Food & Drink

The ribs are rich and smoky, and the brisket is just fatty enough, moist and tender with a thin layer of savory bark.

Masterful meat: It’s tough to compete with Sin City Smokers

September 14th, 2017

The ribs are rich and smoky, and the brisket is just fatty enough, moist and tender with a thin layer of savory bark.

  • The always-interesting food journey of Jolene Mannina continues.

  • This eastside spot with a rainbow-tiled floor and a funky jazz soundtrack is dishing up some hearty food in the mornings and afternoons.

  • Also: Stop what you're doing and go vote on the official nachos of the Vegas Golden Knights.

  • Irvine-based In-N-Out Burger confirmed plans to add two more Las Vegas-area restaurants. The new restaurants are scheduled to open at the

  • It’s 4:30 a.m., and chef Jaret Blinn is wide awake and ready to put me to work.

  • Day starters from Yardbird, Bardot, Kitchen Table and more.

  • Michael Morton has teamed with Chicago-based brother David on the new restaurant inside the Hard Rock Hotel.

  • What I tasted there was a mild style of barbecue that’s meat-forward and not reliant on sauces.

  • Chef Josh Horton isn’t serving any old bar food. The former Cili at Bali Hai executive sous has high-end chops.

  • The bun’s molded out of sushi rice, and fillings include spicy tuna and crab with seaweed salad, eel with avocado or cucumber, or a cooked ...

  • Wolfgang Puck’s Spago, the restaurant often hailed as the genesis of Las Vegas’ dining renaissance, will close the Forum Shops at Caesars Palace location it ...

  • This is the coolest restaurant in Las Vegas at the moment.

  • Brew ditches pre-sweetened milk powders and actually brews its own loose-leaf tea to order.

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