• Wineaux, a “wine market, bar and escape” by James Beard Award-winning chef Shawn McClain, master sommelier Nick Hetzel and restaurateurs Richard and Sarah Camarota, is now open at the UnCommons urban campus. The 2,500 square feet of mixed retail and bar/lounge space is adorned with natural woods, stonework, lounge-style seating with tables, a 10-seat bar and 12-seat tasting table. The wine selection curated by master sommelier Nick Hetzel features hundreds of bottles of wine from all over the world that can be enjoyed at Wineaux or at home. Created by chef McClain, Wineaux’s food menu is a collection of shareables, snacks and small plates that pair well with wine. Highlights include chilled oysters with cucumber-kosho mignonette; beef tartare with salsa macha and horseradish; Dungeness crab roll served on brioche with stone-ground mustard aioli; foie parfait with a Bordeaux gelee, Asian pear and toasted hazelnuts; and a whimsical almond butter and jelly waffle. A takeaway counter offers charcuterie, cheese, smoked salmon, caviar and other luxuries. Wineaux, 6887 Helen Toland St. #110, Las Vegas, NV 89113, 725-527-6009. • Junior’s, the iconic Brooklyn, New York eatery that debuted in 1950, is now open at Resorts World and marks the brand's sixth US and first West Coast location. The new 300-seat venue offers full-service breakfast, lunch, dinner and late-night menus and its legendary cheesecake with two dozen flavors including original New York plain, strawberry, chocolate mousse, red velvet, pumpkin, key lime and Oreo. The breakfast menu features breakfast classics such as French toast, giant omelets and lox and eggs. The lunch and dinner options include seven steak-burger variations; deli sandwiches like pastrami, corned beef, chopped liver, brisket and baked Virginia ham; BBQ chicken and ribs; and chef specialties like Hungarian beef goulash and Romanian tenderloin steak. Complementing the fare is a curated cocktail program at its full-service bar. Special offers are the queen-cut Prime rib special served with mixed veggies, mashed potatoes and au jus for $39.95 Friday-Saturday; and a 20% discount Sunday-Thursday to Nevada residents with valid ID. Junior’s, 3000 S. Las Vegas Blvd., Las Vegas, NV 89109, 702-676-6963. • Kallisto Oyster Bar at Naxos inside Red Rock Casino Resort & Spa has relaunched as Red Rock Casino Oyster Bar and will bring the beloved dishes and recipes of Station Casinos' iconic original Oyster Bar to the Summerlin area casino. The menu showcases a selection of classic and original recipes made fresh to order, including freshly shucked oysters, homemade chowders, gumbo, pan roasts and seafood pastas. In addition to the menu transformation, the exterior has been modified to mirror the aesthetics of Durango and Palace Station’s Oyster Bars. “Our guests have expressed their desire for the distinctive Oyster Bar experience reminiscent of Palace Station, and we’ve listened,” said Lou Abin, founder of Naxos Taverna. “The Oyster Bar is a Vegas institution and we look forward to upholding that tradition of excellence.” The Oyster Bar is open Sunday through Thursday from 11 a.m.-11 p.m. and Friday and Saturday from 11 a.m.-1 a.m. Red Rock Casino Oyster Bar, 11011 W Charleston Blvd., Las Vegas, NV 89135, 866-767-7773, 702-797-7777. • Celebrated chef and restaurateur Michael Mina has opened Orla at Mandalay Bay in Restaurant Row in the former space of Fleur. The décor features large olive trees, mosaic tile floor and hues of pink, blue, gold and orange like you would find in markets in coastal Mediterranean towns. The concept blends the flavors of the Mediterranean, Greece and Middle East and reflects Mina’s heritage and tastes he experienced growing up in Egypt. The menu features several gems from the sea, like lobster salad with blistered peppers, avocado and mango; salt-baked sea bream with shaved zucchini and oregano vinaigrette; and phyllo-crusted petrale sole with smoked dukkah, golden raisins and turmeric butter. An array of charcoal-grilled meats includes spice-roasted Rohan duck with smoked