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Brock Radke

Brock Radke has been working in media in Las Vegas for 15 years. Prior to being named associate editor, he served as web editor and food editor for Las Vegas Weekly and has also contributed to publications including Las Vegas Magazine, Desert Companion, Zagat, Saveur, Cooking Light and others.

Recent Stories (view all stories)

  • Food

    Thursday, Jan. 22, 2015

    The empire-building chef and restaurateur just opened his new classic French brasserie at Aria.

  • Food

    Wednesday, Jan. 21, 2015

    "Every dish on our menu, we took it through the ringer and decided we need to be able to tell a story behind it."

  • Food

    Wednesday, Jan. 21, 2015

    Uncommonly big flavors help Tom's Urban stand out in the crowd.

  • CES

    Wednesday, Jan. 21, 2015

    Will the Mob Museum start to expand its reach beyond Las Vegas?

  • Food

    Wednesday, Jan. 14, 2015

    Also, Hussong's celebrates five festive years on the Strip.

  • Nightlife

    Tuesday, Jan. 13, 2015

    Meet me at the Tuscany?

  • Dining

    Tuesday, Jan. 13, 2015

    Also, Alex Stratta finds a different location for his Tivoli Village tapas restaurant.

  • Features

    Thursday, Jan. 8, 2015

    The four-year-old Cosmopolitan and the few-months-old SLS have new presidents.

  • Food

    Thursday, Jan. 8, 2015

    One of the city's most ambitious young chefs is striking out on his own in 2015.

  • Dining

    Wednesday, Jan. 7, 2015

    A comforting menu built around salads, pizzas and pastas is a cakewalk for veteran chef Mark Andelbradt.

  • Taste

    Monday, Jan. 5, 2015

    The José Andrés Burger at Umami Burger at SLS Las Vegas.

  • Taste

    Tuesday, Dec. 23, 2014

    The Shackburger arrives on the Strip on December 29.

  • Taste

    Saturday, Dec. 13, 2014

    Pork and shrimp gyoza with chinkiang dipping sauce.

  • Taste

    Saturday, Dec. 13, 2014

    Mochiko chicken, crispy chicken oysters in a sticky garlic ginger sauce.

  • Taste

    Saturday, Dec. 13, 2014

    Fried pork sauce udon noodles with cucumber, bean sprouts, snow peas and scallions.