The Plaza Hotel and Casino has opened its Bier Garten located at the front of the entrance. The outdoor area accommodates up to 160 people and has a living wall comprised of more than 900 plants on the façade of the Plaza; real grass, wooden trellises with winding vines and tables from a 1980s Munich Oktoberfest simulate a relaxed Bavarian beer garden setting. The beer menu includes two dozen craft beers and several bottled microbrews. The food menu features an array of bratwurst offerings, with the option to create your own from eight sausages, seven toppings and seven final touches. In addition, pizzas from Pop Up Pizza across the way are served. Bier Garten is open from 11 a.m. to 2 a.m. daily and has live entertainment on Friday and Saturday nights. Bier Garten, 1 Main S., Las Vegas, NV 89101, 702-386-2110.
Buddy “Cake Boss” Valasco has opened a Vegas location of Carlo’s Bakery in the Grand Canal Shoppes at The Venetian. This first West Coast outpost of the bakery made famous by TLC’s Cake Boss TV show is located just across the hallway from his Buddy V’s Ristorante, and offers cakes, cannolis, pastries, memorabilia and the lobster tails the bakery is renowned for. Carlo’s Bakery is open daily from 8 a.m. to 11 p.m. Carlo’s Bakery, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-414-1000, 877-883-6423.
Chef Daniel Boulud’s DB Brasserie will open this May inside The Venetian in the former space of Valentino. The décor will feature an exterior façade clad in travertine limestone panels, a faux-skylight reminiscent of those in classic Beaux Arts train stations and laser-cut blackened steel glass ceiling panels anchored by Art Nouveau-style brass globe pendant light fixtures. The menu, created in collaboration with executive chef David Middleton, will include poissons fumes, pissaladiere, poulet croustillant and the DB Burger; and desserts of chocolate & salty peanut bombe and apple tatin. A wine program of approximately 300 international selections will feature the best French producers; and new American wine regions showcasing domestic varieties beyond the classic Chardonnay, Pinot Noir, Cabernet Sauvignon and Merlot. DB Brasserie will serve lunch and dinner from 11 a.m. until midnight daily. DB Brasserie, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-414-1000, 877-883-6423.
Chef, restaurateur, author and Emmy Award-winning TV host Guy Fieri is opening his first Las Vegas restaurant, Guy Fieri’s Vegas Kitchen & Bar at The Quad Resort & Casino. The menu features a variety of wings, tacos, small bites, shareable food items and burgers, including Fieri's bacon mac-n-cheese burger, and Vegas fries, a tribute to his college days at UNLV. The restaurant’s drink menu features 16 craft beers and a frozen tap system that dispenses eight different shots out of iced dispensers. The two-level, 6,500-square-foot space includes a large outdoor patio with seating for 200, offering panoramic views of the Vegas Strip. The interior has an open design with wood and steel elements along with repurposed materials and memorabilia from Fieri’s alma mater. The restaurant, adjacent to the Carnaval Court and The Quad’s main entrance, is open for brunch, lunch, dinner and late night dining. Guy Fieri’s Vegas Kitchen & Bar, 3535 Las Vegas Blvd. S, Las Vegas, NV 89109, 702-731-3311.
Yusho, the Japanese-inspired grill and noodle house by renowned Chicago chef Matthias Merges, will make its debut at the Monte Carlo Resort & Casino in April. The 250-seat venue, designed by Rachel Crowl of FC Studio, was inspired by vintage industrial spaces, anime and Japanese ramen shacks. It features exposed brick walls, natural wood surfaces, stained concrete floors and warm-hued upholstery. Tables strategically placed around the open kitchen will provide guests a front row seat to the culinary action, while the outdoor patio will overlook the Vegas Strip. Menu items include fried chicken made with fermented chili, green tea and seasoned with a sprinkling of lime zest; Logan poser ramen, a robust soup featuring crispy pork shoulder croquette, poached egg, nori and cucumber; charred octopus grilled over an open flame and served with green beans, crisp enoki mushrooms and topped with a light ponzu vinaigrette; marinated eggplant steam bun filled with Japanese mint, plums and broccoli; and doughnuts made with tofu, sweet potato and a hint of rosemary. Yusho will be open daily for dinner. Yusho, 3770 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-730-7777, 888-529-4828.
