December 07, 2021
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Let the Fulton Fish Market Handle the Feast
How technology, government efforts, and market action are aligning to address IUU fishing
This Seafood Stew Is Endlessly Riffable
Analysis: Why stockfish should remain important in Nigerian cuisine – Pulse Nigeria
Deadline Today: Will Nations Lose Access to U.S. Seafood Market?
In Samar, tinapa is a celebrated cuisine
Catullo’s Italian in Jacksonville plans a second restaurant in St. Johns County
There’s nothing like a caviar celebration — and it doesn’t need to cost you an arm and an egg
Another Deep-Sea Fish, This One Cannibalistic, Washes Up on San Diego Beach
16 Food Trends Southern Chefs are Looking Forward to in 2022
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Let the Fulton Fish Market Handle the Feast How technology, government efforts, and market action are aligning to address IUU fishing This Seafood Stew Is Endlessly Riffable Analysis: Why stockfish should remain important in Nigerian cuisine – Pulse Nigeria Deadline Today: Will Nations Lose Access to U.S. Seafood Market? In Samar, tinapa is a celebrated cuisine Catullo’s Italian in Jacksonville plans a second restaurant in St. Johns County There’s nothing like a caviar celebration — and it doesn’t need to cost you an arm and an egg Another Deep-Sea Fish, This One Cannibalistic, Washes Up on San Diego Beach 16 Food Trends Southern Chefs are Looking Forward to in 2022

Champagne Wishes and Caviar Dreams Come True at Bazaar Meat and More Dining Intel

Welcome to AM Intel, a round-up of the hottest bits of dining intel in Las Vegas. Tips are always welcome, drop them here.

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Champagne wishes and caviar dreams

Bazaar Meat by José Andrés at the Sahara now has caviar and Champagne Sunday menu during the month of October. The menu features a 57-gram caviar flight with Imperial Osetra, Royal (Russian) Osetra, and Nordic Royal, served with chives, crème fraiche, egg, shallots, and pomme soufflé. Customers can order caviar tapas including José’s Taco featuring Jamón Ibérico de Bellota, Russian Osetra caviar, and gold leaf; the Tortilla New Way with potato espuma and a 63-degree egg and Nordic Royal caviar; table-side classic tartar featuring beef sirloin, savora mustard, egg yolk, HP sauce, anchovy, Parker House rolls, and Nordic Royal caviar; Josper-roasted bone marrow with petite herb salad, pickled onion petals, and Siberian Baerii caviar; and uni toast made with brioche, sea urchin, and Siberia Baerii caviar. [EaterWire]

If you rebuild it, they will come

Ellis Island, the resort that owns Mt. Charleston Lodge, is already setting plans in motion to find jobs for staff, moving events, and reopening the cabins after an accidental fire completely destroyed the beloved escape from the high temperatures of Las Vegas last Friday. The fire consumed the main A-frame structure of the lodge in the early morning hours, starting in storage area under the deck. Ellis Island held a job fair for employees who lost their jobs at the resort to relocate to Ellis Island or Village Pub, sister properties of the lodge, with the goal of retaining the entire team. Those who planned events at the lodge were offered a chance to move their event to another Ellis property or to another venue on Mount Charleston. Management returned deposits. The Mt. Charleston Cabins reopen on Friday, September 24, with a continental breakfast, and those staying in the event cabin receive an in-room happy hour with wine and cheese. Management is currently working on more permanent food solutions and is looking to have finalized options in the coming weeks. [EaterWire]

A march to support unemployed culinary union members

The Culinary Union plans to march on the Las Vegas Strip on Friday to raise awareness for the 35 percent of members who remain unemployed. The union estimates that about 21,000 of its 60,000 members still have not returned to work 18 months after the pandemic started. [EaterWire]

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