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Las Vegas Weekly
A rendering of the upcoming Ballo restaurant at Sahara Las Vegas.
Courtesy
Shawn McClain will bring his fourth restaurant to the Las Vegas Strip later this year with
Ballo, a new Italian concept at Sahara Las Vegas. McClain will once again partner with
Richard and Sarah Camarota of MC Hospitality (who worked with the chef at the former Sage at Aria) to create a high-energy destination featuring seasonal Italian cuisine representing several different regions. Signature dishes will include handmade pastas, Roman pizzas, vegetable dishes and fire-roasted meats and fish. After debuting in Vegas with Sage, McClain also opened the former Five50 Pizza Bar at Aria and then created Libertine Social, which remains open at Mandalay Bay.
Lee Arbel, Chief of Staff at Bbot, Inc.
You probably didn’t know that many of the restaurants you order from online are actually invisible. What does that even mean? Don’t worry, Casper isn’t coming for your kitchen.
With the pandemic still spreading around the world, restaurants are turning to modern concepts to continue coping with limitations imposed on in-venue dining. Some F&B hospitality operators are using ghost kitchen and virtual food hall ideas to generate demand from new sources. Ghost kitchens and virtual dining halls are restaurants that are run out of an existing commercial kitchen. Typically, ghost kitchens have one menu option for guests to choose from, while virtual food halls have multiple menus.
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VOID-FILLER, Jolene Mannina says of her latest project. In this instance, the project isn’t an after-hours chefs’ competition like Back of House Brawl, or a pop-up specialty menu on secretburger.com two breakout projects from the culinary entrepreneur. No, Mannina’s latest project, Vegas Test Kitchen, fills an everyday void for both Las Vegas diners and chefs. It’s a Downtown food hall made for Vegas locals by Vegas locals.
The concept: Seven chefs share a building, each with their own space, each trying out concepts that may one day develop into their own brick-and-mortar restaurants. Or, they might flame out after their initial three-month run at Vegas Test Kitchen.