beet cream, freekeh and sour cherries; and black harissa-grilled lamb chops with yemista stuffed squash and roasted pepper. Complementing the fare is a list of more than 1,600 wines focusing on wineries throughout the Mediterranean region. Orla is open daily from 4:30-9:30 p.m. Orla, 3950 Las Vegas Blvd. S., Las Vegas, NV 89119, 702-632-7777, 877-632-7800. • In November 2023, the legendary Peter Luger opened at Caesars Palace in the former space of Rao’s. It is the first domestic expansion in more than 60 years for the restaurant which opened its doors in Brooklyn in 1887 as Carl Luger's Café, Billiards & Bowling Alley. USDA Prime beef cuts are dry-aged onsite for 30 days or more in a 4,000-square-foot space. The décor features an octagonal-shaped dining room with brick arches, hardwood flooring, bronze chandeliers, a high ceiling and photos detailing the restaurant’s history. The menu is the same as the one in NYC, but this location is the first to offer a raw bar. Steaks are served with clarified butter and natural juices. The lunch menu is the same as the dinner, with the addition of a steak sandwich and a ½ pound Luger burger comprised of USDA Prime ground beef and dry-aged steak trimmings. Dinner is served nightly and lunch is available Wed-Sun. Peter Luger Steak House, 3570 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-731-7110, 877-427-7243. • The George Sportsmen’s Lounge, part of the FINE Entertainment group, has opened at the Durango Casino & Resort. Situated off of the casino and leading into the sports book, a wall of humongous LED screens and several additional wrap-around large monitors provide a stadium-like experience and an outdoor dining patio with artificial turf is where games, live entertainment and private events take place. The high-end menu offers varied options such as baked goat cheese with cherry tomato chutney, Brussels sprouts topped with balsamic glaze and toasted pecans, Philly cheesesteak egg roll made with shaved ribeye, gorgonzola-crusted lamb chops with red demi wine glaze, umami-dusted halibut with wild mushroom risotto, 32 oz tomahawk ribeye and banana pecan bread pudding with bourbon caramel sauce. Signature cocktails, created by corporate director of beverage Mark Hefter, include Pleasure Business with Hendrick’s Gin, pineapple juice, lime juice, Dress the Drink Triple Syrup and foamer. The George Sportsmen’s Lounge, 6903 S Durango Dr., Las Vegas, NV 89148, 702-567-7855. • LPM Restaurant & Bar is now open at The Cosmopolitan of Las Vegas. The décor exudes the glamour and sophistication of the South of France with French shutters, tomato-red chairs, original murals painted in simplistic and refined style and an outdoor terrace with a view of the Vegas Strip. The food menu makes use of the ingredients of the French Mediterranean and dishes are meant to be shared family style, such as warm prawns with olive oil and lemon juice, thin sliced octopus with lemon and green chili dressing, green lentil salad with apple and burnt tomatoes, grilled Chilean seabass with chili and lemon confit, lobster risotto with mushrooms, slow-cooked duck legs with orange glaze and vanilla cheesecake with berry compote. The cocktail menu features creations based on the life of playwright and artist Jean Cocteau like Beauty and the Beast made with Ketel One, St. Germain, Yellow Chartreuse, strawberry and Fernet Cordial. LPM Restaurant & Bar, 3708 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-698-7100, 877-551-7772. • Chef Roy Choi and writer/director/actor Jon Favreau have joined forces to launch The Chef Truck at Park MGM, bringing to life the culinary friendship that began with the hit movie Chef and continued in the popular Netflix series The Chef Show. Located near the casino floor, menu items are prepared in an actual chef truck, dishing up signature items from the big screen including the Cubano with portabella mushrooms and eggplant, a grilled cheese sandwich with four types of cheese and the famous chocolate lava cake. Other menu items include mojo pork bowl with roasted pork and fried plantains; medianoche sandwich with ham, pork and cheese; roasted mojo pork burrito; and chef’s salad. The Chef Truck is open Mon.