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Made.LV is open and ready for business

Updated comfort food headlines the menu at newly opened restaurant at Tivoli Village.

Made.LV, from the husband-and-wife team of restaurant developer Elizabeth Blau and chef Kim Canteenwalla, opened last week near the Alta Drive entrance to Tivoli Village in a space formerly occupied by Hops & Harvest.

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Chicago chef Tony Hu brings Lao Sze Chuan to Palms

A top Chicago chef will be bringing modern Chinese food to a currently empty space at the Palms.

The space where Little Buddha once thrived finally gets filled.

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Vila Algarve delivers a beautiful take on Portuguese cuisine

Restaurant reviewer says southwest eatery offers authentic and wonderful Portuguese food.

With its obvious ties to Macau, Las Vegas was due for a great Portuguese restaurant.

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Eggplant parm pizza reason enough to check out Custom Built Artisan Pizza

Restaurant reviewer says one specialty pizza is enough to keep her coming back to a southwest pizza place.

Artisan — as it applies to just about anything — is one of the biggest buzzwords in the food world right now, and artisan pizza places have been popping up like the mushrooms in their toppings during the past few years. So what makes Custom Built Artisan Pizza stand out?

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Desnudo Tacos Already Ranks Among the Best Mexican in Town

A new taco shop by some well-known chefs is already one of the best Mexican restaurants in the city, according to one local critic.

Naked City Pizza Shop's Chris Palmeri teams up with Christian Dolias for authentic, casual eats.

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Reviewer: Rise & Shine Adds Whimsy to Breakfast

Restaurant reviewer says cute decor and servers in pajamas are not the only thing this southwest neighborhood breakfast place has to offer. 

OK, first of all, this place is adorable. Rise & Shine is a garden-themed steak and egg place with servers wearing pajamas, and the attention to detail extends to the dishes coming out of the kitchen.

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Reviewer: Born and Raised Offers Impressive sliders, but Other selections Fall Flat

Restaurant reviewer says southwest bar has some hits, notably the sliders, and some misses. 

Poker bars have been, well, raising the bar as far as food during the past few years. No longer is it enough to serve the world’s best wings or nachos; if you want to draw ’em in for your food as well as for the shots, cold beer and poker machines, you need to get creative.

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