Las Vegas Food Truck Lottery To Award Spaces
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City Council has a plan to help solve some of the city’s food truck concerns
The new lottery system is in response to legislation from earlier in the year.
Three downtown Las Vegas parking spaces will be given out to food truck operators, KVVU Las Vegas reports. The spaces will be awarded by lottery.
The city of Las Vegas said licensed mobile food vendors wanting to do business in the downtown area registered for a lottery, which will allow them access to three legal parking spots on a rotating basis. The parking spots are located at 100 Bonneville Avenue near the Bonneville Transit Center.
Under this system, the spots will allow mobile food vendors to operate legally. The proposal for the program was approved by Las Vegas city council in February, which was created after a decision last October that banned food trucks from setting up shop within 150 feet from a brick and mortar restaurant.
The lottery is set to take place Monday at City Hall, and violators of the ordinance could receive a fine up to $1,000 and/or six months in jail.
Top Chef Winners: Where Are They Now?
Season 13 of Bravo’s hit reality cooking series Top Chef premiered this month, which made us wonder: what do winners do after taking home the grand prize? We took a trip down memory lane to catch up on all of the champions, way back to the first season in 2006.
A few learnings: More often than not, Top Chef winners go on to open their own restaurant (or two or three of them). Only three out of 12 Top Chefs are women, and some are more high-profile than others. Some have won James Beard Awards, while others have found careers in television. Many have opened or are planning on opening fast-casual concepts.
Here’s an overview of Top Chef winners, then and now.
1. Harole Dieterle
New York native Harold Dieterle won the first season of Top Chef, set in San Francisco in 2006, after besting runner-up Tiffani Faison in the final challenge in Las Vegas. Following stints at Della Femina in the Hamptons and Red Bar and 1770 House in New York City, he worked as a sous chef at The Harrison, also in NYC.
After taking home the $100,000 prize, Harold became a New York City restaurateur. He opened his first restaurant, Perilla, in 2007, and three years later he opened a Thai restaurant called Kin Shop. Later he opened a third concept, The Marrow.
Sadly, none of Harold’s restaurants have stood the test of time. In October 2014 he said goodbye to The Marrow, and last month he announced he would be closing Perilla and Kin Shop as well. In an interview with Eater he attributed his decision to the rising cost of doing business in New York, adding, “It’s gotten to the point where I’m not having fun and enjoying myself. I’m not saying I never want to return to the restaurant business, but right now, I’m feeling a little beat up and a little tired.”
Up next: Harold and his wife are expecting their first child in February, so he’s planning to take some time off. But he expressed interest in opening a fast-casual concept down the road.
2. Ilan Hall
Filmed in Los Angeles, season two was the first time we saw Padma Lakshmi — now a star on Top Chef and beyond — take over as host. Ilan Hall (also a New Yorker) beat Marcel Vigneron in the season finale in Hawaii, amid plenty of heated rivalry between the two contestants. (Fun fact: Ilan and Marcel studied at the CIA at the same time. Apparently they have since made amends.)
Ilan was a line cook at New York City’s Casa Mono before winning Top Chef. In 2009 he opened his first restaurant, The Gorbals, in Los Angeles, but it closed within a week — the county health department shut it down due to an inadequate water heater. Happily it reopened a couple of months later, and in 2014 he opened a second location in Brooklyn. The same year, he announced he would be moving the location of the L.A. restaurant and changing the menu to be almost entirely vegan (it hasn’t reopened yet).
Now, Ilan is the host of Knife Fight, another reality cooking show in which two cooks square off, preparing dishes using a few designated ingredients in just one hour.
Up next: This week, Ilan announced he’s shutting The Gorbals in Brooklyn, changing the concept and the name. Esh — Hebrew for “fire” — will serve Israeli-Middle Eastern barbecue.
3. Hung Huynh
Season three of Top Chef took place in Miami and ended in Aspen, where Hung Huynh, a Vietnamese-American chef, beat two runners-up: Dale Levitski and Casey Thompson. Hung cooked at Per Se and Gilt in New York and held the post of Executive Sous Chef at Guy Savoy Las Vegas before joining the show.
After Top Chef, Hung competed in the 2008 Bocuse d’Or USA contest, with the aim of representing the United States at the international competition the following year. He lost out to Chef Timothy Hollingsworth but went on open a number restaurants with the EMM Group — The General, Catch, Lexington Brass — helping the group expand globally.
After four years, he cut his ties with the group in February 2015, frustrated that he wasn’t “taken seriously by somewhere like the New York Times” working with the large business.
Up next: There’s no word on Hung’s next project, but he wants it to be national in scope. He added, “I think the direction is going toward much more simple and healthy fare. I think the direction is more casual, and less expensive.”
4. Stephanie Izard
In Top Chef: Chicago, Chef Stephanie Izard was named winner over Lisa Fernandes and Richard Blais after a Puerto Rico finale featuring famous New York chefs Eric Ripert, Dan Barber and April Bloomfield. Notably, Stephanie was the first female chef to win Top Chef, and she’s also among the most high-profile alums from the show.
She worked at Jean-Georges Vongerichten’s restaurant Vong before moving opening her first restaurant, Scylla, in Chicago’s Bucktown (she was only 27). Reviews were positive, although Scylla shuttered in 2007, and Stephanie opened her flagship Girl and the Goat with the BOKA Group after her Top Chef win. Again, she received rave reviews for the restaurant, following it with another project, Little Goat, in 2011.
In 2012, Stephanie was nominated for the James Beard Foundation’s Best Chef: Great Lakes award, and she took home the title in 2013.
Up next: Stephanie is getting ready to open Duck Duck Goat, a Chinese-inspired concept with handmade noodles and dumplings — and a takeout window. It’s currently slated for early 2016, and preview tickets go on sale soon.
5. Hosea Rosenberg
In this New York-based season, Hosea Rosenberg wowed judges over Stefan Richter and Carla Hall (now a food television darling). They went head to head in New Orleans, with runners-up from previous seasons as sous chefs.
Hosea worked under established chefs such as Wolfgang Puck before becoming Executive Chef at Jax Fish House. After Top Chef, he opened a catering business, Blackbelly Catering, followed by Blackbelly Farm. His first restaurant — appropriately, Blackbelly Market — came to life in 2011 with a true farm-to-table philosophy, in which the team raises their own livestock and grows organic vegetables for the restaurant.
Up next: In September Hosea announced Blackbelly’s plans to expand its butcher operations, taking over the space next door to the restaurant. Breakfast and lunch operations will move into the new space, along with offerings such as pickles, cured meats and cheeses.
6. Michael Voltaggio
One of the most memorable competitions in Top Chef history was when Michael Voltaggio took on his brother Bryan, along with Chef Kevin Gillespie, in Las Vegas, concluding the season in Napa. Their mother surprised them with an appearance at the finale, turning the occasion into a full-on family affair.
Both Voltaggios grew up in Maryland Bryan attended culinary school, but Michael didn’t. Instead, he apprenticed at The Greenbrier and cooked at Charlie Palmer’s Dry Creek Kitchen. During his time as Chef de Cuisine at The Bazaar by Jose Andres, the restaurant was nominated by the James Beard Foundation for the Best New Restaurant award.
After Top Chef, Michael worked as Chef de Cuisine at The Dining Room in Pasadena and later decided to open his own restaurant, ink., in West Hollywood. The restaurant was highly acclaimed, and Michael followed up with a sandwich shop, ink.sack, just a few doors down.
Up next: Last month, Michael and Bryan announced they are planning to open a steakhouse at MGM National Harbor casino in their home state, Maryland. Although Bryan has nine restaurants of his own, this will be the brothers’ first joint venture.
7. Kevin Sbraga
Starting in Washington D.C., this season culminated in Chef Kevin Spraga coming out as champion over Ed Cotton and Angelo Sosa in Singapore — the series’ first international venue.
Kevin became Culinary Director of Jose Garces’ Garces Restaurant Group in 2008. (He also won Best Meat Presentation at the Bocuse d’Or USA.) At the time that he joined Top Chef, he was the Executive Chef at Rat’s in Hamilton, New Jersey, and after the show wrapped he decided, like many others, that it was time to do his own thing.
