Juan’s Flaming Fajitas in Las Vegas celebrates National Fajita Day
 
Juan’s Flaming Fajitas in Las Vegas celebrates National Fajita Day

Cook Ruben Fuentes and general manager Taylor Pulliam of Juan’s Flaming Fajitas in Las Vegas prepare steak and shrimp fajitas with the restaurant’s signature fiery treatment. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Pasta Shop Ristorante serves a watermelon-shrimp salad
 
Pasta Shop Ristorante serves a watermelon-shrimp salad

Pasta Shop Ristorante & Art Gallery in Henderson serves a summer salad that combines watermelon with greens, feta and shrimp. (Heidi Knapp Rinella/Las Vegas Review-Journal)

The Factory Kitchen in Las Vegas makes classic affogato
 
The Factory Kitchen in Las Vegas makes classic affogato

Jorge Luque, pastry chef at The Factory Kitchen at The Venetian in Las Vegas, makes affogato with two simple ingredients – house-made gelato and fresh espresso. (Heidi Knapp Rinella/Las Vegas Review Journal with image from The Factory Kitchen)

The Cereal Killerz Kitchen serves over 100 cereals
 
The Cereal Killerz Kitchen serves over 100 cereals

Christopher Burns, owner of The Cereal Killerz Kitchen at Galleria at Sunset mall in Henderson, makes a Milk & Cookies Shake from his more than 100 varieties of cereal. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Black Tap Craft Burgers & Beer in Las Vegas makes a State Fair CrazyShake
 
Black Tap Craft Burgers & Beer in Las Vegas makes a State Fair CrazyShake

Bianca Zepeva, a shaker at Black Tap Craft Burgers & Beer at The Venetian in Las Vegas, makes a State Fair CrazyShake with a kettle corn rim, caramel, corn-based ice cream, popcorn brittle, crushed kettle corn, sprinkles and a cherry. (Heidi Knapp Rinella/Review-Journal)

Balboa Pizza Company makes Thai peanut chicken wings
 
Balboa Pizza Company makes Thai peanut chicken wings

Irma Perez, kitchen manager at Balboa Pizza Company at The District at Green Valley Ranch in Henderson, near Las Vegas, brines chicken wings for 24 hours before roasting and frying them and finishing them in various styles such as Thai peanut. (Heidi Knapp Rinella/Review-Journal)

New Venetian pool deck
 
New Venetian pool deck

Final touches are currently being added to the hotel’s main tower pool deck, which consists of five pools. (Al Mancini/Las Vegas Review-Journal)

Slater’s 50/50 in Las Vegas serves a 4-pound Big Island Feast Burger
 
Slater’s 50/50 in Las Vegas serves a 4-pound Big Island Feast Burger

Cindy Sun, general manager of Slater’s 50/50 in Las Vegas, makes the Big Island Feast Burger with 2 1/2 pounds of the house bacon/beef blend, Napa-cilantro slaw, six slices of American cheese, a can of grilled Spam, six slices of chargrilled pineapple, four fried eggs and a drizzle of teriyaki and serves it with macaroni salad. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Get a first look of MSG Sphere construction in Las Vegas
 
Get a first look of MSG Sphere construction in Las Vegas

Representatives of The Madison Square Garden Company give the first glimpse of progress Tuesday of the under-construction MSG Sphere — a first-of-its-kind performance venue with high-tech audio and visual capabilities.

Shark Week cupcakes at Freed’s Bakery in Las Vegas
 
Shark Week cupcakes at Freed’s Bakery in Las Vegas

Brittnee Klinger, a cake decorator at Freed’s Bakery in Las Vegas, makes Shark Week cupcakes with ocean-blue buttercream, fondant fins and a blood-red strawberry filling. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Hot peach cobbler at Beaumont’s Southern Kitchen at Texas Station
 
Hot peach cobbler at Beaumont’s Southern Kitchen at Texas Station

Michael Ross, room chef/pitmaster at Beaumont’s Southern Kitchen at Texas Station in Las Vegas, makes peach cobbler by baking peaches in a cast-iron pan with batter and crumble, then topping with Haagen-Dazs vanilla ice cream and bourbon-caramel sauce. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Cat’s Meow comes to Las Vegas
 
Cat’s Meow comes to Las Vegas

New Orleans-based karaoke chain opens new location in Neonopolis. (Jason Bracelin/Las Vegas Review-Journal)