-Thu. from 11 a.m.-11 p.m. and Fri.-Sun. from 8 a.m.-11 p.m. This new restaurant is Choi’s second concept in Las Vegas, joining Best Friend, which is also at Park MGM. The Chef Truck, 3770 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-730-7777, 888-529-4828. • Flor Kitchen & Cocktails, a global Latin-vibe restaurant, is now open. Derived from the Spanish word for flower, the space is adorned with an elaborate rose-covered hallway that separates the lounge from the restaurant and its location at 1405 Sunset Road offers a panoramic view of the Strip and the airport. Chef Miguel Martinez heads the kitchen, curating a menu specializing in global Latin cuisine inspired by various countries around the world with different preparations of steak and a selection of sides that reflect the diverse flavors of these cultures. Hookah enthusiasts can enjoy the offerings from 10 p.m.-6 a.m. Mon.-Wed.; and Flor After Dark, the transformation of the steakhouse into an ultra-lounge featuring live music and entertainers, takes take place from 10 p.m.-6 a.m. Thu.-Sun. Flor Kitchen & Cocktails is an age 18 and up establishment, curating an environment tailored to adults seeking a vibrant and refined ambiance. Flor Kitchen & Cocktails, 1405 Sunset Rd., Las Vegas, NV 89119, 702-439-3032. • Summer House is now open at the new Durango Casino & Resort. There’s a summer beach feel to the décor with wicker chairs, hanging greenery throughout, an abundance of natural light via large windows and a large outdoor patio. The menu features comfort food favorites including Cali-style tacos, crispy fish tacos with chipotle crema, ahi tuna & watermelon tostadas, spinach & kale pizza with parmesan cream, 8 oz skirt steak frites with guajillo chili and cilantro-lime butter, Pacific rock bass fish ‘n’ chips with malt vinegar fries, skinless herbed chicken breast paillard accompanied with an arugula salad and 7-layer chocolate cake. The wine list is mainly California based, with 50+ options and several by-the-glass. The Market at the front entrance offers grab-and-go items including house-baked goods, coffee drinks, light breakfast items, craft cocktails and oversized cookies. Summer House, 6915 S Durango Dr., Las Vegas, NV 89148, 702-623-5011.
• March 15, April 5, May 17, June 14 and July 12, 2024
Eataly at Park MGM has launched Sip & Savor Wine Classes, monthly classes dedicated to exploring a different Italian “micro-country” each month. Offered from March through July, each 90-minute class features an expert guiding guests through a selection of five to six premium wines from notable producers in the selected region paired with Italian bites. Upcoming classes include March 15—Discover Toscana, April 5—Discover Trentino-Alto Adige, May 17—Discover Campania, June 14—Discover Umbria and July 12—Discover Abruzzo. The cost is $75 per person (inclusive of tax and tip). For class times, more info and to purchase tickets visit https://www.eataly.com/us_en/classes-and-events/las-vegas. Eataly, Park MGM, 3770 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-730-7617.
• March 23, 2023
Pub 365 at the Tuscany Suites and Casino will host a beer pairing dinner featuring the beers of Beer Zombies. The menu will include welcome beer of Boomstick Blonde Ale; burrata cheese with roasted tomatoes paired with Axe Brews Vengeance Imperial IPA; Cajun agave shrimp with blueberry mascarpone grits matched with Zombie Whip; sticky ribs with pickled root vegetables and Zombie Duck Hunter BBQ sauce paired with Zombie Duck Hunter IPA; vanilla bean crème brulee with roasted pineapple, sriracha bacon and chutney drizzled with IPA caramel matched with Silhouettes on the Ceiling; and leaving beer: So I Can Fall Asleep. The dinner will begin at 7 p.m. and the cost is $80 per person (plus tax, tip and fee). To purchase tickets click here. Pub 365, Tuscany Suites & Casino, 255 E. Flamingo Rd., Las Vegas, NV 89169, 702-893-8933, 877-TUSCAN 1.
