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Las Vegas Restaurant News

Jardin at Encore Las Vegas offers an upscale menu of elevated classics



Tap into what's happening with new Las Vegas restaurants, find out what your fave chefs are up to, and learn everything else you need to know on the Vegas food landscape.

Also, check out GAYOT's calendar of food events in Las Vegas.

NEW RESTAURANTS IN LAS VEGAS

Blume, a modern restaurant serving fusion cuisine, has opened in the Seven Hills Plaza in Henderson. The décor features white acrylic tabletops, Armani blue tufted booths and chairs, crystal chandeliers, black marble flooring, large-scale floral wallpaper and two accent walls decorated with over 17,000 handmade gold silk roses and hydrangeas. The menu has been created by chef Joseph “JoJo” Saady, who prior to joining Blume drew a following as a successful personal chef, catering events for entertainment executives, recording artists, celebrities and notable clientele in L.A. Menu highlights include jumbo meatballs with Parmesan foam; the Bao Bun Garden with honey soy glaze pork jowl; crab cakes with smoked paprika tartar and quail egg; a 12 oz. rib-eye smoked tableside; a 36 oz. tomahawk with truffle butter; Alaskan halibut with baby zucchini and celery root purée; and vegetarian options such as crispy tempura tri-colored cauliflower. Lunch & Dinner daily. Blume, 3145 Saint Rose Pkwy., Ste. 120, Henderson, NV 89052, 702-444-7820.
 
Manzo is now open inside the Eataly Italian marketplace at Park MGM Manzo, an intimate 70-seat Italian butcher’s restaurant, is now open inside the Eataly Italian marketplace at Park MGM. Manzo, which means “beef” in Italian, focuses on prime cuts from sustainable farms cooked over white oak and apple wood live coals, with the restaurant’s central point a custom-built, three-tier wood-burning grill. The menu, designed by Eataly Las Vegas executive chef Nicole Brisson and Manzo executive chef Arnold Corpuz, showcases prime quality meats, vegetables and herbs sourced from states such as Nevada, California and Colorado. Embracing a butcher-counter feel, guests can choose to sit directly in front of the grill to get an up close look at the preparation of dishes, including the signature 40-ounce dry-aged rib-eye appesa, which is suspended over the grill, slow-roasted and reverse-seared. Also on offer are fresh pastas made in-house. An extensive wine list has more than 400 Italian bottles divided by region. Manzo, 3770 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-730-7646.
 
Bok Bok Chicken, a modern fresh-casual restaurant serving traditional Mediterranean cuisine, has opened three locations in the Vegas Valley with more on the way. The new concept, named for the sound a chicken makes, was founded by Silva Chamanian using her family recipes. Menu highlights include free-range rotisserie chicken served with toom (traditional garlic sauce with lemon and olive oil), marinated beef shawerma with made-to-order falafel, tabbouleh salad, lentil soup, cheese boreg (fried dough filled with cheeses, green onion, parsley, spices and zaatar), sarma (grape leaves stuffed with rice, onion and spices), mutabbal (eggplant and tahini), rice pilaf, baklava and more. All locations are open 10 a.m.-10 p.m. daily for lunch and dinner. To view the complete menu and other location addresses, visit the restaurant’s website. Bok Bok Chicken, 9595 W. Tropicana Ave., Las Vegas, NV 89147, 702-534-9952.
 
After nearly 13 years in the Midwest, Big Whiskey’s American Restaurant & Bar has opened its first location in the west, debuting in Town Square. Open for lunch, happy hour, dinner and late-night, the venue offers a relaxed atmosphere appealing to sports enthusiasts and whiskey devotees, with a menu of more than 150 whiskeys. The food menu includes buffalo chicken wontons sprinkled with bleu cheese crumbles; a BBQ craft burger topped with onion rings, bacon and homemade honey whiskey BBQ sauce; sriracha steak street tacos with seasoned steak tips, black bean corn salsa and sriracha sour cream; vegan options such as the Impossible Burger, vegan BBQ bacon chicken sandwich and Impossible Bolognese; and banana whiskey Foster with brown butter caramelized bananas, vanilla bean ice cream and nutmeg, finished with caramel sauce made from locally-based Ambros Banana Whiskey. Big Whiskey’s American Restaurant & Bar, Town Square, 6587 S. Las Vegas Blvd., Ste. 196, Las Vegas, NV 89119, 702-983-2900.
 
