If Las Vegas is the city of excess, Guy Fieri is its perfect culinary ambassador. The TV personality, restaurateur and UNLV grad brings his signature dishes to the Strip with Guy Fieri’s Flavortown Sports Kitchen, where bold flavors (and bolder portions) meet wall-to-wall sports action.
Flavortown’s formula is simple: part sports bar, part restaurant, all Guy Fieri. Dozens of high-definition screens line the space, which means there isn’t a bad seat in the house, whether you’re here to cheer on the Raiders, root for the Vegas Golden Knights or keep tabs on your fantasy team. (Some of us are just here for the Trash Can Nachos, and there’s no shame in that game plan.)
True to its name, Flavortown pulls no punches with over-the-top takes on American classics. Start with bourbon brown sugar barbecue wings, sticky and smoky in all the right ways. The quesa-birria Mexican “pizza,” pictured, delivers bold Mexican flavors with Fieri’s signature twist, while the crispy cheese never disappoints the home crowd. (Then again, who would be disappointed in a burger with bacon, a cheese “skirt” and donkey sauce?) Ribs, mac and cheese and a barbecue platter are other items that take cheat day to the extreme. Whether your team wins or loses, end the evening with the Big Brookie, Fieri’s dessert mashup that’s part brownie, part cookie and all indulgence.
The drink program provides the perfect matchup for the food’s championship-level calorie counts, featuring refreshing margaritas made with Fieri’s own Santo tequila brand alongside an arsenal of cocktails, craft beers and wines designed to fuel game day festivities. If you’re in town during the week, hit the weekday all-you-can-eat brunch for just $19.99, featuring MVP favorites like Fieri Family French Toast and Off Da Hook Biscuits n’ Gravy, the perfect fuel for a Vegas adventure.
Flavortown’s vibe is pure Guy: loud, playful and unapologetically fun. Dress code? Your favorite jersey, because this is a celebration of comfort food and sports fandom served up with Fieri’s legendary energy. You’d expect nothing less from the man who turned donkey sauce into a household phrase.
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