21 Apr 2014 03:35 am


Make cheerful memories with Mom this Mother’s Day and join Border Grill Chef/Owners Mary Sue Milliken and Susan Feniger for an entertaining experience that will treat the treasured woman in your life. Guests are invited to enroll in a two-hour demonstration-style cooking class, which features brunch favorites from the restaurant’s award-winning weekend brunch like Homemade Chorizo Skillet Chilaquiles and Huevos Racheros.

To revel in Mom’s special day, guests will receive a multi-course brunch at Border Grill Las Vegas, signature cocktails, and a recipe booklet. The class is priced at $100 per person and will include demonstrations of the following dishes:

Mimosa Trio

rosemary watermelon, lemon cucumber, orange

Seasonal Fruit Salad

homemade granola, lime zest, cayenne, guava yogurt, buñelo cone

Smoked Fish Tostada

jalapeño cream cheese, crispy capers, avocado salsa

Homemade Chorizo Skillet Chilaquiles

tortillas, chipotle, avocado, scrambled eggs, jalapeño

Huevos Rancheros

black bean panucho, ranchera salsa, sunny side egg, tomatillo relish

Horchata Jello Shots

piloncillo tuile cookie, candied pecans, dark rum, shaved canela

Border Grill Las Vegas
Mandalay Bay Resort and Casino
3950 Las Vegas Blvd. South
Las Vegas, NV  89119
(702) 632-7403

Saturday, May 10th from 10am to noon.

Admission is $100/person (excluding tax and gratuity).  Space is limited, so please RSVP by calling 702.632.7403, or emailing your reservation to destiny.hampton@bordergrill.com.

16 Apr 2014 04:12 am

Bellagio Director of Wine Jason Smith and Wine Spectator Executive Editor Thomas Matthews

Host Educational Wine Experience Friday, May 2


Bellagio’s Epicurean Epicenter Series will educate guests with a fun and informative “Old World vs. New World” wine pairing dinner at Sensi Friday, May 2 at 6:30 p.m. The four-course menu, created by Sensi Executive Chef Royden Ellamar, will be paired with a variety of unique wines from the world’s greatest estates. Wine Spectator Executive Editor Thomas Matthews and Bellagio Wine Director and Master Sommelier Jason Smith will host the event, providing guests with an explanation of the difference between old world and new world wines as well as the inspiration behind their pairing selections with Chef Ellamar’s contemporary cuisine.

The evening will begin with an assortment of canapés followed by a four-course prix fixe menu:


Dueling Hams

  • Prosciutto di Parma with Ranch Dates and Very Old Balsamic
  • Colonel Bill Newsome’s Country Ham with a Grilled Biscuit and Coffee Aioli

Old Egg vs. New Egg

  • Oeufs Brouille, French Scrambled Eggs with Caviar
  • Textured Egg, Sous Vide Yolks, Lox + Ikura, “Everything” Meringue and a Shaved Bagel

Foie Gras Terrine, served with Carrot Cake, Pickled Plum and Sauternes

Pairing Menu

  • Salad “Lyonnaise,” a Grilled Frisee served with housemade Jowl Bacon and Mustard Seed Soy Vinaigrette; paired with Dr. Loosen Riesling Kabinett “Wehlener Sonnenuhr” Mosel 2011 and Sandhi Chardonnay, Santa Barbara 2012
  • Spring Risotto, served with Morel Mushrooms, English Peas, Charred Ramps Halibut Cheeks and Green Curry; paired with Antinori Chardonnay “Cervaro della Sala” Umbria 2011 and Illumination Sauvignon Blanc, Napa Valley 2012
  • Tasting of Colorado Lamb, featuring a 12-hour Smoked Brisket, Herb Roasted Loin and Truffle Crusted Tenderloin; paired with Bodegas Muga “Torre Muga” Rioja 2006 and Casa Lapostolle “Clos Apalta” Colchagua Valley 2009
  • Epoisses + Bohemian Creamery “The Bomb,” served with Sesame Rye Crisps and Quince Preserve