In October 2011 Kevin opened his eponymous restaurant Sbraga, earning accolades from Bon Appetit, Zagat and Esquire. He has since opened two additional restaurants, The Fat Ham and Sbraga & Company, both showcasing creative dishes inspired by Southern cuisine and traditions.
Up next: Sbraga & Company just opened in November in Jacksonville, so Kevin is taking on an entirely new market. The project is a partnership with Colicchio Consulting — helmed by Phil Colicchio (cousin of Top Chef‘s Tom Colicchio) — which unites business developers and culinary talent.
8. Richard Blais
Season 8 was Top Chef: All-Stars — all of the contestants were chefs who had competed in previous seasons but missed out on the title. The prize money also doubled from $100,000 to $200,000. Filmed in New York and concluding in The Bahamas, the season saw Chef Richard Blais beat Mike Isabella in the final episode.
Blais, a New Yorker, graduated from the CIA and trained at an impressive list of establishments, including The French Laundry, Daniel, Chez Panisse, and elBulli. He moved to Atlanta in 2000 and founded his own culinary company Trail Blais, opening Flip Burger (with locations in Atlanta, Birmingham and Nashville) and Juniper & Ivy (San Diego).
He first appeared on the fourth season of Top Chef, where he was the runner-up to Chef Stephanie Izard. After winning All-Stars, he became a regular food TV star, hosting the show Cook Your Ass Off on HLN and the Food Network’s Halloween Baking Championship, and of course, judging Top Chef. He published a cookbook, Try This at Home: Recipes from My Head to Your Plate, which was nominated for a 2014 James Beard Award.
Up next: Last month Richard opened another San Diego restaurant, The Crack Shack, an all-day chicken and eggs concept that marks his first foray into the fast-casual space.
9. Paul Qui
In Season 9, Top Chef: Texas, Chef Paul Qui took the Top Chef title over Sarah Grueneberg. With 29 chefs total, there were many more contestants this season than in previous ones. Bravo also introduced the “Last Chance Kitchen” webcasts, in which eliminated contestants continued to compete and the final winner was invited back to the competition.
Paul was born in the Philippines and grew up in Virginia before moving to Austin for culinary school. He trained under Chef Tyson Cole at Uchi and helmed the kitchen at Uchiko, where he won the James Beard Award for Best Chef: Southwest. During that time, he and Moto Utsunomiya started a side project: East Side King, a food truck that’s grown into a five-location concept.
He was already planning to open his own restaurant when he joined Top Chef, but the experience took him in a new direction and gave him the visibility to be able to do so. (Tom Colicchio later called Paul the most talented chef to ever compete on the show.) After Top Chef he opened the doors to qui, an Asian-inspired that has received wide acclaim for its inventive tasting menu.
Up next: Earlier this year Paul announced plans to open Otoko, a 12-seat omakase-style restaurant, in Austin’s South Congress Hotel. In the summer, Food & Wine reported that he is also opening a restaurant outside of Texas for the first time — he’s joining chefs Gabriel Ask and Francis Mallman to start concepts in the Faena Hotel. His is called Pao.
10. Kristen Kish
This Seattle-based season saw Chef Kristen Kish trump Brooke Williamson in the finale. It also added another layer to the “Last Chance Kitchen” series: viewers could vote to save chefs from elimination, and the contestants with the most votes were invited back to the final round of the webcast.
Born in Seoul, South Korea, Kristen grew up in Michigan and studied cooking in Chicago. (She was also a model in high school.) She worked as an instructor at Stir, a demo kitchen and cookbook store founded by Chef Barbara Lynch, before going on to be named Chef de Cuisine at Lynch’s restaurant Menton. She helmed the back-of-house there until 2014.
In 2015 she co-hosted a new Travel Channel series, 36 Hours, based on the New York Times column.
Up next: Last week the Boston Globe reported that Kristen landed a publisher for the cookbook she’s been working on, a collection of technique-driven recipes.”
11. Nicholas Elmi
In the 11th season in New Orleans, Chef Nicholas Elmi won over Nina Compton and Bravo introduced “Padma’s Picks,” a web series in which local chefs competed for the chance to join the official roster of contestants. His win was actually somewhat controversial Nicholas had survived a few near-eliminations and was considered the underdog of the season.
He has an impressive resume, having cooked at Guy Savoy Paris, Oceana and Lutece, among other restaurants. His own Philadelphia restaurant Laurel debuted just a month after Top Chef premiered it’s a French-inspired BYOB concept with a small, intimate dining room. In March of this year he transitioned to a tasting menu-only format at Laurel.
Up next: Last year Eater reported that Nicholas was planning to open a second restaurant, but nothing has been announced. He is, however, expanding Laurel into the space next door, giving him room for a bar.
12. Mei Lin
In the last full season, set in Boston, Chef Mei Lin was named Top Chef over Gregory Gourdet, and former winner Richard Blais came back as a recurring judge.
Mei grew up outside Detroit, and she comes from a culinary family. She worked alongside her father at the family’s owned-and-operated restaurant before going on to cook with Michael Symon at Roast Marcus Samuelsson at C-House and Wolfgang Puck at Spago Las Vegas. She was part of the opening team at ink., the restaurant launched by former Top Chef winner Michael Voltaggio, and was ultimately named Sous Chef.
After her win, Mei told Eater that she wants to open a restaurant of her own but didn’t share any specific details — only that she wants it to be casual, with quick-service lunch and full-service dinner.
50 States of Cheesy Dishes
Whether it’s California mac 'n' cheese, crumbled Wisconsin brick cheese on pizza or Southern pimento cheese balls, cheese is the creamy, gooey, savory and funky food that draws us all together. From breakfast to dessert and everything in between, these are the cheesy regional favorites that make each state melt with pride.
Photo By: Cassie Millington
Photo By: Laurie Smith/lauriesmithphoto.com
Photo By: Peter Jensen Bissell
Photo By: Traders Point Creamery
Photo By: The Blue Door Pub
Photo By: Michael Hrizuk Photos
Photo By: Omaha World Herald
Photo By: Montana Ale Works
Photo By: Zombie Burger + Drink Lab
Photo By: Left Bank Burger
Photo By: Angie’s Seafood Restaurant
Photo By: Brandon Michael Smith
Photo By: The Grilled Cheeserie
Photo By: Wasatch Grind and Pulp
Photo By: The Old Fashioned
Photo By: Fiorella’s Jack Stack Barbecue
Photo By: Red Fin Crudo + Kitchen
Photo By: Charlie’s Steakhouse
Photo By: Trio An American Bistro
Photo By: Pizzas by Marchelloni
Bacon & Cheese Dip Skillet, Arkansas
In Arkansas, cheese dip is a fixture at all types of occasions, so it makes sense that restaurants find creative ways to work the dunkable cheese into their menus. At downtown Little Rock brew pub Lost Forty Brewing, cheese dip gets a serious umami upgrade. Each batch starts with a deeply browned roux, sautéed with a top-secret six-spice blend, poblano peppers, diced sweet onions, jalapenos and fresh tomatoes it's combined with a three-cheese blend until melted and creamy. The creamy dip is baked and served in a skillet topped with local bacon, slow-roasted cherry tomatoes and fresh jalapenos, with tortilla chips for dunking. Pair it with craft suds like the Snake Party Double IPA or the classic Bare Bones Pilsner.
Cheese Enchiladas, Texas
In Houston's Montrose neighborhood, an art deco building with an oversize neon sign spelling out "Tex Mex" can be seen for miles. It's a landmark for many locals the building was formerly home to the Tower Theatre, but since 2011 it's been El Real, the place for classic Tex Mex cuisine. According to El Real co-owner Robb Walsh, who wrote The Tex Mex Cookbook, all Tex-Mex restaurants are rated first and foremost by their cheese enchiladas. Judging by their legions of fans, El Real's Cheese Enchiladas #7 are the gold standard. Three corn tortillas are stuffed with cheddar and Land O Lakes® Extra Melt® cheeses, then topped with a blend of yellow and white cheddars, along with chile con carne and chili gravy. In a throwback to the Tex-Mex tastes of the 1950s, the enchiladas are finished with a roux-based sauce studded with chili powder and spices. Craving more cheese? Order the Enchiladas #10, which features El Real's chili con queso.
