Staff List > Staff Bio

Genevie Durano

Recent Stories (view all stories)

  • A&E

    Thursday, Sept. 19, 2019

    To get the full carnivorous experience, opt for the combo. The small ($89) comes with the Empress and Emperor’s galbi (short rib), Pearl steak and brisket point, along with a steamed omelet and a bowl of Doenjang Jjigae stew. The large includes all of the above, plus prime ribeye.

  • A&E

    Monday, Sept. 9, 2019

    Bailey Munoz, a 19-year-old local breakdancer, performs in the finale of Fox's dance competition.

  • A&E

    Thursday, Sept. 5, 2019

    “It’s not just dead white European males who wrote music,” says music director and conductor Donato Cabrera.

  • Taste

    Thursday, Aug. 29, 2019

    The Park MGM spot has collaborated with SecretBurger.com to create a four-course menu dedicated to porcine pleasures.

  • A&E

    Thursday, Aug. 29, 2019

    “I knew that he was a catch, so I was, like, ‘All right, Ali, you gotta make this dude believe that your body is a secret garden.’” She pauses. “When really, it’s a public park that has hosted many reggae fests.”

  • A&E

    Thursday, Aug. 22, 2019

    Nicole Brisson, Gina Marinelli, Leticia Nunez, Megan Shaver and Jamie Tran participated in a roundtable discussion at the ‘Weekly’ offices.

  • A&E

    Thursday, Aug. 22, 2019

    She recalls waking up crying in the middle of the night, stressing whether anyone would show up when the doors opened. “Now it’s about me. It’s about my livelihood.”

  • A&E

    Thursday, Aug. 22, 2019

    The chef, who has spent the majority of her career running massive operations like Carnevino at Palazzo and Eataly at Park MGM, has distilled that knowledge into a menu of rustic Italian dishes.

  • A&E

    Thursday, Aug. 8, 2019

    The comedy club’s sister restaurant offers pre- or postshow drinks, and entrees with cheeky, punny names: “Nacho Problem,” “Oh, Kale No!” Running late for the show? Have your food delivered to your Cellar table.

  • A&E

    Thursday, Aug. 1, 2019

    Start with the raw bar spread, where shucked oysters and peeled shrimp sit chilling on ice. Across the room, an antipasti selection of cheeses and cured meats are laid out along with salads and grilled vegetables.