On the Strip: Beerhaus
There is no hotter hot spot on the Strip than The Park, before, during and after a Vegas Golden Knights game at T-Mobile Arena. The comfy promenade offering plenty of dining and drinking options is packed with hockey fans looking for a good time, and they always find it at Beerhaus (3784 Las Vegas Blvd. S., 702.692.2337), an expansive classic brew hall with an unparalleled selection of suds, tasty snacks, live music and fun and games indoors and out.
If you’re cheering for the visiting team, that’s OK; This is your opportunity to sample some of Southern Nevada’s favorite beers and this is a great place to do it as the latest and greatest from Big Dog’s, Bad Beat, Banger Brewing and Joseph James are on tap. Pair your pale ale with a rotisserie pork sandwich with spicy mustard, or that winter stout with the Beerhaus cheddarwurst brat topped with smoky bacon and onion jam. No matter what happens on the ice, you’ve made a winning choice. –Brock Radke
Off the Strip: Masso Osteria
Masso Osetria
The new trend is celebrity chefs opening Las Vegas restaurants off the Strip, and when Scott Conant did just that with Masso Osteria (Red Rock Resort, 702.797.7097), locals were beyond thrilled. No one was expecting Masso to unveil a brilliant new Sunday brunch option that combines a hearty buffet format (with antipasto, pasties, 100-layer lasagna and a carving station serving prime rib, porchetta and more) and made-to-order excellence starring panettone French toast, lemon ricotta pancakes and a fennel sausage and peppers panuozzo sandwich. –BR
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Carson Kitchen
The pork tenderloin at Carson Kitchen (124 S. Sixth St., 702.473.9523) is an idea that chef Scott Simon has been playing with for years. Finally unveiled for the fall season, it features a pretzel crust made with whole grain mustard, sage and maple syrup. Candied pretzels are sprinkled on the plate as a playful garnish and given a spicy kick with the restaurant’s own “killer spice blend,” a top-secret mixture that those familiar with the famous crispy chicken skins appetizer will recognize. –Rob Kachelriess