• March 28, 2024
ØØ Pie & Pub is continuing its monthly chef takeover series. This month, chef Crystina Nguyen, of This Mama’s House, will bring a fusion of Asian-inspired comfort food and traditional Vietnamese cuisine. The menu will include watercress & dry roasted anchovy salad with lil gem romaine, pickled root vegetables, assorted Asian herbs and crispy fried shallots tossed in a creamy fish sauce vinaigrette with crispy parmesan; bo kho pizza with 5-spice braised short rib, red sauce, onions, scallions, cilantro and red pepper flakes with a consommé dip; and Vietnamese egg coffee tart. The dinner will be offered from 6-9 p.m. The cost is $50 per person plus tip and includes a full-size ØØ pizza with four slices. To purchase tickets, click here.
• March 28, 2024
Ahern Luxury Boutique Hotel executive chef Joel Ott will craft a six-course wine pairing dinner featuring Duckhorn Wines at the Vita Bella Wine Bar. The menu will include green garlic hummus, spicy sumac popped corn, baby radish and heirloom cherry tomato paired with Sauvignon Blanc, North Coast; Nueske’s Bacon-wrapped sea scallops with amaretto and apricot glaze matched with Chardonnay, Napa Valley; southern buttermilk biscuits, brie cheese, herb fondue and Cajun smoked pork belly paired with Goldeneye Pinot Noir, Anderson Valley; rabbit cacciatore with light tomato broth, olives, herbs and rich gruyere soft polenta matched with Merlot, Napa Valley; Prime ribeye cap with blackberry chimichurri and wagyu tallow confit potatoes paired with Paraduxx, Napa Valley; and selection of handmade chocolate truffles and bonbons from Ahern Chocolate Shoppe. The doors will open at 5 p.m. and the dinner will begin at 6 p.m. The cost is $165 per person or $1,199 for a VIP table for 8. To purchase tickets click here.
• March 31, 2024
Twin Creeks Steakhouse at the Silverton Casino Hotel will host an Easter brunch buffet served from 10 a.m.-2 p.m. Brunch items will include seasonal fruit array with honey-yogurt dipping sauce; assorted pastries, Danish, croissants, muffins, blueberry scones and smoked bacon-cheddar biscuits; donuts; shrimp cocktail & oysters on the half shell; quinoa Waldorf salad and Caesar salad; polenta bake with Italian sausage and fontina cheese; croque madam waffles with Black Forest ham; peanut butter pancakes with smoked bacon; country fried Prime rib with red eye gravy; creamy cheddar grits; home fries with caramelized onions and roasted red peppers; prepared to order omelet station; carving station with bone-in cola-brown sugar glazed ham; and assorted juices, coffee and tea. The cost is $60 for adults and $30 for kids 12 and under. Twin Creeks Steakhouse, Silverton Casino Hotel, 3333 Blue Diamond Rd., Las Vegas, NV 89139, 702-914-8594, 866-946-4373.
• March 31, 2024
La Cave Wine and Food Hideaway at Wynn Las Vegas will celebrate Easter with the restaurant’s acclaimed brunch, available from 9:30 a.m.-1:30 p.m. Crafted by Morton Group’s culinary director William DeMarco, the nearly two dozen selections are brought to each table as a butler-style tray-passed brunch. The selections range from Easter egg-inspired plates like filet mignon eggs benedict and a New York egg sandwich with Canadian bacon and gruyere, to sweeter twists like cinnamon apple waffles and French toast. Vegetarian selections include Snickers pancakes served with caramelized bananas foster and tomato mozzarella flatbread, topped with capers and basil oil, prepared in La Cave’s wood-fired oven. La Cave offers bottomless libations in 10 options, which can be mixed and matched and include mimosas, sparkling wine, white wine and sangria. Easter brunch will be priced at $65 for adults and $44 for children under 12. La Cave Wine and Food Hideaway, Wynn Las Vegas, 3131 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-770-7375.