Clique Hospitality has opened Greene St. Kitchen at Palms Casino Resort as part of the hotel’s $690 million property-wide transformation. Designed by Rockwell Group, the décor pays homage to the artistic communities of New York’s SoHo neighborhood during the early ’80s with a secret vintage video arcade “speakeasy” with classic games lining the walls and a 1980s 8-bit video-inspired tiled floor. Chef de cuisine Lanny Chin has designed a modern American menu of shareable plates and entrées that includes legs and eggs: butter poached king crab legs and Kaluga caviar; Jidori chicken kabobs served with shawarma spiced tzatziki sauce; and kale and duck confit salad. Greene St. Kitchen, Palms Casino Resort, 4321 W. Flamingo Rd., Las Vegas, NV 89103, 702-942-7777.
 
Los Angeles-based chef Roy Choi has opened his first Las Vegas restaurant: Best Friend at Park MGM. Diners enter the restaurant through an actual liquor store, which doubles as a bar, with frozen daiquiri machines and shelves stocked with snacks, packaged liquor and household goods that would be found in a convenience store. The décor in the dining room features plants hanging from the ceiling and a wall displaying sketches of faces representing important figures in Choi’s life and career. The menu is a fusion of Mexican and Korean, with a focus on braising and barbecuing. Highlights include carnitas tacos with salsa verde; tamarind cod hot pot with tamarind spiced broth, cod and Korean vermicelli noodles; and slippery shrimp: Choi’s version of honey walnut shrimp with the shrimp coated in a creamy, spicy sauce mixed with cilantro, walnuts and sesame seeds. Best Friend is open daily from 5 p.m. to midnight. Best Friend, Park MGM, 3770 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-730-7777, 888-529-4828.
 
Restaurateur Matteo Ferdinandi and chef Angelo Auriana have opened The Factory Kitchen on Restaurant Row at The Venetian. The Italian-born longtime friends behind the Factory Place Hospitality Group have three restaurant locations in Los Angeles, and this opening marks their first venture in Las Vegas. The décor features tones of orange and forest green with reclaimed wood tables; a neon wall lit up with Italian words such as “ciao,” “mangia” and “andianno”; red brick walls; and a pasta making station on display. The approachable menu highlights the simplicity of traditional local recipes that have been passed down from generation to generation within Italian families, with highlights such as focaccina calda al formaggio – imported crescenza cheese with arugula and Ligurian olive oil; 18-month aged Parma prosciutto with lightly fried sage dough, arugula and stracciatella; and handkerchief egg pasta with Ligurian almond basil pesto. The Factory Kitchen is open daily from 11 a.m.-11 p.m. Factory Kitchen, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-414-1222.
 
Sadelle’s has opened in Bellagio overlooking the resort’s conservatory Sadelle’s, SoHo’s vintage-style restaurant from Major Food Group, has opened in Bellagio overlooking the resort’s conservatory. The 10,000-square-foot space features a combination of colorful pastels and touches reminiscent of a grand café along an old European boulevard, with a bakery cart, crystal chandelier, herringbone parquet floors, paneled blush walls and an elevated bar and lounge with clamshell lounge chairs and serpentine sofas. The menu includes New York City-style classics, such as hand-rolled bagels, smoked-fish platters, triple-decker sandwiches, burgers, salads and all-day caviar, and mainstays from the original NYC location such as spicy fried chicken with acacia honey and coleslaw. Grilled branzino with Meyer lemon and sesame spinach, and a New York-style rib-eye with smothered onions are new offerings unique to the Vegas outpost. Sadelle’s is open daily for breakfast, lunch and dinner from 6 a.m.-midnight. Sadelle’s, Bellagio, 3600 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-693-7111, 888-987-6667.
 
Rodizio Grill has opened at Galleria at Sunset mall in Henderson. The Brazilian “churrasco” steakhouse established in 1995 was the first in the U.S. and now has locations in 12 states, with this new opening its first in Nevada. The concept features more than a dozen varieties of rotisserie-grilled meat carved tableside by traditionally dressed Gauchos. The meats are complemented with a salad bar with more than 30 salads, fruits, vegetables, cheeses, cured meats and hot dishes such as black bean stew. The beverage program includes fresh-pressed juices, eight flavors of homemade Brazilian limeades, cocktails like the classic caipirinha and Brazilian wine and beer. Among the desserts is the torta brigadeiro – chocolate mousse torte made with four types of chocolate, served à la mode with sliced bananas and fresh whipped cream. The full Rodizio is $26.99 for lunch and $35.99 for dinner and the salad bar only is $19.99 for brunch and $21.99 for dinner. Note: The restaurant is located outside of Galleria at Sunset facing Sunset Road. Hours are Mon.-Thurs. dinner menu 5 p.m.-9 p.m.; Fri. lunch menu 11 a.m.-3 p.m. & dinner menu 3 p.m.-10 p.m.; Sat. lunch menu 11 a.m.-3 p.m. & dinner menu 3 p.m.-10 p.m.; Sun. lunch menu 11 a.m.-3 p.m. & dinner menu 3 p.m.-9 p.m. Rodizio Grill, Galleria at Sunset, 1300 W. Sunset Rd., Ste. 2950, Henderson, NV 89014, 702-781-5000.
 