Chopped Cheese, New York
One of New York City's most-beloved dining institutions is the bodega, a corner store that&rsquos responsible for Big Apple classics like the chopped cheese: a cross between a Philly cheesesteak and a cheeseburger. For a gourmet take on the beloved chop cheese, as it's known locally, stop by White Gold Butchers. A custom poppy seed bun from Terranova Bakery stands in for the usual Kaiser roll. Both sides of the bun are slicked with mayo, then toasted on the plancha before being stuffed with the cheesy, meaty filling. It all starts with a patty made with beef from upstate farm At Ease Acres. A generous ladleful of beef tallow on the griddle adds extra flavor to the patty, which gets a hard sear on each side before it's chopped along with housemade pickles and jalapenos. Once the trio is combined, American cheese is melted on top and the whole lot is piled onto the bun. An ice-cold beer perfectly balances the sizzling combo of cheese and meat.
Macaroni Au Gratin, North Carolina
Ask any resident within a 20-mile radius of Raleigh about their favorite cheesy dish, and they&rsquore likely to extol the virtues of the Macaroni Au Gratin from Poole&rsquos Diner. As with the rest of Poole&rsquos menu, Chef Ashley Christensen strikes the perfect balance between the familiar and the fresh to deliver a crave-worthy take on a comfort food classic. Each Macaroni Au Gratin is made to order and features slightly al dente elbow macaroni tossed in a silky sauce made from reduced cream, sea salt and a trio of cheeses: nutty-sweet Jarlsberg, Grana Padano and sharp white Vermont cheddar. The gooey mixture is heaped into an au gratin dish and topped with additional cheese, then broiled to create a crisp golden crust. It&rsquos rare that a table doesn&rsquot request it &mdash the kitchen expects to serve 15,000 orders this year.
Clam & Bacon Pizza, Massachusetts
Boston-style pizza &mdash it&rsquos a thing. Get a taste at Area Four, where Chef-Owner Jeff Pond borrows from both New Haven and Neapolitan pizza-making traditions to create his signature A4 pies. Tender dough and crisp crusts serve as the base for a slew of seasonal, locally-inspired toppings. For a taste of New England, opt for the Wellfleet Clam & Bacon. Pond starts with his hand-stretched dough, which he makes with a 16-year-old sourdough starter and ferments for up to 30 hours. Once the dough is ready, he slathers on a clam sauce seasoned with hot peppers and parsley, then heaps on meaty Wellfleet cherry stone clams from Cape Cod and hefty slabs of thick-cut bacon. A final flurry of Pecorino cheese adds a tangy, salty bite that perfectly complements the clams&rsquo brininess. Pond bakes the pizza in a wood-fired oven at 750 degrees to ensure a beautifully charred crust and kiss of smoky flavor.
Lobster Grilled Cheese, Maine
Highroller Lobster Co. started as a food cart with a mission to take Maine&rsquos most famous export and remix it into a roster of unorthodox dishes. The quest continues at their brick-and-mortar location, where they&rsquore breaking culinary rules with creations like a Lobster Cheese Crisp Taco and the best-selling Lobster Grilled Cheese. Purists may dismiss a dish that dares to combine seafood with cheese, but this grilled cheese proves that taking risks can result in delicious rewards. Chunks of local lobster claw and knuckle meat are layered onto locally baked English muffin bread, along with Jarlsberg Baby Swiss and Cabot Seriously Sharp Cheddar Cheese, then grilled until the bread is toasty and the cheese melty. Make the sandwich your own by adding bacon or avocado, and don&rsquot sleep on the house sauces &mdash they&rsquore perfect for dipping. Options include a roasted red pepper and a lobster ghee, a vivid red clarified butter made with roasted lobster shells.
Pimento Cheese Nuggets, Georgia
Who doesn&rsquot like fried cheese? Grindhouse Killer Burgers owner Alex Brounstein justified it as near-universally appealing when he added a fried cheese appetizer to the menu at his Atlanta burger joint. The cheese-nugget Cheesy Poofs &mdash Brounstein&rsquos a big South Park fan &mdash are inspired by two Southern staples: pimento cheese and hushpuppies. Everyone&rsquos got their own recipe for pimento cheese, but Brounstein&rsquos version features feathery shredded sharp cheddar mixed with mayo, cream cheese and sour cream to achieve a thick consistency that lends itself to frying (and topping burgers), mixed with chopped roasted red peppers, Worcestershire and Bulliard&rsquos cayenne pepper sauce, along with breadcrumbs and additional hot sauce. The mixture is rolled into golf-ball-sized rounds and fried until gooey inside and crisp outside. The nuggets are served with a sweet-spicy chile sauce &mdash a nod to the classic Southern appetizer of crackers with cream cheese and sweet red pepper jelly.
Breakfast Mac & Cheese, Indiana
With its location in a restored 19th-century barn on Traders Point Creamery&rsquos organic dairy farm, The Loft Restaurant has a steady supply of artisan cheeses close at hand, which Chef Toby Moreno showcases in multiple preparations. Moreno transforms mac and cheese into a hearty breakfast meal by adding farm-raised pork belly, green onions and a sunny-side egg to gemelli pasta drenched in a three-cheese Mornay sauce. All three cheeses &mdash cheddar, mozzarella, and Monterey jack &mdash are crafted by a team of Traders Point Creamery&rsquos cheesemakers in the barn&rsquos lower level. This breakfast mac pairs nicely with the Bloody Mary made with organic vodka, tomato juice, freshly ground horseradish and hot sauce, and garnished with a pickle, olive and piece of cheese. Seasonal riffs include combinations like roasted mushrooms, leeks and squash, or corn, roasted cabbage and spinach.
Juicy Lucy, Minnesota
One of the favorite ways for Minnesotans to fortify themselves during the state&rsquos notoriously cold, long winters is with meaty, cheesy comfort food. The Juicy Lucy, arguably one of the North Star State&rsquos proudest culinary exports, features two hamburger patties stuffed and sealed with cheese. Approach that first bite with caution, or you&rsquore likely to scald your mouth (and chin) with the ensuing avalanche of hot, gooey cheese. There&rsquos a Twin Cities-wide debate on who makes the best, but none celebrate it quite like The Blue Door Pub with its dedicated menu of Blucys (named for the spot&rsquos signature take on the celebrated burger). The eponymous flagship burger features a tangy core of blue cheese and garlic, while the Cajun Blucy is filled and topped with a spicy blend of ghost peppers and pepper Jack cheese. For a true taste of the region, opt for the Classic. Two Black Angus beef patties are sealed together with a mound of Land O&rsquoLakes White American Cheese between them, then seared in a cast-iron pan and finished in the oven. Two lightly toasted, buttered local egg buns bookend this meaty, cheesy creation. Save room for a side of tater tots and a pint of local suds.
Fried Green Tomatoes with Pimento Cheese, South Carolina
At his Hilton Head Island bistro, Chef-Owner Clayton Rollison offers a Southern-accented menu of seasonal American fare. One of his favorite creations featured at Lucky Rooster is a refined take on a classic Southern combo: pimento cheese and fried green tomatoes. For the cheese-mayo spread, Rollison follows tradition by combining grated sharp cheddar and Duke&rsquos mayonnaise, then veers off course by kicking it up with pickled jalapenos, pickling juice, Worcestershire sauce and Tabasco sauce. Sliced green tomatoes are breaded with Panko and fried to order, then plated atop generous dollops of the creamy, cheesy spread and served with spicy red pepper jam and chow chow. This knife-and-fork affair tastes best if you get some pimento and crisp-crusted tomato in every bite.
Half-Pound Grilled Cheese, Connecticut
New Haven native Jason Sobocinski put his masters degree in gastronomy to good use when he founded Caseus, an artisan cheese shop and bistro that dishes up some of the state&rsquos cheesiest creations. To wit, the grilled cheese sandwich features a whopping half pound of cheeses, including flavor powerhouses like extra-sharp cheddar, Schnebelhorn, Beemster Gouda, and prime melters like Comte, Gruyere, Provolone and Raclette. The cheese is piled onto slices of thick-cut rye, grilled in brown butter and served with grainy mustard and cornichons to cut the richness. Diners can double down on the decadence with standard add-ons like house-made bacon lardons, or custom requests one daring diner&rsquos addition &mdash a slice of apple pie and guanciale &mdash is the stuff of local legend.
