Vegas Seven

Wolfgang Puck Bar & Grill

  • Dining

    Kid-Approved Dishes

    By Marisa Finetti

    The choices for picky eaters go beyond mac ’n’ cheese.

  • Taste

    Seven Midnight Snacks to Keep the Party Going

    By David Morris

    While you can obtain nearly anything your heart desires here, these exceptional bites can only be had in the wee hours.

  • A Small Bite

    Wolfgang Puck Launches Farm-to-Table Series

    By Genevie Durano

    The farm-to-table adventure starts with a trip to Downtown Summerlin’s Farmers Market and ends with a three-course meal of that day’s finds.

  • Dishing With Grace

    Where to Say ‘Prost,’ to Feast on Five Mini Courses and to Find the Food Trucks

    By Grace Bascos

    Oktoberfest has been raging in Munich, Germany, since last week, and culminates on October 4 with big celebrations, but we can trust Las Vegas to go bigger.

  • Dining

    Best Dish Like Grandma Used to Make

    The Banoffee Pie at Wolfgang Puck Bar & Grill doesn’t always look traditional: Sometimes it’s a familiar slice with layers of homemade whipped cream, custardy toffee and bananas; sometimes it’s an individual short-crust tartlet swathed with dulce de leche under banana cream, caramelized banana slices and topped with a quenelle of fresh whipped cream. But, with eyes closed, even a fanciful play on this British export delivers bites of pure nostalgia.

  • Dishing With Grace

    Linguine and Clams, Wolfgang Puck Bar & Grill

    By Grace Bascos

    Wolfgang Puck may have redefined American pizza, but his pastas are pretty good, too, even at this restaurant devoted to the pies. This classic dish is light and refreshing with its white-wine garlic sauce studded with pancetta and chili coating al dente pasta and steamed Manila clams. It doesn’t get more Italian than this, so opt for an elegant and fruity pinot grigio to complement the flavors. The somm suggests the 2008 Livio Felluga from Friuli-Venezia-Giulia, Italy.

  • Dishing With Grace

    Truffled Potato Chips at Wolfgang Puck Bar and Grill

    A favorite off the small-plates menu, the truffled potato chips offer a decadent side dish in contrast with the restaurant’s light and airy fare. The house-made potato chips are freshly cut and fried at the restaurant, and infused with truffle oil. Maytag blue-cheese sauce—with tempting chunks of the cheese still visible—smothers the pile of chips, adding just the right creamy texture to complement the earthy truffle flavor. $11, in MGM Grand, 891-3000.

  • Diner's Notebook

    Neros’ new crew and turkey dining deals

    By Max Jacobson

    New Caesars Palace food and beverage director Franck Savoy has had his hands full with chef changes. While the impending change at Bradley Ogden is still a mystery, at Neros, the casino’s venerable high-end steak joint, things are shaking.

  • Dining

    Dishing

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