Food Network star and former co-host of ABC’s The Chew Michael Symon has opened Mabel’s BBQ at the Palms on the casino floor next to the sports book. The décor of this second location of Symon's Cleveland restaurant features arched ceilings, brick walls, an industrial ceiling and neon signage. The menu highlights smoked brisket, kielbasa and pork belly served by the half pound; chicken, wings, spare ribs and turkey; tacos and burritos; and pig parts, with choices of crispy tails, ears and cracklings. The beverage program includes 300 bourbons and more than 75 craft beers, several of which are from Nevada-based brewers. A restaurant-within-a-restaurant is Sara’s, dubbed a “meateasy” with space for 54 diners, serving more upscale dishes such as prime rib, Peking duck, grilled lobster, raw bar items and table-sized desserts. Mabel’s BBQ is open daily from 11:30 a.m. Mabel’s BBQ, 4321 W. Flamingo Rd., Las Vegas, NV 89103, 702-942-7777, 866-942-7777, 866-942-7770.
 

Find more recent openings with our list of the Best New & Hip Las Vegas Restaurants

NOTEWORTHY ANNOUNCEMENTS

Caesars Entertainment Launches Vegas Curated Experiences
Caesars Entertainment has launched “Vegas Curated,” a collection of themed experiences at Flamingo Las Vegas, The Cromwell and The LINQ. Experiences include the Beer Tasting Experience – a guided tour of the self-pour Beer Wall at The Book at The LINQ; Flair It Up – learning how to flair bartend from flair professionals at Bird Bar in the Flamingo; Flamingo Uncovered – a two-hour walking tour of the legendary Flamingo exploring the resort’s mob roots with Bugsy Siegel; Lunch with the Chefs of GIADA – insider tips from the executive and pastry chefs at GIADA at The Cromwell on how to prepare a four-course meal featuring signature dishes by celebrity chef Giada De Laurentiis; and Mixology Master Class – how to make the perfect party drinks with the expert bar staff at Bound at The Cromwell. Visit here for more information, prices and to book an experience.
 
Gordon Ramsay Hell’s Kitchen Celebrates One Year Anniversary
On March 1, Gordon Ramsay Hell’s Kitchen at Caesars Palace celebrated its 1st anniversary with a dinner designed by Ramsay and Hell’s Kitchen Season 17 winner Michelle Tribble and recent Season 18 winner Ariel Contreras-Fox. It was reported that the restaurant has become Ramsay's most successful of his five Vegas restaurants and staggering numbers of the restaurant’s first year of service were announced as follows: 405,000 guests, 64,522 lobster risottos, 80,000 scallops and 129,554 beef Wellingtons. It was also announced that Seasons 19 and 20 of Hell's Kitchen will be filmed at Hell’s Kitchen in Las Vegas. The celebratory dinner featured chef Contreras-Fox’s crispy chicken thigh and parsnip butterscotch and smoked mushroom and epazote crema tart canapes; chef Tribble’s goat cheese/Parmesan gougères and New York strip with caramelized onion crostini canapes, citrus salad with ruby grapefruit and kumquat, crispy skin salmon with warm heirloom ayocote, and lemon poppy seed tart with vanilla mascarpone; and Ramsay’s signature beef Wellington, vegetable Wellington and sticky toffee pudding with speculoos ice cream. Gordon Ramsay Hell’s Kitchen, Caesars Palace, 3570 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-731-7373.
 
