Las Vegas Restaurant News
A new Sugar Factory American Brasserie has opened on the Vegas Strip in the Fashion Show Mall. The two-story dining attraction spans 22,000 square feet and the décor features a floor-to-ceiling candy dot wall; candy bins highlighting more than 500 types of candy; a Moulin Rouge marquee; and on the second level, a "candyland" themed 14-seat horse-drawn carousel surrounded by 5,000 light-up candy flowers, oversize cupcakes, lollipops and animal sculptures that overlook views of the Strip. The menu lists items such as crêpes, salads, monster burgers, milkshakes, pizzas and desserts like the King Kong sundae serving up to 12 people with 24 scoops of ice cream and the “Chocolate Gold” fondue. Drinks include chocolate-based martinis and cocktails. Sugar Factory is open for breakfast, lunch, brunch on Saturday and Sunday, and dinner. Sugar Factory American Brasserie, Fashion Show Mall, 3200 Las Vegas Blvd. S., Ste. 1240, Las Vegas, NV 89109, 702-685-0483.
Chef James Trees will open Esther's Kitchen, an Italian restaurant named after his great-aunt, in the Downtown Las Vegas Arts District. This project will be a homecoming for the Las Vegas native, who recently served as executive chef of the Superba restaurants in Los Angeles. Look for Esther's Kitchen to debut in Summer 2017. Esther's Kitchen, 1130 S. Casino Center Blvd., Las Vegas, NV 89104, no phone.
Hard Rock Hotel & Casino has debuted Oyster Bar, led by executive chef Bradley Manchester, who said, “I’m excited to take on the challenge of this new concept. We’ll be using regionally-sourced ingredients to ensure the freshest, high-quality seafood and fare.” Located in the HRH All-Suite Tower, the 16-seat, 752-square-foot restaurant and bar offers fresh oysters, pan roasts and more along with premium libations and beer. Signature dishes include fried oysters & pickles with homemade buttermilk caper sauce; a classic pan roast with a choice of shrimp, crab, lobster or a combination of all; and curried coconut seafood stew. Oyster Bar, Hard Rock Hotel & Casino, 4455 Paradise Rd., Las Vegas, NV 89169, 702-693-5000, 800-HRDROCK.
Zuma is now open at The Cosmopolitan of Las Vegas. Created and co-founded by chef Rainer Becker, the restaurant is inspired by the informal izakaya dining style, featuring a menu designed to be shared with dishes from a sushi counter, a main kitchen and a robata grill. Zuma, 3708 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-698-7100, 877-551-7772.
Giordano’s, a Chicago landmark since 1974 known for its stuffed deep-dish pizza pies, has opened its first location in Las Vegas. Situated on the Strip at the Grand Bazaar Shops adjacent to Bally’s Las Vegas, the full service restaurant offers views of the Vegas Strip from the second floor and a spacious patio located on the ground floor, both featuring a full bar. In addition to the deep-dish pizzas, hand-stretched crust and crispy extra thin crust pizzas are also offered, as are an array of sandwiches, salads and classic Italian dishes such as lasagna and fettuccine Alfredo. Look for carry-out options, too. Open from 11 a.m.-2 a.m. daily. Giordano’s, Grand Bazaar Shops, 3619 S. Las Vegas Blvd., Ste. 200, Las Vegas, NV 89109, 702-850-2420.
Momofuku is now open at The Cosmopolitan of Las Vegas. Chef/founder David Chang started the Momofuku empire in 2004 with the opening of Momofuku Noodle Bar in New York and has since expanded to more than a dozen restaurants in New York, Sydney, Toronto and Washington, D.C. Momofuku, 3708 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-698-7000.
Virgil’s Real Barbecue has opened at The LINQ Promenade. The 14,000-square-foot restaurant seats 300, includes three outdoor spaces and features reclaimed wood sourced from vintage barns across the Southern states. The menu highlights the BBQ tastes of Tennessee, Kentucky, Texas, the Carolinas and Missouri with meats smoked over a mix of hickory, oak and fruit woods. An assortment of traditional sides is offered, such as barbecue beans, coleslaw, cheese grits, banana pudding and Key lime and sweet potato pies. Complementing the fare are fourteen beers on tap, including the exclusive Virgil’s Ale from Magic Hat. Virgil’s is open daily from 11 a.m. Live entertainment performing country, bluegrass and classic rock occurs nightly from 9 p.m. to midnight. Virgil’s Real Barbecue, The LINQ Promenade, 3545 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-389-7400.