Chef, author and television personality Giada De Laurentiis will open her very first restaurant, Giada, in May 2014 when The Cromwell (the former Bill’s Gamblin’ Hall) opens at the corner of Flamingo Rd. and the Strip. The venue will be located on the second level above the casino floor with views of the Vegas Strip and al fresco dining. The restaurant space will extend over the pedestrian walkway below, featuring large glass windows affording natural lighting, and will be outfitted with living room-style furniture. Private dining room space will be available for larger parties or group functions. The menu will feature De Laurentiis’ cuisine embracing her birthplace of Rome, with Californian influences, and include traditional family recipes and her signature dishes as seen on her Food Network television shows and in her cookbooks. An open kitchen will give guests the opportunity to watch the chefs in action. Giada, 3595 Las Vegas Blvd. S., Las Vegas, NV 89109, no phone.
SBE has opened its Double Barrel Roadhouse, the first outlet within the new plaza experience being created on Las Vegas Boulevard at the front of Monte Carlo. It showcases live music, has an interactive staff that perform on the catwalks overhead, features an array of craft cocktails and beers and a Southern-inspired menu. The 12,000-square-foot, indoor-outdoor space envisioned by award-winning designer Mark Zeff has an patio area overlooking the Vegas Strip. The menu was created by newly named executive chef Michael Vitangeli, who until recently was the executive chef at Circo. An oversized wood-burning grill is used to create dishes such as the 24-ounce cowboy steak and slow-cooked crackling pork shank brushed with a bourbon glaze. Comfort food favorites served include chicken pot pie, New Orleans shrimp and grits and mini corn dogs. The dessert menu includes options such as "Pie in a Jar," with generous slices served in a Mason jar a la mode. Double Barrel Roadhouse is open daily for lunch, dinner and late-night dining. Lunch & Dinner daily. Double Barrel Roadhouse, 3770 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-730-7777, 888-529-4828.
Yard House has opened its 50th location, debuting at The LINQ on the Vegas Strip, home to the 550-foot-tall High Roller, the largest observation wheel in the world. Known for its extensive beer selection, this location boasts 160 taps, including beer from local breweries Big Dog’s Brewing Company and Tenaya Creek Brewery. The new taphouse spans more than 18,000 square feet (the chain’s second largest) with seating for 414 in the dining room, 44 at the bar and 140 on the large outdoor patio, which offers possibly the best view of the High Roller. The open floor plan features a mix of warm woods and cool stainless steel accents and an original collection of abstract art commissioned by California artist Jerome Gastaldi. The food menu includes more than 150 items, including appetizers, salads, burgers, tacos, seafood, steaks and ribs. Yard House is open daily for lunch and dinner. Lunch & Dinner daily. Yard House, The LINQ, 3545 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-597-0434.
Bobby Flay has become the latest celebrity chef to open a burger restaurant on the Vegas Strip. His 146-seat Bobby’s Burger Palace is now open in the Shops at Crystals in CityCenter, just in front of the Mandarin Oriental, Las Vegas and is the first West Coast location of the 18-store chain. The burgers come in options of Black Angus, ground turkey or chicken breast. All are all priced under $10, and include the new Vegas burger ($9.50) with white American cheese, Fresno red chilies and barbecue-flavored chips. Accompanying the burgers are milkshakes with non-traditional flavors such as pistachio, blueberry-pomegranate, coffee and coconut. Bobby’s Burger Palace is open daily from 10 a.m.-midnight. Bobby’s Burger Palace, 3750 South Las Vegas Blvd., Las Vegas, NV 89109, 702-598-0191.