The exquisite dinner is priced at $195 per person, all-inclusive. For reservations, contact Bellagio Concierge at 866.406.7117

14 Apr 2014 03:47 am

Restaurants will Deliver Eclectic Eats, Craft Cocktails, Cool Brews and
Great People Watching with Strip-Side Patio Experience


New York-New York Hotel & Casino is turning up the flavor on its dynamic new plaza experience with the addition of fan-favorite restaurants Tom’s Urban and Shake Shack, opening December 2014.

The restaurants will take the space currently occupied by The Sporting House (closing June 3), and join recently opened retail outlets Swatch, Stupidiotic, I Love NYNY and Starbucks, as well as Hershey’s Chocolate World, which is opening this spring. The plaza is anchored by the property’s famed Brooklyn Bridge.

“There has never been a more exciting time at New York-New York,” said Cynthia Kiser Murphey, the hotel’s president and COO.  “With the opening of our new plaza, we have created an engaging pedestrian environment with the striking backdrop of the New York-New York skyline and know that Tom’s Urban and Shake Shack will bring the fun experience and fantastic flavors our guests love.”

Boasting patios overlooking both MGM Resorts International’s upcoming park and entertainment district as well as New York-New York’s iconic Brooklyn Bridge, Shake Shack will introduce its highly anticipated first West Coast Location.


Let’s start by introducing the mastermind behind the concept.  Tom Ryan.  Recognized by Gourmet Magazine as one of the “Top 25 Food Entrepreneurs of the Last Quarter Century,” Tom Ryan is the namesake of Tom’s Urban.  He founded the concept with restaurant financier Rick Schaden in 2012.   The two spent a lot of time together traveling to the best “food cities” around to understand the uniqueness of urban cultures, food and lifestyle in America.

Tom’s Urban will deliver an energetic experience with a fun and modern menu featuring offerings that range from Butter Poached Lobster + Shrimp Tacos to Xiangxiang Crispy Duck Wings to Tailgater Bratwurst Breakfast sliders - Tom’s Urban has you covered 24 hours a day.  The restaurant also will feature an extensive selection of craft cocktails and cold beer, perfect to be enjoyed on its lively indoor-outdoor patio.

Tom’s Urban has its roots in Denver where it became a must-visit destination after opening in 2012. A second outpost opened earlier this year at L.A. LIVE in Southern California. Tom’s is the first, next, last place to meet, eat and drink.


Shake Shack® is a modern day “roadside” burger stand known for its all-natural burgers, flat-top dogs, frozen custard, beer, wine and more. With its fresh, simple, high-quality food at a great value, Shake Shack is a fun and lively community gathering place with widespread appeal.  From its ingredients and hiring practices to its environmental responsibility, design and community investment, Shake Shack’s mission is to continually Stand for Something Good®.

Shake Shack is part of Danny Meyer’s Union Square Hospitality Group (USHG), which includes many of New York City’s most celebrated restaurants: Union Square Cafe, Gramercy Tavern, The Modern, among others.  Since the original Shake Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations in New York, New Jersey, Washington, DC, Connecticut, Pennsylvania, Florida, Massachusetts, and international locations including London, Istanbul, Dubai, Moscow, and more.