• April 6, 2024
Vegas Valley Winery in the Henderson Booze District will partner with chef Alicia Shevetone of Dink Cuisine to host a wine pairing event. Held in the winery’s tasting room from 5-7 p.m., the menu will include shrimp & cilantro crema—poached shrimp topped with creamy cilantro and lime sauce; mini arayes—grilled pita stuffed with sautéed onions and spiced ground beef; and petit clafoutis—fresh blackberries baked in a light custard with créme de cassis and vanilla. The menu will be paired with a trio of wines from Vegas Valley Winery. There will also be live music in the tasting room after the event. Tickets are $45 plus fee. This is a 21+ event. To purchase tickets click here.
Ongoing
Lip Smacking Foodie Tours has launched its newest excursion, “Afternoon Culinary Adventures,’’ which spotlights restaurants in The Venetian and Wynn. Offered daily at 1 p.m., the 2.5-hour tour takes guests to four restaurants to enjoy more than 10 dishes. The tour, led by an expert guide who will offer insightful information about the resorts, restaurants and other landmarks along the way, begins at The Venetian with Smith & Wollensky steakhouse with its own dry-aging room and on-site butcher shop, Sugarcane raw bar grill specializing in South and Southeast Asian cuisine and Estiatorio Milos with Greek specialties and fresh seafood; and concludes across the street at the Wynn’s Cipriani for an authentic taste of Venice. The all-inclusive price is $125 per person and an optional beverage package is available for $60, for pre-selected signature drinks at three of the stops. The “Afternoon Culinary Adventures’’ is available for private and large group requests. In the future an evening, dinner-time version of this tour will be offered, as well. For more info and to book a tour visit Lip Smacking Foodie Tours.
• HarlØ Steakhouse & Bar Tasting Menu Highlighting Greek Cuisine
Each month, two-time James Beard Foundation Award semifinalist chef Gina Marinelli, highlights a different country by curating a four-course tasting menu at HarlØ Steakhouse & Bar at Downtown Summerlin. This month the flavors of Greece are being highlighted. Priced at $95 per person, the authentic Greek menu includes choice of baked valbreso feta with oven-roasted tomatoes, peppers and oregano or octopus carpaccio with gigante beans, red onion, dill and cucumbers; spaghetti with kasseri, Greek olive oil and thyme; grilled diver scallops served with couscous, zucchini and crab vinaigrette or Mediterranean-spiced bavette with charred red onion and parsley butter; and ricotta cheesecake with pistachio and kataifi. HarlØ Steakhouse is open daily at 5 p.m. Reservations are required and can be made at harlosteak.com. HarlØ Steakhouse & Bar, 1720 Festival Plaza Dr., Las Vegas, NV 89135, 702-333-0402.
Flanker Kitchen + Sports Bar Offering Weekend Brunch
Flanker Kitchen + Sports Bar at Mandalay Bay, following its inaugural Game Day Brunch during the football season, is continuing in the off-season to offer brunch on Saturdays and Sundays from 10 a.m.-3 p.m. The menu includes lox and cream cheese flat bread ($24); caviar lobster rolls ($38); smoked brisket chilaquiles ($24); New York steak and eggs ($45); avocado toast ($19); kale salad ($24); double wagyu smash burger ($32); sourdough BLTE ($24); Dutch baby cast iron pancakes ($22); crème brûlée French toast with warm banana and walnut ($24); and red velvet waffle dippers ($16). Beverage options include bottomless mimosas (90-minute limit) for $35, an expansive beer menu, beer towers, a Bloody Mary cart served tableside, breakfast cocktails and large format cocktails. A DJ adds to the environment to elevate the brunch experience. To view the complete menu click here. Flanker Kitchen + Sports Bar, 3950 Las Vegas Blvd. S., Las Vegas, NV 89119, 702-632-7777, 877-632-7800.