The NoMad Bar Launches Sunday Jazz Brunch
The NoMad Bar at Park MGM has debuted a weekly “Jazz Brunch” held on Sundays from 10:30 a.m.-2:30 p.m. featuring live music and some of chef Daniel Humm’s most popular dishes. Highlights include avocado toast; mushroom omelet with wild mushrooms and goat cheese; hot (broiled with Parmesan cheese and breadcrumbs) and cold (raw topped with apple "snow") oysters; French dip with shaved chicken, Gruyère and black truffle jus; breakfast burrito with suckling pig, eggs, potatoes, spinach and chile de arbol; NY steak and eggs; black truffle tart; and a tableside ice cream sundae complete with nine toppings, Chantilly cream and caramel and chocolate sauces. Accompanying the brunch specialties are bar director Leo Robitschek’s eclectic handcrafted cocktail offerings, as well as traditional brunch Bloody Marys and mimosas. Reservations can be made via the NoMad Las Vegas website. The NoMad Bar, Nomad Las Vegas, 3770 Las Vegas Blvd. S., Las Vegas, NV 89109, 888-529-4828.
 
Top of The World has been remodeled and has introduced new menus Top of The World Debuts New Menu & Remodel
Top of The World restaurant on the 106th floor of The Strat has been remodeled and has introduced new menus. Features of the remodel include tabletops transitioning from white tablecloths to a Kinon surface, candle holders reminiscent of street lights, new chairs and reupholstered furniture in shades of gray and blues, improved lighting and a full sound system upgrade. The menu has been revamped, transitioning from international cuisine to a modern steakhouse approach, offering American Prime, Australian Wagyu and Japanese A5 Wagyu in cuts of filet mignon, rib-eye and New York strip. The steaks come with optional accompaniments of Maine lobster tail, shrimp scampi and foie gras; and béarnaise, red wine reduction, peppercorn, blue cheese crust and truffle Gouda cheese fondue sauces. Top of The World is open daily for lunch and dinner. Top of The World, The STRAT Hotel, Casino and SkyPod, 2000 Las Vegas Blvd. S., Las Vegas, NV 89104, 702-380-7777.
 
The Stove Introduces New Boozy Brunch
The Stove has introduced a new boozy brunch, held on its outdoor patio. Named The Mimosa Garden, the social-oriented brunch concept’s special menu of smaller bites are priced from $6 to $12 and include burrata caprese, crab spinach artichoke dip, meatballs with marinara, petit fours and chocolate covered strawberries. Several libations, ranging from $4-$19, are offered to complement the fare, such as bottomless or by-the-glass house bubbles enhanced with house-made flavors including blackberry, orange, pineapple, peach, hibiscus or cranberry; Moët Brut, Veuve Clicquot and François Montand Rosé Champagne; MAN-Mosa — beer mixed with orange juice; and a Champagne-meets-bong challenge dubbed the Chambong. The brunch takes place Thursday through Sunday from 7 a.m. to 3 p.m. The Stove, 11261 S. Eastern Ave., Ste. 200, Henderson, NV 89052, 702-625-5216.
 
Americana Offering Weekly Specials
Americana in Desert Shores, helmed by chef/owner Stephen Blandino, is now offering Spaghetti Sundays every Sunday from 3 p.m. to close. Guests can choose to top their spaghetti with pesto, Alfredo or pomodoro sauce, and shrimp, lobster or Wagyu meatballs; price is $16. In addition, the restaurant is also hosting Lobster Wednesdays from 3 p.m. to close when a whole Maine lobster prepared grilled, steamed or broiled and served with chef’s seasonal vegetable is priced at $20. Americana, 2620 Regatta Dr., Ste. 118, Las Vegas, NV 89128, 702-331-5565.
 
Bodega-style Market Opens at Allure Las Vegas
URBANeats Market, a bodega-style market open 24/7, has debuted at the Allure Las Vegas residential complex at 200 W. Sahara Ave., just a few blocks west of the Vegas Strip. The 3,000-square-foot facility is situated on the ground floor of the 41-story tower and offers pre-packaged food ready for warming, sandwiches, baked goods, ready-to-go items, beverages, home needs, personal care, pet supplies and baby care, in the casual, upscale environment of a traditional neighborhood market. Open 24 hours. URBANeats Market, Allure Las Vegas, 200 W. Sahara Ave., Las Vegas, NV 89102, no phone.
 

UPDATES ON LAS VEGAS CHEFS

Lola’s has appointed Claude Gaty as executive chef. The Paris-born chef is inspired by his French heritage with some tropical accents. Gaty has 35 years of experience as a culinarian and owned his own restaurant, La Bretagne in Maui. He also held positions at Turtle Island Lodge in Fiji; The Hatchery in Petaluma, Calif.; in Chicago at Bistrot Zinc and was chief instructor at Kendall College; and in Las Vegas was chef/partner at Mon Ami Gabi at Paris for ten years and director of culinary operations at Top of The World at The Stratosphere for nearly nine years. In his new position he will direct the culinary operations of the two Lola’s locations, overseeing food costing, training, menu development and creating new dishes. Lunch & Dinner daily. Lola’s, 1220 N. Town Center Dr., Las Vegas, NV 89144, 702-871-5652.
 
