Dining - Las Vegas Weekly

Food & Drink

Executive chef Shaun King and his crew have created new dishes for you to sample.

Bite Now: Momofuku’s extravagant new menu items

July 16th, 2018

Executive chef Shaun King and his crew have created new dishes for you to sample.

  • Mike Minor pretty much invented a new kind of food when he launched Truck U Barbeque in 2014, blending his passion for slow-smoked awesomeness with ...

  • The selection of ready-to-go sandwiches and pastries included the hearty mozzarella onion bread, essentially an exploded baguette bursting with cheese, herbs and onions.

  • It was a circuitous route that landed Las Vegas its best current gelato shop.

  • Hospitality professionals make Las Vegas look easy. It's not.

  • When the massive 650-seat Smith & Wollensky steakhouse inside its own three-story building closed last summer after nearly 20 years of business on the Las ...

  • Try the nabiyaki udon, which fuses niku beef udon and traditional kake udon—and adds a giant tempura shrimp and soft-boiled egg for good measure.

  • Their trucks cover nearly 20 cities and regions (they’ve had one in Las Vegas since 2015).

  • There isn’t a barbecue restaurant in the Valley doing dishes like these.

  • Recommended steaks include the juicy rib cap known as Chef Barry’s Steak and a perfect, 18-ounce, dry-aged, bone-in filet.

  • Two more locations are set to open this year: in Lyfe Kitchen’s old space at the District and at Stephanie and American Pacific.

  • The bar features a “Wine ATM” along with a cocktail menu divided into thirds: Signature, Mid-Century Modern and Classic.

  • Three chefs from three different restaurants will to collaborate on a family-style menu.

  • “I’m not adding mayos or mustards or vinegars that don’t belong. It’s very basic, and that’s what people like about it.”

  • The second annual Summer Cookout raised more than $18,000 for Three Square Food Bank.

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