Day of the Dead celebrations among restaurant news
Mercadito at Red Rock Resort, 11011 W. Charleston Blvd., is celebrating Dia de los Muertos (the Day of the Dead) with a special menu available through Sunday. It includes butternut squash soup, quesadilla with Chihuahua and Oaxaca cheese and pumpkin flowers, and sweet bread served with Mexican hot chocolate. …
El Dorado Cantina, 3025 S. Industrial Road, also is celebrating, Saturday and Sunday, with a $19.99 prix-fixe menu with an entree of traditional mole, plus drink specials. . …
Side dishes will be the focus of the Holiday Cooking Boot Camp from 12:30 to 1:30 p.m. Saturday at Delmonico Steakhouse at The Venetian, 3355 Las Vegas Blvd. South. It’s $35, which includes a light lunch, a drink and the recipes. Call 702-414-3737. …
Pot Liquor C.A.S. at Town Square, 6587 Las Vegas Blvd. South, is offering 25 percent off all menu items from 11 a.m. to 11 p.m. Tuesdays through Nov. 25. …
Border Grill has opened a second Las Vegas location, in The Forum Shops at Caesars, 3500 Las Vegas Blvd. South. Lunch is served from 11 a.m. to 4 p.m. daily, dinner from 4 to 10 p.m. Sundays through Thursdays and 4 p.m. to midnight Fridays and Saturdays. Call 702-854-6700 or visit www.BorderGrill.com. …
Martorano’s has opened at Paris Las Vegas, 3655 Las Vegas Blvd. South. Call 702-946-4656. …
Due &Proper has opened at 2235 Village Walk Drive at The District in Green Valley Ranch in Henderson, serving a menu of pub fare including bangers and mash and whiskey wings. It’s open 24/7. Call 702-307-2714. …
Braddah’s Island Style has opened a third location, at 4632 S. Maryland Parkway. The company also is offering a seasonal Pumpkin Bark, made with roasted pumpkin seeds, macadamia nuts, pumpkin spice, coconut and chocolate. …
The Green Chefs Farmers Market runs from 10 a.m. to 3 p.m. Thursdays outdoors at the Springs Preserve, 333 S. Valley View Blvd. It’s cash only.
Send information to Heidi Knapp Rinella, P.O. Box 70, Las Vegas, NV 89125. You also can send faxes to 702-383-4676 or email her at Hrinella@reviewjournal.com. Follow @HKRinella on Twitter.