Now open at The Venetian is The Dorsey cocktail bar, located off of the casino adjacent to Restaurant Row in the space formerly occupied by The Bourbon Room. The 4,500-square-foot venue features French oak, leather, brass and marble, and a separate library area with a fireplace. The full-service bar has an inventive cocktail menu designed by barman Sam Ross (NYC's Attaboy), with signature creations such as the Penicillin with Scotch, lemon, ginger, honey and an Islay float; and the Creole Punch with rum, pineapple, ginger, citrus, allspice and nutmeg. The Dorsey is open nightly from 2 p.m. until 4 a.m. The Dorsey, The Venetian, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 866-659-9643.
Milk Bar has opened at The Cosmopolitan of Las Vegas. Christina Tosi's bakery started in New York after the success of her sweets for the Momofuku restaurants. Her famous creations include "Cereal Milk" ice cream, "Compost Cookies" and "Crack Pie." Exclusive to the Las Vegas location are alcoholic "Fancy Shakes" and "MilkQuakes," which blend house-made soft-serve ice cream with treats to create flavors like B'Day Cake. Milk Bar, 3708 Las Vegas Blvd. S., Las Vegas, NV 89109, no phone.
B&B Ristorante Debuts Early Spring Menu
B&B Ristorante at Restaurant Row at The Venetian has debuted an “Early Spring” seasonal tasting menu. Priced at $99, the menu includes grilled local asparagus with chicken stock-based sauce thickened with egg yolk, pecorino and Parmesan; hand-cut tagliatelle with house-cured pancetta, braised artichokes, white wine, lemon, pecorino and parsley; ravioli filled with English pea and mint purée, with pecorino and cream served in a sauce of merguez sausage with tomato sauce; house-made ricotta with eggs and baked Parmigiano topped with confit of green garlic; and sorrel-infused panna cotta with honey and Sicilian pistachio syrup. An optional wine pairing is available for an additional $99 per person. B&B Ristorante, The Venetian, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-266-9977.
SUSHISAMBA Introduces Japanese Whisky Experience
SUSHISAMBA at The Palazzo is now offering the Japanese Whisky Experience, a seven-course pairing of Japanese whiskey. The dinner begins with a Wagyu Cocktail infused with A5 Wagyu, maple syrup and salted caramel. Among the following courses are a Passionfruit Whisky Sour matched with crispy tempura sweet oyster with osetra caviar; Akashi Single Malt 5-year Sherry Cask paired with whisky-soy marinated robata grilled pork ribs with aji panca barbecue sauce and A5 Wagyu roll with sherry bourbon truffle sauce; and Japanese Cherry Manhattan Granita matched with dark roasted coffee custard, chocolate hazelnut crumble, sweet cream ice cream and Japanese whisky foam. The dinner must be reserved 48 hours in advance so ingredients can be procured and the cost is $250 per person. In addition, one of the pairings is rotated weekly on the regular menu. SUSHISAMBA, The Palazzo Resort Hotel Casino, The Shoppes at The Palazzo, 3327 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-607-0700.
Sugarcane Raw Bar Grill Launches New Happy Hour
Sugarcane Raw Bar Grill at The Venetian has launched a daily happy hour from 4 p.m.-7 p.m. and from 11 p.m. to close. Drink specials include wine by the glass and draft beers for $6 and cocktails for $7; and food specials are fresh oysters at $1 each (minimum of 6), salmon poke for $8, West Coast snapper ceviche for $8 and pig ear pad thai for $6. The specials are only available in the bar area. Sugarcane Raw Bar Grill, The Venetian, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-414-2263, 877-883-6423.
