Lago by Julian Serrano will open in the former space of Circo at Bellagio. This will be the first Italian restaurant from chef Julian Serrano (Picasso, Julian Serrano). The opening date is scheduled for March 2015. Lago by Julian Serrano, Bellagio, 3600 Las Vegas Blvd. S., Las Vegas, NV 89109, no phone.
Renowned Chicago chef Tony Hu has opened a Vegas location of his Lao Sze Chuan at the Palms Casino Resort. The seventh location of the Chicago-based Chinese restaurant is Hu’s first Vegas venture. The expansive menu features a selection of popular Mandarin, Cantonese, Hunan and Shanghai dishes, made especially for the Palms location. It features more than 200 beef, chicken, pork and seafood options; a variety of soups; dim sum; and traditional hot pots. The décor of the 150-seat restaurant includes an open design with various textiles, high ceilings, chandeliers, traditional Chinese elements, gold and red accents, ceramic sculptures, culturally inspired artwork and a spacious patio overlooking Palms Pool. Lao Sze Chuan is open daily for lunch and dinner. Lao Sze Chuan, 4321 W. Flamingo Rd., Las Vegas, NV 89103, 702-990-8888.
Pantry, a 149-seat, 24-hour restaurant serving breakfast, lunch, dinner and late night, has opened at The Mirage in the former space of B.B. King’s Blues Club. Designed by Munge Leung, décor elements include Mexican cement tile flooring, wood wall paneling, custom cabinetry filled with white crockery and vintage curios, chalkboards detailing the daily specials, mirrors with quotes from legendary chef Julia Child and artwork portraying imagery of French cuisine and fashion. Breakfast and dessert are served round the clock, with items including green eggs and ham, Valrhona Grand Cru milk chocolate pancakes and eggs Benedict, and desserts of handcrafted donuts and chocolate ganache, strawberry shortcake and banana cream pie served in miniature mason jars. Lunch and dinner, served from 11 a.m.-6 a.m., includes smoked salmon flatbread, Texas Pete fried chicken and beer-battered fish and chips. Low-calorie, gluten-free and vegetarian items are also available. Pantry, 3400 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-791-7111, 800-627-6667.
SLS Las Vegas is the newest resort to open on the Las Vegas Strip in nearly five years. Among the dining options are Bazaar Meat by José Andrés, Cleo, Katsuya by Starck, Ku Noodle and The Griddle Cafe. Other venues include 800 Degrees Pizza, The SLS Buffet, Umami Burger, Beer Garden & Sports Book and The Perq. For reservations and additional information, visit slsvegas.com. SLS Las Vegas, 2535 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-737-2111.
Local husband-and-wife team Elizabeth Blau and Kim Canteenwalla have opened Made LV in Tivoli Village, slightly more than a mile from their neighborhood favorite Honey Salt. The modern American tavern features a menu of Canteenwalla’s inspired comfort food favorites complemented by Blau’s healthy touch. To execute the day-to-day operations of the kitchen, the duo has brought in chef Daniel Boling, formerly of The Lodge at Torrey Pines in San Diego. Signature dishes include butcher’s style chicken wings, lentil and chickpea hummus, a pulled barbecue pork sandwich with Carolina slaw, and Kansas City-style ribs. The bar serves a rotating selection of craft beers and handcrafted tipples featuring bourbons, whiskeys, Scotch, gins and vodkas. The 216-seat establishment has ample patio seating, retro arcade games, a club-sized bocce court and is open seven days a week for dinner and lunch Wednesday through Sunday. Made LV, Tivoli Village, 420 S. Rampart Blvd. Ste 140, Las Vegas, NV 89145, 702-722-2000.
Tilted Kilt has returned to Las Vegas, opening its newest location at The LINQ. The sports bar and grill chain originated in Las Vegas in 2003, and after closing its location at the Rio All-Suite Hotel & Casino 11 years ago has since expanded to more than 100 locations in 22 states. The décor features old movie posters, floor-to-ceiling windows looking out onto The LINQ walkway, colorful national flags and flat-screen TVs throughout. Servers are clad in kilts. The menu offers hand-battered fish and chips, half-pound specialty burgers, chicken tenders, shepherd’s pie and Irish stew. A daily happy hour takes place from 3 p.m.-7 p.m. and again from 9 p.m.-close. Among the dining deals during these times are fries or sliders for $2, corned beef and cabbage spring rolls for $3, and whiskey beef skewers or Celtic poutine for $5. Tilted Kilt is open daily for lunch, dinner and late-night dining. Lunch & Dinner daily. Tilted Kilt, 3545 Las Vegas Blvd. S. L-26, Las Vegas, NV 89109, 702-826-2100.
