This weekly update covers noteworthy restaurant openings and closings, dining news, culinary events, and entertainment news.
Events
Big Dog’s Brewing — December 10
Big Dog’s Brewing Company and Happy Ending Chocolates are partnering to present the Hoppy Holidays Beer, Chocolate, & Cheese Pairing. Held at the Draft House/Big Dog’s Brewing from 6-8 p.m., the event will include four 5-ounce pours of Big Dog’s specialty beers, four Happy Ending Chocolates, four artisanal cheeses, and special presentations from Big Dog’s Executive Chef Sergio Meza, Dog’s Head Brewer Dave Pascual, and Xenon from Happy Ending Chocolates.
The cost is $48.71 (includes tax and fee) per person. To purchase tickets, click here.
F The Bar — December 12
F The Bar at Fergusons Downtown will offer a hands-on workshop on ringing in the new year with whiskey and warmth, featuring spirits from Whistling Andy Distillery.
The class will guide guests through three festive, winter-inspired drinks perfect for cozy nights:
- Whiskey Sour—balanced with lemon, simple syrup, and whiskey
- Rosewood Crane—a D.I.Y. cocktail blending Whistling Andy Harvest Select, cranberry juice, rosemary simple syrup, and orange bitters
- Build-Your-Own Old Fashioned—guests will customize their own Old Fashioned with choices of sweetener, bitters, and an optional smoky twist.
Spots are limited for the 6 p.m. class, and tickets are available online for $45.07.
Ferraro’s Italian Restaurant & Wine Bar — December 14
Ferraro’s Italian Restaurant & Wine Bar will host an evening of Italian white truffles paired with the wines of La Spinetta, one of Italy’s most prestigious wineries, with Owner/Winemaker Giorgio Rivetti.
The menu crafted by Executive Chef Mimmo Ferraro will include passed hors d’oeuvres paired with Contratto “For England Rosé” Alta Langa DOCG Pas Dosé; Uovo Fritto with fried egg, roasted asparagus, Parmigiano fonduta, and white truffle matched with Timorasso; Veal and Pork Ravioli with butter, veal reduction, and white truffle paired with Bordini Barbaresco; Seared Duck Breast with butternut squash risotto, cranberry sauce, and black winter truffle matched with Valeirano Barbaresco; Veal Chop with potato puree, green beans, veal reduction, and white truffle paired with Campe Barolo; and Flourless Hazelnut Cake.
The dinner will begin at 6:30 p.m., and tickets are $350 per person (plus tax and tip). To RSVP, call 702-364-5300.
SoulBelly BBQ — December 15
SoulBelly BBQ Chef/Owner Bruce Kalman will host a collaboration pop-up with Chef Adam Sobel and Harrison Chernick for the first night of Hanukkah, transforming the restaurant into Sobel Brothers Pastrami from 5 p.m. to 9 p.m.
Guests can expect a lively Hanukkah celebration that is part deli, part smokehouse, and part rock ’n’ roll Hanukkah party.
Menu highlights include:
- House-Smoked Pastrami—Hand-cut, deeply seasoned, and served with all the fixings ($20 per half-pound)
- Crispy Latkes—Golden and crackling, served with sour cream, apple compote, and smoked salmon ($5 each)
- Stuffed Knishes Three Ways: Classic Pastrami & Spicy Brown Mustard, Reuben Style with corned beef, sauerkraut, Swiss and Thousand Island; and Brisket with caramelized onion and Soulbelly BBQ sauce ($12 each)
- large-format specials from the Soulbelly smoker
- classic egg creams and Dr. Brown’s soda floats
- Hanukkah sweets by Executive Pastry Chef Keris Kuwana from Baker’s Blueprint
Limited BBQ from SoulBelly’s regular menu will also be available.
Pick of the Week: Juan’s Flaming Fajitas (Water Street location)
This restaurant is well-named, as the first thing I noticed after entering the Water St. location of Juan’s Flaming Fajitas was the scent of roasting meat and vegetables wafting through the air. Throughout my meal, I observed firsthand the iconic fajita plates being delivered to tables, and coming to life after servers ignited a shot of vodka and oregano into the hot pots containing the meats and vegetables.
