Until recently, 7th Carson, which opened this summer at — well, Seventh Street and Carson Avenue, in downtown Las Vegas, served only one dessert, Salted Butterscotch Panna Cotta ($8).
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.
You’ve heard of hot yoga and goat yoga; how about beer yoga?
The Arts District’s newly opened Esther’s Kitchen has taken delivery of its pizza oven, meaning chef James Trees will be adding pizza to the menu Wednesday.
To call pho simply a Vietnamese soup is to understate its appeal and its complexity, both of which have led to it bubbling out of niche status and steaming into the mainstream.
Lucky Penny is not your father’s coffee shop.
Beer Park at Paris Las Vegas has expanded its menu with dishes featuring meats cooked on the restaurant’s outdoor smoker.
Las Vegas native Christopher Hall got his start in the restaurant business as a child, the son of now-retired chef Stanley Hall.
Glazier’s Food Marketplace, the only independent mainstream supermarket in the Las Vegas Valley, has been sold and will close, a representative confirmed Wednesday.
For the past couple of decades, celebrity chefs have opened restaurants on the Las Vegas Strip — numerous ones, in some cases. But lately some of the most visible chefs have been disappearing.
Unicorns may be fictional — or not, depending on your point of view — but the Unicorn Grilled Cheese at Fiddlestix at the Gold Spike is the real deal.
Charlie Peters, who was in food and beverage at Caesars Palace and a certified sommelier, and wife Patty were thinking about starting a business, maybe opening a bar, when they went to New Jersey shortly after the millennium.
I’ve had reader requests before Easter seasons past for lamb-shaped butter, a Polish tradition especially popular in Buffalo, N.Y., and here’s news of a local source.
The skill of the person at the smoker is the critical element of any barbecue restaurant but side dishes are important, too. At Boss’s CQ Slow Smoked BBQ in Henderson, they bring a lot to the party.
Owners of Mexican restaurants have a particular challenge because their cuisine is so popular. Familiarity builds expectations, and if a favorite dish isn’t on the menu, customers won’t be happy. At the same time, the restaurant has to satisfy those looking for something unexpected.
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