News for Restaurants in Las Vegas
If you haven't picked a place to eat tonight, you're in luck. Gayot has all the restaurant news for your area right here. Learn which new restaurants have opened in Las Vegas and which restaurants in Las Vegas have recently closed. Find out where your favorite chefs are cooking and locate special events.
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.
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.
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 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.
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 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.
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 email@example.com. The Buffet, Bellagio, 3600 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-693-8111.
Check back soon for more news.
Current News View archived news: April 2016 | March 2016 | February 2016 | January 2016 | December 2015 | November 2015 | October 2015 | September 2015 | August 2015 | July 2015 | June 2015 | May 2015 | April 2015 | March 2015 | February 2015 | January 2015 | December 2014 | November 2014 | October 2014 | September 2014 | August 2014 | July 2014 | June 2014 | May 2014 | April 2014 | March 2014 | February 2014 | January 2014 | December 2013 | November 2013 | October 2013 | September 2013 | August 2013 | July 2013 | June 2013 | May 2013 | April 2013 | March 2013 | February 2013 | January 2013 | December 2012 | November 2012 | October 2012 | September 2012 | August 2012 | July 2012 | June 2012 | May 2012 | April 2012 | March 2012 | February 2012 | January 2012 | December 2011 | November 2011 | October 2011 | September 2011 | August 2011 | July 2011 | June 2011 | May 2011 | April 2011 | March 2011 | February 2011 | January 2011 | December 2010 | November 2010 | October 2010 | September 2010 | August 2010 | July 2010 | June 2010 | May 2010 | April 2010 | March 2010 | February 2010 | January 2010 | December 2009 | November 2009 | October 2009 | September 2009 | August 2009 | July 2009 | June 2009 | May 2009 | April 2009 | March 2009 | February 2009 | January 2009 | December 2008 | November 2008 | October 2008 | September 2008 | August 2008 | July 2008 | June 2008 | May 2008 | April 2008 | March 2008