Hot Off the Grill
It appears the new Bailiwick gastropub at the Orleans is in excellent hands, with Chef Richard Wells, an industry professional with 40 years of experience as Room Chef, and TJ McNally as General Manager, who readers of this publication may remember from our coverage of him in the August 2015 issue when he was GM of Beverage Operations at the LINQ. The name Bailiwick is an English word for “your passion,” and their passion is good food and drink. We can attest that the name certainly is a fitting description. Check it out!
The California Hotel & Casino in downtown Las Vegas recently hosted a media dinner to unveil the new look of its remodeled Redwood Steakhouse, which has been designed to resemble an upscale Waikiki resort, with a Hawaiian motif and tropical-style ceiling fans. Here Redwood Steakhouse Executive Chef Henry Jones, who has been at Redwood for 15 years, talks about his new menu with LVFNBPro Editorial Director Bob Barnes. For more info on the Cal’s new upgrades read Shelley Stepanek’s column.
Other Mama Chef/Owner Dan Krohmer and David English who recently won the NvRA Bartender of the Year award demonstrated to LVFNBPro Editorial Director Bob Barnes how innovative cuisine can go hand in hand with equally creative mixology, with both using ingredient combinations that are both intriguing and compelling. For a rundown on this extremely unique eatery see Bob’s What’s Cooking column.