Head to the bar for executive chef Mark Andelbradt’s counter-only menu and prepare for a range of explosive flavors.
Tender wrappers, each plumped up to the size of a playing card, swaddle a juicy pork/vegetable blend worthy of being trumpeted on the marquee.
To mark its Diamond Anniversary, Signorelli is bringing back retro menu items on a rotating basis through December, starting with frog legs and Chilean trout.
You have to make it past bacon and pretzel-crusted mac and cheese, lamb gyro tacos and the ramen of the day to get there.
It focuses on seven filings—steak, baja fish, calabacita, short rib, potato chorizo, carnitas and chicken al pastor—that can be served on your choice of handmade ...
It takes inspiration from Mandarin, Cantonese, Szechuan, Japanese, Korean and Thai cuisines.
Ever find yourself craving fish salsa?
You may know her cooking from D.O.C.G. at the Cosmopolitan. Now she's ready to bring her own style of Italian cuisine to Summerlin.
"The way it all works is reminiscent to me of the way the southeast Asian night market works with a bunch of vendors and you ...