Butcher & Thief Debuts Brunch
Butcher & Thief, the newest steakhouse by Restaurateur Cory Harwell and Chef Scott Simon located at The Bend at 8670 W Sunset, is now serving brunch on Sundays from 11 a.m. to 3 p.m.
The menu includes:
- Poutine topped with steak bites, poached egg, Cooper’s Sharp and red wine hollandaise ($20)
- Garbage Benedict with Nueske’s bacon, house sausage, poached egg, hashbrowns, brioche and smoked cheddar hollandaise ($24)
- Apple Brown Betty with bourbon maple bread pudding and brown butter apple ($20)
- Carrot Cake French Toast topped with golden raisins, candied nut medley and orange icing ($18)
- Watermelon & Feta Salad with cucumber, fennel and mint vinaigrette ($18)
- Egg White Frittata with mushroom, spinach, tomato, arugula, goat cheese and Calabrian chili oil ($16)
- Berry Bowl with strawberry yogurt, cardamom walnuts and blackberry ($12)
Classic brunch cocktails, all priced at $16, include 42 Bridges with Licor 43, cinnamon and heavy cream; and Liquid Desert with Absolut Vanilla and crème de cacao.
For more info and to reserve, visit butcherandthief.com.
Las Vegas Restaurant Week
Three Square, Las Vegas’ only food bank, will convene its annual Las Vegas Restaurant Week June 1-12.
More than 100 restaurants will offer three-course prix fixe menus offering breakfast, lunch and/or dinner at price points ranging from $20 to $120. A fixed portion of the meal’s cost will directly support Three Square and Southern Nevadans who are food insecure.
The website restaurantweeklv.org provides a list of participating restaurants, menus and special promotions with the ability to search by price point, type of cuisine and location type.
Gaetano’s DAOU Wine Dinner
Gaetano’s will celebrate its 24th anniversary with a wine dinner featuring DAOU on June 11.
Hosted by Jessica Olmstead of Treasure Wine Group and Gaetano’s Co-Owner Nick Palmeri, courses are:
Prosciutto e Melon paired with Sauvignon Blanc, Truffle Arancini matched with Chardonnay Reserve 22’, Duck Ravioli with port wine reduction sauce paired with Bodyguard Red Blend 22’, Surf N’ Turf with Australian NY Wagyu Tagliata & Grilled Jumbo Shrimp matched with Patrimony Cabernet Sauvignon 21’ and Flourless Chocolate Cake paired with Port Dessert Wine.
The dinner will begin at 7 p.m. and the cost is $200 per person (includes tax and tip). To purchase tickets, click here.
Ferraro’s Ristorante “Summer in Italy” Special
Ferraro’s Ristorante is returning its popular “Summer in Italy” special featuring summer’s freshest ingredients prepared by Executive Chef Mimmo Ferraro.
Offered from June 15 through Aug. 23 and priced at $75 per person (plus tax and tip), the four-course dinner includes an appetizer, pasta course, entrée and dessert. On the menu are choices such as Chilled Roasted Veal with tuna sauce, capers and frisee; Gnocchi Pistachio Pesto—potato dumplings with pistachio pesto, roasted tomato and crushed pistachio; 6-ounce Butcher’s Block Prime Filet Mignon with porcini mushroom sauce, spinach and potato purée; and Pistachio Passion—layered pistachio mousse, cream cheese custard and walnut crust.
To view the complete menu and to reserve, visit ferraroslasvegas.com/summer-in-italy-2026.
Want more news? In addition to this monthly report, Bob Barnes writes a weekly dining and entertainment news column. To check it out, visit foodandloathing.vegas/author/bobbarnes.