• Ferraro’s Ristorante Brings Back Lunch Service
Ferraro’s Ristorante has brought back lunch service with hours from 11:30 a.m.-2 p.m. Monday through Friday. The new menu includes staples from the dinner menu such as osso buco, lasagna alla Gino and branzino. New dishes available exclusively during lunchtime include bufala caprese—blistered tomatoes, imported fresh Bufala mozzarella, basil oil, pine nuts and micro basil; house made Italian meatballs with ricotta; margherita pizza; amatriciana pizza with pecorino, bufala mozzarella, guanciale and Calabrese chili; spaghetti with whole roasted garlic, extra virgin olive oil and Calabrese pepper; salmone limone—Scottish salmon with lemon, white wine and butter; and classic eggplant parmigiano. Ferraro’s is also offering a three-course special for $28 per person that includes choice of Ferraro salad, Cesare salad or bufala caprese; salmone limone, pollo paillard, eggplant parmigiana or gnocchi tre colore (potato dumplings, Pachino tomatoes, spinach pureé and ricotta salad); tiramisu, pistachio passione or cannoli; and a beverage. Ferraro’s Ristorante, 4480 Paradise Rd., Las Vegas, NV 89169, 702-364-5300.
• AMARI Italian Kitchen & Wine Shop Introduces New Seasonal Menu
AMARI Italian Kitchen & Wine Shop, a neighborhood eatery located within UnCommons, is now serving seasonal winter specials. The limited-time dishes include crispy eggplant pizza topped with tomatoes, smoked mozzarella and fior di latte ($23); lobster ravioli with ricotta, shellfish brodo, fresh lemon and opal basil ($38); braised short rib served with crispy potatoes, carrots, taleggio and salsa verde ($41); and pappardelle with a roasted mushroom taleggio cream sauce and parmigiano ($31) with the option to add braised short rib for an additional $10. AMARI Italian Kitchen & Wine Shop, 6825 Tom Rodriguez St. STE 101, Las Vegas, NV 89113, 725-285-0450.
• Gaetano’s Sunday Brunch
Gaetano’s is now serving Sunday brunch from 10 a.m.-2 p.m. The menu includes eggs Benedict cinghiale—braised wild boar ragu, poached egg and fresh tomatoes on English muffin; eggs in purgatory—poached eggs, shredded short ribs, Calabrian chili and grilled crostini; roasted red bell pepper carpaccio—Stracciatella cheese, toasted walnuts and micro greens; panna cotta with fiori di Sicilia, granola, fresh fruit and orange honey; and marsala French toast—pannetone fruit bread, Marsala wine, powdered sugar and bananas. Some Italian favorites which are also available on the dinner menu are offered, with chicken parmesan, rigatoni vodka and spaghetti carbonara. There are also beverage options of bottomless (90-minute limit) Prosecco Val d’Oca, Prosecco Val d’Oca Rose, Mimosas with orange juice and French Blanc de Blancs for $34; and pitchers of Aperol Spritz, White Sangria and Red Sangria for $32 each. Gaetano’s Ristorante, Siena Promenade, 10271 S. Eastern Ave., Henderson, NV 89052, 702-361-1661.
• The Golden Tiki Expands Food Menu
The Golden Tiki, a Chinatown destination bar, has expanded its food menu. New items include eight wings with choice of teriyaki lime, spicy black sesame honey, peachy pepper, jerk, 5-spice or Tiki’s choice sauce ($16); three pork sliders topped with coleslaw ($16); double stacked coconut shrimp slider trio topped with coleslaw and wasabi mayo ($16); giant meatball slider trio topped with coleslaw and wasabi mayo ($16); Tiki Thai crunch salad with cabbage, cucumbers, snap peas, cilantro and red onions mixed with a peanut satay dressing ($14); cold soba salad with gluten-free buckwheat noodles with red onions, snap peas, cilantro and cucumbers tossed with a smokey sesame dressing ($15); Hawaiian mac salad-side bowl of house made traditional macaroni salad ($6); and viva lunch—shredded Kalua pork with furikake rice & Hawaiian mac salad ($16). The menu is available 24/7 except during weekend brunch hours (12-3 p.m. Sat-Sun).