The cheerful, lively atmosphere includes TVs throughout, a separate bar area, rustic brick walls, large windows, a patio that was recently enclosed to add year-round seating, black-and-white vintage photographs, and a replica of Pancho Villa’s bullet holster (the bullets are actually his!).
Of course, I had to experience the signature fajitas dish, which comes with a choice of two meats (steak, pork, chicken, shrimp, and basa white fish), sopa de fideo (tomato-based soup with vermicelli), and a choice of steamed vegetables or rice and beans. The extensive menu has just about any Tex-Mex favorite you can think of, with tacos, burritos, enchiladas, huevos rancheros, carne asada, tostadas, chile relleno, tamales, and flautas. Vegetarians are included here, with a whole page of the menu devoted to dishes such as Vegetarian Fajita, Chile Relleno Burrito, Guacamole Tacos, and Taquitos Cerros filled with mashed potatoes (named for Kitchen Operations Manager Juan Cerros, who has worked with Juan Vasquez for 20 years).
A great way to sample the menu is to opt for the Mexican Combinations, with choices of Burrito, Enchilada, Flauta, Tostada, Chile Relleno, Taco, Rancho Taco, Baja Fish Taco, and Tamale, priced at $13.50 for one, $18 for two, and $22 for three. The combinations and most of the meals include the soup as mentioned earlier, rice, beans, chips and salsa, so there is no way you will leave hungry. It’s also worth noting that the tortillas and chips are outstanding, not surprising as they are made in-house.
Brunch, served Saturday and Sunday from 11 a.m. to 3 p.m., has the usual Mexican breakfast fare such as Chilaquiles, Chorizo & Egg Burrito, Breakfast Tacos, and Huevos Rancheros; as well as some unique offerings such as Sizzling Skillet Huevos Sombrero with chopped ham, red potatoes, onions, mixed bell peppers, and jalapenos topped with mixed cheese and two eggs cooked to order. All are priced at $21 and come with sopa de fideo, salsa de molcajete, and a choice of breakfast papas (red potatoes, onions, and mixed bell peppers) or rice & beans, and a Mimosa, Bloody Mary, 16 oz draft beer, 12 oz margarita, or red sangria.
There’s a family connection here, as Owner Juan Vasquez’s sister, Lupe, and her son and daughter work here. When asked about working for her brother, Lupe said, “He expects 100% from his staff, but even more from family.” She evidently doesn’t mind, as she has been working at Juan’s for 10 years.
Showing up during the dinner rush (especially on weekends) can result in a lengthy wait, so you might want to time your arrival during non-peak times (2 p.m. to 4 p.m. or 7:30 p.m. to 9 p.m.). Or you can plop yourself down at Lovelady Brewing next door any day of the week, place your order, and have it delivered to your table. You can do the same at Mojave Brewing, but only on Thursdays through Sundays.
Speaking of these two breweries, both supply Juan’s with a beer to complement the Mexican fare: Pancho Fajita Brew, an Amber Ale by Lovelady Brewing, and Hefe de Jefes, a German-style Hefeweizen by Mojave Brewing. Also on the beer menu are several brews from Henderson breweries: CraftHaus Brewery‘s Czech Por Favor Pilsner, Lovelady Golden Nites Mexican Lager and Love Juice IPA, and Mojave Punk Lemonade Cider. In addition, you can score a pint of a local beer for $5 with a rotating special (changes every few months) that currently is the Pancho Fajita Brew and on Thursdays, all local beers are $5.
Considering the incredibly reasonable prices with nearly everything on the menu ranging from $9-$22, a massive bargain for the quantity and quality you receive on your plate, it’s not surprising patrons are flocking to eat here. Even deeper discounts are available during the daily happy hour from 3 p.m. to 6 p.m. with draft pints for $6, and 22-ounce pours for $7.50; 12-oz house margaritas for $6 and pints for $8.50; house wine for $5.50; house sangria for $8; and several appetizers priced from $6 to $13.
There are also two additional Juan’s Flaming Fajitas locations, the original in the southwest at 9640 W. Tropicana and in the northwest at 2660 W Centennial Pkwy. For more info and to view the complete menus, visit juansflamingfajitasandcantina.com.
