Latest news with #MasonHereford
Eater
02-07-2025
- Entertainment
- Eater
The Biggest New Las Vegas Restaurant Openings, July 2025
Las Vegas's dining scene moves quickly — powerhouse casinos usher in new behemoths with Champagne and sparklers while off-Strip restaurants continue to open doors in homey neighborhood strip malls. Here is a list of new and notable spots that opened in Las Vegas recently. For the best restaurants in town, check out Eater Las Vegas's Essential 38 or Eater's guide to eating and drinking in Las Vegas. The most exciting new entrant to the Las Vegas dining scene is Via Via, the new food hall at the Venetian Resort. A veritable who's who of popular talent, the hall attracts some of the hottest of-the-moment restaurants to what had been its generic mall-style food court. The biggest get may be Howlin' Ray's, the Los Angeles cult-favorite fried chicken joint known for drawing 45-minute lines for its Nashville-style hot chicken sandwiches. Chef Ray Garcia, also well-known in Los Angeles, reanimates his B.S. Taqueria with house-made chorizo and birria nachos. Other popular stalls at Via Via include James Beard Award nominee Mason Hereford's New Orleans restaurants — Molly's Rise and Shine slinging bacon, egg, and cheese biscuits by morning, and Turkey and the Wolf taking over with fried bologna sandwiches after 11 a.m. New York noodle spot Ivan Ramen serves spicy pickles, wagyu pastrami buns, and ramen that a critic once described as 'so good it will make your eyes explode.' The Lower East Side's Scarr's Pizza brings its in-house milled flour pizzas — minus the usual NYC wait — and Florence's legendary All'Antico Vinaio expands with a second Vegas location. Rounding it out, the team behind Death & Co. debuts Close Company, a new cocktail destination from one of the most influential names in modern bars. The latest venue to reshape the Las Vegas Strip skyline is the Arizona-based Bottled Blonde. The three-story building on the southeast corner of Las Vegas Boulevard and Flamingo Road near Blake Shelton's Ole Red opened with the towering figure of a blonde pin-up model embracing an equally oversized beer bottle. The 20,000-square-foot sports bar has more than 40 televisions for daytime watch parties and multiple bars. Drinks take the form of margaritas and mules, plus an extensive draft list and 'Capri Sin' cocktails in nostalgic juice pouches. Bar snacks look like Parmesan truffle fries, tuna wonton nachos, and wood-fired pizzas. The latest Thai restaurant to take up residence in Chinatown blends traditional flavors with purple-hued lighting, ferris wheel shooters, and tableside presentations. One such offering is the cajete, a dish with Mexican influences that combines crab meat, crispy papaya, avocado, tomato, and lime dressing in a molcajete for dipping with shrimp chips. The yellow curry is vibrant and aromatic, chicken wings are spicy with fried garlic and shallot, and a sticky rice dessert gets topped with mango, strawberry compote, and peanut. Wash it down with Thai iced tea or shots from a rotating ferris wheel. Veteran Las Vegas chef Ricardo Romo, whose career spans top kitchens on and off the Strip, has debuted Tuscan Cove Bar amd Patio in Southern Highlands. The new restaurant is a partnership with Steven Kennedy of All In Hospitality and marks Romo's third restaurant in the area. Romo is best known as the co-founder and executive chef of Southern Highlands's Roma Kitchen and Chef's Roma Kitchen, which he and his team took over in Henderson in late 2022. The 5,000-square-foot Tuscan Cove seats 70 and offers a patio lit with string lights and a fire pit. Highlights from Romo's menu include a wedge salad, loaded supreme pizza, a rotating cheese and charcuterie board, and a chicken prosciutto Caprese sandwich. The centerpiece bar serves local beers, wine by the glass, and cocktails like a cucumber mint mule. The team behind Stray Pirate is back with Prowl, a sultry, jungle-themed cocktail lounge that opened next door on East Fremont. Swapping shipwrecks for shadowy rock walls, the new spot channels Elvis's Jungle Room with moss, lava rock, glowing orbs — and a digital black panther slinking across screens behind the bar. General manager and drink maestro Chris 'Tater' Gutierrez keeps the focus on inventive cocktails: think fresh sugar snap peas, hibiscus-ginger beer, or roasted pepita orgeat. The cheeky menu includes drinks like Sex Panther, served in a ceramic cat head, and For a Good Time Call — with an amusing Easter egg for anyone who dials the included number. With fewer than 50 seats, retro booths, and a couple of wild bathrooms (butterflies! fireflies!), Prowl is playful while still serving up the kind of inventive drinks fans expect from Gutierrez. Just beneath BrewDog's massive 30,000-square-foot rooftop brewpub on the Las Vegas Strip, UnderDog Beer Hall offers a casual vibe, tabletop games, and Skee-Ball. Underdog is equipped with giant screens, a new pizza-focused menu, and beers on tap — including BrewDog favorites like Elvis Juice and guest pours from local Las Vegas breweries. The team behind Chubby Cattle's conveyor-belt hot pot restaurant and the high-tech X-Pot on the Strip is back with a new late-night venture. Chubby Skewers opened with a menu of Northeastern Chinese Dongbei-style barbecue from 5 p.m. to 3 a.m. Skewers start at just $1, with options like wagyu beef, duck tongue, and spicy cold noodles. The space channels the energy of old-school Chinese street stalls with bold reds, neon lights, and low tables. See More: Vegas Restaurant Openings