• El Segundo Sol Refreshes Décor and Menu
After being open for more than 13 years at The Fashion Show mall, El Segundo Sol has transformed its space and upgraded its menu. The refreshed décor features lush greenery, rock walls, an open and more flowing space, wood ceiling and a center bar with shelves displaying bottles of tequila and mescal. New to the menu are several more seafood options including tuna poke tacos on a crispy won ton with tamari, chili morita and avocado cream; charred octopus served with crispy Yukon gold potatoes, chimichurri and garlic aioli; colossal shrimp in a spicy garlic sauce with asparagus and chipotle crema; and seafood tower featuring shrimp, scallops, octopus, avocado and black salsa. There are also the burrito mucho packed with cilantro rice, black beans, three cheese blend, guacamole, pico de gallo and choice of veggies and meat; and an assortment of taco platters, such as veggie mixta, a vegan blend of peppers, onions, zucchini, squash and cauliflower. El Segundo Sol, Fashion Show, 3200 Las Vegas Blvd. S. , Las Vegas, NV 89109, 702-258-1211.
• Echo & Rig Adds Barrel Aged Cocktails to Its Beverage Program
Echo & Rig Butcher and Steakhouse by Chef Sam Marvin at The District at Green Valley Ranch location in Henderson has added barrel-aged cocktails to its beverage program. The restaurant is making batches of Negroni and Manhattan cocktails and aging them in custom oak barrels from two to three months, depending on demand. After the aging process, the cocktails are transferred from the barrels to the restaurant’s cocktail kegs and are then served on draft. The process ensures consistency and the proper amount of water is added to compensate for dilution that would normally take place from stirring the cocktail when prepared the traditional way. Echo & Rig Butcher and Steakhouse by Chef Sam Marvin, The District at Green Valley Ranch, 2270 Village Walk Dr. Suite 200, Henderson, NV 89052, 725-258-3246.
• AMARI’s Wine Shop Now Open
AMARI Italian Kitchen & Wine Shop, located within UnCommons at Durango and the I-215, has opened its boutique retail and wine shop. With the opening, AMARI’s cuisine, including house-made signature sauces, freshly baked bread, sandwiches and salads, are now available to-go. The wine collection is available for purchase by the bottle and includes top-notch wines for any budget, along with an impressive variety of Amaros, available for purchase in packs of six and eight. Guests can also special order hard to find wines as well as purchase liquor and beer. With this new addition, AMARI’s cuisine and wine can be enjoyed on the picturesque grounds of UnCommons. In addition, if guests enjoy a wine while dining at the restaurant, they now have the option to purchase a bottle priced between 25%-30% less than the dine-in price to enjoy at home. The retail and wine shop is open daily during regular restaurant hours. AMARI Italian Kitchen & Wine Shop, 6825 Tom Rodriguez St. STE 101, Las Vegas, NV 89113, 725-285-0450.
• Le Café du Val Unveils New Brunch Menu and Expanded Space
Le Café du Val in Green Valley, after outgrowing its space, has added a new wine bar and additional seating. The wine bar serves beer, wine, red and white sangria, mimosas and wine cocktails such as Hibiscus Bubble Rita. The brunch menu, served on Saturdays and Sundays while supplies last, includes French toast trio with peanut butter and jelly, strawberry/chocolate and apple pie; merguez—lamb sausage skewers with a toasted baguette and spicy harissa mayonnaise; mini lobster roll with lobster salad on a butter toasted brioche; whipped ricotta spread—creamy ricotta whipped with hot honey, Espelette pepper and fresh basil and crispy focaccia; steak tartare with cornichons; and short rib shakshuka with tomato and onion topped with a sunny egg. The regular menu is also available, with items including pastries, crepes, galettes, avocado toast, eggs Benedict, sandwiches, paninis and salads. For hours and to view the menus visit www.lecafeduvegas.com. Le Cafe du Val, 1550 W Horizon Ridge Pkwy, Suite G, Henderson, NV 89012, 702-592-0880.