Dining News
Lilli by Chef Tyler Vorce Residency at Durango Social Club
Chef Dan Krohmer’s Durango Social Club is continuing to showcase visiting chefs, collaborations, and one-off culinary events.
Next up is a culinary residency by Lilli with Chef Tyler Vorce, featuring a seven-course tasting menu shaped by his time at The French Laundry, Dovetail, and more. The menu rooted in classical French technique with Mediterranean influence includes: Porcini Mushroom Bouillon; Dayboat Scallops with sunchoke, pear, and lemon emulsion; Gulf of Maine Hake with parsnips, tarragon, and grapefruit sabayon; Violet Artichokes with gigante beans and smoked paprika; Liberty Duck Breast with lardo, sage, and green olives; Lamb Saddle with stewed plums, carrot puree, and black pepper sauce; and Fennel Pollen Pavlova with satsumas and Nevada pine nuts.
The residency debuted on November 22 and will run on Saturdays and Sundays at 7 p.m. through December 28, with blackout dates on December 6 and 7. Doors open at 6:30 p.m. for pre-dinner cocktails. The cost is $125 per person (plus tax and tip). Reservations are required at Lilli.Vegas.
Leticia’s Cocina & Cantina Holiday Tamales
Leticia’s Cocina & Cantina is celebrating the holiday season and is offering its traditional Mexican tamales at all three locations.
Available through January 1, Chef Leticia’s savory and sweet tamales include:
- Savory: chicken, pork, beef, rajas con queso (vegetarian) for $24 per half dozen/$38 per dozen
- Sweet: pineapple and raisin $24 per half dozen/$38 per dozen
- Birria Tamales with Consomé: red guajillo, tomatillo verde, ranchera, or mole for $32 per half dozen/$42 per dozen
- additional side sauces: Red, Green, Mole, Diabla, Entomatada, Rachera for 8 oz for $8, 16 oz for $10, 32 oz for $12
Up to three dozen may be picked up at any location without pre-order, but larger orders require a 24-hour notice. Locations are at Santa Fe Station (702-515-4318), Boulder Station (702-432-7594), and 807 N Main (702-476-9477). For more info on operating hours visit lettysdeleticias.com.
NFR Food and Beverage Specials
As it does every year, the National Finals Rodeo is coming to town December 4-13 and bringing several thousand cowboys and rodeo fans. Several of our local restaurants are offering enticements. Here is a small sampling:
- Ellis Island will have a slate of live country music, themed brunches, food and drink specials, and rodeo events on the big screens at The Front Yard and on the casino floor. Deals include Wear a Cowboy Hat, Get a Free Beer (limit of one free beer per guest per day), Yee Haw-lidays Happy Hour on The Deck Rooftop Bar Thursday-Monday from 5 p.m. to 7 p.m. with Crown Royal cocktails and holiday-themed drinks, Tabasco Spiced Nuts with Hot Jerky for $7 and Texas Twinkies for $7; and Honky Tonk Hangover Brunch at the Front Yard December 5 and 6 and Deember 12 and 13 with Brisket Benedict with tabasco Hollandaise for $19 and Cowboy Ribeye with red eye gravy for $36. For more info, live music schedule, and additional special events, click here.
- Texas barbecue will come to Fontainebleau Las Vegas as the Michelin-starred La Barbecue pops up at The Tavern from December 4 to 14. Straight out of Austin, Texas, Chef Ali Clem will be serving her Brisket Tacos, Jalapeño Sausage, Brisket, Pulled Pork, a Texas Trinity Plate, and bold cocktails like the la Barbecue Pickle-tini with house-made pickle juice. For the complete pop-up menu, click here, and to book a reservation, click here.
- From December 4 to December 13, McCall’s Grill at The Strat will offer the Outlaw Platter featuring pork belly burnt ends, a full rack of ribs, St. Louis hot link, mashed potatoes, and barbecue baked beans paired with Tennessee whiskey chocolate bundt cake with chocolate glaze and vanilla bean ice cream for $64; Coors Light and Coors Banquet beers for $7; Crown Royal and Bulleit Bourbon shots for $8; and Bulleit Bourbon Old Fashioneds for $12.