Downtown Grand Hotel & Casino has appointed Rhori Kow as executive chef of its Triple George Grill. Kow, who has nearly 15 years of hospitality management and fine dining experience, landed his first Las Vegas chef position in 2011 at Wynn Las Vegas and most recently served as chef de cuisine at Wicked Spoon Buffet at The Cosmopolitan. Kow said, “The food scene in Downtown Las Vegas is a growing phenomenon and Triple George Grill was one of the first to do it right. It’s important to uphold the current standard that was established long before I arrived but I also look forward to inserting my personality and passion into everything we do.” Chef Kow takes the reigns from chef Brearley Hernandez who was recently promoted to executive chef of Downtown Grand Hotel & Casino. Triple George Grill, Downtown Grand Hotel & Casino, 201 N. Third St., Las Vegas, NV 89101, 702-384-2761.
 
Executive chef Julien Asseo has left Restaurant Guy Savoy Julien Asseo has left his executive chef position at Restaurant Guy Savoy at Caesars Palace, one of GAYOT's Top 40 Restaurants in the U.S. After a decade of living in Las Vegas, he and his wife will move to Paso Robles, California, where they plan to open a modern French bistro called Les Petites Canailles. Restaurant Guy Savoy, Caesars Palace, Augustus Tower, 3570 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-731-SAVOY (7286); 877-346-4642.
 
Justin Kingsley Hall has departed The Kitchen at Atomic to work on a new project described as a restaurant that will be “a neighborhood social house.” Replacing Kingsley Hall is Jackson Stamper, who spent the past five years as executive chef at Employees Only in NYC. Stamper also worked at Harvey’s Bistro in Orlando; Hoof & Fin, Federal Donuts and Vintage Bistro in Philadelphia; Quahogs in Stone Harbor, New Jersey; and La Pulperia in NYC. The Kitchen at Atomic, 927 Fremont St., Las Vegas, NV 89101, 702-534-3223.
 
Chef Kim Canteenwalla, co-founder of Blau + Associates restaurant group, which features Las Vegas restaurants Honey Salt and Andiron Steak & Sea, has been named the new executive chef of The Centurion Lounge at McCarran International Airport. Canteenwalla’s menu features both healthy and indulgent options, including Kim’s weekend frittata, grain power salad, green goodness juice and kale and Anaheim pepper mac ’n cheese, Grandma’s turkey meatballs and brioche caramel bread pudding. As in the entire Centurion Lounge network, the menu will rotate on a seasonal basis. The Lounge is located in Concourse D opposite Gate D1 and is available to American Express Platinum and Centurion Card Members. Amenities include complimentary food and beverages from top chefs, mixologists and wine specialists, spacious seating and shower suites, working stations and superior customer service. The Centurion Lounge, 5757 Wayne Newton Blvd., Las Vegas, NV 89111, no phone.
 

LAS VEGAS RESTAURANT CLOSINGS

Katsuya at SLS Las Vegas has closed. The sushi restaurant from master sushi chef Katsuya Uechi and designer Philippe Starck had been open since the SLS debuted in 2014, serving a menu of sushi and sashimi platters, rolls and robata grill items. No restaurant to replace it has been announced, but it is rumored the space will be transformed into a high-limit casino lounge with a bar, table games and slots. Katsuya, SLS Las Vegas, 2535 S. Las Vegas Blvd., Las Vegas, NV 89109, no phone.
 
Public House at The Venetian shuttered on January 13. Gen3 Hospitality issued a statement saying, “Since 2012, Public House, located in Restaurant Row at The Grand Canal Shoppes, has embodied Gen3 Hospitality’s core values of customer service and commitment to our community. We’d like to thank The Venetian for being a valuable partner during this successful six-year run, and we look forward to future collaborations.” The gastropub offered comfort food classics and an extensive beer menu in an upscale setting. Also, AquaKnox, situated just a few steps away, which featured seafood flown in daily from around the world, closed just a week prior. AquaKnox was one of The Venetian’s first restaurants, opening when the resort debuted in 1999. The Venetian has not yet announced the replacements for either restaurant. Public House, The Venetian, 3355 Las Vegas Blvd. S., Las Vegas, NV 89109, no phone.
 

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