The iconic Le Cirque restaurant at Bellagio is set to reopen on October 28 with new chef Dameon Evers at the helm. Le Cirque, which has been shuttered since March 2020, is one of the most decorated dining destinations on the Strip, with AAA Five Diamond Awards, two Michelin stars and a Forbes Travel Guide Five-Star rating. Evers has opened some of California’s most acclaimed restaurants, including Bouchon Beverly Hills, Gordon Ramsay in West Hollywood and Michael Mina’s Bourbon Steak, and he earned a Michelin star as executive chef at Angler Restaurant. Le Cirque will be open for dinner Thursday through Saturday from 5 until 10 p.m.

Salud Mexican Bistro will host Golden Rainbow’s Dining Out for Life event October 29, an all-day celebration from noon until 9 p.m. featuring drink specials, holiday décor, giveaways and a performance by Sal Santiago. A portion of the profits from the day will benefit Golden Rainbow’s mission to provide support for Southern Nevadans affected by HIV and AIDS.

Soulbelly BBQ chef and owner Bruce Kalman is launching his sandwich pop-up Brown Bagger at Vegas Test Kitchen on November 4. Follow it on the ‘gram for updates.

Larrea, a modern American cuisine concept from MasterChef winner Shaun O’Neale and master mixologist Benjamin Browning, is set to open in the former Blind Pig space at the Panorama Towers on November 13. Opening menu items include Baja kampachi crudo, honey-roasted pumpkin and burrata, malfadine pasta with local pork sugo and a Nevada-raised Wagyu beef burger. Larrea will be open for dinner Sunday through Thursday from 5 p.m. until midnight and Friday and Saturday from 5 p.m. until 2 a.m.

Spiny lobster season has arrived at Water Grill at the Forum Shops at Caesars Palace and King’s Fish House in Henderson, and the California coast seasonal specialty is served in different ways. Water Grill is doing charcoal-grilled lobster with homemade coleslaw and King’s is serving the char-grilled lobster simply with drawn butter.

North Italia has launched a new fall menu with additions to brunch, lunch and dinner. Some of the new dishes are smoked salmon avocado toast, beef tenderloin and eggs, the spicy breakfast pizza alla vodka and spicy rigatoni pasta with vodka sauce, Italian sausage, pancetta, grana padano cheese and basil.

The Distill and Remedy’s local tavern chain also has launched new menu items for fall and winter, available at locations throughout the valley. New dishes include fried Brussels and cauliflower not-chos, IPA barbecue shrimp, stuffed cracked bread with mozzarella and fontina cheese served with spinach dip, crispy fried calamari straws, the Guinness burger with candied bacon and fried red peppers, wasabi poke salad and a whole pickle-brined beer-can chicken with roasted lemon potatoes and charred baby broccoli.

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