Site not look beautiful? Click here

The Golden Age of Vegas Dining

Just one of 10 reasons we're living in the Golden Age of Vegas Dining: Many Las Vegas Valley restaurants are "sourcing" their ingredients from far-away locales to compete within the city and with dining hot spots such as Los Angeles and New York.

The Golden Age of Vegas Dining: How the world's best ingredients end up on local plates

November 7th, 2013

Just one of 10 reasons we're living in the Golden Age of Vegas Dining: Many Las Vegas Valley restaurants are "sourcing" their ingredients from far-away locales to compete within the city and with dining hot spots such as Los Angeles and New York.

  • Dining

    The major casinos offer relatively cheap eats, too, if you’re ready to find them.

  • Dining

    From Ethiopian platters to Russian dumplings, Vegas’ international delicacies are an expedition waiting to be devoured.

  • Dining

    From the super-minimal space to the parade of obscure, flavor-rich fish, everything about Kabuto screams “once in a lifetime.”

  • Dining

    Come on, take a closer look at our Frankenpizza …

  • Dining

    The list of legendary chefs operating restaurants on the Strip—not celebrity chefs, necessarily, but true innovators, masters of cuisine—is long and impressive.

  • Dining

    "It’s like dining inside José Andrés' brain."

  • Dining

    More than ever before, Las Vegas is ripe for culinary development.

  • Dining

    Are you ready to eat your way through our list of 50 must-try Chintatown restaurants, markets and more?

  • Dining

    Las Vegas has joined the exclusive list of destination cities where food mega-fests happen on the regular.

  • Dining News

    Vegas DeLuxe has learned exclusively that KGB in at Harrah’s and his popular Simon Restaurant & Lounge in Palms Place will be shuttered shortly. Carson ...

  • BusinessDiningFeatured

    Big food, crazy cocktails and undeniable warmth: A day in the life of a Strip institution.

  • Dining

    At Billy's, pork is put on a pedestal courtesy of a “competition-style” rub that uses many flavors stacked together.

  • Breaking News

    Someone hacked into Burning Man's website and snapped up the first batch of tickets to the summer festival. Now organizers are trying to figure out ...

  • Chef Talk

    The Hell's Kitchen winner moved from Gordon Ramsay Steak to BurGR last year.

  • Dining

    Desyree Alberganti is leaving the Downtown favorite she helped create.

  • Reviews

    The food at Wynn resorts will always be fancy, and we wouldn’t want it any other way.

  • As We See It

    Like an old museum with a bad curator, the Riviera has its historic charm and bad updates.

  • BusinessFeaturedFood

    If you’ve eaten Mexican food in Las Vegas, you’ve probably had Los Arcos tortillas or chips, which are the foundation for tacos and nachos in ...

  • Nightlife

    Does the space boast a bigger dancefloor now? Find that—and all the deets—here.

  • As We See It

    The fallacy of the failed “family-friendly” era is as absurd as it is infuriating.

  • Chef Talk

    The decorated chef is set to open his third Strip restaurant at Bellagio in April.

  • As We See It

    We've all heard it: "Everybody leaves Las Vegas"

  • Breaking News

    In 1975, Leonard Nimoy published an autobiography with the defiant title, "I Am Not Spock" — an attempt to show the world he had many ...

  • Film

    The movie’s first half is playful and sly, ending with a small but satisfying twist.

  • Weekly Q&A

    The choreographer extraordinaire talks working on Steve Wynn's ShowStoppers, researching for Showgirls and teaching Tom Cruise to spank some air booty in Tropic Thunder.

  • As We See It

    SMU's Arts Vibrancy Index aimed to determine the "hotbeds of America's arts and culture."

  • Hot Spots

    Also, GBDC gets even more vibrant for the Color Run afterparty.

  • As We See It

    “Kids today have so many cute questions. Why do the doggies have tails? Why does the moon follow us? What’s a rusty trombone?”