Eater
10-06-2025
- Entertainment
- Eater
The Strip's Biggest Food Hall Just Opened — Here's What to Eat
A new food hall has opened on the Las Vegas Strip — the latest in a citywide boom of food halls that bring together local favorites, national chains, and celebrity chef brands under one roof. And Via Via, which debuted Monday, June 9 at the Venetian Resort, might just be the city's most exciting one yet. While some Las Vegas casinos have traded buffets for brand-new food halls, Via Via took a different approach — transforming its existing food court by swapping out familiar mall staples like Bonanno's and Fatburger for buzzy, sought-after restaurants from across the country. One standout is Howlin' Ray's, the cult-favorite Los Angeles spot known for its Nashville-style hot chicken. Its fans once lined up for hours to get fried chicken sandwiches, and even nine years after opening its first location in LA's Chinatown, lines are still a common sight on weekends. James Beard Award nominee and New York Times best-selling author Mason Hereford is bringing a double dose of New Orleans flavor to the Las Vegas Strip. His cult-favorite spots, Turkey and the Wolf and Molly's Rise and Shine, are now slinging sandwiches and breakfast hits at Via Via. Turkey and the Wolf, the sandwich slinger that Bon Appétit crowned America's Best New Restaurant in 2017, is known for its offbeat menu — think double-decker collard green sandwiches and chicken pot pie-stuffed empanadas with tarragon buttermilk. Right next door, Hereford's Magazine Street breakfast spot, Molly's Rise and Shine, serves up playful takes on the morning classics, like a Grand Slam McMuffin stacked with sausage patties, American cheese, grilled onions, and house-made English muffins. Also at Via Via, acclaimed New York noodle spot Ivan Ramen serves some of the city's most enjoyable noodles on the Las Vegas Strip — a critic once declared its ramen 'so good it will make your eyes explode.' But the menu goes well beyond ramen, offering a lineup of inventive, izakaya-style small plates like asparagus with miso nuta and stracciatella, spicy pickles, and wagyu pastrami buns. Some may remember chef Ray Garcia, the talent behind ¡Viva! at Resorts World, and his B.S. Taqueria from its stint at the short-lived Sundry food hall in southwest Las Vegas, where it served tacos, small bites, and a deep tequila list that rivaled full-service bars. Now, the concept returns with a fresh take at Via Via. On the menu are dishes like chile-rubbed al pastor, wood-fire grilled cauliflower, and house-made chorizo, all tucked into freshly pressed heirloom corn tortillas. The Lower East Side's Scarr's Pizza has been serving pies for nearly a decade, but even its newest location drew lines around the block when it opened in 2023. Owner Scarr Pimentel grinds his own flour in-house to create the ideal foundation for a simple, perfect slice of cheese 'za. All'Antico Vinaio, the legendary sandwich shop from Florence known for its round-the-block lines, square-cut schiacciata bread, and towering stacks of cured meats and cheeses, opened its second Las Vegas location at the food hall. The first outpost debuted at UnCommons last year. Lastly, the hospitality group behind Death & Co. — the influential cocktail bar that helped define the modern cocktail renaissance — is bringing its latest concept to Las Vegas. Close Company, which debuted in Nashville just a couple of weeks ago, offers the same high-caliber cocktails as its predecessor but in a more relaxed, neighborhood-style setting. It marks the first Las Vegas venture for Gin & Luck, the team behind Death & Co. locations in New York, Los Angeles, Denver, Washington, D.C., and Seattle. Via Via is the latest addition to Las Vegas's ongoing food hall boom. At the Miracle Mile Shops inside Planet Hollywood, Tacotarian recently opened inside the new Miracle Eats food court, which is slowly filling out with other vendors like Irv's Burgers and Fat Sal's. Like the Venetian, Caesars Palace also gave its food court a glow-up, replacing its functional but forgettable stalls with celebrity names like Bobby's Burgers by Bobby Flay and Guy Fieri's Chicken Guy. Off-Strip, the short-lived Sundry, which famously closed exactly one year after opening last June, is being replaced by a popular Hawaiian food hall focused on Asian street food. And newcomer H-Mart has brought its own built-in food hall packed with Korean and other Asian favorites. Via Via follows in the footsteps of Proper Eats at Aria, bringing together talent that already draws crowds in cities across the U.S. With names like Howlin' Ray's, Ivan Ramen, Turkey and the Wolf, and Death & Co. — and menus this stacked — Via Via isn't just a food hall; it's a cheat sheet for what's hot in American dining right now. See More: Vegas Restaurant News Vegas Restaurant Openings
