By: Robert Gourley

Good breakfast places really seem to pack them in, especially on Sundays. One spot that is becoming a favorite of many is Peg’s Glorified Ham ‘n Eggs.

They have two locations in Henderson and another in Las Vegas. I have visited both of the Henderson spots and one of the great things about both of them is that even though they are busy on the weekends you usually don’t have to wait for a table.

One of the things that makes Peg’s popular are the portion sizes. You can pack away some serious calories here, but if you don’t finish take the rest home for a mid-afternoon snack.

By Bob Barnes

The Morton name brings to mind a legacy of iconic names that includes Morton’s Steakhouse (founded by Arnie Morton) and Hard Rock Café (founded by Peter Morton).

Las Vegas resident Michael Morton has followed in his father Arnie’s footsteps and has placed his own mark on the landscape of Las Vegas dining over the past two decades through his founding of the N9NE Group and co-founded the Morton Group with his wife Jenna, with a portfolio of restaurants that includes La Cave Wine & Food Hideaway at Wynn Las Vegas.

By: Bob Barnes

Since its opening in 2016, Bottiglia (pronounced Bō tē yuh, Italian for bottle) Cucina & Enotica at Green Valley Ranch has been offering fine dining fare and beautiful decor. Situated near the south side parking lot, a bright, cheerful and airy ambience to mirror the Tuscan-style feel of Italy is accomplished with large plantation windows, an inviting outdoor patio and a room awash in white with tile columns and chairs with floral prints.

By: Bob Barnes

Anthony’s Prime Steak & Seafood opened in 2009 when the M Resort debuted and continues to reign as one of the top steakhouses off the Strip. Named for original owner Anthony Marinelli, little has changed since PN Gaming took over, which was a wise move as the adage “don’t fix it if it’s not broken” applies here.

One thing that is unchanged is the view from the restaurant’s patio, which other than trees that have grown larger over the years, still offers primo views of the Strip, mountains and M pool. Inside are elegant, refined surroundings, with floor-to-ceiling windows, marble posts, rich wood panels and an open display kitchen that is best viewed from nearby tables and the “chef table” designed by Anthony Marinelli with seating for 14 and with no legs magically hanging from the ceiling.

By: Robert Gourley

It is a lot of fun to gather with friends and share a good meal. It is even more enjoyable when you can cook your food right there at the table.

Gen Korean BBQ House at the Galleria Mall in Henderson fits the bill.
     
We recently visited with friends on a Sunday afternoon. It had been a destination I had wanted to visit for a long time. But with Covid and all of the restrictions, it wasn’t the time, but now it is.
    
The décor is modern with open beam ceilings and a chic industrial look that will remind you of a fashionable warehouse.
    
The format is simple. Each table has a round grill that is ready to be loaded with meat and vegetables you cook to order. Everyone is handed a menu with many options. Diners have two hours to enjoy so there is no rush.
    
The appetizer list is large. Don’t miss the Spicy Rice Cakes that arrive at the table already cooked. These flavorful sticks topped with sweet and spicy sauce are really good. So is the Volcano Chicken with a hot sauce that will wake up the taste buds.

By: Bob Barnes

In June, Gabi’s Gorditas opened on Blue Diamond Rd. just west of Decatur in the burgeoning area of southwest Las Vegas.

After losing a cousin to cancer, Alfredo “Freddie” Delatorre was inspired to develop a menu of healthy food via a Mexican staple he remembered enjoying as a child growing up in Texas and during trips to Mexico: the gordita.

​Spanish for chubby, a gordita is somewhat like a cross between a pita and a taco—a small pastry a bit thicker than a tortilla, that’s cut open and filled with ingredients and then eaten much like a taco.

By: Bob Barnes

Top Chef, Chopped and Beat Bobby Flay alumnus and James Beard-nominated Chef Bruce Kalman worked at prestigious kitchens in NJ, NYC, Chicago and became known for his time at and ownership of L.A.’s Knead & Co. Pasta Bar + Market and Pasadena’s UNION. Now he’s gracing Las Vegas with his talents and earlier this year opened Soulbelly BBQ, his first Las Vegas restaurant.

When asked about venturing from fine dining to BBQ he explained it stemmed from a catering job for Dave Grohl that led to a friendship and several backyard barbeques with the Foo Fighters frontman.

​Chef added that his friendship with local chef James Trees (owner of Esther’s Kitchen and Al Solito Posto) helped convince him to move to Las Vegas and also to venture further into BBQ.  

By: Robert Gurley

A few years back some restaurant writer friends from Los Angeles used to rave about an old-style steakhouse that was many miles away from the strip. They couldn’t remember the name of the place so I tucked thoughts of it away figuring I would run into it eventually.
   
After tooling along Centennial Parkway in an area I don’t get out to very much, suddenly it appeared…Bob Taylor’s Original Ranch House established way back in 1955. My wife and I decided to give it a visit last month.

I was impressed by the amount of space they have for parking, a throwback to when there was nothing around them. New housing tracts surround the place now, but the parking area remains the same. The restaurant is indeed a ranch house with western memorabilia adorning the walls. This is one of those places you just know you are going to enjoy.

By Bob Barnes
 
Amalfi by Bobby Flay, the celebrity chef’s first Italian concept, inspired by his travels to Italy and the Amalfi Coast, is now open nightly for dinner in the space formerly occupied by Flay’s Mesa Grill. The restaurant specializes in Southern Italian cuisine and fresh fish, and the space has been completely transformed. The décor now features a mix of organic fabrics, stone, wood materials and white and blue chairs lending an air of a beach setting.

A prominent feature is the fish and seafood display with an extensive rotating selection that changes often and is staffed by a knowledgeable fishmonger who answers guests' questions such as to its flavor, where it was sourced from and when it arrived. You can select a whole fish prepared grilled over charcoal or roasted served with Meyer lemon and capers, red pepper and Calabrian chile pesto or salsa verde.