Events
Pub 365 — March 23
Pub 365 at the Tuscany Suites and Casino will host a beer pairing dinner featuring the beers of Beer Zombies.
The menu will include welcome beer of Boomstick Blonde Ale; Burrata Cheese with Roasted Tomatoes paired with Axe Brews Vengeance Imperial IPA; Cajun Agave Shrimp with blueberry mascarpone grits matched with Zombie Whip; Sticky Ribs with pickled root vegetables and Zombie Duck Hunter BBQ sauce paired with Zombie Duck Hunter IPA; Vanilla Bean Crème Brulee with roasted pineapple and sriracha bacon and chutney drizzled with IPA caramel matched with Silhouettes on the Ceiling; and leaving beer: So I Can Fall Asleep.
The dinner will begin at 7 p.m. and the cost is $80 per person (plus tax, tip and fee). To purchase tickets click here.
Vita Bella Wine Bar — March 28
Ahern Luxury Boutique Hotel Executive Chef Joel Ott will craft a six-course wine pairing dinner featuring Duckhorn Wines at the hotel’s Vita Bella Wine Bar.
The menu will include Green Garlic Hummus with spicy sumac popped corn, baby radish and heirloom cherry tomato paired with Sauvignon Blanc, North Coast; Nueske’s Bacon-wrapped Sea Scallops with Amaretto and apricot glaze matched with Chardonnay, Napa Valley; Southern Buttermilk Biscuits with brie cheese, herb fondue and Cajun smoked pork belly paired with Goldeneye Pinot Noir, Anderson Valley; Rabbit Cacciatore with light tomato broth, olives, herbs and rich gruyere soft polenta matched with Merlot, Napa Valley; Prime Ribeye Cap with blackberry chimichurri and wagyu tallow confit potatoes paired with Paraduxx, Napa Valley; and selection of handmade chocolate truffles and bonbons from Ahern Chocolate Shoppe.
The doors will open at 5 p.m. and the dinner will begin at 6 p.m. The cost is $165 per person or $1,199 for a VIP table for 8. To purchase tickets click here.
ØØ Pie & Pub — March 28
ØØ Pie & Pub is continuing its monthly chef takeover series. This month, chef Crystina Nguyen, of This Mama’s House, will bring a fusion of Asian-inspired comfort food and traditional Vietnamese cuisine.
Priced at $50 per person, the menu will include Watercress & Dry Roasted Anchovy Salad with lil gem romaine, pickled root vegetables, assorted Asian herbs and crispy fried shallots tossed in a creamy fish sauce vinaigrette with crispy parmesan; Bo Kho Pizza with 5-spice braised short rib, red sauce, onions, scallions, cilantro and red pepper flakes with a consommé dip; and Vietnamese Egg Coffee Tart.
The dinner will be offered from 6-9 p.m. and the cost is $50 per person plus tip and includes a full-size pizza with four slices. To purchase tickets, click here.
New Restaurants
Just in time for pool season, Clique Hospitality’s Bel-Aire Backyard at Durango Casino & Resort is now open just steps away from the Bel-Aire Lounge cocktail bar and the hotel’s main porte cochere.
Spanning more than 65,000 square feet, Bel-Aire Backyard boasts a sprawling deck, 7,200-square-foot pool with a central fountain, two adjacent poolside bars, 8,600 square feet of curated event and lawn space, towering palm trees, lush greenery, cabanas and an oversized hot tub.
There’s also the Backyard Grill, a 96-seat restaurant and bar offering an expansive menu of breakfast bites, sashimi and sushi rolls, flatbreads, burgers and more. Standouts include the Miso Sea Bass Lettuce Cups with baby gem lettuce, pickled veggies and crispy kataifi; sushi rolls such as the Durango Roll with Ahi tuna, BBQ eel, grilled pineapple, bubu arare crunch, chili aioli, sweet soy and micro shiso; Summer Watermelon Salad with cucumber, feta, pickled red onions, Marcona almonds, lemon mint vinaigrette and ancho chili honey dressing; Lobster Roll with Maine lobster, herb aioli and butter-griddled brioche roll; Truffle Penne Pasta with peas, prosciutto and truffle cream; and Steak Frites—grilled 10 oz Prime NY Strip Loin with bone marrow herb butter and au poivre sauce.
The Bell-Aire Backyard is open daily from 9 a.m.-sunset and the Backyard Grill is open daily from 11 a.m.-sunset.
Parry’s Sliceria & Taps is now open at the Waldorf Astoria on the Vegas Strip next to ARIA. Located in a separate building just steps from the hotel main entrance, the restaurant and bar shares seating space with Whataburger, the iconic fast food burger chain’s first location on the Strip.