Aureole Reopens with a New Chef, Décor & Menu
Chef Charlie Palmer’s Aureole, which has been open at Mandalay Bay Resort & Casino since 1999, closed in late 2016 for a remodel, and the restaurant has reopened with a new look, redesigned menu and new executive chef, Johnny Church. Menu highlights include raclette fondue, a selection of raw, seasonal vegetables topped with warm cheese fondue; beef and octopus carpaccio with zesty gremolata and brioche; California crab roll rolled in fresh avocado sushi-style and sprinkled with puffed rice; and cold-pressed coffee panna cotta with huckleberries, brown butter and lavender ice cream. One thing unchanged is the iconic 50-foot wine tower containing 10,000 bottles retrieved by Aureole’s signature flying wine angels. The redesigned main dining room features splashes of purple, gold and orange, with the earthy tones of a live olive tree. Fountain Terrace, Aureole’s more upscale dining room, has a color palette accentuated by a gold leaf ceiling and floor-to-ceiling windows. Aureole, Mandalay Bay Resort & Casino, 3950 Las Vegas Blvd. S., Las Vegas, NV 89119, 702-632-7401.
Executive Lunch Menu at Pub 365
Pub 365 at Tuscany Suites & Casinohas begun offering an executive lunch menu Monday through Friday from 11 a.m. to 2 p.m. that is guaranteed to be served within 15 minutes or the meal is complimentary. Priced at $9.95, it includes pub chips and a fountain drink or iced tea with choices of coffee-rubbed brisket, a chicken pesto panino, pastrami Reuben, classic Cuban panino and trio of Angus beef sliders with french fries. Guests have the option of upgrading to a premium non-alcoholic beverage or beer for $2 more. Pub 365, Tuscany Suites & Casino, 255 E. Flamingo Rd., Las Vegas, NV 89169, 702-893-8933, 877-TUSCAN 1.
Standard & Pour Debuts Sunday Brunch
Standard & Pour has launched an all-new 'Mimosas, Muffins & Marys' Sunday brunch, available from 10 a.m. to 3 p.m. every Sunday. Unique specialties, prepared by executive chef Jake Dieleman, include Bacon & Egg Polenta with crispy lardons, poached eggs and green onions; an English muffin sandwich with bacon, cheddar, hash browns and basil aïoli; Muffins & Gravy, honey habanero corn bread muffin and chorizo red eye gravy; Fat Elvis French Toast with banana, peanut butter and bacon; and Tenders & Waffle, corn flake chicken tenders and cheddar jalapeño waffle. In addition, bottomless mimosas, Bloody Marys and PBRs are offered for $20 and a guest DJ performs each week. Standard & Pour, 11261 S. Eastern Ave., Ste. 200, Henderson, NV 89052, 702-629-5523.
Yardbird Southern Table & Bar at The Venetian has named Kimberly Ann Ryan as its new head chef, which was one of the prizes the chef from Traverse City, Michigan, received upon competing against 17 other chefs and winning season 16 of “Hell's Kitchen.” In the second to last episode Ryan presented her signature dish, which consisted of seared scallops with mango jalapeño salsa and spicy toasted rice crispies. In addition to being awarded the head chef position, the single mom also won $250,000. Before appearing on the show, the Michigan State University graduate worked at a variety of restaurants in the Grand Traverse area including The Cook's House, Black Star Farms and Alliance in Traverse City's Warehouse District and attended Baker College's Culinary Institute of Michigan in Muskegon. Yardbird Southern Table & Bar, The Venetian, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-297-6541.
Alizé at the Top of the Palms has appointed Chris Bulen as executive chef. Bulen has extensive experience with the restaurants of chef André Rochat, and shortly after moving to Las Vegas was hired by Rochat to work at Alizé and worked his way through kitchen positions, learning the techniques he now applies as executive chef of that very restaurant. “Returning to Alizé to take over as the executive chef has been a great honor. It’s where my career with this company began and where I really started to learn and develop as a chef,” says Bulen. Prior to rejoining Alizé, Bulen was executive chef at Andre’s Restaurant & Lounge at Monte Carlo. Bulen replaces Mark Purdy, who is now the managing partner for Stacked Hospitality, the restaurant and nightlife company that owns and operates Alizé and the new Andre’s Bistro & Bar. Alizé at the Top of the Palms, Palms Casino Resort, 4321 W. Flamingo Rd., Las Vegas, NV 89103, 702-951-7000.
Marché Bacchus has appointed Tom Moloney as executive chef. Moloney spent the past 10 years as executive chef at AquaKnox at The Venetian, and prior to that, six years with Wolfgang Puck in Los Angeles. Moloney joins consulting chef Luciano Pellegrini in leading the kitchen. Marché Bacchus, Lakeside Center, 2620 Regatta Dr., Ste. 106, Las Vegas, NV 89128, 702-804-8008.