Making the Loco Moco Breakfast Burger at Broken Yolk Cafe in Las Vegas
 
Making the Loco Moco Breakfast Burger at Broken Yolk Cafe in Las Vegas

Manny Menina, line cook at Broken Yolk Cafe in Las Vegas, stacks 8 ounces of beef, 2 strips of bacon, hash browns, caramelized onions and 2 fried eggs on 4 King’s Hawaiian slider buns to make the Loco Moco Breakfast Burger. (Heidi Knapp Rinella/Las Vegas Review-Journal)

SecretBurger at China Poblano at The Cosmopolitan of Las Vegas
 
SecretBurger at China Poblano at The Cosmopolitan of Las Vegas

Carlos Cruz, executive chef of Jose Andres’ China Poblano at The Cosmopolitan of Las Vegas, makes the SecretBurger off-menu, one-night-only ‘All Quacked Up’ with a kimchi pancake, Peking duck, house-made hoisin sauce, a fried duck egg, pickled micro-vegetables, caviar and gold flakes and serves it with a Stillwater Artisanal Ale. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Famous Blue Angel statue commemorated in downtown Las Vegas mural
 
Famous Blue Angel statue commemorated in downtown Las Vegas mural

The 16-foot tall Blue Angel statue that stood above the Blue Angel Motel for six decades is featured in a mural spanning three walls at a downtown Las Vegas building. James Stanford designed the “A Phalanx of Angels Ascending” mural based on his photography, and Cliff Morris painted the mural at 705 Las Vegas Blvd. North, near the Neon Museum. (K.M. Cannon/Las Vegas Review-Journal) @KMCannonPhoto

Ugly Duckling sign returns to the Neon Museum – VIDEO
 
Ugly Duckling sign returns to the Neon Museum – VIDEO

The whimsical Ugly Duckling sign has returned home to the Neon Museum’s Boneyard after receiving extensive restoration and refurbishment. The popular, double-sided sign has been re-electrified in all its glory for the public to enjoy during boneyard admission hours.

Making Castle Frites at the new Frites at Excalibur
 
Making Castle Frites at the new Frites at Excalibur

Tom McGrath, district manager/executive chef at Frites at the Excalibur in Las Vegas, tops his beef-tallow fries like a loaded baked potato – with white and yellow cheddar, sour cream, bacon and chives. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Hello Kitty Cafe on Las Vegas Strip – VIDEO
 
Hello Kitty Cafe on Las Vegas Strip – VIDEO

The Hello Kitty Cafe opens Friday, July 12th, 2019, between New York, New York and Park MGM on the Las Vegas Strip. (Mat Luschek / Review-Journal)

Amano Las Vegas’ Fat Baby Sandwich
 
Amano Las Vegas’ Fat Baby Sandwich

Chef Jason Weber of Amano Las Vegas has created a sandwich stuffed with pasta, and it’s a hit. (Mat Luschek / Las Vegas Review-Journal)

Chef Gustav Mauler Is retiring
 
Chef Gustav Mauler Is retiring

Las Vegas chef Gustav Mauler announces his retirement on Sunday, June 30, 2019.

A.D. Hopkins on his debut novel
 
A.D. Hopkins on his debut novel

Veteran journalist introduces readers to “The Boys Who Woke Up Early.” (John Przybys/Las Vegas Review-Journal)

Making off-the-menu bean curd rolls at Mr. Chow in Las Vegas
 
Making off-the-menu bean curd rolls at Mr. Chow in Las Vegas

Senior chef tournant Cesar Laran has created secret bean curd rolls at Mr. Chow at Caesars Palace in Las Vegas. To make them, he rolls bean curd sheets around a filling of carrots, celery and shiitake mushrooms, then smokes them with oolong tea and sugar. (Heidi Knapp Rinella/Las Vegas Review-Journal)

Making Bread Pudding French Toast at Esther’s Kitchen in Las Vegas
 
Making Bread Pudding French Toast at Esther’s Kitchen in Las Vegas

James Trees, chef/owner of Esther’s Kitchen in Las Vegas, slices house-made blueberry bread pudding, coats it in egg yolks and mascarpone, fries it and tops it with spiced walnuts, Lyle’s Golden Syrup and creme fraiche. Heidi Knapp Rinella/Review-Journal

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