"World’s Best" Mac & Cheese, Washington
Billing your mac and cheese as the best in the world is a bold move, but Seattle-based Beecher&rsquos Handmade Cheese does have Oprah and a legion of fans on its side. Penne serves as the vehicle for the dish&rsquos real star: a bechamel sauce that&rsquos bolstered by a four to one ratio of Beecher&rsquos signature Flagship (a smooth-melting cheese that retains its robust flavor and nutty undertones when melted) and Just Jack for creaminess.
Fried Cheese Balls, Vermont
Vermont has a robust dairy industry and a history of artisan cheesemaking, so restaurants and bars statewide are spoiled for choice when it comes to sourcing top-notch cheese. When in Stowe, swing by local watering hole Doc Ponds for a selection of cheese-centric dishes featured on the stepped-up pub menu. The Bayley Blue Balls are a particularly popular option. These arancini-style fried balls are stuffed with Bayley Hazen Blue (a fudgy blue cheese with nutty-spicy undertones from Jasper Hill Farm), then drizzled with local honey. Double up on cheesy snacks by adding the VT Cheddar Fritters to your order. Made with Cabot sharp cheddar and tangy Cabot clothbound cheddar, these fritters are served with pickled peppers, black beans, cilantro and crema. The cheesy bites pair well with just about any beer on offer.
Crescent Moon opened in 1996 as Omaha&rsquos first ale house, and while still known for its 70-plus craft beers on tap, the pub is equally lauded for its Reuben sandwich. Though the history of the Reuben is somewhat murky, one account claims that this classic grilled sandwich featuring sliced corned beef, Swiss cheese, sauerkraut and Russian dressing on rye was created directly across the street from Crescent Moon at The Blackstone Hotel. While Crescent Moon may not be the first to have offered the sandwich, its Reuben has earned a loyal local following, with around 25,000 served annually. The pub&rsquos take hews closely to tradition, albeit with a few slight tweaks. A mound of too-tender-to-slice corned beef is cut into chunks before being heaped onto slices of marbled rye from Rotella&rsquos Bakery, topped with the requisite Swiss, 'kraut and dressing, then toasted in a pizza oven conveyor belt (instead of getting grilled on the flat-top). So deep runs the love for this Reuben that Crescent Moon hosts an annual week-long celebration known as ReubenFest, which celebrates the Reuben in practically every form imaginable &mdash including egg rolls and poutine.
Pear & Blue Cheese Ice Cream, Oregon
Portland-based Salt and Straw transforms local ingredients into small-batch ice creams that have gained cult status for their gourmet flavor combinations. One perennially popular option is the Pear and Blue Cheese, which features local pears (the official state fruit) and blue cheese from Rogue Creamery, an award-winning Southern Oregon cheesemaker. Head ice cream maker Tyler Malek roasts and blends Oregon pears into a puree to flavor and sweeten the ice cream base. Once the base is ready, he gently folds in housemade candied pears and cave-aged blue cheese crumbles. By not cooking the crumbles into the cream, Malek ensures that the cheese&rsquos distinctive funk and floral notes are not dulled down. Since 2011, Malek estimates that they&rsquove used 3,000 pounds (or more than 600 wheels) of Rogue Creamery Blue Cheese to meet demand. Pick up a pint locally or order online.
Whipped Ricotta, Kentucky
When it comes to hot and cheesy dishes, Kentucky is known for its eponymous Hot Brown sandwich, which was created at The Brown Hotel in the 1920s. But that&rsquos not the only stellar cheese-smothered dish to come out of Kentucky&rsquos hotel dining scene. The Whipped Ricotta at 21C Louisville&rsquos Proof on Main may well be the state&rsquos sleeper hit. Fresh Calabro ricotta is whipped until airy and smooth, then placed in a cast-iron dish and heated in the restaurant&rsquos custom-built hearth. Once warm, the molten cheese is taken over the top with an unexpected yet winning finish of zesty grated horseradish, earthy truffle oil and local fried oregano. Every order comes with slabs of grilled bread from Blue Dog Bakery, and can be customized with an optional bourbon pairing.
Bison Patty Melt, Montana
When locals dine out in Big Sky Country during the winter season, they opt for chill-busting dishes that offer both sustenance and comfort. Bozeman&rsquos Montana Ale Works delivers on both counts, with a menu that&rsquos stuffed with satisfying comfort food classics. Many of the dishes showcase regional ingredients. Take the Bison Patty Melt, for instance. This riff on the American grilled classic features a local bison patty piled with Swiss cheese and caramelized onions sandwiched between rye bread slices, all grilled until melty and toasted. It comes flanked by a side of sweet-smoky ranch beans topped with house-smoked pulled pork, as well as a ramekin of creamy-spicy MT 1000 Island dressing for dipping. Balance all that richness with Big Sky Brewing Company&rsquos Ivan the Terrible Imperial Stout. Its dark chocolate and dried fruit notes perfectly offset the creaminess of the melted cheese.
Baked Cheese Grits, Alabama
In the South, grits &mdash or coarsely ground corn meal &mdash serve as the foundation for many down-home dishes, whether boiled and served as breakfast porridge, combined with shrimp for a low-country entrée or folded with cheese for a potluck. At his fine dining restaurant, Highlands Bar & Grill, Birmingham chef Frank Stitt elevates grits from humble pantry staple to a sophisticated soufflé-like appetizer. A menu mainstay since day one, the Baked Grits feature locally milled organic, coarse yellow grits from Coosa Valley which are boiled and combined with butter, white pepper and finely grated Parmesan for savory depth. Portions are baked in buttered ramekins in a hot water bath to achieve their airy texture, plated with a wild mushroom-sherry-vinegar sauce, smoky Benton&rsquos country ham, thyme and more freshly grated Parmesan.
Crab Cheese Melt, Florida
Wedged between the Atlantic Ocean and the Gulf of Mexico, Florida has enough seafood to rival any island nation. Though stone crab season is fleeting, fans can get a taste of crabs year-round at gourmet grilled cheese food truck Ms. Cheezious. To pay homage to the Sunshine State&rsquos coastal bounty and his own love of crab, chef and co-owner Brian Mullins dreamed up the Crabby Cheese Melt. A crab salad filling of white crab meat, sweet peppers and spices is pulled together with a touch of house-made mayo, tucked in between slices of sharp cheddar and sourdough bread, and grilled to order to sweet, cheesy effect.
Cheez-Its Mac and Cheese, Alaska
Despite its nickname as Land of the Midnight Sun, Alaska&rsquos long, dark, frigid winters mean that restaurants deliver as much on comfort as they do on flavor. Juneau&rsquos The Rookery Café has an eclectic menu of crave-worthy comfort foods, spanning everything from Korean fried chicken to bacon cheeseburgers, but few can resist the siren call of the mac and cheese. House made cavatelli, whose name translates to "little hollow," provides ample nooks and crannies for the cheesy sauce, made with nutty Beecher&rsquos flagship cheese and creamy, melty American cheese, to cling to. Instead of breadcrumbs, co-owner and Chef Beau Schooler blankets the noodles and cheese with crushed Cheez-Its crackers for an added sharp Cheddar bite, then bakes the lot in a rarebit dish until toasty. If you&rsquore feeling extra cheesy, double down with an order of the Champagne and Brie fondue.
Ahi Tuna Melt, Hawaii
At Leoda&rsquos Kitchen and Pie Shop, the from-scratch menu features a delectable array of scratch-made pies and what General Manager Rosie Robbins calls "glorified comfort food." Take for example the fan- and staff-favorite seared ahi sandwich, which reads like the fancy tuna melt of dreams. Local sashimi-grade ahi tuna is seared, sliced and layered onto house-made rye bread with Jarlsberg cheese, caramelized Maui onions, local watercress, fresh avocado and pesto aioli, then grilled until the cheese is just melted. Order it with a side of earthy taro chips made from their own farm-grown taro and be sure to save room for the Lilikoi Cheese Pie, a no-bake cheese cake with a sweet cream cheese filling and sweet-tart lilikoi (passionfruit) topping.