- ONE Steakhouse at Virgin Hotels will have a specialty rodeo-inspired cocktail collection available from December 4 to 13. It will include The Harvest with Bulleit bourbon, spiced apple syrup, cinnamon syrup, Australian bitters, and dried apple; Fit for Royalty with Crown Royal whisky, honey-jalapeño syrup, lemon juice, and a float of Fever-Tree ginger beer garnished with rosemary and dried lemon; and Old Fashioned Amigos with Casamigos Reposado, agave nectar syrup, and Angostura bitters garnished with a dried blood orange. Each cocktail will cost $18.
- Clique Bar & Lounge at The Cosmopolitan will welcome the rodeo with cocktail specials and a country bourbon tasting. The lounge will offer the Bourbon Renewal with Maker’s Mark Bourbon, fresh lemon juice, crème de cassis, simple syrup, and angostura aromatic bitters; Goldrush with Maker’s Mark Bourbon, fresh lemon juice, and honey syrup; and on December 12 from 9 p.m. to 11 p.m., a complimentary Maker’s Mark sampling.
- From December 4 to 13, Gatsby’s Cocktail Lounge at Resorts World will offer $10 drink specials featuring Crown Royal and Casamigos Your Way cocktails, and all same-day Tracy Lawrence and Riley Smith ticket holders can show their ticket at the hostess podium for a buy-one-get-one cocktail ticket.
Sand Dollar Lounge Pizza Pop-Up Series
The Sand Dollar Lounge has announced the return of its annual Pizza Pop-Up Series at Miracle on Spring Mountain.
Held every Monday and Wednesday through December 24 at 7 p.m. (except Dec. 24, which will begin at 10 p.m.), prominent local chefs will take over the Sand Dollar Lounge’s pizza kitchen to craft their original pizza recipes explicitly created for the pop-up, with proceeds being donated to the Nevada Childhood Cancer Foundation.
The schedule is:
- Dec. 3-Olivier Morowati (Director of Fine Dining/Tamba Las Vegas)
- Dec. 8-Marty Lopez (Executive Chef/Scotch 80 Prime)
- Dec. 10-Brian Lhee (Executive Chef/Waldorf Astoria Las Vegas)
- Dec. 15-Ramon Perez (Assistant Executive Pastry Chef/Wynn Las Vegas)
- Dec. 17-Josh Smith (Executive Chef/Bourbon Steak)
- Dec. 22-Ellie Parker (Executive Chef/Main St. Provisions)
- Dec. 24-Dylan Jobsz (Executive Chef/Esther’s Kitchen)
Recently, on the Food and Loathing Podcast
Be sure to check out Food and Loathing this week (and every week). The podcast features veteran food writer Al Mancini, along with co-host Samantha Gemini Stevens and producer Rich Johnson, as they give the lowdown on what’s new, hot, and delicious in America’s most glamorous city, as they talk with chefs, bartenders, journalists, and other experts on where to go and what to order when you get there.
This week, Andrew Morgan sits in for Gemini Stevens, and producer Rich Johnson connects from Seattle. At the center of the show: a nice, lengthy interview with Hell’s Kitchen contestant Ellie Parker, as well as interviews with Chefs Jose Andres, Wolfgang Puck, Masaharu Morimoto, Jean-Georges Vongerichten, Michael Mina, Michael Voltaggio, Bryan Voltaggio, and Dave Beran at F1’s Fountain Club. Also: former French Laundry Chef Tyler Vorce talks about his new off-Strip popup.
To listen, click here.
Entertainment News
Enchant Christmas at Las Vegas Ballpark
The Enchant holiday theme park has returned to Summerlin’s Las Vegas Ballpark and will run through December 28.
The electrifying wonderland, which has been billed as the “World’s Largest Christmas Light Maze,” is filled with giant immersive light sculptures and amusements including a 100-foot illuminated center tree with a quarter-million lights, 100-foot shimmering lights tunnel, light up dance floor, mainstage entertainment, large ice-skating rink, snow slide, mini golf, visit with Santa, storytime with Mrs. Claus, kids play area, and Christmas Village with several local vendors selling drinks, food, and original crafts.
Ticket prices vary by day and time. For more info and to purchase tickets, click here.
