Bacon is smothering us! It’s showing up everywhere, even in martinis and cupcakes. Enough is enough. We’ve got a new love, and its name is guanciale. Whereas bacon comes from the belly of the pig, guanciale is cut from the jowl. It’s just as fatty and isn’t smoked, so it tastes somehow porkier than bacon. For Italians, it’s less for eating on its own and more for rendering its fat and flavor, something bona-fide Italian chef Mario Batali is doing with dishes such as Bucatini all’Amatriciana at Otto Las Vegas or guanciale mashed potatoes at Carnevino.
A Peek at Life Is Beautiful 2017
Get to know the Life Is Beautiful acts. Learn about Downtown's new kaleidoscopic murals. Find tips on how to navigate schedule conflicts. And see what's on the mouthwatering menu. Here is Vegas Seven's guide to tasting, seeing and hearing all the festival has to offer, from the first afternoon set to the final headliner.
Best of the City 2017
Our eighth annual celebration of all things Las Vegas, from the best casino comebacks to irresistible pot products