Grown-Up Mac and Cheese, California
Sue Conley and Peggy Smith are the award-winning cheesemakers behind Bay Area&rsquos Cowgirl Creamery, which has rightfully grown a cult following for its lineup of fresh, bloomy and aged cheeses. In addition to selling their sought-after wedges and wheels, the team crafts seriously cheesy composed creations at their retail outposts. Try the mac and cheese penne is the perfect vessel to capture the cheese sauce made from Wagon Wheel, a table cheese that takes on a velvety texture when melted, and Red Hawk, a washed bloomy rind cheese that imparts a funky-yet-nuanced flavor. The mac and cheese is finished with a hearty helping of breadcrumbs for texture. Go all in and pair with a grilled cheese they rotate daily, but the Classic features shredded cheddar and Monterey Jack bound with fromage blanc, spread onto buttered slices of Acme bread, and cooked low and slow in a skillet until golden and gooey.
Cowgirl Creamery at Ferry Plaza: Cowgirl Creamery at Ferry Plaza
Cheese Crisp, Arizona
The cheese crisp is made with just two ingredients: tortillas and cheese. To make it, a griddled flour tortilla is covered with melted cheese, creating an open-faced quesadilla with a crispier base. A few places in The Grand Canyon State claim to have invented the Sonoran staple, but one of Phoenix&rsquos OG versions can be found at local institution Los Compadres, whose Original Crispy Cheese Crisp is based on founder Josephine Picazo&rsquos recipe. It starts with a lard-free tortilla, which is key for obtaining an extra-crisp, almost flaky base. The tortilla warms on the flat top grill before it&rsquos topped with six ounces of finely shredded cheddar and Monterey Jack cheeses and baked in a 500-degree oven. You can add guacamole, machaca or chicken, but locals honor the cheese crisp&rsquos minimalist nature by eating it plain or with roasted green chile strips.
Mac 'n' Cheese Cheeseburger, Iowa
At Des Moines gourmet burger joint Zombie Burger + Drink Lab, Chef George Formaro takes Midwestern comfort food to the next level with his monstrously tasty creations. The Walking Ched, for instance, features a mac-and-cheese-topped burger patty nestled in a mac-and-cheese "bun." To start, Formaro combines macaroni with an Alfredo-style sauce featuring Parmesan, cheddar and American cheeses, along with powdered cheddar for added depth of cheesy flavor, then pours the mixture into cooling tubes. Once chilled, the mac and cheese is cut into inch-thick discs, which are then coated with flour, egg and Panko breadcrumbs before being fried. Formaro uses two of these crisp rounds to bookend a beef patty topped with sliced Cheddar, bacon, caramelized onions, red onion, mayonnaise and a final flourish of gooey mac and cheese.
Cheesy Taters, Kansas
HHB BBQ &mdash that&rsquos Hog, Herd and a Bird &mdash started as a hobby that blossomed into a food truck and eventually a full-scale Topeka barbecue restaurant. Family recipes still dominate the menu, from the slow-smoked meats to the Heartland-inspired sides &mdash several of which get the smoker treatment, too. The Cheesy Taters start with a mushroom-studded bechamel sauce that&rsquos cooled overnight, then combined with parboiled diced potatoes, cheddar cheese and diced onions. The mixture is heaped into a pan and cooked in the smoker for four hours until the dish is redolent of smoke-tinged barbecue. These taters pair well with Chef Norman Biber&rsquos personal favorite, the Smoked Mac & Cheese, which features macaroni dressed in a creamy three-cheese sauce, topped with Parmesan and smoked for two hours.
Detroit-Style Pizza, Michigan
Detroit-style pizza can be found on restaurant menus beyond the Great Lake State&rsquos borders, but for a taste of the original, head to Buddy&rsquos Pizza. The pie&rsquos defining characteristics &mdash unique layering style, square shape and crisp, cheesy corners &mdash were created by owner Gus Guerra and his employee Concietta "Connie" Piccinato back in the 1940s. The duo baked their Sicilian-style pizzas in blue steel pans repurposed from the city&rsquos automotive industry, topping the twice-stretched dough first with pepperoni, then a layer of crumbled &mdash not shredded &mdash Wisconsin brick cheese and finishing the pies with racing-style stripes of tomato sauce before placing them in the oven. They remix the layering convention with Buddy&rsquos best-selling Detroiter pie. The dough is blanketed in the Motor City cheese blend (composed of Fontinella, Parmesan and Wisconsin brick), which is spread all the way across the surface to ensure crisp, cheesy edges and corner pieces. Next comes tomato basil sauce and a flurry of pepperoni, followed by a final flourish of shaved Parmesan cheese and Buddy&rsquos Sicilian spice blend. Pair it with Buddy Brew, a signature craft beer brewed with coriander and grapefruit peel by Birmingham&rsquos Griffin Claw Brewing Company.
Mac ‘n’ Cheese Egg Rolls, Nevada
StripChezze Food Truck owner Suzy Davis is no stranger to cheesy mash-ups. Her business, named for the Las Vegas strip and her love of all things cheese, offers clever comfort food combinations that are perfect for recovering after a night of excess in Sin City. Take Daddy&rsquos on a Roll, for instance. Davis borrowed from both her American and Korean heritages to create this decadent mac-and-cheese egg roll. She coats elbow macaroni in a three-cheese sauce made of mozzarella, sharp cheddar and Provolone, then envelopes the pasta in an egg roll wrapper, fries it until crisp and serves it with tangy kimchi dipping sauce. The tangy-creamy-crunchy combination adds up to a culinary jackpot, as evidenced by the dish&rsquos popularity at local events and among late-night revelers. Davis has been known to make as many as 1,500 in a day to keep up with demand.
Disco Fries, New Jersey
French fries with melted mozzarella and gravy have been a Garden State diner staple since the 1940s, but it wasn&rsquot until the 1970s that the dish gained in popularity and garnered its Disco Fries moniker, thanks to the late-night revelers who made it their go-to order after a night out dancing. At Left Bank Burger Bar, owners and Jersey City natives Nina Colon and Daniel DeAlmeid pay homage to this staple from their home state with a cheesy, gravy-soaked version of their own. To make the dish, they heap hand-cut fries with grated mozzarella cheese and homemade beef gravy, then pile the whole lot into a skillet and bake it until gooey and golden. Add the richness with an optional upgrade of chopped bacon or a runny fried egg.
Crab Pretzel, Delaware
With its prime location at the heart of the Delaware beach scene, Woody&rsquos Dewey Beach is a favorite stop for classic boardwalk eats and Mid-Atlantic-inspired fare among locals and tourists alike. One of their most-popular menu items, and arguably the most quintessentially Delaware, is the crab pretzel. A locally sourced ballpark-style pretzel is topped with a zesty homemade crab dip made with their top-secret crab cake blend, cream cheese, cheddar cheese and grated horseradish, as well as a four-cheese blend, all baked until gooey. The knife-and-fork affair is perfect for kicking off a seafood feast or snacking on all to yourself.
Crabby Fries, Maryland
Maryland is synonymous with crab, and locals believe that Chesapeake Bay blue crabs are the best in the world. Casual Baltimore seafood spot Angie&rsquos Seafood spins the prized crustacean into multiple crowd-pleasing preparations, like Crab Balls, Crabby Mac 'n' Cheese and the fan-favorite Crabby Fries. Fresh-cut French fries are piled with sweet blue crab meat and a secret blend of shredded cheeses and seasoning, then baked until gooey. It&rsquos the perfect opener to a crab-and-carb-fueled feast.
Three-Way Chili, Ohio
There&rsquos no beans about it &mdash the cheese-smothered chili served at this Ohio fixture is a crowd favorite. Blue Ash Chili has been dishing out classic and modern takes on the signature state dish since 1969. Cincinnati-style chili differs from the average bowl in taste and texture, with a thinner sauce made of meat but not beans, and a blizzard of seasoning that includes cinnamon, nutmeg, allspice and cloves. This Ohio staple dates to the 1920s when Macedonian restaurateurs started offering it as an optional topping for hot dogs, known as Coneys, or on spaghetti. The tradition still exists today, along with the creative system of customization, locally referred to as "ways." Ask for the Three-Way at Blue Ash Chili and you&rsquoll be served an extra-cheesy spin. The chili is made with fresh ground beef, onions, tomato paste and a secret spice blend, then piled onto a plate of al dente thin spaghetti and mounded with shredded cheddar cheese. Another popular pick is the chili lasagna. To make the dish, multiple layers of flour tortillas are smothered with chili, sour cream and a shredded mound of mild cheddar, then blanketed with more cheese and baked into a cheesy, meaty package of perfection.
