Urban Turban is launching a series of cooking classes, beginning Friday, to increase familiarity with Indian food.
RJ food critic Heidi Rinella takes you inside your favorite Vegas eateries and let's you know what's worth the bite. Hungry for more? Head to bestoflasvegas.com for all of your foodie needs
Just when it seemed Las Vegas was at celebrity-chef critical mass, the original Iron Chef arrived to fill a void that was large even if it wasn’t obvious.
Dinner at Giordano’s confirms what Abraham Lincoln said: You can’t believe everything you see on the internet. Social-media mavens have posted Instagram photos all over the place since Giordano’s opened late last year: someone lifting a slice of the Chicago-style deep-dish stuffed-crust pizza as copious strings of cheese dangle deliciously.
As cliche as a beret and baguette, the charming French boite, short on space and tucked into some out-of-the-way spot, serves food that is transcendent while staying true to tradition. The case in point here is Oh La La French Bistro, which last fall joined the valley’s meager quotient of Gallic gastronomy.
Lending him a hand will be Brian Littlejohn, formerly of RM Seafood and Border Grill, and Rene Nungaray, who has worked at Estiatrio Milos.
Ninth-islanders now have more offbeat tropical options for breakfast and lunch — at Cinnamon’s, a Hawaiian import with two sister spots on the islands (and two in Japan) that opened in early December.
Flippin’ Good has been open for about a year and a half, but with the mushrooming growth of burger places in the valley, it’s flown under the radar even of many foodies.
Chef Rodolfo Janeo Jr. serves up delicious Italian fare at his Henderson restaurant.
Indian restaurants have multiplied across Southern Nevada over the years, a boon to vegetarians and fans of spicy sambals and tender tandoori. What really sets Angara apart is the purity of the flavors.
The Tivoli Village spot that’s now the valley’s second PKWY Tavern doesn’t have a revolving door but ought to, considering the brief tenancy of its previous occupants. But PKWY Tavern seems to be a good fit for the sometimes-awkward space.
Chubby Cattle is a lot of fun. It is Southern Nevada’s first — and, apparently, only — conveyor-belt restaurant.
Dishes characterized the global flavors in which executive chef Timon Balloo specializes, but Sugarcane’s Miami origins are also well represented on the menu.
Gaati Thai Kitchen finds a way to best other Thai restaurants with its fresh, lively dishes.