Food & Drink

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.

Palazzo’s Mott 32 brings Hong Kong to the Strip

January 17th, 2019

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.

  • 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’ ...

  • 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.

  • More than 3 million guests have visited the massive beer hall and restaurant, which has served more than 750,000 gallons of beer, 450,000 pounds of ...

  • Where can you get hot links mixed in?

  • Upon entry, guests see birds spinning as they cook, literally dripping with flavor.

  • From NoMad to Red Plate to Sadelle's, the Strip is ready for fresh foodie exploration.

  • You might need one of Grouchy John’s sweet and potent frappes to power you through.

  • Esther’s Kitchen, NoMad, Cleaver, Block 16 and beyond.

  • You cannot not order the roast chicken for two.

  • “Vegan” and “Mexican food” rarely share the same sentence.

  • Savor a whole branzino straight off the plate, or make lettuce wraps with rice, ginger scallions, pickles and Bibb lettuce.

  • At Soul Foo Young, the combo egg foo young arrives as hockey puck-thick disks packed with hunks of pork, whole shrimp, chopped chicken breast and ...

  • The signature truffle sashimi is without a doubt one of Vegas’ best new dishes this year.

  • You won’t be able to stop eating the pillowy lemon ricotta pancakes or the rich baked eggs with herb-spiced tomato sauce and crisp toast.

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