Poutine, New Hampshire
This Portsmouth-based restaurant gained the attention of locals with its gourmet lineup of burgers and milkshakes, but its poutine is what put BRGR Bar on the culinary map. Considered by many to be the unofficial dish of Canada, poutine typically features French fries topped with cheese curds and brown gravy. This traditional Quebecois dish is near and dear to New Englanders&rsquo hearts, particularly those with French-Canadian roots. BRGR Bar lives up to locals&rsquo expectations by honoring the original recipe components &mdash hand-cut fries are piled with Maine&rsquos Pineland Farms cheese curds and drenched in housemade beef gravy bolstered with short rib braising liquid and demi-glace &mdash but takes tradition to the next level by offering unconventional upgrades like short ribs braised in root beer or a sunny-side up egg. For a boozy regional pairing, opt for the Original Milkshake, a bourbon-vanilla shake sweetened with local maple syrup.
Cornbread Mac ‘n’ Cheese Grilled Cheese, Oklahoma
Situated in Oklahoma City&rsquos Plaza District, The Mule stands out from the other local spots for its dedication to gourmet grilled cheese sandwiches. Combine the cheese with Oklahoma 'cue by opting for the Macaroni Pony. Grilled slices of jalapeno cornbread come crammed with a creamy, meaty filling made from mac and cheese, dill pickles and a heap of slow-roasted pulled pork dressed with diced chipotle peppers and local Head Country barbecue sauce. The barbecue rub recipe is top-secret, but the kitchen divulges that the mac and cheese gets its distinct flavor from the combination of smoked Gouda, sharp cheddar and Gruyere. Double down on the cheesiness factor with a side of fried, beer-battered cheddar cheese curds from Watonga (they&rsquore rumored to rival Wisconsin&rsquos curds). The local craft beers, which include options from microbrewery Anthem Brewing, make for a nice pairing.
Turkey Devonshire, Pennsylvania
Said to have been invented in Pittsburgh, the Turkey Devonshire is Pennsylvania&rsquos answer to the Kentucky Hot Brown. The hot, open-faced turkey sandwich is a menu mainstay at the The Union Grill, a neighborhood fixture that&rsquos been serving old-school comfort food since the early '90s. According to owner Eric Nernberg, the legendary dish was created by American-Sicilian restaurateur Frank Blandi at The Stratford Club, and named after one of his other establishments, Devonshire. At Union Grill, Chef Victor Tome tops toasted French bread with thick slices of brined-then-roasted turkey breast and an even layer of diced tomatoes. Instead of a roux-based bechamel sauce, which he found too heavy, he drenches the open-faced sandwich with a velvety sauce made from heavy cream thickened with Swiss, Provolone and mild cheddar cheeses. He browns the dish under the broiler, then finishes it with applewood-smoked bacon and shaved Parmesan, Pecorino Romano and Asiago cheeses. With upwards of 175 sandwiches served daily, the restaurant&rsquos cooking space has been expanded into a second kitchen to keep up with demand.
Pimento Mac ‘n’ Cheese Grilled Cheese, Tennessee
Pimento cheese is a staple of Southern households, where it&rsquos traditionally served with crackers and celery sticks or spread onto sandwiches. This popular cheese-mayo spread has steadily infiltrated restaurant kitchens, too, where it&rsquos being used to boost the richness of macaroni or grilled cheese. Nashville&rsquos The Grilled Cheeserie has changed the game, though, with its Pimento Mac & Cheese: a grilled cheese sandwich stuffed with pimento mac and cheese. To make the dish, smoked cheddar, mayo and spices are folded with elbow macaroni. The mixture is then piled onto slices of buttered country white bread, topped with slices of Tennessee cheddar, bacon bits from cult local purveyor Benton&rsquos Bacon and thick tomato slices before being finished on the grill.
Funeral Potatoes, Utah
Funeral potatoes &mdash a cheesy potato casserole &mdash are a staple at Mormon gatherings, so named because they were traditionally served as a side dish at funeral dinners and luncheons. Go beyond the basic dish at Wasatch Grind and Pulp, a Utah restaurant with a focus on local ingredients and flavors. The spot riffs on the standard recipe with Angels Landing, a funeral-potatoes-meets-loaded-baked-potato hybrid named after a well-known rock formation in Zion National Park. To start, fresh hash browns are cooked with onions, jalapenos and thick-cut bacon. Instead of the standard cream of chicken soup, the mixture is combined with a cheese sauce made with sour cream, butter and cheddar cheese, then layered into a dish and baked until the potatoes are crisp. The dish is finished with shredded cheddar, cornflakes (which are traditionally added for crunch) and half an avocado.
Warm Burrata, Virginia
"Virginia is for lovers" may be the state&rsquos unofficial slogan, but it would also be apt to say that Virginia is for cheese lovers. Many a fanatic makes the pilgrimage to Cheesetique for a taste of owner Jill Erber&rsquos creations that put cheese front and center. To wit, Erber transforms buttery mozzarella into the luxurious Warm Burrata by layering cream cheese, homemade mozzarella and Parmigiano Reggiano in a small skillet, then topping with a ball of fresh Italian burrata and a ring of oven-roasted tomatoes. The skillet is broiled until the burrata is just warm, then finished with chopped chives and served with toasted crostini. Make it a full-blown cheese affair and pair with the award-winning Mac 'n' Cheese Arancini, a riff on the Italian deep-fried rice balls. Instead of rice, they&rsquore crammed with Cheesetique&rsquos truffle-infused, three-cheese mac.
Fried Cheese Curds, Wisconsin
In Wisconsin, cheese is a source of pride and obsession &mdash cheesemaking has been a tradition here for nearly two centuries. Restaurants across the state offer the prized dairy creation in multiple regional preparations, but the fried cheese curd is arguably the most sought-after delicacy. At The Old Fashioned in Madison, the kitchen starts with fresh white cheddar curds from Vern&rsquos Cheese in Chilton (all curds develop early in the cheesemaking process before the cheese is pressed into blocks and aged). They dredge the fresh nibs in buttermilk and Pabst Blue Ribbon, coat them with a flour mixture, then deep fry them to order. The curds are served warm with a dip of the customer&rsquos choice &mdash Ranch is the local standard. The dish is so popular that the restaurant goes through 600 pounds of cheese curds weekly.
The Old Fashioned Tavern & Restaurant: The Old Fashioned Tavern & Restaurant
Cheesy Corn Bake, Missouri
Kansas City is lauded for its regional style of slow-smoked meats and tomato-based sauces, but no 'cue experience is complete without sampling the supporting cast of sides. In Kansas City, one dish with a devoted local following is the cheesy corn bake at Fiorella&rsquos Jack Stack Barbecue. Founder Jack Fiorella&rsquos wife created this creamy, crowd-pleasing concoction in their home kitchen. Delores makes her dish by combining corn kernels with sharp aged cheddar cheese, cream cheese, milk, garlic and diced hickory-smoked ham burnt ends, then baking the mixture in a covered dish until it&rsquos hot and gooey. Locals can order as much as a gallon from the takeout menu. Follow their lead and pair the dish with the Hickory Pit Beans, combining both sides into one smoky, cheesy spoonful.
Smashed Pepperoni Roll, West Virginia
The original pepperoni roll was created at a Fairmont bakery in the 1920s and quickly became a lunch favorite for West Virginia coal miners since the bread-wrapped pepperoni required no refrigeration. Since then, it has evolved into a statewide snack obsession, so you&rsquoll find imitations and gourmet spins on menus statewide. At Cheese Louise, Chef-Owner Lawton Parnell turns the roll&rsquos main components into gourmet grilled cheese, his shop&rsquos specialty. Slices of bread are slicked with butter and mayo, then layered with pepperoni, pepper Jack and Muenster cheeses. Once on the grill, the sandwich is stuffed with Oliverio&rsquos Italian-style peppers (a local delicacy of sweet bell peppers in marinara sauce), then smashed into a gooey masterpiece.
