photo courtesy Andrew Collins

Executive Chef Andrew Collins and Bar Manager Asa Eubanks Rev Up Spanish Style Cuisine at Matador Summerlin

Casa Del Matador expanded their brand of Spanish-Mexican fusion restaurants last year in bringing the Matador to Downtown Summerlin. This hip and vibrant eatery has quickly become the go-to place to quaff margaritas and sip on tasty tequila. 

With so many Mexican eateries to choose from in Las Vegas, Matador’s Spanish vibe and innovative cuisine helps set them apart from the restaurant pack. The artsy décor of Spanish-style ornamental lighting, hand-painted bull skulls and shimmery decorative walls creates a warm and convivial dining atmosphere. Matador is dishing up a whole lot of culinary ole to off-the-Strip diners with Executive Chef Andrew Collins now at the helm of the kitchen and bar manager Asa Eubanks mixing up hearty margaritas and quality cocktails.


photo by Fernando Arteaga

Asa Eubanks has come through the ranks at sundry occupations throughout his career but has found his true passion behind the bar. “Working in the service industry is the place where I found my passion,” said Asa. “I want to use the best ingredients possible in creating the bar menu.” Offering more than 120 tequilas, the Tuesday happy hour half-price tequila is a great way to try some serious reposados or añejos. 

Chef Andrew Collins was classically trained at Cordon Bleu and has honed his chef skills at various Strip properties including Station Casinos, MGM Corporation, Encore and Treasure Island.  Collins started his culinary journey as a child while helping his chef father in the kitchen. “I didn’t want to be a “specialty” chef but one who can specialize in any cuisine if asked to do so,” said Chef Collins. “I am a teacher who wants to educate my staff on what it takes to produce the best product, and how to best serve the public,” he added.  

Every aspect of Matador’s tacos and enchilada dishes kick up the heat with caliente-style black beans, rice and special sauces. One of Chef’s top sellers is the grilled stuffed jalapenos. “We sell between 150-300 orders per day of this popular menu item alone,” said Chef Collins. And you will know why, because these spicy little bundles exude addictive flavors of warm bacon, zingy goat cheese and the slight heat from the jalapenos.  Another happy hour item that kicks up the heat just a notch while filled with savory flavor is the plump habanero chicken wings but make sure you save room for an entrée. Don’t miss the carne asada, a savory skirt steak cooked medium rare and served with annatto rice, grilled peppers, street corn, and those signature black beans. Rev up the heat with the roasted chiles rellenos: generous poblano peppers filled with annatto rice, cilantro, onions and cheese and covered in a bright assertive Guajillo chile sauce and garlic crema; also, you can’t go wrong with the classic, made-to-order burrito with shredded chicken, carnitas or carne asada.

While you’re upping the heat on your plate, let Matador’s drinks cool down your palate. Try one of the many signature margaritas or a specialty cocktail like the refreshing Jalisco Mule with Espolon Blanco, lime and ginger beer served in a classic copper mug. 

Begin your meal with the tequila, and end it with the Don Julio 1942 with notes of caramel and vanilla or any other of their sensuous sipping tequilas. For lovers of good south-of-the-border cuisine, Matador in Downtown Summerlin is now a destination restaurant just north of the border.  

UNLVino 2018 Returns for One Night Only

In its 44th year guests can “take a sip for scholarship” at UNLVino for one night only April 14th from 7 until 11 p.m. at the Keep Memory Alive Event Center at Cleveland Clinic Lou Ruvo Center for Brain Health in downtown Las Vegas’ Symphony Park. As the longest running Las Vegas fundraiser, every year UNLVino raises scholarship monies for the William F. Harrah College of Hospitality students. 

This year is especially memorable as the William F. Harrah College is celebrating its 50th anniversary, and with that in mind, UNLVino will be commemorating this auspicious occasion with a lineup of some of the finest beverages, star chefs and acclaimed restaurants, including Rick Moonen’s RM seafood, Mitsuo Endo’s Raku and Sweets Raku, Brian Howard’s Sparrow and Wolf and the new Masso by Celebrity Chef Scott Conant. 

Every year UNLVino honors several people as a tribute to those who are icons in the hospitality industry. This year glasses of Dom Perignon will be raised to industry leader Donald Carano, co-founder of Ferrari-Carano. 

UNLVino is an incredible night of award-winning chefs, restaurants and beverages all for helping students achieve their dreams in the hospitality industry. 

Tickets to this memorable event are priced at $150 online and $175 at the door. 

For more info and to purchase tickets, visit