A&E

Quick Bites: Las Vegas restaurants making news this week

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You don’t need another chicken sandwich, but you might need this hot duck sandwich at Carson Kitchen.
Eugene Dela Cruz

81/82 Group corporate chef Lanny Chin was awarded as Outstanding Chef of the Year at the Nevada Restaurant Association Culinary Excellence Awards on December 8 at TPC Summerlin. The award recognizes a chef in Nevada who has served as an inspiration to other food professionals, leads an exceptional restaurant kitchen and demonstrates community involvement. Chin has been instrumental in the company’s venues including restaurants Mas Por Favor and La Neta Cocina as well as bars and lounges at the Cosmopolitan and the Palms.

Yukon Pizza has made its long-awaited debut in the Huntridge neighborhood. After popping up one last time at its temporary home at the Vegas Test Kitchen on December 4, the Yukon team scheduled its grand opening for December 14 at 1130 E. Charleston Blvd. #160. The celebration continues through December 18 as guests can enter daily drawings for Yukon Pizza swag and other prizes. The cozy 13-seat dining room with a takeaway window is open Wednesday through Sunday from noon until 10 p.m. and more info is available at yukonpizza.com.

Sol Mexican Cocina has opened at the Forum Shops at Caesars Palace, the Xperience Restaurant Group concept from Southern California. The 11,000-square-foot restaurant seats 305 serving Baja-style Mexican food, hand-crafted margaritas and more. It’s open daily from 10 a.m. until late and hosts daily brunch from 10 a.m. until 3 p.m. For more information, visit solcocina.com.

Cheba Hut is set to open its fourth Nevada location on December 19 at 470 N. Stephanie St. The new shop will be celebrating on opening day with prizes, vendors and a 4:20 p.m. Homie Party. The new location will offer live music, a giant patio, a full indoor-outdoor bar and the biggest mural at any Cheba Hut location in the state, created by Josh Finley.

All local Pinkbox Doughnuts locations will host a special celebration on December 21 to recognize 10 years of over-the-top treats with a $10,000 giveaway. Guests who pick up doughnuts can be on the lookout for pink tickets hidden inside random doughnuts that are good for different prizes, including two tickets each awarding $5,000. For more information, visit pinkboxdoughnuts.com.

After a major renovation, Michael Mina’s Stripsteak is set to reopen on December 30 at Mandalay Bay. Favorite selections from the classic menu will be available as well as a variety of new dishes and specialty cocktails in a refreshed interior designed to evoke the Mojave Desert landscape. Stripsteak will be open daily from 5 p.m. until 10 p.m.

Carversteak at Resorts World is offering a special local appreciation menu to all Las Vegans for $95 per person through the end of the year, available Monday through Thursday from 5 until 7 p.m. It includes a welcome cocktail, a first course of the Fork & Knife Caesar salad or French onion soup, a main of 21-day-aged striploin or Atlantic salmon, and dessert.

Eight Lounge and cigar bar at Resorts World has debuted a new “Flights of Eight” menu, offering a tasting of three to four spirits starting at $20. The Battle Born flight features three whiskies distilled in Nevada (from Frey Ranch and Smoke Wagon), and other featured flights star Scotch and other fine spirits. For more information, visit eightloungelv.com.

Carson Kitchen’s newly launched winter menu offerings include wild boar tacos with tomatillo slaw, salmon with poblano-corn beurre blanc, pumpkin soup with goat cheese and ancho chili oil, a hot duck sandwich with pickled cherry pepper relish, and the shortrib flatbread with gouda and pickled red onion. The Downtown favorite on Carson Street also serves new cocktails and brunch dishes.

Oddwood Bar at Area15 has new small plates and winter cocktails on the menu, including: the crispy rice trio with shoyu ahi poke, spicy salmon belly and cucumber mango; Wagyu piggies in a blanket with yum yum sauce; Mediterranean portobello mushroom lettuce cups; the Jungle Ball cocktail with Botanist gin, Aperol, St. Germain and cherry bark bitters; and the Polar Espresso with Grey Goose vodka, espresso, Mr. Black coffee liqueur and sea salt caramel.

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