11 Apr 2014 04:15 am

Distill has quickly become a Summerlin favorite since opening their doors in late February. Along with a wide selection of house-made cocktails and handcrafted food, VIP Gaming Club, 24 hour service from their friendly staff, extremely popular “Backyard” outdoor space and much more, Distill is happy to announce daily lunch specials. A tasty choice is available, seven days a week, from 11 a.m. - 4 p.m. for Distill’s guests, providing yet another reason that makes Distill the perfect ‘Home away from Home’ local bar. Specials are as follows:


Monday - Chicken Parmesan Sandwich: Breaded chicken breast topped with marinara and provolone cheese on a steak roll with fries, soup or salad. $8.99

Tuesday - Half Sandwich and Soup/Salad: Choice of ham, turkey or roast beef with lettuce, tomato and mayo. $6.99

Wednesday - Pizza: Marinara, Mozzarella or Pepperoni. $8.99

Thursday - Hot Open-faced Breast of Turkey Sandwich: Sliced turkey breast on cornbread stuffing topped with gravy with mashed potatoes or fries. $9.99

Friday - Beer Battered Icelandic Cod filet with spicy Cajun slaw on a toasted brioche roll with fries, soup or salad. $9.99

Saturday - Open Faced Prime Rib Sandwich with crispy onion straws on toasted steak roll with fries, soup or salad. 9.95

Sunday - Meatball Sub with fries, soup or salad. $9.99

10 Apr 2014 03:42 am


Get in the game with Las Vegas-based “Sports X Radio with Ken Thomson” as the local radio show streams live on Yahoo! Sports Radio inside Lagasse’s Stadium at The Palazzo Las Vegas every Monday through Friday from 7-10pm (PST). Teaming up together to create an unparalleled experience for sports fans, guests can be a part of the action as Yahoo! Sports Radio broadcasts live coverage with “Sports X Radio with Ken Thomson” each weeknight.

“As a sports fan, it is personally gratifying to partner with Yahoo! Sports Radio, especially since the Yahoo! Sports app has been my ‘go-to’ source of sports news for years,” said John Caparella, president and COO of The Venetian, The Palazzo and Sands Expo. ” Ken Thomson could not be a better fit for The Palazzo and Lagasse’s Stadium, as he is the definitive expert in meshing sports news with the world of Las Vegas sports betting.”

Lagasse’s Stadium at The Palazzo Las Vegas scores every season with its athletic atmosphere paired with delicious cuisine created by Celebrity Chef Emeril Lagasse. Named “Best Sports Lounge” by Vegas Seven, and one of the “10 Best Sports Bars Across the USA” by USA Today, Lagasse’s Stadium is revered by those who love to eat, drink and watch sports.  With more than 100 HD TVs including a 9 foot x 16 foot main TV, fans never worry about missing the action.  Those looking to make a few friendly wagers can up the ante with The Palazzo Las Vegas’ race and sports book located inside the venue; while the interactive pocketcasino mobile device allows fans to bet on the action as it happens.

“Our commitment to Las Vegas has never been greater,” said Yahoo! Sports Radio CEO David Gow.  “This is a wonderful opportunity to broadcast from the premiere casino on the Strip.”

Sports X Radio with Ken Thomson on Yahoo! Sports Radio will air live from Lagasse’s Stadium on the network and online at yahoosportsradio.com.  Local listeners may also tune in to 720AM on KDWN radio network.  To experience the live broadcast at the venue, guests can call (702) 607-2665 for reservations or visit www.palazzolasvegas.com for more information on special offers.

09 Apr 2014 03:42 am


WHAT: It’s time to toast the season as Border Grill Las Vegas celebrates spring with an exceptional tequila dinner, featuring Central Mexico’s renowned Tequila Corralejo. Highlighting Mexico’s celebrated month of May, guests will be treated to a multi-course dinner prepared by all-new Executive Chef Chris Keating.

Featuring the bold, exciting flavors of Mexico, the menu will be paired with an array of tequila-infused margaritas courtesy of Tequila Corralejo, whose product is made with 100% Blue Weber agave. Produced in Guanajuato, Mexico since 1775, Corralejo’s velvety taste is not to be missed.

WHERE: Border Grill Las Vegas

Mandalay Bay Resort and Casino

3950 Las Vegas Blvd. South

Las Vegas, NV  89119

(702) 632-7403


Twitter @BorderGrill - Facebook - Pinterest - Instagram

WHEN: Thursday, May 1st

A cocktail and appetizer reception will begin at 6:30pm followed by a multi-course dinner at 7pm.

