Food & Drink

I have a hard time deviating from pastrami, but there are soups, bagel platters, burgers and other entrées.

The iconic Canter’s Deli returns to Las Vegas at Tivoli Village

November 16th, 2017

I have a hard time deviating from pastrami, but there are soups, bagel platters, burgers and other entrées.

  • There’s a patio with a bar counter, where it just feels like college again.

  • Key to this masterpiece are the fluffy black pepper challah bun, the tangy dijoinaise and the perfect fried egg.

  • He came to town to run Yellowtail at Bellagio in 2008 and also maintains Kumi at Mandalay Bay.

  • Load up on the homemade salsas—a chunky mild, the medium green and an eat-at-your-own-risk spicy red.

  • The outstanding skewers are fast becoming destination dishes.

  • Creative pies include the corned beef, ’kraut and caraway-coated Reuben and the Thai pizza with peanut sauce, chicken and mandarin oranges

  • What city are we in again?

  • Offerings include the “Butcher Block” Craft Burger, ready to take its place among the hierarchy of the Valley’s best.

  • As you sit down at a wooden table, you almost expect a friendly hummingbird to give you a peck on the cheek.

  • It started with the opening of Yong Kang Street, a dumpling and noodle house.

  • The Hallo-Wine Fest and the third annual Ribfest are coming to Red Rock Resort, and the Bocuse d'Or trials are returning to Venetian.

  • Hey look, a massive oxtail bone in my hot bowl of pork tonkotsu.

  • It has converted, from a sushi-filled nightspot into a take on the original Blue Ribbon Brasserie from SoHo.

  • The Ninth Island French toast marries Hawaiian sweet bread with guava cream cheese and coconut syrup.

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