Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

News for Restaurants in Las Vegas
February 2019 Archive

Search / Openings / Closings / News Bytes / Chef Shuffle/ Culinary Events / Wine Dinners / News Archive / Sign up for our free, monthly newsletter

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. 

RESTAURANT NEWS

Openings

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.
 

News Bytes

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.
 
Sammy’s Offering Pizza Making Kits Through February 28
Sammy’s Woodfired Pizza is offering gourmet pizza making kits to make and bake pies at home, available at all of its Southern Nevada locations through February 28. The kits start at $7 and include step-by-step instructions and a choice of fresh dough, mozzarella, house-made tomato sauce and basil, with an added charge for additional ingredients. $1 from every pizza kit sold will benefit the American Heart Association. Purchasers are encouraged to form the dough into the shape of a heart, post a photo on Instagram with #iheartsammys and tag @sammyswpizza to enter a contest to win a $100 Sammy’s gift certificate. Sammy’s has four outposts in Southern Nevada. Visit here to view location addresses. Sammy’s Woodfired Pizza, 6500 W. Sahara Ave., Las Vegas, NV 89146, 702-227-6000.
 

Chef Shuffle

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.
 
Executive chef Julien Asseo announced that he Executive chef Julien Asseo announced that he'll be leaving 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.
 

Closings

CLOSED FOR GOOD
Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Las Vegas to virtually visit your favorite dining spots from yesteryear. Aristocrat, R.I.P.

Check back soon for more news.

CULINARY EVENTS
Want to learn to cook? Try new dishes? Meet a foodie friend for fun? Check out our compilation of culinary events in your area.

View our calendar of Wine Dinners & Tastings in Las Vegas

Current News View archived news: April 2019 | March 2019 | February 2019 | January 2019 | November 2018 | October 2018 | September 2018 | August 2018 | July 2018 | June 2018 | May 2018 | April 2018 | March 2018 | February 2018 | January 2018 | December 2017 | November 2017 | October 2017 | September 2017 | August 2017 | July 2017 | June 2017 | May 2017 | April 2017 | March 2017 | February 2017 | January 2017 | December 2016 | November 2016 | October 2016 | September 2016 | August 2016 | July 2016 | June 2016 | May 2016 | 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


RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.