The Commissary Latin Kitchen is open at the Downtown Grand Las Vegas Hotel & Casino on 3rd Street, just across from the casino. Helming the kitchen is Mexico City native Richard Sandoval, who attended the Culinary Institute of America, and has 37 restaurants in seven states, as well as Mexico, Dubai, Qatar and Serbia. Sandoval has returned to Las Vegas, having previously run the kitchen at Isla at Treasure Island. The Commissary features reclaimed wood, high-back leather chairs and a 140-seat patio. The menu includes made-to-order sandwiches, salads and soups; a selection of crafted burgers and milk shakes; a rotisserie featuring chef Sandoval's spice-rubbed chicken, a 12-hour smoked brisket; and 40 taps of craft beers. The Commissary also has a coffee bar, named Lavazza Coffee Café, featuring coffee drinks, crepes, warm pastries, breakfast sandwiches, yogurt-granola parfaits and a selection of artisanal gelato. The Commissary is open daily for breakfast, lunch and dinner. Breakfast, Lunch & Dinner daily. The Commissary Latin Kitchen, Downtown Grand Las Vegas, 206 N. 3rd St., Las Vegas, Nevada 89101, 702-719-5311.
Fleming’s Prime Steakhouse & Wine Bar has opened a second Las Vegas location on South Las Vegas Boulevard in Town Square. The new restaurant features a large patio that wraps around one side of the building, an open-floor-plan main dining room, an open kitchen, a bar with soft lounge seating from which the Vegas Strip is visible, and customizable private dining rooms. Chef/partner Travis Herbert oversees the kitchen, which serves 21-day, dry-aged Prime rib eye and Prime New York strip; steak companions of truffled poached lobster, Diablo shrimp and king crab with herbed butter; and seafood options of Alaskan king crab, Pacific swordfish, Scottish salmon, New Bedford scallops, seared ahi tuna and North Atlantic lobster tail. Signature sides include rosemary and garlic cipollini onions, grilled asparagus and Fleming’s potatoes with cream, jalapeños and cheddar cheese. The restaurant offers an expertly curated wine list with more than 100 wines served by the glass, which can be navigated using a custom web-based iPad. Fleming’s Prime Steakhouse & Wine Bar, 6515 South Las Vegas Blvd., Las Vegas, NV 89119, 702-407-0019.
The Morton Group has opened CRUSH eat, drink, love at the MGM Grand Hotel & Casino in the former space of Nobhill Tavern, serving a shared-plate menu by executive chef William DeMarco. The menu includes shrimp risotto, made with arugula and tomato fondue; crudo, prepared with radish, Champagne grapes and lemon; chicken skewers with fiery harissa and hummus; and chocolate and raspberry terrine and fresh berry crêpe served with balsamic ice cream. The 7,000-square-foot restaurant is divided into two distinctive rooms, a “greenhouse” garden with lighting emulating the natural migration of the sun, and a dining cellar topped by a barrel-vault ceiling composed of white brick. The garden room seats 130, and the cellar’s capacity accommodates 100. CRUSH eat, drink, love, 3799 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-891-1111, 800-929-1111.
Border Grill chef/owners Mary Sue Milliken and Susan Feniger, of Bravo's Top Chef Masters and Food Network's Too Hot Tamales, will open a second Las Vegas location within the first level of The Forum Shops at Caesars Palace. Set to open this summer in the former space of P.J. Clarke’s, the new location will mark the company’s seventh location in the U.S., joining its initial Vegas Border Grill outpost at Mandalay Bay Resort & Casino. The restaurant will serve Border Grill classics, the Border Brunch and a variety of new dishes exclusive to Border Grill at The Forum Shops. Border Grill, 3570 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-731-7110, 877-427-7243.
Comme Ça Offering Burger, Drink and Oyster Special on Wednesdays
Comme Ça by David Myers at The Cosmopolitan of Las Vegas will host an outdoor dining experience, Brasserie, Burgers, and Oysters, on Wednesday nights from 5:30 p.m.-8 p.m. on the restaurant’s balcony patio. Debuting April 9 and running through June 30, chefs will offer a selection of three rotating, made-to-order burger specials on the patio’s grill, fueled by California olive wood. All burger orders will be paired with one of Comme Ça’s signature 18A cocktails or two beers for $19. Guests can also choose from a selection of oysters, hand-shucked tableside, for $1.25 each. Comme Ça, The Cosmopolitan of Las Vegas, 3708 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-698-7000.
