Quick Bites: José Andrés, Marcus Samuelsson, El Luchador and more food and drink news in Vegas

José Andrés will stop Jaleo at the Cosmopolitan for a book signing this week on Tuesday, November 30. Made in spain, Raging Vegetables and We fed an island will be available for purchase and guests are encouraged to bring their own copies. The event is first come, first served to receive a personalized signature for only one hour from 4:30 p.m.

El Luchador Mexican Cuisine & Cantina opened its second location on the corner of Stephanie and Warm Springs in Henderson. Open daily for lunch, happy hour and dinner, the restaurant which debuted this year at Mountain’s Edge now serves signatures like Triple Threat Chimichanga, Elote en Plato and Carnitas ala Mandarin in the southern part. east of the valley. A patio is planned for early 2022 on the new location, which is open Sunday to Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m.

Bobby’s burgers of Bobby flay opened its second location on the Strip at Fulton Street Food Hall at Harrah’s Las Vegas. New to this place is a breakfast menu, featuring a Cheesy Egg Breakfast Bowl, Burger Brunch, and NYC Breakfast Sandwich. The Harrah’s location is open Sunday through Thursday from 6 a.m. to 11 p.m., and Friday and Saturday from 6 a.m. to 1 a.m.

Brezza at Resorts World is partnering with Pio Cesare Vineyards to host a Winemaker and Truffle Dinner on December 2 at 7 p.m. Fifth generation owner Frédéric Boffa will be on hand to discuss the history of the Italian winemaker and guide the experience with Brezza’s beverage director Miklos Katona and chef and partner Nicole brisson, whose menu includes local wild mushrooms with lemon and Fontina cheese, butter-poached scampi with roasted cauliflower and uni, porcini-rubbed veal chop with crispy potatoes and more. Reservations are $ 399 and are available on eventbrite.com.

Pub 365 to Tuscany and Southern Nevada Brewers Guild team up for the Winter Wonderland Beerfest on December 3 at 7 p.m. Local breweries, collaborations and unique beers will be featured, holiday wear is recommended, and unwrapped toys 4 Tots are encouraged. General admission is $ 50 and VIP is $ 80 including early admission and tickets are available on eventbrite.com.

Caviar bar by the chef Shaun Hergatt at Resorts World will officially open on December 3. Fine caviar selections will be available in bulk along with sample selected dishes in an intimate, upscale setting that seats 105 people. Caviar Bar will be open everyday from 5:00 p.m. to 2:00 a.m.

Dolce & Chianti Cucina is launching a new brunch menu on December 4, available Saturday and Sunday from 11 a.m. to 3 p.m. It starts with a complimentary glass of champagne and the menu features Italian fare including ricotta and lemon pancakes, a short rib omelet, avocado toast, and a gigantic ‘topless mimosa’ made for sharing. .

The stove in Henderson is set to launch the new Drag Me To Brunch pop-up series, a “reverse brunch drag queen dinner and show,” at 5 pm on December 5th. The three-course menu by the chef Antonio Nunez includes corn dogs or crab cakes to start, and a choice of short rib street tacos, Nashville Chicken Benedict or butternut squash risotto for starter. Dessert is pumpkin cheesecake or caramel bread pudding. Tickets start at $ 60 and champagne upgrades are available. For reservations, call 702-625-5216.

After adjustments and delays due to the limited availability of white truffles, by Ferraro announced a new four-course white truffle dinner with food and wine pairing, scheduled for December 7 at 6.30 p.m. The wines will come from Lodali in the heart of the Langhe and the menu includes pan-fried scallops with Chardonnay citrus cream, veal carpaccio with shimeji mushrooms, agnolotti with butternut squash and filet mignon with truffle cream. Each dish includes fresh white truffles. The cost is $ 275 and reservations can be made at 702-364-5300.

The eagerly awaited Biscuit to cut at Resorts World has set an official opening date of December 30 and is now accepting reservations at 702-550-2333. Former chef Joël Robuchon, Bouchon and Scot 80 Prime Daniel Ontiveros is behind the menu and international company DesignAgency completed the design of the 14,500 square foot restaurant.

Marcus Samuelsson visited his Street bird restaurant at Resorts World’s Famous Food Street Eats earlier this month to bring the new Impossible Nuggets to the menu. New York-native Streetbird Fried Chicken is one of the first restaurants in the country to launch plant-based nuggets.

Holiday tea is back at Four Seasons Las Vegas Hotel. The festive afternoon includes classical music performed by a live pianist and a menu of herbal infused Rishi tea selections with savory and sweet little bites and scones. It is available Saturdays from 2 p.m. to 4 p.m. until December 18 and reservations can be made by calling 702-632-5121.

Double Helix Wine & Whiskey Lounge in Town Square offers a Whiskey Advent Calendar program from December 1 to 24, where each whiskey purchase on the calendar will allow guests to enter a raffle for a chance to win a bottle of WhistlePig Boss Hog VIII , valued at over $ 1,000. Each day, Double Helix will offer a selection of whiskeys from its experts at half price during happy hour (Monday to Saturday, 4:30 p.m. to 6:30 p.m.) and all day Wednesday. The 23 whiskeys presented will be half price on Christmas Eve.

The Finger licking and Foodie tours to smack your lips company launched new culinary tours to Tivoli village and World of seaside resorts. The two-hour Tivoli tour can be booked Tuesday through Sunday with flexible departure times and stops at Echo & Rig, El Dorado Cantina, and Ada’s Wine Bar, while the Resorts World 2.5-hour walking tour allows customers to sample products at Fuhu, Viva and Carversteak.

Superfrico at the Cosmopolitan is offering a seasonal cocktail menu until January 1 in its Ski Lodge bar and lounge. Developed by Leo Robitschek, the limited-time offers include Ho Ho hot chocolate with green chartreuse, Fernet Branca and dark chocolate; Not the Buttons with bourbon, Sherry Oloroso, ginger, lemon and brown butter; and Dreidel Dreidel Dreidel, made with Coconut Infused Knob Creek Bourbon, Chartreuse Yellow, Vermouth and Sea Salt.

Comments are closed.