News for Restaurants in Las Vegas October 2022 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 Bacon Nation, Las Vegas’ first 24/7 bacon-inspired restaurant concept is now open at the D Las Vegas within the Fremont Street Experience. Part of the D’s recent second floor expansion, the main dining room has a 120-person capacity and a private dining room can accommodate up to 24 seated guests. The menu includes French toast boxes with house made edible sweet and savory boxes made of fresh dough in flavors such as bacon, peanut butter and banana; the three little pigs, a bacon flight of the restaurant’s signature bacon flavors; the reverse BLT, a sandwich held together with layers of weaved bacon and a thick piece of handmade bread in between; bacon s’mores skillet—a warm cookie dish topped with marshmallows, bacon, caramel and ice cream; and Elvis milkshake made with Screwball peanut butter whiskey served with a deep-fried banana, peanut butter and bacon sandwich. Bacon Nation, 301 E. Fremont St., Las Vegas, NV 89101, 702-388-2400.   Dominique Ansel Las Vegas is now open at Caesars Palace, featuring confectionaries of pastry chef Dominique Ansel, creator of the Cronut® and other artistic pastry wonders resembling works of art. Chef Ansel has created pastries exclusive to Caesars Palace, including a Cronut® flavor that changes each month and never repeats; Ladybug with elderflower mascarpone mousse, fresh strawberry compote, strawberry gelée, fluffy chiffon cake and a lychee meringue made to look like a garden watering can finished with a tiny chocolate ladybug; Four-Leaf Clover with coffee mousse topped with hazelnut dacquoise, dark chocolate crémeux and crispy feuilletine to create a four-leaf clover; Fortune Cookie—sablé Breton base topped with jasmine tea crémeux and lemon curd and a white chocolate "fortune" sticking out of the cookie; and Evil Eye Éclair—classic French éclair filled with cassis jam and Valrhona Caramelia whipped ganache. In addition, guests can enjoy several of chef’s signature creations, such as the best-selling DKA (Dominique’s Kouign Amann), Cookie Shots, Frozen S’mores and baked-to-order Mini Madeleines. Dominique Ansel Las Vegas, 3570 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-731-7110, 877-427-7243.   Spiedini Fiamma Italian Bistro has debuted at Rampart Casino featuring Italian comfort classics. Set in the main Promenade connecting Rampart Casino to the JW Marriott Las Vegas, a coastal vibe is accomplished via shades of blue and curves mimicking waves, light colored marble and quartz counters, sand colored stacked stone and light tiles, lush blue velvet banquettes, an open kitchen, coastal mural by local artist Anne Marie Vadala, and a wraparound outdoor patio with firepits surrounded by lush greenery, waterfalls and koi ponds. Chef Paula Smagacz has created a robust menu of Italian staples including saffron mussels with saffron broth, meatballs with red sauce and ricotta, chicken marsala with mushrooms, veal Parmesan, braised short rib with cheese polenta, lobster ravioli with tomato cream sauce and risotto primavera with spinach and portabella. Hours are Sun.-Thu. from 5-9 p.m. and Fri.-Sat. 5-10 p.m. Spiedini Fiamma Italian Bistro, 221 N. Rampart Blvd., Las Vegas, NV 89145, 702-869-7777, 877-869-8777.   News Bytes Crossroads Kitchen Offering Weekend Brunch and Weekday Lunch Chef Tal Ronnen’s Crossroads Kitchen at Resorts World, the first and only high-end plant-based restaurant on the Vegas Strip, has introduced weekend brunch and weekday lunch service. Highlights of the brunch menu, served Sat.-Sun. from 10 a.m.-2 p.m., are bagel tower—six mini bagels with two types of cream cheese: olive & pimento and chive; smoked whitefish salad made with hearts of palm, smoked carrot lox with capers, kelp caviar, tomatoes, onions and marinated cucumbers; stuffed brioche French toast stuffed with seasonal fruit and served with housemade breakfast ‘sausages’; and fried ‘chicken' & waffles with potato rosti and seasonal fruit. The weekday lunch menu, offered Mon.