- Desmond Tan Spreads Love and Tea Leaf Salad in His New Cookbook
- This Lower Calorie Option Is Now Olive Garden's Most Popular Dish
- McCrady’s Alum Michael Kramer Debuts a Pasta Palace in Greenville, SC
- The French Laundry Is Using Tock to Streamline Its Reservation Process
- Chris Cosentino Opens Jackrabbit in Portland
- Charles Masson Brings Back the Art of Tableside Service at Majorelle
- The 100 Hottest Restaurants in America, According to OpenTable
- Why Star Bartender Julia Momose Is Embracing Mocktails
- D.C. Restaurant Owners Are Suing Donald Trump
- Why a Chicago Chef's Restaurant is Named After a Silent Artist
Last night I went to the glitzy preview party for the Palazzo Las Vegas, the strip’s newest mega resort that is set to open at the end of this year. In true Vegas fashion, everything is over-the-top, especially the dining options: 14 restaurants, many from celebrity chefs. These include an outpost of Wolfgang Puck’s L.A. hot spot CUT; Restaurant Charlie and Bar Charlie from Charlie Trotter; Table 10 by Emeril Lagasse and CarneVino, an Italian steakhouse from Mario Batali and Joe Bastianich.
I was happy to hear that a local restaurateur was also invited into the Palazzo. The Woo family, which has run Mayflower Cuisinier since 1991, will open Woo restaurant in March.
Canyon Ranch opens a second Vegas location in the Palazzo, and for the first time ever the spa will serve alcohol: organic and biodynamic wine, organic and local beer and cocktails made from organic liquor like Highland Harvest scotch whiskey.