It’s cotton candy! It’s ice cream! It’s a burrito!
Heidi Knapp Rinella
Food, Restaurant critic
Email: hrinella@reviewjournal.com
Phone: (702) 383-0474
X: @HKRinella
Heidi Knapp Rinella is an award-winning journalist with more than 35 years of experience as a writer and editor at newspapers in Ohio, Florida and Nevada, and is the author of seven books. She’s been with the Review-Journal as a feature writer and food critic since October 1999.
Is udon the new ramen? Maybe, if Henry Fan has a say. His new restaurant, Cafe Sanuki, makes magic of nothing more than wheat flour, water and a dash of salt.
Trevi at the Forum Shops at Caesars will celebrate the first day of spring and National Ravioli Day on Tuesday with a new dish: fresh eggless pasta filled with spring peas, fava beans, squash and bean curd, tossed with chickpea-arugula veloute and topped with ricotta salata
When the motto is “purveyors of the perfect pint,” you know you can expect the food to go with it, and that’s the case at McMullan’s.
Food Network star chef Scott Conant , who recently opened Masso Osteria at Red Rock Resort, worked with designer SheaMcGee to create a $250,000 chef’s dream kitchen, which the Food Network will give away to one lucky viewer.
Saturday is St. Patrick’s Day, and restaurants and bars all over Las Vegas are going to be serving green beer and all sorts of food specialties. Morels Steakhouse & Bistro at Palazzo is offering green Gigil lager from Verdugo West Brewing Co. and green shamrock-shaped pistachio macarons layered around mint ice cream to go with it. Or maybe not. The shamrocks, which will be available at the bar, will be $12, the beer $8, Saturday only.
Although its bounce back has been a little slower than in some parts of the valley, the restaurant scene in Henderson is reviving, with a number of openings in the area near Galleria at Sunset mall on Sunset Road.
Bottiglia Cucina Enoteca at Green Valley Ranch Resort has added new vegan and gluten-free dishes, house-made pastas and more.
We’re more than 60 days into the New Year, which means most of those resolutions are gone with the spring wind; the crowds at the gym are down and many of us have resumed our snacking habits. So if you’re doing any spring snacking, do it in style.
Stephen Sullivan , executive pastry chef at the Westgate, took top honors Sunday at the 29th annual U.S. Pastry Competition in New York.
Ricardo Zarate is bringing his Japanese-influenced Peruvian cuisine to Las Vegas, where he expects his reach will be wider than our 2 million residents and the 42 million people who come here every year.
Chefs have come up with all kinds of things to do with lobster — lobster mac and cheese, lobster grilled cheese, lobster bloody marys.
Summerlin residents have new options for doughnuts and pizza: Donut Mania and Giordano’s.
That Bavette’s Steakhouse &Bar doesn’t fit the stereotypical Las Vegas image of glitz and glamour is obvious on first sight of its stately door crowned by a sweep of studded red leather. It’s a Narnia-esque portal from the cacophony of the casino at the Monte Carlo (soon-to-be Park MGM) to the dusk of the restaurant’s entry lobby. There, all is plush and urbane, with framed art and mirrors covering floor-to-ceiling walls, against which sit overstuffed chairs.
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