-Fri from 11 a.m.-2 p.m., includes ‘bacon cheeseburger’ with provolone, Dijon mayonnaise with French fries or Caesar salad; butternut squash anolini with sage butter and toasted pumpkin seeds saba; and Milanese sandwich—breaded cutlets with romaine lettuce, tomatoes, pickles and Veganaise. Crossroads Kitchen is located near the casino, across from the Resorts World Theatre. Crossroads Kitchen, 3000 S. Las Vegas Blvd., Las Vegas, NV 89109, 833-720-0585.   Carversteak Introduces Several New Menu Items Carversteak at Resorts World Las Vegas is embracing the fall season with several seasonal and new menu items. The seasonal dishes include French onion soup with caramelized onion and Gruyère crouton, Colorado roasted lamb chop with crispy polenta and red wine jus, braised beef short rib and bone marrow pie with root vegetable, Atlantic seared salmon with cinnamon scented butternut squash purée and PSL cheesecake with coffee ice cream. New menu items are buratta & roasted baby beets with candied walnuts, Maine scallops with cauliflower purée, Maine lobster mac & cheese gratin with cavatappi pasta and aged cheddar and twice baked loaded potato skin with Irish yellow cheddar and smoked bacon. Carversteak is open nightly from 5 p.m. Carversteak, Resorts World Las Vegas, 3000 S. Las Vegas Blvd., Las Vegas, NV 89109, 702-550-2333 .   Lumin Café & Kitchen Introduces Date Night Prix Fixe Package Lumin Café & Kitchen within the cinematic entertainment complex Illuminarium at Area 15 is offering a new Date Night package. Priced at $35 per person and served daily from 4-9 p.m., the two-course prix fixe menu includes choice of stout braised short rib with charred asparagus and garlic potatoes, pan seared salmon with Brussel sprouts topped with walnuts and cranberries, pinot-glazed pork loin with polenta and broccolini or pasta primavera with heirloom tomatoes, fresh vegetables and linguine; and tiramisu made with soaked sponge cake, chocolate, coffee and cream or carrot cake made with ginger spiced carrots, cream cheese and pralines. Lumin Café & Kitchen, 3246 W Desert Inn Rd., Las Vegas, NV 89102, 725-527-3100.   Eiffel Tower Restaurant Adds Caviar Experience Eiffel Tower Restaurant at Paris Las Vegas has added an exclusive caviar experience paired with some of the best views of the Strip. Acclaimed chef and partner Jean Joho and the team have created a menu of six different caviars (three imported varieties of Osetra Sturgeon caviar and three domestic caviars from Hackleback Sturgeon, Alaskan Salmon and Golden Whitefish) and six composed dishes featuring caviar. Caviar can be ordered individually or in trios of imported or domestic options and the composed dishes feature 15 grams of Royal Osetra Caviar per dish. Dishes include half dozen oysters a la royal, caviar Napoleon with smoked salmon, steak tartare with truffle aioli and classic deviled eggs with Dijon mustard. Reservations for the Caviar Bar are available daily for groups of 2-4 people from 5-9:45 p.m. To view the complete Caviar Bar menu click here. Eiffel Tower Restaurant, Paris Las Vegas, 3655 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-946-3915.   Scotch 80 Prime Launches New Happy Hour Scotch 80 Prime at Palms Casino Resort has introduced a new happy hour, offered Monday-Thursday from 5-6:30 p.m. The deals include a variety of $8 specialty cocktails such as the 1783 Old Fashioned, Ghostly Rita, Peach & Thai Basil Smash and the popular Dirty Blue Marty; a Scotch flight of three different scotches or a variety of wines by the glass for $24; and appetizers like tuna poke, mussels & clams, duck fat French fries and duck confit lumpia ranging in price from $12-$15. In addition, half priced Wednesday offers a selection of featured champagne, rose, red or white wines by the bottle. Scotch 80 Prime, Palms Casino Resort, 4321 W. Flamingo Rd., Las Vegas, NV 89103, 702-942-7777, 866-942-7777, 866-942-7770.   