Yahoo
18-04-2025
- Entertainment
- Yahoo
/C O R R E C T I O N -- Duke's Mayonnaise/
In the news release, Duke's Mayonnaise Teams Up with Chef Mason Hereford for Launch of Limited-Edition Kitchen Tools, issued 03-Apr-2025 by Duke's Mayonnaise over PR Newswire, we are advised by the company that the mention of New Orleans in the first paragraph has been corrected and the last sentence in the boilerplate 'About Mason Hereford' has been updated. The complete, corrected release follows: RICHMOND, Va., April 3, 2025 /PRNewswire/ -- Renowned chef Mason Hereford – best known as the genius behind the beloved New Orleans sandwich joint Turkey and the Wolf – is bringing his love of Duke's Mayo to home kitchens everywhere with the launch of their limited-edition kitchen tools. The two-piece collection that launched today includes a Duke's Mayo and Turkey and the Wolf co-branded deviled egg tray and mayo spatula, just in time for the upcoming Easter holiday and spring/summer entertaining. For years, acclaimed chef and restaurateur Mason Hereford has been vocal about his profound love for Duke's as his go-to mayo in all of his inventive culinary creations. Mason's love for the brand goes so deep that he also rocks a tattoo on his arm of Winnie the Pooh guzzling a jar of Duke's Mayo in place of his usual jar of honey. Additionally, Mason features the brand extensively throughout his popular NOLA restaurants and in his cookbook, Flavor Trippin' in New Orleans. The collaboration is an exciting evolution for the two like-minded partners, who have previously joined forces for smaller projects like Duke's 'House of Twang' -- a series spotlighting the gritty inner workings of iconic southern restaurants – featuring Mason and his Turkey and the Wolf team. "This collab has been a longtime coming," said Hereford. "Duke's is not just my go-to mayo, it's an essential ingredient in my kitchen. As a standalone, I slather it on tomato sandwiches and dip my french fries in it, but I also use it as the base to a ton of sauces and classic dishes like deviled eggs. Duke's is simply superior when it comes to mayo. We've talked about working on a cookware collection for a while now, and I'm excited that we can finally share it with the world." The Duke's Mayo x Mason Hereford Limited-Edition Collection: Deviled Egg Tray: Featuring a two-toned, speckled melamine design, this tray is perfect for showcasing those creamy, perfectly dressed deviled eggs – just in time for spring and summer holidays when deviled eggs are on the brain and being whipped up for every gathering and backyard BBQ. $34.99. Spatula: The silicone spatula with a polypropylene handle is crafted to spread, scrape, and serve with ease, making it the perfect companion for your Duke's-laden dishes. $19.99. The partnership between Duke's Mayonnaise and Mason Hereford is rooted in their shared commitment to authenticity, tradition and a love for delivering bold, uncompromising flavors. For Duke's, this collection is a celebration of the deep, long-lasting relationships they've cultivated with chefs like Mason, who feature the mayonnaise on their menus and in their kitchens all over the country. The spatula and deviled egg tray are a nod to these culinary connections, blending tradition with a fresh, bold approach to entertaining and cooking. "Mason's the perfect partner for this collab – he aligns with our brand so well," said Rebecca Lupesco, Marketing Director of Duke's Mayonnaise. "We're both about pushing the boundaries with products and recipes that speak to people who care about quality and creativity. He's been an avid Duke's supporter for years now, so teaming up for a fun collection like this felt like a no-brainer." The limited-edition collection is now available exclusively at To learn more about the collection and Duke's Mayo, follow @dukes_mayonnaise on Instagram and X. About Duke's Mayonnaise Duke's Mayonnaise was created in 1917 in Greenville, S.C., by Eugenia Duke. Since then, Duke's has been adding southern flavors to make good things better. In addition to the flagship mayonnaise, which is still made according to the founder's original recipe, Duke's offers light, olive oil, and flavored mayonnaises, tartar sauce, sandwich