06/23/2026
What's cooking in the valley? ☀️
The latest edition of Vegas Dish is officially served! Here are a few picks from Lorraine Blanco Moss for what the summer has to offer the Vegas dish!
Not to Be Confused with ‘Brasserie’. Foodies have been waiting for EDO Hospitality Group’s Braseria for a long time, and now it’s here. I was blown away by the golden tartare, a spectacularly balanced beet appetizer topped with a Savora mustard sorbet. Inside, the space soars with 24-foot-high ceilings, intricate chandeliers, and a sultry Latin-inspired mural overhead. This Spanish-French mashup sparkles at The Collective on Paradise.
Hendo Hails Hayworth. Chef Alex Reznik honors heritage and hospitality in every corner and every dish at his new Horizon Ridge Parkway spot, Hayworth. From the nod to his Jewish roots in the warm challah knot served with chicken schmaltz to the best charred cabbage… yes, cabbage… that has ever crossed my lips, this is a Henderson restaurant you can’t miss.
Steak that Steals Hearts. One bite of the zabuton steak at Butcher & Thief and you know this is a hidden gem. At the southwest spot near Sunset and Durango, chef Cory Harwell favors a buttery, beefy cut — like anyone who knows their meat. Order the peanut butter bacon with jalapeño cucumber jelly, and finish with the banana cream pie. It has a pb caramel that’s still got me all shook up.
✍️ Lorraine Blanco Moss
🔗 Read the full roundup here: https://tinyurl.com/yey8je3e