Events
MICHAEL MINA — March 13
MICHAEL MINA seafood restaurant at the Bellagio will host a wine pairing dinner featuring Napa’s Heitz Cellar with Heitz Estate Director and Master Sommelier Erik Elliot and MINA Group Wine Director and Master Sommelier Jeremy Shanker. The five-course dinner menu curated by Executive Chef Raj Dixit will begin with an amuse of Caviar Parfait with smoked salmon, crème fraîche and egg mimosa; and Ahi Tuna Tartare with mint, pine nuts, Asian pear and habanero-infused sesame oil paired with Michel Gonet, Blanc De Blancs, Mesnil Sur Oger 2010. Following courses will be Warm Dungeness Crab Ravioli with sea bean, Meyer lemon and brown butter matched with Heitz Cellar, Quartz Creek, Chardonnay 2021; Muscovy Duck & Foie Gras with honeynut squash, kumquat, chanterelle and red cabbage paired with Heitz Cellar, Lot C-91, Cabernet Sauvignon 2018; Grilled Sonoma Lamb with green garlic orzo, peperonata and black olive matched with Heitz Cellar, Trailside Vineyard, Cabernet Sauvignon 2003 and Heitz Cellar, Trailside Vineyard, Cabernet Sauvignon 2017; Japanese F-1 Filet Mignon with potato gratin, melted shallot, carrot and Madeira jus paired with Heitz Cellar, Martha’s Vineyard, Cabernet Sauvignon 2006 and Heitz Cellar, Martha’s Vineyard, Cabernet Sauvignon 2017; and Brillat–Savarin cheese with toasted sourdough matched with Heitz Cellar, Linda Falls, Cabernet Sauvignon 2013 and Heitz Cellar, Linda Falls, Cabernet Sauvignon 2017. The dinner will begin at 7 p.m. and tickets are $695 per person plus tax and tip. To purchase tickets click here.
La Neta Cocina y Lounge — March 17
La Neta Cocina y Lounge in Downtown Summerlin will offer a selection of green dishes on St. Patrick’s Day in addition to its usual brunch offerings during its Sunday brunch from noon-4 p.m. The dishes will include:
- Green Pancakes with lucky charms ($16)
- E.A.T.—elote avocado toast with toasted bolillo, guacamole, and roasted street corn ($15)
- Churrasco & Green Eggs—skirt steak, papas, avocado mousse and green eggs ($36)
- Shaved Brussels Salad with chili mangos, peanuts and white balsamic vinaigrette ($14)
Drink specials will include:
- Bottomless Green Mimosas and Green Beer ($25)
- Draft Green Beer and Guinness ($8)
- Irish Mule with ginger beer, lime juice, and whiskey ($13)
- Green Tea Shot with whiskey, peach Schnapps, sweet & sour mix and citrus soda ($7)
Half Bird Chicken & Beer — March 21
Half Bird Chicken & Beer is living up to its name with its self-serve beer taps featuring 100% local beer and continuing to host monthly tap takeovers. The March rendition will feature six taps devoted to pouring beers from Able Baker Brewing from 5-9 p.m. You’ll also be able to talk to the local brewery’s brewers, and grab some swag and prizes.
Dining News
Ferraro’s Ristorante Brings Back Lunch Service and Receives Prestigious Award
Ferraro’s Ristorante is about as iconic as a Las Vegas restaurant can get and has certainly stood the test of time. The thriving family-owned and operated dining institution has been open for more than three decades and since 2009 at its current location at Harmon and Paradise.
Ferraro’s has won a multitude of awards and honors and on Feb. 27 received the Tre Forchette (Three Forks) award, the highest honor from the Gambero Rosso internationally acclaimed global authority on Italian wine and food. Ferraro’s is one of only 33 restaurants outside of Italy and just eight US restaurants to have received this highest ranking and one of only four restaurants worldwide to have received the organization’s top awards for both food and wine.
