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Dubstep champ Excision brings his headbanging Apex Tour to town
It’s a rare opportunity to experience everything indoors, rattling your skull with the bone-crushing 225,000-watt PK Sound system and Paradox 3D visuals.
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Migos at Drai’s and other club musts this week
The Chainsmokers return to XS.
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Club Notes: Angello and Ingrosso return to Wynn, the Barbershop and more
Jesse Saunders celebrates 35 years of On and On.
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Three shows to consider this week: Jason Charles Miller, Luicidal and The 5.6.7.8’s
If you’ve seen Kill Bill Volume 1, you’ll probably remember The 5.6.7.8’s playing “Woo Hoo” barefoot in an izakaya.
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Future, Lana Del Rey, Weezer and more of the winter’s most anticipated 2019 albums
Panda Bear, Florida Georgia Line, Sharon Van Etten …
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Las Vegas has covered a lot of cultural ground during the Weekly' s 21 years
We don’t yet have all the pieces. We still need a permanent fine art museum, for example, and we don’t have enough “third places” to hang out in that aren’t bars. But aspiring to these things is no longer a hazy, faraway dream for our city.
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If you haven’t yet become a fan of Puddles Pity Party, it’s time to hug it out
The alter ego of star cabaret performer Big Mike Geier is coming to Cleopatra’s Barge at Caesars Palace for a nine-date residency. And you owe it to yourself to experience it—the songs, the wordless gestures, the long and awkward hugs.
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ZZ Top, ‘Spamilton,’ a clash of prep basketball titans and more to do this week
Also: Saweetie at Light and Cockroach Theatre’s Accidental Death of an Anarchist.
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Palazzo’s Mott 32 brings Hong Kong to the Strip
My favorite plate is hands down the signature smoked black cod. Bite-sized pieces of white fish are slathered in a tantalizing barbecue sauce, lending the otherwise mild fish an intense, meaty flavor.
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Get acquainted with Lally’s Belizean stew chicken
The bone-in bird is slow-cooked in a sauce based on achiote, a reddish-orange spice, which lends an earthy, slightly peppery tang to the tender poultry.
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Seek out the next stop on Ruse Vegan Kitchen’s tasty Valley tour
The chef and her partner prep everything—like the wheat and cannellini bean-based proteins—in a commercial kitchen, then load up their cars to sell at farmers’ markets or outside bars, where everything is cooked to order.