Thomas Griese, who took on the executive chef position at Charlie Palmer Steak at Four Seasons Hotel Las Vegas in September, has parted ways with the restaurant. Director of operations Steven Geddes (who is a master sommelier and also a trained chef who years ago worked alongside André Rochat) and executive sous chef Lalo Saavreda are teaming up to run the kitchen. According to a Charlie Palmer Group spokesperson, “At the moment, we are not searching for an executive chef as we evaluate the new team and kitchen operations.” Before joining Charlie Palmer Steak, Griese worked at Thomas Keller’s Bouchon at The Venetian, Le Cirque at the Bellagio, Michael Mina 74 and Mina Test Kitchen. It has not been announced where Griese’s next position will be. Charlie Palmer Steak, Four Seasons Hotel Las Vegas, 3960 Las Vegas Blvd. S., Las Vegas, NV 89119, 702-632-5120.
Bobby Silva has left Sake Rok, the Japanese restaurant/performance venue in The Park where he had held the title of executive chef since its opening in the spring of 2016. Replacing Silva is Joseph Mosconi, who has been with the restaurant since it opened and prior to that was executive chef at the Tahiti Village resort on Las Vegas Boulevard. It has not yet been announced what Silva’s next position will be. Sake Rok, The Park, 3786 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-706-3022.
J.C. Irish Sports Pub at JW Marriott Las Vegas Resort, Spa & Golf closed on March 20, 2017. Antiques, etched glass, wood and stone that replicate Ireland’s pubs adorned the authentic eatery, which was built outside Dublin by the renowned Irish Pub Company and assembled here. J.C. Irish Sports Pub, JW Marriott Las Vegas Resort, Spa & Golf, 221 N. Rampart Blvd., Las Vegas, NV 89145, no phone.
MGM Resorts International has announced that Brand Steakhouse at Monte Carlo Resort & Casino will close after service on Thursday, May 11, 2017. The restaurant has been open since May 2008 and its closing is part of the resort’s $450 million renovation as it transitions into the NoMad and Park MGM hotels, with new restaurants including Mario Batali and Joe Bastianich’s Eataly and NoMad, the contemporary American restaurant from chef Daniel Humm and restaurateur Will Guidara. A spokesperson with MGM Resorts International said a replacement for the 5,000-square-foot steakhouse will be available in the coming months. Construction on the new hotels is expected to be completed in late 2018. Brand Steakhouse, Monte Carlo Resort & Casino, 3770 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-730-6700.
After 26 years, the iconic Hard Rock Cafe, with its towering neon guitar that sats at the front of Hard Rock Hotel & Casino, closed after New Year’s Eve 2016. In a statement Hard Rock International said the closing marks a strategic decision by the brand to focus efforts in the market on Hard Rock Cafe Las Vegas Strip and Hard Rock LIVE Las Vegas at 3771 Las Vegas Blvd. South, the three-story restaurant and music venue which opened in 2009. Although they share a name, the cafe and the hotel are not owned by the same organization. The hotel and the land the cafe sits on is owned by Brookfield Asset Management, which has use of the Hard Rock name through a licensing deal with Hard Rock International. Hard Rock Cafe, Hard Rock Hotel & Casino, 4475 Paradise Rd., Las Vegas, NV 89109, no phone.
Blue Ribbon Sushi Bar & Grill at The Cosmopolitan of Las Vegas, which had been open since the resort debuted on NYE in 2010, closed after service on January 15, 2017. After a remodel, the restaurant will reopen in the spring and will be renamed simply Blue Ribbon and will be a version of chefs/owners Bruce and Eric Bromberg’s NYC Blue Ribbon flagship restaurant, serving New American fare that will draw heavily from the original SoHo eatery. The menu will include raw bar offerings, pu pu platters and signature comfort dishes like bone marrow with oxtail marmalade, fried oysters, steak tartare and their famous fried chicken. The Asfour/Guzy-designed space will feature chandeliers, tinted cement and glazed antique tile. Blue Ribbon will be open for brunch, lunch, dinner and late night. Blue Ribbon Sushi Bar & Grill, The Cosmopolitan of Las Vegas, 3708 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-698-7000.
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