The common seating features booths, banquettes and TVs throughout including a huge screen on the Whataburger side and several seats at Parry’s wraparound bar. The best aspect is that you can enjoy your food and drink along with fresh air and views of Las Vegas Blvd., as the restaurants are situated on prime real estate facing one of the busiest sections of the Vegas Strip.
The sliceria offers surprisingly reasonable prices on its food and beer, with humongous slices starting at $6 and pints $8-$10, both of which are excellent price points for the Strip.
Shareables include wings that are never frozen, hand-battered and tossed with your choice of more than a dozen sauces. The price for six wings is $15 and boneless is $12.
Several NY-style pizza options include the likes of Margherita, Soho Veggie, Five Boroughs (supreme), I Love Meat (pepperoni, sausage, bacon and ham) and The Pearl (white pie with a blend of oils, ricotta, Italian sausage, tomatoes, minced garlic and fresh basil).
Of course, nothing goes better with pizza than beer, and if that is your choice of drink you’ve come to the right place. Parry’s has 84 unique taps, which ranks as one of the largest selections on the Strip and as previously mentioned, certainly one of the most reasonably priced.
Thankfully the beer menu stands out from most of the rest, and offers one-stop shopping for enjoying brews from our local breweries. During my visit I found no less than 13 Nevada beers from Able Baker, Astronomy, Bad Beat, Big Dog’s, CraftHaus, Lovelady, Mojave, Pigeon Head, Revision and Tenaya Creek. Bar Manager Clark Penney says he’s made a point to carry drafts from every local brewery that kegs its beer and is planning on continuing the local support by having monthly tap takeovers featuring local breweries, which should give locals a reason to make their way to the Strip.
The beer list also covers a broad range of beer styles, and has plenty of ones you don’t see everywhere, such as Delirium Red, Dogfish 90-Minute IPA and New Holland Dragon’s Milk Stout.
Fans of brown spirits are not left out, as the Parry’s Lounge located one level above the sliceria focuses mainly on bourbon and whiskey. You can get food from Whataburger and Parry’s and the lounge also has 20 beer taps.
Currently only open in the evenings, the room is enhanced with large windows, a leather couch and padded chairs and a huge TV screen to watch sports programming. Live music is performed Friday and Saturday from 7-11 p.m. and Sunday from 5-9 p.m.
Parry’s is open Sun.-Thu. from 11 a.m.-11 p.m., Fri.-Sat. 11 a.m.-midnight and the bar is open daily from noon to midnight. Whataburger is open 24/7.
Entertainment News
Tony Bennett & Friends
Vegas Stand Up & Rock inside the OYO Hotel & Casino, located at 115 E. Tropicana Ave. right off the Vegas Strip, is bringing the smooth sounds of the legendary Tony Bennett & Friends to the stage.
Tony Bennett & Friends performs at 7 p.m. Thursday through Sunday. Each show features a different lineup of talented performers. The cast includes producer and performer Andrew Van Slee as Tony Bennett, who has also toured the nation portraying the roles of Frank Sinatra and Bobby Darren; Makayla Philips, an America’s Got Talent gold buzzer winner, brings captivating vocals as Lady Gaga; Dru Young mesmerizes with his soulful voice as Stevie Wonder and Sammy Davis; and Connor Ross entertains with his silky-smooth voice as the timeless Michael Bublé.
General Admission tickets are $59 plus tax and fees, front row seats are $69 plus tax & fees and VIP tickets are $79 plus tax and fees. VIP tickets include either booth or front row seats, a meet and greet with the cast and a souvenir photo. Guests may use the discount code “Tony1” to receive $20 off full ticket price. Ages 15+ must be accompanied by an adult. To purchase tickets, visit the Vegas Stand Up & Rock website.
- Bell Aire courtesy of Bell Aire
- Bell Aire dining area courtesy of Bell Aire
- Parry’s wings pic by Don Chareunsy
- Parry’s supreme pizza pic by Don Chareunsy
- Parry’s Bar courtesy of Parry’s
- Parry’s Lounge courtesy of Parry’s
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Bob Barnes began his food and beverage writing career in 1998 as Regional Correspondent for Celebrator Beer News and wrote the Nevada Beer Nuggets column from 1998-2019. He was Editorial Director of The Las Vegas Food & Beverage Professional from 2012-2021 and has covered Las Vegas for Gayot since 2010. He continues to contribute to Gayot, writing the Gayot Las Vegas Restaurant News, features on new restaurants, and beer and spirit reviews. He also writes regularly for Off The Strip, The Vegas Voice, Neon Feast, and Las Vegas Magazine.