CliQue Bar & Lounge Bringing Breakfast to Football Sundays CliQue Bar & Lounge at The Cosmopolitan is serving a new breakfast menu on Sundays from 9 a.m.-noon throughout football season. The new menu includes breakfast burrito with chorizo, eggs, chipotle crema, cheddar cheese, roasted breakfast potatoes, salsa roja and fresh fruit; breakfast bowl with egg whites, avocado, cherry tomatoes, apple sausages and sautéed spinach; and breakfast sandwich with eggs, bacon and American cheese on a butter croissant served with tater tots. From the bar, there are two new twists on the classic bloody Mary: “Blood, Sweat & Tears” with Casamigos Blanco, Ancho Reyes, house bloody Mary mix, sriracha, habanero tincture and lime juice garnished with serrano pepper and applewood bacon; and “Bloody In Bloody Out” with Grey Goose vodka, ginger, lemon, house bloody Mary mix and a splash of Lagavulin 16-year Scotch garnished with applewood bacon and rosemary. The lounge also offers specials on imported and domestic beer buckets in addition to its regular cocktail menu. CliQue Bar & Lounge, 3708 Las Vegas Blvd. S., Las Vegas, NV 89109, 702-698-7100, 877-551-7772.   Tacos & Tequila Introduces “2 for $30” Menu Tacos & Tequila (T&T) at Palace Station has unveiled it’s “2 for $30” menu featuring some of its most popular appetizers and entrées. Available Monday-Thursday, guests can select one appetizer and two entrées for $30, with an option to add a churro or tres leches cake dessert for $5; or choice of two drinks for $12, including a house margarita, michelada or la paloma. A sampling of the menu includes loaded fries with sour cream, chipotle cheese sauce, pico de gallo, salsa cruda and chile serrano; dipping trio including bean dip, nacho cheese and guacamole with housemade tortilla chips and salsa; two shredded chicken enchiladas with tomatillo crème sauce, melted Oaxaca cheese, sour cream and pickled onions; and beef burrito with shredded barbacoa beef, lettuce, pico de gallo, Oaxaca cheese, roasted guajillo-tomato sauce and sour cream. Tacos & Tequila (T&T), 2411 W Sahara Ave., Las Vegas, NV 89102, 7023672411.   Chef Shuffle Paula Smagacz has been appointed room chef at the newly opened Spiedini Fiamma Italian Bistro at Rampart Casino/JW Marriott Las Vegas. With more than 20 years in the industry, Smagacz was part of the property’s team more than a decade ago, working as a chef in banquets. She has since worked in kitchens at high-end hotels including revamping the culinary program at Santa Anita Park racetrack, and most recently held the role of chef de cuisine at The Ritz-Carlton on the island of St. Thomas. Her love of from-scratch cooking dates back to growing up in Wisconsin where she grew up fishing, hunting and harvesting from her family garden, which she still does to this day during visits back home. As room chef for Spiedini Fiamma, chef Smagacz has created a robust menu of Italian staples that give the feeling of being in an Italian neighborhood cafe. Spiedini Fiamma Italian Bistro, JW Marriott Las Vegas Resort & Spa, 221 N. Rampart Blvd., Las Vegas, NV 89145, 702-869-8500.   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: March 2024 | February 2024 | January 2024 | December 2023 | November 2023 | October 2023 | September 2023 | August 2023 | July 2023 | June 2023 | May 2023 | April 2023 | March 2023 | February 2023 | January 2023 | December 2022 | November 2022 | October 2022 | September 2022 | August 2022 | July 2022 | June 2022 | May 2022 | April 2022 | March 2022 | February 2022 | January 2022 | December 2021 | November 2021 | October 2021 | September 2021 | August 2021 | July 2021 | June 2021 | May 2021 | April 2021 | March 2021 | February 2021 | January 2021 | December 2020 | November 2020 | October 2020 | September 2020 | August 2020 | July 2020 | June 2020 | March 2020 | February 2020 | January 2020 | December 2019 | November 2019 | October 2019 | September 2019 | August 2019 | July 2019 | June 2019 | May 2019 | 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