Lobster Macaroni and Cheese, Colorado
Lobster may not be the first food you think of when it comes to landlocked Colorado, but ask any Denver local about mac and cheese, and Mizuna&rsquos butter-poached Maine lobster mac and cheese is likely to be cited. It&rsquos the only dish that&rsquos a permanent fixture since Chef Frank Bonanno's seasonal fine dining restaurant opened in 2001. The lobster studs elbow macaroni in mascarpone cheese sauce finished with beurre blanc. Though Bonanno estimates that he&rsquos made the dish more than 20,000 times, he insists that he still loves to cook it &mdash and especially loves to see new diners&rsquo first-bite reactions.
Tater Tot Hot Dish, North Dakota
Hot dish is arguably the Upper Midwest&rsquos most nostalgic nosh &mdash a baked casserole made of ground beef, veggies, canned soup and starch (often in the form of tater tots) that&rsquos pretty much a given at church suppers, family reunions, Thanksgiving dinners and basically any regional gathering involving a potluck. At Bismarck restaurant Humpback Sally&rsquos, tater tot hot dish rounds out a menu of satisfying small plates. It starts off in the standard manner, with a base made of ground beef sauteed with onions, green beans and corn. However, canned soup is switched out for a housemade creamy mushroom sauce bolstered with bacon fat. The mixture is spooned into a small cast iron skillet, layered with crisp tater tots and smoked cheddar cheese, then broiled until the cheese is melted and golden. Though it&rsquos the perfect size for sharing, we won&rsquot blame you for wanting to finish every last bite yourself.
Rhodie Oysters Rockefeller, Rhode Island
Providence restaurant Red Fin Crudo + Kitchen offers fresh riffs on classic seafood dishes that evoke the flavors of Spain and Latin America. To wit, the iconic baked oysters dish named for billionaire John D. Rockefeller gets reimagined as a rich tapa. The Rhodie Oyster Rockefeller starts with sweet oysters that have been locally sourced. They&rsquore drenched in a fondue made from creamy Manchego and sharp Cotija, then topped with smoky Serrano ham, spinach and cream before being baked and broiled to create a bubbly cheese crust. A final flourish of zippy piquello pepper coulis, pickled red onions and micro cilantro adds a bright punch of flavor.
Potatoes Au Gratin, Louisiana
Charlie&rsquos Steak House has been a New Orleans fixture since 1932 &mdash it&rsquos one of the city&rsquos oldest restaurants and its oldest steakhouse. There&rsquos no menu to speak of &mdash just tell them your cut of meat and doneness &mdash but be sure to tack on an order of the Potatoes Au Gratin. This decadent side starts with boiled, cubed Idaho potatoes, which are combined in a stockpot with generous chunks of butter, whole milk, a top-secret seasoning blend and a mound of shredded cheddar cheese (both sharp and mild varieties). The mixture is cooked until the cheese is melted, then portioned into au gratin tins, topped with slices of sharp cheddar cheese and browned under the broiler. The portion is perfect for sharing, though General Manager Glenn Bove reveals that some couples claim the secret to a long-lasting relationship is ordering your own potatoes au gratin.
Chile Relleno, New Mexico
The chile pepper may be New Mexico&rsquos state vegetable, but the jewel in their capsicum crown is the Hatch chile. Named for the town of Hatch where it&rsquos grown, this chile has become a favored ingredient throughout the state, thanks to its spicy, smoky and slightly sweet flavor profile. It has been a menu mainstay for more than four decades at family-owned restaurant El Patio de Albuquerque, which brings the beloved chile together with cheese to create the Chile Relleno. Made from a generations-old recipe, the dish starts with whole, roasted hatch green chiles. They&rsquore deseeded, stuffed with Wisconsin cheddar, double-dipped in batter, then deep fried. A side of red or green hatch chile sauce (green is considered more traditional) acts as the perfect foil to the gooey avalanche of cheese that ensues with each bite.
Fry Bread Cheese Burger, South Dakota
When in South Dakota, take a lead from the locals and go beyond a basic cheeseburger. It all begins with fry bread &mdash also known as Indian fry bread &mdash a simple flour-salt-water dough that&rsquos rolled, flattened into discs and fried into South Dakota&rsquos official state bread. At The Gaslight Restaurant and Saloon in Rockerville, fry bread anchors the Loco Burger. A half-pound beef patty sits atop Indian fry bread, puffed up and golden after a quick dip in hot oil, and paired with a side of French fries before the lot is topped with green chili sauce and shredded Jack cheese. Another popular pick is the Gaslight&rsquos classic preparation of the regional dish known as Indian or Navajo tacos. Fry bread is swapped in for the taco shell, then heaped with typical Tex-Mex toppings like seasoned ground beef, refried beans, shredded cheese, lettuce and tomatoes.
Waffles Fries with Blue Cheese Fondue, Wyoming
Wyoming may be known as the Cowboy State, but its mountainous terrain also makes it a skier&rsquos paradise. Jackson Hole is home to some of the most famous ski resorts in the country, so it&rsquos no surprise that area restaurants focus on après-ski fare. The Blue Cheese Waffles Fries at Trio bistro are particularly satisfying after a day on the slopes. Crisp-golden fries are heaped onto a plate, then drenched in blue cheese fondue made from a mix of blue cheese and Gorgonzola. A flurry of freshly cracked black pepper and chopped green onions add a burst of color and brightness. The dish makes for a great shared starter, but it&rsquos not uncommon to see solo diners take it on with the same zeal as racing down a black diamond ski run.
Italian Beef Roll, Illinois
At small-town pizzeria Pizzas by Marchelloni &mdash or Marchie&rsquos or Chelloni&rsquos, as it&rsquos known &mdash pizzas may be the name of the game but it&rsquos the locally famous Marchelloni Rolls that elevate this Mendota pizza spot to a destination. The calzone-style dish starts with from-scratch pizza dough layered with a hearty portion of Papa Charlie Italian beef that&rsquos dressed in a seasoned broth &mdash made with beef fat, red pepper, basil, oregano, thyme and onion powder &mdash shaved thin and stacked high, piled with shredded mozzarella cheese, and folded over to create an oversized pizza pocket. The roll is finished with a few shakes of a secret house-spice blend and baked until the exterior is crisp and golden, and the filling warm and gooey. As with the pizzas, the rolls can be customized with a variety of toppings folded in: the fan-favorite includes mushrooms, onions and jalapenos.
Barbecue Nachos, Mississippi
If the walls could talk, Rebel Barn&rsquos former life as a drive-through beer barn would have some colorful stories to tell. These days, it&rsquos home to a from-scratch barbecue joint where the food does all the talking. Everything from the Delta-style tamales to the slow-smoked meats are cooked outside on a rotisserie cooker over hickory and pecan wood. This technique imbues the meats with a distinctly smoky flavor that&rsquos tailor-made for pairing with cheese. Want a taste of this addictive combination? Order the barbecue nachos, which come smothered in a rich cheese sauce made from a tightly guarded recipe. These are not your stadium concession nachos: White corn tortilla chips are fried to order, then heaped onto a plate, drenched with that secret cheese sauce and piled with your choice of pulled pork, smoked chicken or beef brisket. The whole lot is slicked with sweet-smoky barbecue sauce, then topped with shredded cheese and a trio of cherry red peppers, sliced jalapenos and whole Mississippi short peppers. It all adds up to a smoky, cheesy, spicy bite that has set tongues wagging &mdash in a good way.
Loaded Potatoes, Idaho
Potatoes are one of Idaho&rsquos most-famous exports. As good as they are, the prized tubers provide a blank canvas for local comfort food dishes, too, like Big City Coffee & Café&rsquos Loaded Potatoes. The late-night-inspired dish is one that owner Sarah Fendley makes for herself after a long shift, but you can find it on the breakfast and lunch menu at her fast-casual Boise eatery. The dish features Simplot red potatoes tossed and roasted with olive oil and a signature spice blend, topped with grated cheddar and mozzarella, chopped bacon, seasonal vegetables and 87 Chevre, a local goat cheese made by Green Bay Packers player Jordy Nelson. After everything is melted, the dish is finished with fresh tomato, sour cream and a sprinkling of top-secret Greek-inspired seasoning, with a side of homemade salsa.
