After Cake Boss star Buddy Valastro opened his Buddy V’s Italian restaurant at the Venetian last year, it was a given that he’d be bringing his famed Carlo’s Bakery to Las Vegas as well. His first sweets shop west of the Mississippi will debut on March 31, located in the Grand Canal Shoppes right across from the restaurant. The store’s design resembles the flagship bakery in Hoboken, New Jersey (opened in 1910), and provides close-up views of bakers in action.

Emeril Lagasse’s Table 10 restaurant at Palazzo has finished a seasonal update to its $45, four-course tasting menu. Spring offerings include chicken and Andouille sausage gumbo, Boston lettuce salad with bacon and chive buttermilk dressing, New Orleans barbecue shrimp, mushroom gnocchi with hand-made goat cheese, Colorado filet mignon and more. The menu is available during dinner hours, daily from 5 to 10 p.m.

Glenfiddich malt master Brian Kinsman and brand ambassador Mitch Bechard will host a dinner highlighting the fine single malt Scotch whisky at Delmonico Steakhouse on April 2 at 6:30 p.m. for $165. Paired courses include scallop crudo with white asparagus, roasted quail with root vegetable “risotto” and salt-crusted beef tenderloin with braised chanterelle mushrooms. For reservations, call 414-3737.

Comme Ça at Cosmopolitan will kick off its new Brasserie, Burgers and Oysters outdoor dining series on April 9. Every Wednesday night from 5:30 to 8 p.m., this upscale take on a traditional backyard barbecue will feature a market-driven menu including a rotating selection of three made-to-order burger specials, fresh oysters hand-shucked tableside, and hand-crafted cocktails and draft beer served from the restaurant’s patio bar. Seats will be available on a first come, first served basis.

Fleur by Hubert Keller at Mandalay Bay will host a five-course wine pairing dinner featuring Justin Winery for $105 on April 11 at 6:30 p.m. The menu will include California bass ceviche, olive oil poached black cod, a duo of rabbit and brioche bread pudding. For reservations, call 632-9400.

Project Dinner Table will begin its fifth season on April 12 at 5:30 p.m. with a meal situated in the Downtown 3rd corridor created by Downtown Grand chefs Charles Wilson, Todd Harrington and their staff. PDT season packages and membership pricing will be released March 26. Member price dinner is $175, or $190 for non-members. As always, proceeds benefit local charities. For information, visit projectdinnertable.com.