Food & Drink

The braised pork belly—with seasonal mushrooms, spicy mustard greens, wild sticky rice and a decadent cherry sauce—might be the menu’s brightest star.

The Black Sheep brings exciting flavors to the southwest Valley

September 28th, 2017

The braised pork belly—with seasonal mushrooms, spicy mustard greens, wild sticky rice and a decadent cherry sauce—might be the menu’s brightest star.

  • Don’t skip the Octopus Salteado, tender seafood drenched in a tongue-tingling romesco-lime sauce.

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

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

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

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

  • Dig if you will the picture, of you and I engaged in a fish.

  • Venezuelan-born chef Lorena Garcia unites distinct cuisines from Peru, Venezuela, Argentina, Brazil, Mexico and more into one cohesive menu.

  • Local Greek options have expanded impressively, particularly in the southwest Valley.

  • The attentive staff cooks everything for you, so you don’t have to guess when your food is ready.

  • Executive chef Rachel LeGloahec, formerly of the Robuchon restaurants at MGM Grand, has crafted a precise and concise menu.

  • The knockout punch is the Lorenzo Burger, a thick patty with peppered bacon, mushrooms and a creamy mushroom sauce, as hearty and homey as it ...

  • Take your friends and order something silly, just for kicks, but focus on the delicious seafood dishes.

  • Served with rich and meaty bone marrow and creamy Yukon Gold mashed potatoes, the New York strip will satisfy even the most insatiable carnivore.

  • The Strip spot recently updated its menu, adding more small plates, more meat and a killer bowl of ramen.

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