Downtown Grand Restaurants Offering 50% Discount for Smith Center Attendees on Sundays in April
The restaurants at the Downtown Grand Las Vegas Hotel & Casino will offer a new promotion, Smith Center Sundays. It will give attendees of performances at The Smith Center for the Performing Arts 50 percent off their meals (excluding alcohol) on Sundays in April. Located at Downtown3rd, just minutes from The Smith Center, the restaurants include Triple George Grill, Stewart + Ogden, Red Mansion and The Commissary. To take advantage of the dining savings, customers need to show their ticket stubs or proof of ticket purchases. The offer is good before or after shows, and the Downtown Grand also offers complimentary shuttle service to and from The Smith Center on a first come, first served basis. Complimentary valet parking is available at Downtown Grand, as well as self-parking, with validation from the restaurants, in the garage located on Ogden Avenue between 3rd and 4th Streets. Downtown Grand Las Vegas Hotel & Casino, 206 N. 3rd St. , Las Vegas 89101, 702-953-4343.
New Prix Fixe Menu at Hakkasan Offered from 5 p.m.-7 p.m. Daily
Hakkasan at the MGM Grand Hotel & Casino is now serving its Taste of Hakkasan prix-fixe menu option daily from 5 p.m.-7 p.m. Created by chef Ho Chee Boon and priced at $48, the menu includes a steamed dim sum platter, stir-fry mushroom lettuce wrap, crispy cod, spicy prawn with lily bulb and almond, and dessert choices such as yuzu and mango mousse. Hakkasan, MGM Grand Hotel & Casino, 3799 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-891-7888.
Emeril Lagasse's Table 10 Offering Four-Course Spring Tasting Menu
Emeril Lagasse's Table 10 in the Grand Canal Shoppes at The Palazzo is offering a $45 four-course spring tasting menu created by chef de cuisine Tim Doolittle. Course options include chicken and andouille sausage gumbo with steamed rice; Emeril's New Orleans barbecued shrimp with rosemary biscuit; charred octopus with marinated peppers, onions, herbs and greens; short ribs with natural broth, spring vegetable crudo and potato purée; Colorado filet mignon with potato purée, spinach and red wine sauce; and any dessert on the menu, such as Emeril's banana cream pie with chocolate shavings, caramel sauce and whipped cream. Table 10, The Palazzo Resort Hotel Casino, The Shoppes at The Palazzo, 3327 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-607-6363.
Buddy V’s Ristorante Launches Sunday Brunch
Renowned baker Buddy “Cake Boss” Valastro’s Buddy V’s Ristorante at The Venetian is now serving Buddy’s Family Brunch, an elaborate display of brunch favorites served buffet-style throughout the restaurant. It includes charcuterie and cheese platters, a chilled station serving shrimp, cooked chicken rigatoni, mac and cheese carbonara, chicken Parmesan, French toast, egg scrambles and a special buffet created just for kids. Served on Sundays from 10:30 a.m. to 2:30 p.m., the cost is $32.95 for adults, and $14.95 for children under 10. Buddy V’s Ristorante, The Venetian, Grand Canal Shoppes, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-607-2355; 877-883-6423.
Aliante Adds Herb-Vegetable Garden Inside Its MRKT Sea & Land Steakhouse
Aliante Casino & Hotel has opened GRDN, a sustainable herb and vegetable garden inside its MRKT Sea & Land steakhouse. The glass enclosure, located just off of the dining room, protects the plants in a climate- and moisture-controlled environment, and provides MRKT with freshly grown herbs and vegetables including thyme, sage, mint, spearmint, chocolate mint, rosemary, spinach, microgreens, tomatoes, plums, lettuce and edible flowers. Aliante executive chef George Jacques said, “As an independent property, we strongly believe in providing our guests with the freshest ingredients from local farms, and GRDN takes it one step further by bringing the farm directly to them. We’ve worked hard to implement the latest technologies in sustainable dining so that, as a resort, we continue to never be stationary.” MRKT Sea & Land, 7300 N Aliante Pkwy, North Las Vegas, NV 89084, 702-692-7777.