Now fans of the authentic Italian cuisine of Executive Chef Mimmo Ferraro should be very happy to know that Ferraro’s has brought back lunch service from 11:30 a.m.-2 p.m. Monday through Friday. The menu includes staples from the dinner menu such as Osso Buco, Lasagna alla Gino and Branzino. New dishes available exclusively during lunchtime include Bufala Caprese—blistered tomatoes, imported fresh bufala mozzarella, basil oil, pine nuts and micro basil; house-made Italian Meatballs with ricotta; Margherita Pizza with tomato sauce, fresh mozzarella and basil; Amatriciana Pizza with pecorino, bufala mozzarella, guanciale and Calabrese chili; Spaghetti with whole roasted garlic, extra virgin olive oil and Calabrese pepper; Salmone Limone—Scottish salmon with lemon and white wine and butter; and classic Eggplant Parmigiano. Ferraro’s also is offering a three-course special for $28 per person that includes choice of Ferraro Salad, Cesare Salad or Bufala Caprese; Salmone Limone, Pollo Paillard, Eggplant Parmigiana or Gnocchi Tre Colore (potato dumplings, pachino tomatoes, spinach pureé and ricotta salad); Tiramisu, Pistachio Passione or Cannoli; and choice of beverage.
Flanker Kitchen + Sports Bar at Mandalay Bay, following its inaugural Game Day Brunch during the football season, is continuing in the off-season to offer brunch on Saturdays and Sundays from 10 a.m.-3 p.m. The menu includes Lox and Cream Cheese Flatbread ($24); Caviar Lobster Rolls ($38); Smoked Brisket Chilaquiles ($24); New York Steak and Eggs ($45); Avocado Toast ($19); Kale Salad ($24); Double Wagyu Smash Burger ($32); Sourdough BLTE ($24); Dutch Baby Cast Iron Pancakes ($22); Crème Brûlée French Toast with warm banana and walnut ($24); and Red Velvet Waffle Dippers ($16). Beverage options include bottomless mimosas (90-minute limit) for $35, an expansive beer menu, beer towers, a Bloody Mary cart served tableside, breakfast cocktails and large format cocktails. A DJ adds to the environment to elevate the brunch experience. To view the complete menu click here.
New Restaurant
Junior’s, the iconic New York eatery that debuted in Brooklyn in 1950, is now open at Resorts World. The opening marks the brand’s sixth US and first West Coast location. The new 300-seat venue offers full-service breakfast, lunch, dinner and late-night menus and legendary cheesecake with two dozen flavors including the original New York plain, strawberry, chocolate mousse, red velvet, pumpkin, key lime and Oreo. The breakfast menu features breakfast classics such as French Toast, giant omelets and Lox and Eggs. The lunch and dinner options include seven 10-oz steak-burger variations, deli sandwiches like pastrami, corned beef, chopped liver, brisket and baked Virginia ham; BBQ chicken and ribs; and chef specialties like Hungarian Beef Goulash and Romanian Tenderloin Steak. Complementing the fare is a curated cocktail program at its full-service bar. Specials are the queen-cut Prime rib special served with mixed veggies, mashed potatoes and au jus for $39.95 Friday-Saturday; and a 20% discount Sunday-Thursday to Nevada residents with valid ID.
Entertainment News
Donny Osmond Extends Las Vegas Residency at Harrah’s
Legendary entertainer and music icon Donny Osmond has extended his award-winning DONNY show at the Harrah’s Las Vegas Showroom through November of 2024. The solo residency family-friendly show debuted in 2021 and is a musical journey of his life as one of the most recognized entertainers in the world. Throughout the show fans are treated to Osmond’s performances including the showstopping “Auto-rap-ography,” a rap song accompanied by milestone photos and videos from his career of six decades. Donny also does a full Broadway production of his classic Disney hit from Mulan, “I’ll Make A Man Out Of You” and the show includes an audience interactive segment where anyone can request any song he’s ever recorded.
Performances take place nightly Tuesday to Saturday with all shows beginning at 7:30 p.m. A limited number of tickets for Donny’s Pre-Show VIP Experience are also available. For more information, scheduling and to purchase tickets, visit www.ticketmaster.com/donny.
- Junior’s Plain Slices courtesy of Junior’s
- Flanker Wagyu Double Smash Burger – photo credit Anthony Mair
- Ferraro Chef Mimmo courtesy of Ferraro’s
- DONNY Osmond courtesy of DONNY
- Bellagio dining Michael Mina heitz cellar wine bottles courtesy of MICHAEL MINA
- Junior’s dessert courtesy of Junior’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.