COST: Border Grill VIP Club members are eligible for an exclusive discount, priced at $75/person (plus tax and gratuity). Space is limited, so please RSVP by calling 702.632.7403, or emailing your reservation to destiny.hampton@bordergrill.com.  To learn more about the Border Grill VIP Club program, please visit www.bordergrill.com.

08 Apr 2014 03:42 am


This winter, James Beard award-winning chef Michael Mina will unveil BARDOT Brasserie in the space of AMERICAN FISH at ARIA Resort & Casino.  A nod to Hemingway’s Paris, BARDOT Brasserie will offer a place to start the evening with cocktails, celebrate with friends and enjoy lively afternoon brunches on the weekend.

Offering lunch and dinner, the menu will pay homage to the café culture of Paris and will be a reflection of traditional brasserie fare featuring a roving shellfish cart, roasted bone marrow with bacon marmalade, foie gras en croute and steak frites. The BARDOT signature burger will present a dry-aged steak burger with Comte cheese, caramelized onions and a bordelaise sauce. Leading the brassiere’s expert team will be Chef Joshua Smith who began his culinary journey in Las Vegas and has spent many years under the tutelage of Michael Mina, among other celebrated chefs.

The cocktail program will tip its hat to the eclectic bars throughout the Parisian districts, and the rich and wonderful history that exists therein, with twists on classics such as the Sidecar from Harry’s Bar and Serendipity from Bar Hemingway. Featuring an array of new world and old world wines, the wine program will focus on the regions of Burgundy, Bordeaux, the Rhone, Alsace and the Loire.

“We are excited to introduce a sexy new concept to ARIA,” said Michael Mina, chef and Founder of MINA Group.  “Evoking the timeless brasseries of Paris, BARDOT Brasserie will be the perfect addition to our group of restaurant brands, offering French comfort food in a chic atmosphere.”

BARDOT Brasserie will be designed by Bishop Pass to convey the mood of early French film noirs where low lighting and dramatic shadows set the stage for an alluring and mysterious experience. An open kitchen will be set behind a Parisian storefront, while the centerpiece of the restaurant will be a 360-degree accessible bar with counter-to-ceiling brass shelving.

AMERICAN FISH will close in July with the opening of BARDOT Brasserie slated for winter 2014.

07 Apr 2014 04:17 am

Restaurant to Feature Japanese-Inspired Street Food in a Fun and Approachable Setting

Yusho, the Japanese-inspired grill and noodle house by renowned Chicago chef Matthias Merges will make its Las Vegas debut at Monte Carlo in April 2014.


The approachable menu will include varieties of fresh seafood, poultry, meats and vegetables, cooked-to-order over a chattering fire, along with house-made pickled vegetables, noodles and steamed buns. The high-energy venue will offer guests a variety of social experiences positioned right in the heart of The Strip.

Visitors can choose which scene they want to focus on at Yusho - the prime location for people watching on the outdoor patio, panoramic views of the open kitchen as chefs create delicious dishes or comfortable seats at the bar as skillful bartenders serve handcrafted cocktails, Japanese beers or a refreshing sake selection. Whichever they select, the Yusho experience will be unlike any other on the Las Vegas Strip.

The restaurant is part of a major transformation taking place at the resort as the entire front facade is recreated into a gathering place where visitors can take in the city’s robust sights, sounds and flavors. In addition to Yusho, the new plaza will feature a variety of casual restaurants, bars and eateries all opening this spring.

Yusho’s playful 250-seat venue, designed by Rachel Crowl of FC Studio, was inspired by vintage industrial spaces, anime and Japanese ramen shacks making it a vibrant setting suited for any outing. Tables strategically placed around the exposed kitchen area will provide guests a front row seat to the culinary action while cozy corners throughout the main dining room are available for those that desire a more intimate dining experience. Yusho will be open daily for dinner.