Bellagio Introduces Chef’s Table at Its Buffet with Tableside Service
The Buffet at Bellagio has introduced its Chef’s Table VIP. experience, which includes a skilled chef team that pampers guests, preparing dishes tableside. The menu, which may be adjusted based on guests’ preferences and dietary restrictions, includes artisanal cheeses, charcuterie and caviar; live-action salad creations with fresh dressings, vegetables and sides; premium meat carvings such as lamb and prime rib; and a house-made chocolate fondue presentation for dipping fresh fruit, brownies and marshmallows. Guests can choose to be waited on at the Chef’s Table or visit the American and International cuisine stations on their own. The Chef’s Table is available seven nights a week during dinner and gourmet dinner service, priced at $53.99 and $59.99, respectively. Reservations are accepted for parties of eight or more and can be made through email at firstname.lastname@example.org. The Buffet, Bellagio, 3600 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-693-8111.
Interactive Cooking Classes at Bellagio
The Bellagio has announced the 2014 schedule for its An Executive Chef Classroom interactive classes held in the Bellagio’s Tuscany Demonstration Kitchen. The two-hour sessions are led by Bellagio executive chef Edmund Wong and his team, who guide students in creating a seasonal themed menu using fresh ingredients. The schedule is as follows: I Heart Food/Feb. 13, The Noodle Lover’s Guide to Pasta/March 5, Blossoming Taste of Spring/April 3, Grilling Perfection/May 28, Father’s Day Barbecue/June 12, The Chicken or the Egg?/Aug. 27, Farm to Table/Sept. 24, Cooking with Chocolate/Oct. 1 and Harvesting Thanksgiving/Nov. 19. The classes begin at 7 p.m. and the cost is $125 per person. To purchase tickets, call the Bellagio Concierge at 866-406-7117. Bellagio, 3600 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-693-7111, 888-987-6667.
Pizza Rock Serving Sunday Brunch With Acoustic Music
Tony Gemignani’s new Pizza Rock in downtown Las Vegas is now serving a weekly Sunday brunch with live acoustic entertainment. Served from 10:30 a.m.-2:30 p.m., the menu reflects traditional brunch plates and breakfast-style pizza with items such as meatball hash and eggs, double sausage and eggs pizza and Pizza Rock Benedict --- poached eggs, crispy pancetta and hollandaise sauce on toasted focaccia. Also offered are bottomless mimosas (choice of orange juice, mango, strawberry or blood orange) priced at $10 with the purchase of any brunch item. Pizza Rock, 201 N. Third St., Las Vegas, NV 89101, 702-385-0838.
Pizza Rock Hosting Weekly Pizza Cooking Class for Kids and Parents
Pizza Rock in the Downtown 3rd District is hosting Kids in the Kitchen, a weekly series where kids and their parents learn tricks of the trade from pizza-tossing pros, including handling the dough, topping the pizza and cooking it to perfection. Held each Saturday at 10:30 a.m., the class is priced at $10 per person with all proceeds benefiting St. Jude Children's Research Hospital. To reserve, call 702-385-0838. Pizza Rock, 201 N. Third St., Las Vegas, NV 89101, 702-385-0838.
Wolfgang Puck’s Postrio at The Venetian has announced chef Mark Andelbradt as its new executive chef. Andelbradt brings more than 18 years of international culinary experience and has worked in kitchens in Asia, Europe and North America. A Chicago native, Andelbradt graduated from Kendall College in Evanston, IL, in 1995 with a B.A. in Hospitality Management. After traveling to Hong Kong and Italy to further develop and refine his cooking techniques, he returned to the US and held positions at Brasserie T and TRU in Chicago with Rick Tramonto and Gale Gand; Daniel in New York with Daniel Boulud; Morimoto in both Philadelphia and New York with “Iron Chef” Masaharu Morimoto; and at TAO Asian Bistro in Las Vegas. Postrio, The Venetian, Grand Canal Shoppes, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-796-1110.
