Dining

Dining News & Notes: Happy Hakka-versary, free O Face Doughnuts and more

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Hakkasan’s dim sum.

Hakkasan is celebrating its second anniversary this weekend and that means a lot more than a super-charged DJ lineup including Tiësto, Hardwell and Steve Aoki. The Cantonese restaurant portion of the Hakka-megaplex at MGM Grand is offering a three-course anniversary menu ($108) through April 19. It starts with the steamed dim sum platter, crispy tiger prawns with butter and fresh curry leaf and a spicy lamb wrap. Main dishes include Dover sole in house-made soy sauce, grilled fresh water prawns with barbecue sauce, wok-fried beef tenderloin with shishito peppers and bean curd and stir-fried spicy duck breast. Don’t forget dessert, including raspberry mousse with milk chocolate crémeux and frozen green tea parfait with jasmine tea custard. Reservations can be made by calling 702-891-7888.

Carmine’s at the Forum Shops at Caesars is celebrating National Garlic Day on April 19 with a full-on garlic menu. It starts with a pickled garlic martini, of course, and continues with dishes such as the scarpariello wings, garlic bread parmigiana, classic Bolognese over pasta, and even a mint cocktail to finish. You know, for your breath. The package feeds four for $129. Reservations can be made by calling 702-473-9700.

Downtown’s O Face Doughnuts is celebrating its first anniversary in style on April 20. In addition to creating a specialty strawberry Champagne doughnut, O Face is giving away a free glazed doughnut with any purchase all day, 7:30 a.m. to 5:30 p.m.

Downtown Summerlin tends to get a little sleepy early in the evenings, but Wolfgang Puck Bar & Grill is looking to change that with a new late night bites and booze menu. Six-dollar small plates like truffled potato chips with Maytag blue cheese fondue and crisp calamari with spicy marinara will be available from 9 p.m. until close at the bar, along with drink specials ranging from $5 to $8.

Culinary Dropout at the Hard Rock Hotel continues its spring brewery series with a five-course menu paired with Ballast Point Brewing Company beers on April 23 at 7 p.m. The menu includes scallop ceviche with Grapefruit Sculpin, branzino with Fathom and grass-fed bison tenderloin with Indra Kunindra. Reservations are $45 and can be made by calling 702-522-8100.

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Brock Radke

Brock Radke is an award-winning writer and columnist who currently occupies the role of editor-at-large at Las Vegas Weekly magazine. ...

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