“Yusho exemplifies the energy we will bring to the new venues at the front of Monte Carlo,” said Monte Carlo General Manager Patrick Miller. “Unexpected yet flavorful combinations in each dish at Yusho, paired with an electric restaurant atmosphere that delivers great food and drinks will make Yusho a dining destination for visitors from around the world.”

Chef Merges added, “My travels throughout Japan, Singapore and mainland China inspired me to create a concept that expresses my personal interpretation of traditional Japanese cuisine. I am delighted to introduce Yusho to the Las Vegas market and I believe the restaurant will fit in seamlessly with the culinary experiences in development at Monte Carlo as well as appeal to guests and tourists from all over the world that visit the city.”

Merges first gained national recognition for his work at Chicago’s Charlie Trotter’s, a AAA Five Diamond Award-winning restaurant. During Merges’ tenure, the restaurant was a recipient of 11 James Beard Association awards. FOOD & WINE magazine named the Chicago outpost of Yusho among its “Best Restaurants” for 2012 and Eater National acknowledged the Las Vegas location as one of the “Most Anticipated Restaurant Openings of 2014.”


The menu is broken down into five categories: Pickles and Relish, Noodles, Grilled + Fried, Steam Buns and Sweets each offering delicious selections sure to satisfy a variety of palates. Items include:

  • 2x Fried Chicken, made with fermented chili, green tea and seasoned with a sprinkling of lime zest;
  • Logan Poser Ramen, a robust soup featuring crispy pork shoulder croquette, poached egg, nori and cucumber created in response to a critique that anyone making ramen outside of Japan was a “poser”;
  • Charred Octopus, grilled to perfection over an open flame and served with green beans, crisp enoki mushrooms and topped with a light ponzu vinaigrette;
  • Marinated Eggplant Steam Bun, filled with Japanese mint, plums and broccoli;
  • Doughnuts, sweet treats made with tofu, sweet potato and a hint of rosemary.


Yusho’s design balances texture and color through the use of exposed brick walls, natural wood surfaces, stained concrete floors and warm-hued upholstery, used to highlight the restaurant’s open-flame cooking style. Whimsical comic book-themed watercolor paintings by Chicago artist Sarah Beacon as well as bright barstools and chairs adorn the space adding eye-catching pops of color. The vibrant restaurant’s four unique dining environments will include:

  • Kitchen area: Tables located around the exposed kitchen present prime views of the skilled chef team grilling and preparing menus items. Guests seated in this area will get a behind-the-scenes look at the culinary magic.
  • Bar: Guests may score insider tips as they watch knowledgeable bartenders mix handcrafted libations and serve a variety of Japanese sakes and beer at this interactive, high-energy space.
  • Main Dining Room: Those looking to dine in a quieter, more intimate environment can take refuge in the cozy corners of the central portion of the venue. Others may opt for seating in the open area, ideal for surveying the action taking place in all quarters of the restaurant.
  • Patio: The spacious outdoor patio located right in the heart of the bustling Strip will provide the ideal spot for enjoying the beautiful Las Vegas weather. Shaded areas protect from sun and rain, creating a comfortable and enjoyable al fresco dining experience year-round.

04 Apr 2014 03:40 am

Bay Kitchen Bar Set to Take the Hamptons by Storm with Expertly-Prepared East Coast Seafood, Chic and Inviting Indoor/Outdoor seating, Marina Access, and Stunning Sunset Views


Situated adjacent to a marina on the south side of Gardiners Bay, Bay Kitchen Bar (39 Gann Road, East Hampton, NY 11937, 631-329-3663, www.baykitchenbar.com) is the latest venture of successful culinary pursuits from Chef-Restaurateur Eric Miller and partner, Richard Silver. Scheduled to open in May 2014, Bay Kitchen Bar offers the ideal location for Miller’s vision of a picturesque waterside dining establishment where patrons will enjoy sunset views, refreshing cocktails and best “sea-to-table” seafood that local and East Coast suppliers have to offer.