• Ai Pono Café Launches Hawaii Style Breakfast
Las Vegas is fondly known as the 9th Island, so it’s fitting that chef Gene Villiatora and his team at Ai Pono Café at Durango Casino & Resort’s Eat Your Heart Out food hall are saying aloha to early mornings with the launch of their new weekend menu of “Hawaii Style Breakfast.” The all-new authentic menu is served every Saturday and Sunday from 7 a.m.-11 a.m. and includes: Hawaii Favorites
Ai Pono Originals
• Eiffel Tower Restaurant Extends Brunch to Friday-Sunday
Eiffel Tower Restaurant is now offering its brunch on Friday in addition to Saturday and Sunday from 10 a.m.-2 p.m. Priced at $59 per person, the brunch includes choice of appetizer, entrée and dessert with choices such as foie gras torchon, French onion soup, shrimp cocktail, French toast à la crème brulée lobster eggs Benedict, flat iron steak and eggs, smoked salmon, warm baked Alsace apple strudel and chocolate crunch bar. In addition, a selection of American and imported caviar are offered, all served with blinis, brioche toast and condiments. For the complete menu click here. Eiffel Tower Restaurant, Paris Las Vegas, 3655 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-948-6937.
• Bottiglia Cucina & Enoteca Offering Deals and Enticements for Every Day of the Week
Bottiglia Cucina & Enoteca at Green Valley Ranch is offering an array of enticements and deals for every day of the week.
• Carson Kitchen Introduces Winter Menu
Carson Kitchen chef/owner Cory Harwell has crafted new fresh winter menu offerings for the Downtown Las Vegas location. Some of the new menu selections include:
Also included in the new menu are hand-crafted cocktails, including:
• Carversteak Introduces Autumn Seasonal Menu Items
Carversteak at Resorts World has introduced new menu items for the autumn season from Carver Road Hospitality corporate executive chef Daniel Ontiveros featuring seasonal ingredients and an elevated twist to comfort food dishes. New starter items are seared Hudson Valley foie gras with spiced pear, vanilla toast and herb salad; French onion soup with caramelized sweet onion and sherry beef broth topped with gruyère cheese crouton; and baby kale salad with spiced pumpkin seed, cranberry, roasted pear and poppyseed dressing. Main dish offerings include braised bone-in short rib with truffle polenta and mushroom; and Maine scallops with parsnip puree, apple, celery and hazelnut and sage brown butter. New side dishes are crispy Brussels sprouts with smokey bacon and hot honey, green beans with slivered almonds and lemon butter and potato gratin with layered potatoes and parmesan cream and chive. Carversteak, Resorts World Las Vegas, 3000 S. Las Vegas Blvd., Las Vegas, NV 89109, 702-550-2333 .
Bazaar Meat by José Andrés at SAHARA Las Vegas has announced Frank Medina as its new executive chef. Originally from Cuba, Medina attended the University of Havana where he earned a degree in computer science engineering. As part of Bazaar Meat’s original team, Medina helped open Bazaar Meat in 2014 and worked at the concept until 2018. Returning as executive chef, Medina brings more than 15 years of experience in the culinary industry to his new role and will be responsible for designing menus, creating new dishes, planning and directing food preparation and culinary activities, estimating food and labor costs, managing the kitchen and restaurant staff, overseeing budgets and ensuring all food and hygiene standards are met. Prior to rejoining the Bazaar Meat team, Medina recently served as executive sous chef at Zuma Las Vegas, chef at CUT by Wolfgang Puck and cook at Somni Los Angeles. Bazaar Meat by José Andrés, Sahara Las Vegas, 2535 S. Las Vegas Blvd., Las Vegas, NV 89109, 702-761-7610.
Tropicana Las Vegas hotel will close its doors on April 2, 2024. The site is slated for demolition in order to build a baseball stadium. Tropicana Las Vegas, 3801 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-739-2222, 888-826-TROP (8767).
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