Here is a roundup of the latest restaurant news from around the Las Vegas valley:
1. Black Tap at The Venetian is celebrating National Cereal Day on March 7 with their Bam Bam Shake. The shake features a a vanilla frosted fruity pebbles rim, fruity pebbles rice krispy treat, strawberry pop tart, nerds rope, whipped cream, and more fruity pebbles and a cherry on top. Cost is $15 per shake.
2. Local lifestyle blogger Kristin Prough will bring her good ideas and positive vibes to DW Bistro March 7 for a Treat Yo’ Self bath-focused class. Guests will learn to make a luxurious tub tea and rose face mask, all while sipping on rose. Class starts at 6 p.m. Cost is $20, which includes all materials and a glass of champagne.
3. Send NOODLES is opening March 8 inside The Palms. The name Send NOODLES, a play on the colloquialism "send it" or "just saying yes" to something, will also reflect the service in the restaurant in which dishes will be sent out in the order they are ready. The restaurant will feature a robust menu with influences from Mandarin, Cantonese, Szechuan, Japanese, Korean and Thai cuisines as well as creative takes on American and Italian classics using Asian ingredients. The new Asian restaurant is part of the ongoing $620 million property-wide renovation at The Palms.
4. CLEO at SLS Las Vegas has introduced 2 new entrees -- juicy and flavorful Moroccan fried chicken served with apricot mustard and harissa aioli ($15) and a 13 oz. prime ribeye with grilled peewee potatoes and spoon salad for $44. CLEO also offers an eclectic blend of shared plates including seasonal flatbreads, kebabs, dips with freshly baked laffa; as well as gluten free options such as falafel, garlic shrimp, freshly prepared salads and a variety of oysters.
5. LAVO Italian Restaurant in The Palazzo is celebrating National Meatball Day on March 9. Their famous one-pound meatball is made with fresh Ground Imperial Wagyu, Italian sausage and veal and is served with fresh whipped ricotta. Find the recipe at the bottom of this list.
6. Blue Ribbon Las Vegas inside The Cosmopolitan is offering a new social hour. Small plate options will include $2 East Coast and West Coast oysters; $2 chilled shrimp; pu pu platter featuring an array of Blue Ribbon favorites such as a BBQ chicken wing, pork spare rib, sesame shrimp, fried oyster, chicken skewer, and duck egg roll ($16); teriyaki meatball skewers ($10) and much more. In addition, guests will be able to imbibe with refreshing beer, wine and specialty cocktail offerings, available between $7 and $10 each. Hours are 5 to 6:30 p.m. Sunday through Thursday.
7. Sticks & Shakes in the northwest area will now be offering sweets and treats from the popular Freed's Bakery, a family-owned establishment of 59 years and featured bakery on Food Network's hit show "Vegas Cakes." Freed’s lovers can purchase a selection of cookies, signature cupcakes, cake slices and seven-inch round cakes in addition to other Sticks & Shakes offerings.
8. Villa Italian Kitchen will celebrate Pi Day on March 14 by offering an entire pizza for the low price of just $3.14. For one day only, guests can visit VillaItalianKitchen.com to download a coupon for a $3.14 pizza. There is a limit of one per customor and void where prohibited.
9. Corduroy on Fremont Street has launched Moscow Mule Mondays. The beginning-of-the-week revelry will give guests a reason to gather with half off of its infamous Moscow Mules made with Ketel One Vodka, lime juice and house-made ginger beer on draft (also available with rye for a Frontier Mule). Moscow Mules are available every Monday for $5.50 between 4 and 10 p.m.
10. The next Culinary Road Trip Destination in The Las Vegas Room at the Downtown Grand is Boston. The dinner by Chef Scott Commings, which will feature a long list of foods the boisterous city is known for, will take place March 14. Tickets to the multi-course dinner are just $55 per person and include five perfectly paired, themed cocktails.
11. Downtown Terrace, inside the Downtown Container Park, has introduced several new menu items. They include appetizers such as edamame ($5) and hummus ($9); salads that can be served as wraps like the Thai Spice Chicken ($12), and the BLT Salad ($10); and entrees and sides including Pastrami Rueben Sandwich ($12) and Chicken & Waffle Sliders ($13). Also, new brunch menus include the Surf & Turf Chimichanga ($15) and Fruit Parfait ($10). Brunch lovers can also enjoy bottomless mimosas, Bloody marys, bellinis and house wine ($16) with purchase of entree.
12. Café Sanuki, Las Vegas’ newest Japanese udon noodle shop, hosts Noodle Extravaganza from 11:30 a.m. to 2:30 p.m. (lunch) and 5:30 p.m. to 9:30 p.m. (dinner) March 19 and 20 in celebration of March as National Noodle Month. The restaurant, located at 4821 Spring Mountain Rd., introduces new dishes, reveals improved recipes, and offers 35 percent off each order during the two-day event. Customers also receive a free drink during their visit on March 19 or 20 with a Yelp check-in. They can also win prizes, including Café Sanuki gift cards. Space is limited for the event. Attendees must reserve a seat online at cafesanuki.com/events.
13. There's still time to get a free charburger by March 31 at the Habit Burger Grill if you are a member of their CharClub. The free program offers member-only perks, including access to exclusive grand openings and local store events, information about new menu items and limited time offerings, and more. Sign up here.
LAVO MEATBALL RECIPE (courtesy of LAVO Italian Restaurant)
MEATBALL INGREDIENTS
1 lb ground Kobe beef
1 lb ground sweet sausage
1 lb ground veal
2 oz salt
1 oz ground black pepper
2 oz dry breadcrumbs
1 oz fresh white bread
2 oz milk
½ oz chopped basil
½ oz chopped parsley
2 oz grated Romano cheese
2 oz grated Parmigiano cheese
2 oz diced onion, cooked
1 oz chopped garlic, fresh
SAUCE INGREDIENTS
28 oz Italian tomatoes in the can
½ oz chopped garlic
½ oz Sliced onions
1 oz Olive oil
A few sprigs of fresh basil
A few springs of fresh parsley
PREPARATION
Combine dry breadcrumbs, fresh white bread and milk in a small bowl
Using hands: break the bread apart and mix it into the other ingredients gently until it is fully absorbed *Do not over mix as this will make the mix tough.
Portion the mixture into balls
Brown the meatballs in 3 oz of hot oil until golden on all sides
Remove and set aside
Heat the oil in a pan
When hot add the basil, parsley, onions, garlic and tomatoes
Then season and simmer
Immerse meatballs in marina sauce and cook on a slow simmer for about an hour until tender *Approximately 160 degree internal temperature
Remove, place in a bowl and add sauce
Top with whipped ricotta, grated cheese and chopped parsley
