrami for $175 latter consists of three bones of short rib brined for seven days, smoked for six hours and cooked sous vide for two days before it’s finished in the restaurant’s pizza oven to give it a bark. It’s then carved and presented tableside with an assortment of sides and lettuce for making wraps. What’s “leftover” is then returned to the kitchen and prepared as Reuben sandwiches.