The renowned chef’s Caesars Palace restaurant marked its fifth anniversary and 2 millionth customer; plus a Formula One pop-up is in the works.
Johnathan L. Wright joined the Las Vegas Review-Journal as a restaurant reporter in March 2022. Before that, he covered the emerging food and drink scene in Northern Nevada, with frequent trips west to write about the California wine country. Since 2013, Johnathan has been a judge in the James Beard Foundation Awards. Johnathan is a native of Honolulu, where he attended the Punahou School. Johnathan has a B.A. in art history from Yale University and an M.A. in journalism from the University of Nevada.
The James Beard-winning, Michelin-starred chef discusses the highlights of a menu that is 70 percent new, the Bellagio restaurant’s first extensive refresh since 2015.
Cocktails, to paraphrase Ben Franklin, are constant proof that God loves us and loves to see us happy. For some Valentine’s Day love and happiness, consider these libations.
Downtown wine bar Garagiste was also nominated for the prestigious culinary recognition, often called the Oscars of the food world.
On Wednesday, the online review platform announced the annual Top 100, which is celebrating its 10th anniversary. The list ranges from food trucks to fine dining.
For Valentine’s Day at Giada, look for tortellini short rib, caviar pasta and a cake of love.
Dishes such as jollof rice and peanut butter stew star at the family-owned Calabash African Kitchen.
A sibling for a famed French spot, Indian in Henderson, Hong Kong desserts and more.
Bua Food Group, which recently expanded the famed Thai restaurant to Red Rock Resort, has announced the debut of Naxos Taverna and Kallisto Oyster Bar at Naxos.
The celebrity chef and UNLV graduate’s latest venture is set to open this summer.
We’re offering eight dining suggestions to celebrate the Year of the Rabbit, eight being fortuitous in Chinese culture because the word for eight sounds similar to the word for wealth or prosperity.
Fancy Food is not just a hubbub of culinary abundance. It’s also the occasion, through grazing, to suss out the major food and drink trends in the years ahead.