After closing its Vegas Strip location in 2012, GameWorks has returned to Las Vegas. The new 7,000-square-foot flagship located at Town Square, underneath the AMC theater, offers a gastropub-style menu with items unique to the Vegas location, such as beer-braised short ribs; cast-iron fried chicken; a triple-decker B.L.A.T. with triple-smoked bacon, lettuce, avocado and oven-dried tomato; and tequila shrimp and seafood ceviche. In addition to an arcade floor with hundreds of games, the venue also has an eight-lane bowling alley and eSports arena --- a devoted space for multi-player online computer gaming. The hours are 11 a.m.-midnight Sundays through Thursdays, and 11 a.m.-2 a.m. Fridays and Saturdays. GameWorks, 6587 Las Vegas Blvd S., Las Vegas, NV 89119, 702-978-4263.
50 Eggs, Inc. has announced that it is bringing Yardbird Southern Table & Bar to The Venetian, slated for an early 2015 opening. Created by restaurateur John Kunkel, the 8,000-square-foot space will be located in the resort’s Restaurant Row, and will seat 180 guests throughout the main dining room and two private rooms. The menu will feature farm-fresh ingredients and Southern cooking. An expansive bar will allow the 50 Eggs team added space to expand their beverage program, complete with a special on-site ice room where mixologists will harvest hand-cut blocks for an array of libations. The new Vegas location will join Yardbird Southern Table & Bar’s original location on Miami Beach, which opened in 2011. Yardbird Southern Table & Bar, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-414-1000, 877-883-6423.
Wolfgang Puck Fine Dining Group has announced the opening of Wolfgang Puck Bar & Grill at the 400-acre Downtown Summerlin retail and entertainment complex. This will be Puck’s seventh restaurant in Las Vegas, but his first located off the Strip. Slated to open in October 2014, the 200-seat space will incorporate materials paying homage to the desert beauty and towering red cliffs of the Red Rock Canyon. The menu will feature seasonal salads, sandwiches, grilled meats, seafood, handmade pasta and pizzas. Puck, who opened his first Vegas restaurant, Spago, in 1992 said, “We have such strong loyalty from locals who have been, and continue to be, a driving force behind the success of our six Strip restaurants. It’s exciting for us to move off of the Strip and become an integral part of the neighborhood.”
New York-New York Hotel & Casino will open two new restaurants, Tom’s Urban and Shake Shack, within its new plaza experience. With an expected opening date of December 2014, the restaurants will take over the space formerly occupied by The Sporting House, which closed June 3. Shake Shack, a modern day “roadside” burger stand known for its all-natural burgers, flat-top dogs and frozen custard, opened its original location in 2004 at NYC’s Madison Square Park, and has multiple locations on the East Coast. This new outlet will mark its first West Coast location. Tom Ryan is the namesake of Tom’s Urban, which has its roots in Denver, a concept he founded with restaurant financier Rick Schaden in 2012. Tom’s Urban will be open 24 hours and will feature an indoor-outdoor patio and menu offerings such as butter poached lobster and shrimp tacos, Xiangxiang crispy duck wings and bratwurst breakfast sliders. New York-New York Hotel & Casino, 3790 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-740-6969, 800-693-6763.
Chef Daniel Boulud’s DB Brasserie has opened inside The Venetian in the former space of Valentino Las Vegas. The décor features 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, includes 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 features the best French producers; and new American wine regions showcasing domestic varieties beyond the classic Chardonnay, Pinot Noir, Cabernet Sauvignon and Merlot. DB Brasserie, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-414-1000, 877-883-6423.
