Where to find great vegan food in Vegas
When you have this many delicious-tasting options for animal- and dairy-free dining, it's easy to take the 'sin' out of Sin City — at least where your diet's concerned.
Roy Choi gambles on Vegas
Roy Choi wants Las Vegas locals and visitors alike to meet his new Best Friend. The Korean-American chef behind such popular L.A. eateries as A-Frame, Chego and the famed Kogi food trucks is bringing his trademark energy and flair for blurring the lines between cuisines to the Park MGM. Choi promises Best Friend (opening Dec. 28) will be a greatest hits compilation. He notes, “It’s the first place where you can have a Kogi taco with Korean barbecue and fried chicken from A-Frame.” A liquor store-style entrance will greet diners, along with the smells of sizzling barbecue platters circulating the funky 9,000-square-foot venue. There’s even a walk-in glass chamber dedicated to all things kimchi.
Andrew Zimmern doesn’t want to gross you out anymore
While the jovial Andrew Zimmern has become a household name for eating bugs on TV, he’s looking to shed his role as a weird-food aficionado with the opening of his new restaurant Lucky Cricket, located outside Minneapolis in St. Louis Park. Spoiler alert: You won’t find crickets on the menu. Here, Zimmern dishes on his rules for becoming a restaurateur.
Go outside the box
“We’re having approachable, sensible food—things I’ve eaten in China or around the world and have fallen in love with,” Zimmern says. Watch out for rou jia mo, a crispy bun/English muffin hybrid filled with spicy cumin lamb, shredded pork or beef brisket.
Keep it comfy
Lucky Cricket combines the vibe of a speakeasy with that of a neighborhood Chinese eatery where chefs can shine. “I want to provide a platform to promote this incredible food that I love,” Zimmern says. A fun bar menu pays homage to the iconic Trader Vic’s.
Zimmern isn’t plotting to expand his concept to the East or West Coasts. He says, “Our goal is to put as many Lucky Crickets in this part of the country as we can to bring dishes that aren’t being replicated to a mainstream audience in the Midwest.”