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Gilley's Saloon, Dancehall and Bar-B-Que is a restaurant, bar and dance hall in Las Vegas, Nevada in the United States. It serves barbecue and has a Western theme. It's owned by and located at Treasure Island Hotel and Casino on the Las Vegas Strip .
The bar has the largest selection of Chartreuse in Las Vegas and cognacs from the 19th century. [4] There is a wine list with 500 wines. [15] The restaurant has a Champagne cart with four wines available by the glass. [9] [14] During brunch, guests can order bottomless rosé by the glass. [14]
In 2017, Sandra Palomo became executive chef of the Las Vegas location. [7] A location opened in Singapore in early 2017. [ 8 ] In April 2018, a Yardbird opened in Los Angeles , California in the Beverly Center , [ 3 ] in 2020, a location opened in Dallas, Texas, [ 9 ] and in April 2021, a location opened in Washington, D.C [ 10 ]
Named for Donald J. Trump, [4] DJT is a restaurant and bar in the Trump International Hotel Las Vegas. [5] DJT's website said the restaurant offers a "superbly crafted menu of modern American cuisine". [6] The restaurant serves breakfast, lunch, and dinner, and has a lounge offering cocktails and small plates in the evenings. [7]
The restaurant serves contemporary versions of Spanish-style tapas with occasional Asian fusion influences. Dishes include paella (including a vegan option); [4] ahi tuna tempura with seaweed salad and avocado-rocoto-mayo and ponzu sauce; marinated olives; stuffed piquillo peppers; grilled calamari; ribs made from Black Iberian pigs; salmon with truffle bechamel sauce and mushrooms; squid-ink ...
Evel Pie opened in 2016 on Fremont Street in Downtown Las Vegas.It took over the site of the former Radio City Pizza and F. Pigalle restaurants. In 2019, Evel Pie was named "Best Pizzeria" by Las Vegas Weekly and VegNews named the restaurant one of the best places for vegan pizza in the United States.
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The Gayot Guidebooks website gives the Hell's Kitchen on the Las Vegas Strip a rating of 13 points out of 20 ("Good"). [17] Washington Post food critic Tom Siestsema described the D.C. location's environment as "high camp" with a very loud and smothering atmosphere, but enjoyed much of the food regardless, saying that it's "better than it needs ...