Frites Grill Menu at Mimi's Cafe
Chef Katie Sutton, the head of the culinary team at Mimi’s Cafe restaurants, spent two months in France perfecting her version of the French frite that’s crispy on the outside and fluffy on the inside. The results can now be found on the Frites Grill menu, offering steak frites, grilled salmon & frites, grilled chicken & frites, mussels & frites, and roasted chicken & frites. For more information and locations, visit www.mimiscafe.com
Hakkasan Celebrates Golden Week with Exclusive Menu of Traditional Chinese Fare
Hakkasan at MGM Grand Hotel & Casino will celebrate the annual Chinese holiday Golden Week from Sept. 29-Oct. 12 with a chef’s menu created by international development chef Ho Chee Boon. For parties of two or more, priced at $138 per person, the menu includes Peking duck with Tsar Nicoulai Reserve caviar, a dim sum platter, braised whole seabass in a claypot spicy Szechuan rib eye with enoki mushroom, roasted crispy chicken with wild mushroom in oyster sauce, crispy prawn with dried chili and cashew nut, fried rice with diced abalone, and black sesame and chocolate dumplings with ginger and yuzu tea. A box containing hand-made golden macarons will be given at the end of the meal to each guest to take home as a gift. Hakkasan has Cantonese-speaking staff on site and in reservations, and accepts China Union Pay. Menus will be Cantonese-translated and staff is trained in Chinese etiquette. Hakkasan, MGM Grand Hotel & Casino, 3799 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-891-7888.
Pho at Treasure Island Offering $15 Lunch Special
Pho at The Coffee Shop inside Treasure Island is offering a $15 weekday lunch special, Monday through Friday from 11 a.m.-5 p.m. The special includes an appetizer choice of Vietnamese crab and pork egg roll, crispy fried shrimp in sweet and sour sauce, or oven-roasted chicken pops; an entrée option of pho tai (rare beef with rice noodle soup), pho ga (shredded chicken with rice noodle soup) or bun bo xao (tender beef with lemongrass and vermicelli); and soda or iced tea. Pho, 3300 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-894-7111, 800-944-7444.
BLT Burger Offering Late Night Happy Hour
BLT Burger at The Mirage is offering a late-night happy hour, Monday through Thursday from 10 p.m.-1 a.m. Selections include half-off select beers, wines, liquor shots and bites. Among food specials are waffle bites for $3.50, a Kobe-style slider trio for $9.50, and chicken wings or ahi tuna spring rolls for $6. BLT Burger, The Mirage, 3400 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-792-7888.
Emeril's New Orleans Fish House Offering Nightly "Last Hour" Happy Hour
Emeril's New Orleans Fish House at the MGM Grand is now offering a "last hour" happy hour every night in the bar, starting at 9:30 p.m. Chef Heath Cicerelli has created an array of bar bites, such as oysters on the half shell for $1.50, a Louisiana crawfish boil for $12, and gumbo for $5. Drink specials include New Orleans cocktail favorites French 75 and Pimm's Cup, both priced at $7. Emeril's New Orleans Fish House, MGM Grand Hotel & Casino, 3799 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-891-7374.
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.
After winning the top spot in season 12 of the Fox reality show Hell’s Kitchen, Scott Commings has claimed his prize of the head chef position at Gordon Ramsay Pub & Grill at Caesars Palace. The former executive chef from Woodstock, IL made a name for himself on season 12 as “The Biggest Comeback Chef in the history of Hell’s Kitchen” by taking bold risks and out-competing the other 19 contestants. Gordon Ramsay Pub & Grill, Caesars Palace, 3570 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-731-7410.
The Wolfgang Puck Fine Dining Group has announced that chef Mark Andelbradt has been appointed executive chef of the new Wolfgang Puck Bar & Grill, the group’s first off-Strip restaurant, opening at Downtown Summerlin in October. Andelbradt’s last position was as executive chef at Puck's Postrio at The Venetian’s Grand Canal Shoppes. The Chicago native’s resume also includes positions at Daniel Boulud’s Daniel in New York City, at Masaharu Morimoto’s Morimoto in both Philadelphia and New York City, and at Brasserie T and TRU in Chicago. Andelbradt said, “It’s exciting to be a part of Wolfgang’s first off-Strip restaurant in Las Vegas. Las Vegas is now home for my family, and I’m really looking forward to becoming even further rooted in the community with this great neighborhood restaurant.”
Wynn Las Vegas has appointed Timothy Henderson as executive chef of Tableau. Henderson is a Nevada native and attended the California Culinary Academy in San Francisco. Upon graduation, Henderson worked for chefs such as Michael Mina, Andrew Budnjy, Larry Forgione, Mark LoRusso and Stephen Hopcraft, and held positions at Michael Mina’s Pisces in Burlingame and Arcadia in San Jose; and in Las Vegas at Tableau at Wynn, STK at The Cosmopolitan of Las Vegas, Old Homestead Steak at Caesars Palace and Andrea’s at Encore. Tableau, Wynn Las Vegas, 3131 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-770-3463, 888-320-WYNN.
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