For this new venture, Eric Miller, who will serve as Executive Chef and Partner, is thrilled to welcome his son, Adam Miller, to the family business. Observing Adam excel in the wine program at the International Culinary Center, Miller says: “I thought to myself, ‘it would be great for Adam and I to take this ride together, at Bay Kitchen Bar and for our future projects.’” The younger Miller partner will be responsible for all front of house operations as General Manager and Partner. Adam also founded Waverly & Irving, a line of hand-made, aromatic soy candles set in antique vessels, carried by Bergdorf Goodman and other fine retailers. His experience with antique glassware inspired the use of of vintage candles within the new restaurant’s space. Adam brings with him Scott Rominger (previously of Rafael de Cárdenas’ Architecture at Large), a longtime friend from their undergrad days at Pratt Institute. Rominger co-designed the space with Adam and will serve as the restaurant’s Social Media & Events Director.

Rounding out the team is Chef de Cuisine Keith Rennie (Madison and Main, Nice Matin), who brings his own considerable seafood expertise to the kitchen.

The menu sticks to what Miller and Rennie are best known for: local and East Coast seafood classics. For Bay Kitchen Bar, Miller will rely on his relationships with local clammers, lobsterers, fisheries and other purveyors to source the best possible quality ingredients. These relationships have been fostered for years while Miller was at the helm of Madison and Main, The Catch, Hampton Clam Bake and even The Long Wharf and Carol’s in the 1980s.

Raw Bar menu specialties will include Locally-Sourced Little Neck Clams ($12); Eastern Shore Oysters ($18); Jumbo Shrimp Cocktail ($18); and Hard Shell Maine Lobster ($21), which can be combined for a Small ($43) or Large ($78) Bay Kitchen Raw Bar Platter. Selections of Small Plates, Crudo and Ceviche highlights include Crispy Stuffed Meatballs ($12); Charred Baby Octopus ($18); Lobster Roll Sliders 3-Ways ($19); Local Fluke or Dayboat Scallops Crudo ($14); Local Striped Bass or Montauk Tuna Ceviche ($14), both of which can also be combined in a Tasting portion for $20.

Lighter Salads & Bowls and classic Fish and Shellfish options abound with summer’s fresh vegetable harvest and catches of the day: Corn, Carrot & Pea Chowder ($10); Bay Kitchen Fisherman Soup of Harbor Fluke, Striped Bass and Tuna ($14); Haricots Verts & Feta Salad ($14); signature Homemade Fresh Spaghetti & Baby Clams with EVOO and Fresh Herbs ($24); Handmade Lobster Ravioli ($26); Local Striped Bass with Shaved Spring Vegetables & Spinach ($28); and Dayboat Sea Scallops with Sweet Pea

Risotto & Roasted Pepper Vinaigrette ($28). The Bay Kitchen Lobster ($MP) will be the star entrée, steamed until tender and accompanied by classic Sweet Butter & Shaved Summer Vegetables.

Those with larger appetites will gravitate toward the Crisp and Meat & Poultry sections of the menu. The Bay Kitchen Fish & Chips with homemade tartar sauce ($14) is a value; Fried Fresh Montauk Calamari ($16) and Fried Eastern Whole Belly Clams ($18) are irresistible guilty pleasures. The Spit-Roasted Long Island Duck ($28); Rotisserie Roasted Organic Chicken with crisp Lemon and Thyme Fries ($26); and Black Angus Sirloin Cheeseburger with Sharp Cheddar and Caramelized Onions ($16) show the kitchen is adept with luscious non-seafood options.

Capping off the perfect summertime meal, Desserts include Bay Kitchen Marquis of Chocolate with Pistachio ice cream ($10); Key Lime & Fresh Lemon Meringue Tart ($10) and refreshing Fresh Watermelon Popsicles ($8) or Fresh Berries over Creamy Greek Yogurt ($10).