Christina Wilson has been appointed executive chef at Gordon Ramsay BurGR at Planet Hollywood Resort & Casino. The Phillipsburg, NJ native was the victor of Season 10 of Hell’s Kitchen in 2010, and after winning worked as head chef under the direction of executive chef Deric Meininger at Gordon Ramsay Steak at Paris Las Vegas. Wilson said, "Following my win on Hell's Kitchen and an amazing first year at Gordon Ramsay Steak, I am proud and excited to accept the position of executive chef at Gordon Ramsay BurGR at Planet Hollywood. This is another incredible opportunity for me to grow my career; I will be one of three female executive chefs working in chef Ramsay kitchens in the U.S.” Prior to her appearance on Hell’s Kitchen, Wilson held chef de cuisine positions at Lolita in Center City, PA and at Mercato in Philadelphia. Gordon Ramsay BurGR, Planet Hollywood Resort & Casino, 3667 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-785-5555.
Mike Kamai has been named room chef of MRKT Sea & Land at Aliante Casino & Hotel. Kamai spent the last five years with the culinary division at Neiman Marcus. A graduate of Le Cordon Bleu College of Culinary Arts in Las Vegas, his previous experience includes time with The Stirling Club at Turnberry Place and Del Frisco’s Double Eagle Steakhouse in Las Vegas. MRKT Sea & Land, 7300 Aliante Pkwy N., North Las Vegas, NV 89084, 702-692-7777.
Dom DeMarco’s Pizzeria & Bar has announced the appointment of Robert Caravaggio as executive chef/director of operations. The East Coast native has more than 27 years of experience and will oversee all aspects of the restaurant’s operations including menus, costs and inventory. Before joining, Dom DeMarco’s Caravaggio served as executive chef at Ferraro’s, Kahunaville and Carmine’s. Most recently he was the executive kitchen manager for The Cheesecake Factory locations in Summerlin and Henderson, where he oversaw kitchen operations and managed a team of more than 300 staff members.
Wynn Las Vegas and Encore have named Christopher Hopkins as resort mixologist. Drawing upon his extensive background and knowledge of the beverage industry, Hopkins will focus on educating the staff with training courses to maintain consistency, while creating seasonal cocktail menus and standardizing recipes. Hopkins has more than 16 years of experience in the food and beverage industry; prior to taking the helm at Wynn Las Vegas, he served as property mixologist at The Cosmopolitan of Las Vegas, as a bartender for the DJT Lounge and Restaurant at Trump International Hotel and was the head bartender at SOHO House Group in London. He also served as a cocktail consultant for The Merrywell, in his hometown of Perth, Australia. Wynn Las Vegas, 3131 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-770-7000, 1-888-320-WYNN.
Border Grill at Mandalay Bay Resort & Casino has appointed Chris Keating as its new executive chef. Keating, a North Carolina native, has worked previously at Revival Grill and Sheraton Four Seasons in Greensboro; Caesars Palace in Las Vegas; and most recently, Bobby Flay’s Mesa Grill at The Atlantis. Co-owner/chef Mary Sue Milliken said, "We are very happy to bring chef Chris on to our team in Las Vegas. His enthusiasm, wealth of experience and culinary talent is a perfect fit for our company culture.” Co-owner/chef Susan Feniger added, “Chef Chris brings an incredible amount of creativity and leadership to the Border Grill team. We are so excited to collaborate with him in the kitchen and share our passion for cooking.” Keating replaces Mike Minor, who is planning on opening his own food truck, Truck U Barbecue, featuring classic American barbecue with Mexican flavors. Border Grill, Mandalay Bay Resort & Casino, 3950 Las Vegas Blvd. S., Las Vegas, NV 89119, 702-632-7403.
Block 16 Hospitality closed its LBS: A Burger Joint at the Red Rock Casino, Resort & Spa after the Super Bowl February 3. The restaurant had a five-year run at the resort and was Block 16’s first restaurant venture. The group recently opened Haute Doggery at The Linq on the Vegas Strip and will soon be opening Flour & Barley, a pizzeria and craft brewhouse, also at The Linq. LBS: A Burger Joint, 11011 W Charleston Blvd., Las Vegas, NV 89135, 866-767-7773, 702-797-7777.
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