relish and regionally inspired Duke's Southern Sauces, dressings, and mustards. Duke's is the Official Condiment of the Tailgate, Official Mayo of the Carolina Panthers and title sponsor of the Duke's Mayo Classic & Duke's Mayo Bowl. About Mason Hereford Mason Hereford is a celebrated figure in New Orleans' vibrant food scene, known for his inventive take on classic dishes and his influence on the city's culinary culture. He is the renowned chef-owner of the acclaimed Turkey and the Wolf, a counter-service only joint that Food & Wine and Esquire listed as one of the best restaurants of the decade, and Bon Appetit named as the Best New Restaurant in America in 2017. He also owns Molly's Rise and Shine, a breakfast spot nearby that Food & Wine named one of the ten Best New Restaurants in America in 2020. His cookbook, Turkey and the Wolf: Flavor Trippin' in New Orleans, became a New York Times Bestseller. Mason partnered with the co-chef of Turkey and the Wolf, Philip Cenac, and his wife, Lauren Agudo to open the 80s-themed hotspot Hungry Eyes in 2023. In 2024, Mason and partner Nate Barfield opened a modern meat and three restaurant, Hot Stuff. Mason has received five James Beard Award nominations: one for Best New Restaurant in 2016, one for Best Chef Southeast in 2019 and 2020, one for his cookbook in 2023, and one for Outstanding Restauranteur in 2025. 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Yahoo
04-03-2025
- Entertainment
- Yahoo
Turkey and the Wolf is now open in Nashville; here's what to order
Turkey and the Wolf Icehouse opened in East Nashville officially March 1, with customers lined up down the block before the sandwich spot even flipped over the open sign. This is the second location of Turkey and the Wolf for chef Mason Hereford. The first, located in New Orleans, had Bon Appetit's Andrew Knowlton waxing poetic over a collard green sandwich. The writer, claiming to have been rendered "drunk on mayo," also declared Turkey and the Wolf America's Best New Restaurant for 2017. Except it wasn't just the mayo's influence. Food and Wine magazine recognized Turkey and the Wolf as one of the most important restaurants of the decade and declared, "This goofy-ass place is seriously excellent." The place is seriously goofy, which is part of what makes it so charming. You may be handed a unicorn on a stick instead of a number to mark your table. Your cocktail may arrive in a Winnie the Pooh glass, your sandwich on a collectible McDonald's plate. The opening menu is small, with additions to come, but for now your order is obvious: get that collard green sandwich. It's vaguely Reuben-like with its toasted rye, cherry pepper Russian dressing and melty Swiss cheese. There's also some crunchy slaw and then the umami-rich, slow-cooked collards that make this sandwich what it is. And this is a sandwich you need in your life. And also don't sleep on that spicy-sweet cabbage salad, with thinly sliced jalapeños and a dressing of coconut milk, fish sauce and Sriracha punched up with lime, herbs, tamarind. It's finished with fried garlic and toasted sesame seeds and it's simply fantastic. Not as show-stopping but still very good is the restaurant's wedge salad, which comes absolutely smothered with garlicky everything bagel seasoning, blue cheese dressing, fresh dill and crunchy bits of bacon over perfectly chilled iceberg lettuce. It's perfectly refreshing. The restaurant's Mama Tried burger, an ode to a Big Mac, special sauce and all (which is undoubtedly Duke's heavy), is exactly what you'd expect: a messy, drippy burger that you want to eat on Turkey and the Wolf's huge, pretty outdoor space which will surely be full at all times when the weather warms. The bologna sandwich is massive, and served on slabs of buttery toasted white bread. It's texturally fantastic with its shredded iceberg lettuce, crisp house-made potato chips and fried bologna, though the sweet-hot mustard is sweeter than you'd expect. More additions to the menu are on the way. You can buy beer by the bucket from Bud to Bell's Two-Hearted. There are some basic mixed drinks including a Ford's gin and tea with lemon and a Barq's and Buffalo Trace bourbon. There are more frozen drinks coming in time for the warmer weather. But for now grab yourself a seriously refreshing frozen French 75, a sweet, lemony gin and champagne concoction, frozen and blended. It's perfect for a lazy weekend afternoon. What: Turkey and the Wolf Icehouse is now open. It has an expansive lawn full of picnic tables and a heated tented seating area near the kitchen. Dogs and children are welcome. Where: 800 Meridian St. When: Hours are limited for now, but will expand. Currently, the restaurant is open 11 a.m.-4 p.m., closed Tuesday and Wednesday. This article originally appeared on Nashville Tennessean: Nashville restaurant: NOLA-based Turkey and the Wolf open; what to eat