The 3,000 sq. ft. space, which formerly housed Bostwick’s Seafood Grill, The Boat House and most recently Andrra, will seat approximately 175 total and is arranged for a variety of uses. An open air lounge, spacious bar, luminous indoor dining room and outdoor dining terrace each have a slightly different feel. The venue is perfect for any special occasion, and private bookings will be available by request for any size event. Additionally, a series of public special events is in the works, including clambakes, barbeques and whole animal roasts in Miller’s BBQ smoker. Bay Kitchen Bar will even

have a few guest slips at the nearby marina for those who would like to arrive by sea. Co-designed by Adam Miler and Scott Rominger, Bay Kitchen Bar’s ambiance is deeply rooted in its iconic location. Three Mile Harbor is filled with local fishermen, whose culture has developed since the founding of the town, juxtaposed with an artist community that claimed The Springs as their home in the 1940’s. Bay Kitchen Bar seeks to capture the complex personality that this neighborhood has developed over the years and express it in a clean and modern setting that serves as a backdrop to the mouthwatering cuisine and beautiful harbor sunsets.

A base palette of navy and white is expressed in crisp striped upholstery that creates an undulating sea of patterns throughout the space. Navy blue and teak features were chosen to infuse the space with just the right amount of nautical nuance, which is then balanced by a nude accent drawn from contemporary

fashion. The pale nude tone breathes new life into a classic seaside palette while picking up on undertones of the sunset that will fill the restaurant with bursting colorful rays daily. Vintage silver fade Dorothy Thorpe glassware, reclaimed by Waverly & Irving, will serve as vessels for candlelight to fill the space after sunset. Mirrored tabletops in the lounge will pick up the silver accents and reflect flickering light for dazzling effect.

Hamptonites are sure to flock to Bay Kitchen Bar for the relaxed, chic ambiance paired with unparalleled food and drink in East Hampton. The original location is slated to open in May with plans for more Bay Kitchen Bar locations to rollout across the region. Miller sees this as the next stage and the proudest expression of his culinary heritage.

Bay Kitchen Bar will be open for lunch and dinner service seven days a week from Memorial Day through Labor Day. Limited hours will also be available out of season.

03 Apr 2014 03:49 am

New Prix-Fixe Menu Features Hakkasan’s Most Eclectic Offerings
From 5 p.m. to 7 p.m. Daily


Satisfy your Cantonese culinary cravings with an enticing prix-fixe meal available at Hakkasan Las Vegas Restaurantinside MGM Grand Hotel & Casino. Celebrated for its modern Cantonese cuisine, the restaurant will offer its new Taste of Hakkasan menu featuring some of Hakkasan’s most eclectic selections, created by Michelin-starred Chef Ho Chee Boon and his team of highly skilled chefs.

Designed to present diners with an innovative way to experience Hakkasan, guests can enjoy the restaurant’s most sought-after dishes in a special three-course menu. Priced at $48 per person from 5 p.m. to 7 p.m., the menu will guide diners on a culinary journey making the evening a truly valuable affair. Highlights include the Hakka steamed dim sum platter; Stir-fry mushroom lettuce wrap; Crispy silver cod with mamit sauce; Spicy prawn with lily bulb and almond along with many more selections. Guests may finish their meal with the Yuzu and mango mousse, comprised of yuzu genoise, mandarin gelée and lychee sorbet. The restaurant’s a la carte menu also will be available.

For more information on how to experience a Taste of Hakkasan at Hakkasan Las Vegas Restaurant, visit www.hakkasan.com/lasvegas or call 702.891.7888.

Travels In Taste is a website devoted to gourmet food. We want to provide you, the diner, with the most comprehensive and objective information on the Web about the world's most talked-about dining experiences so that you can make your informed decisions.
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