Where to Celebrate Cinco de Mayo in Las Vegas
Few holidays pair as well with Las Vegas’ ethos of 24-7 partying as Cinco de Mayo.
As Las Vegas moves forward with its reopening plans, a number of holiday-themed events and food and drink specials are happening across the city to mark the special holiday.
Before you start pounding tequila shots though, let’s dive into a brief history lesson about Cinco de Mayo.
Often mistaken as Mexico’s Independence Day, Cinco de Mayo marks the anniversary of the Battle of Puebla in 1862 in which Mexico defended itself against the much larger, better-equipped French military. While the occasion isn’t widely celebrated across Mexico, Cinco de Mayo is recognized more in the United States as a celebration of Mexican heritage.
Okay, now that our history lesson is over, here’s where you can celebrate Cinco de Mayo in Las Vegas:
Award-winning mariachi group Trios Ellas takes the stage at The Space with their special, modern blend of Latin-fusion music. The Grammy-nominated trio has performed at iconic venues such as the Hollywood Bowl, the Dolby Theater, and the “nest” for the opening ceremony of the 2008 Beijing Olympics.
The event will also feature a special performance by Las Vegas High School’s Mariachi Joya who performed at President Biden’s inauguration, as well as two free tacos from 911 Tacos.
Tickets start at around $30, while a live-stream option is available for $15.
Commissioner William McCurdy II, Las Vegas City Councilwoman Olivia Diaz and North Las Vegas Mayor Pro Tem Isaac Barron are hosting a Cinco de Mayo festival with free food, music, games and COVID-19 vaccines from 5:30 to 8 p.m. at the East Las Vegas Community Center, 250 N. Eastern Ave.
The festival is free to attend, and the vaccines will be provided on a first-come, first served basis while supplies last. The event will also have officials there to discuss career training opportunities and healthcare services.
Guests get a complimentary mechanical bull ride when they purchase food or drinks from surrounding Container Park tenants. Cinco de Mayo specials from Pinches Tacos include $2.50 pollo and al pastor tacos and $6 margaritas. From 9-11 pm, Mariachi de Mexico turns up the heat on the dance floor with live Mexican folk music. Cinco de Mayo specials will continue from open to close from May 5-8.
Las Vegas oldest continuously running casino is ringing in Cinco de Mayo with $5 1800 margaritas, Corona, Modelo, and patron shots. A wandering mariachi band will also provide entertainment throughout the casino.
The offer is valid from 12 pm-11:59 pm.
Celebrate Cinco de Mayo at Dueling Axes, featuring Mexican beer specials and Latin sounds. Axe throwers can take advantage of $5 Modelo beers and $30 Mix and Match Modelo and Pacifico beer buckets. Guests are invited to the “Fiesta” on Wednesday, May 5th, from 12 p.m. to 12 a.m. Reservations are encouraged by visiting duelingaxeslasvegas.com, or calling (702) 333-4513.
Arizona Charlie’s Decatur, located at 740 S. Decatur Blvd. and Arizona Charlie’s Boulder, located at 4575 Boulder Hwy., will host a “Cinco de Bingo” celebration on Wednesday with gaming, food and drink specials.
During the 3 p.m. bingo session on Wednesday Arizona Charlie’s will celebrate Cinco de Mayo with margaritas, sombreros, drawings and more for True Rewards members.
Sourdough Café, located at both Arizona Charlie’s Decatur and Boulder, will offer street tacos, served with chicken or carne asada, a side of rice and beans, plus a house margarita, priced at $7.99. Additionally, all Arizona Charlie’s bars will offer a shot of Patrón Silver and a Modelo Especial, priced at $5. Both offerings will be available Wednesday, May 5-9.
Restaurant and Bar Specials
Introducing French cuisine with American flair, Favorite Bistro combines traditions to create a unique Las Vegas dining experience. To celebrate Cinco de Mayo, Favorite Bistro will offer its exclusive “Tacos a la French,” paired perfectly with the featured cocktail, “Oui Oui Margarita.”
Featuring an immersive experience in a bar maintained at a cool 23 degrees Fahrenheit, ICEBAR offers the frostiest beverages in town served in glasses made entirely of ice. Guests can enjoy Cinco de Mayo drink specials, including $8 shots of Cazadero Silver Tequila, $8 Modelo craft micheladas, $30 buckets of Corona beer and ICEBAR’s signature Frozen Spicy Mango Margarita, priced at $20.
Makers & Finders will be hosting a Mariachi Brunch from 11 a.m. – 2 p.m. Patrons can enjoy music from a live mariachi band, $25 all-you-can-drink margaritas and spicy margaritas, and Mexican candy shots, and $3 tacos.
Mariposa Cocina and Cocktails is offering a take-home assembly kit for two for $25, and will include four tacos (choice of chicken, carne asada or carnitas), a quesadilla, chips and guacamole, and pre-batched coconut lime margarita mix.
Guests who wish to dine in on Cinco de Mayo will enjoy specials offered from open to close, including $4 house margaritas, buy-one-get-one carafes of coconut or lime margaritas, $5 shots of Revel Tequila, $4 Mamitas Tequila & Sodas and a live DJ from 3 p.m. to 5 p.m. Reservations are highly suggested by calling (702) 476-3330.
Off The Strip Bistro + Bar will offer a one-day-only festive menu, featuring chicken taquitos made with fried, rolled chicken in tortillas topped with shredded lettuce, sour cream, cotija cheese, red California chili sauce, and green tomatillo sauce chicken enchiladas made with marinated corn tortillas in chef’s secret-recipe sauce stuffed with shredded chicken, lettuce, sour cream, cotija cheese, green tomatillo sauce and red California chile sauce street tacos made with pork carnitas, carne asada and Cochinita Pibil varieties and a curated selection of desserts including Neapolitan flan and conchas, a traditional sweet Mexican bread.
Additionally, guests can sip on $12 specialty cocktails, such as the Jalapeño Margarita and Mexican Mule, and $40 beer buckets including Corona, Modelo and Pacifico beers.
Servezah—located in the Downtown Arts District—is celebrating Cinco de Mayo with live mariachi and DJ music, $5 16oz Nueva Esperanzas, and $13 Mezcal palomas with a free cantarito cup.
You can also grab food from the Taco Town and Papas & Burgers food trucks parked outside.
Specials will continue throughout the rest of the week.
More than a pub and sports bar, Tilted Kilt offers a festive, modernized, Celtic-themed environment featuring traditional pub appetizers and entrees. Visitors can celebrate Cinco de Mayo with drink specials, including $7 shots of Patron and 1800 Tequila, $7 pints of Modelo and Dos Equis lager and $8 margaritas.
Located in Chinatown, the rustic taqueria is featuring all-day taco and happy-hour specials, including special deals on Casamigos tequila.
The restaurant also features a diverse fusion of Latin and Asian flavors, including Al Pastor street tacos and their signature Pho-Kin.
Don’t forget to mention “tonight’s delight” to staff to be led through a secret tunnel to the restaurant’s speakeasy parlor.
Reflection Bay Golf club is an award-winning golf course in Lake Las Vegas and open to the public.
We are a full-service luxury salon and spa located in Henderson, Las Vegas.
Comprehensive Dental Care has served the communities of Las Vegas, Henderson, and Boulder City since 1991. We deliver exceptional dentistry with superior customer service. Care at our office includes dental implants and general dentistry.
Las Vegas Food Truck Lottery To Award Spaces - Recipes
"A Family Tradition of Fine American Food."
EGG- CEPTIONAL SERVICE
Established in 1988 as The Egg & I, and expanded into its sister restaurants called the EggWorks in 2005, EggWorks is now the flagship breakfast joint in the Las Vegas area.
Come in today for breakfast… or for lunch! We serve all your breakfast favorites as well as signature sandwiches and homemade soups. Also, don’t forget to try our famous Cincy Chili, which we serve 5 ways!
We Are Open Daily at 6AM Until We Stop Seating.
Sat-Sun 6AM-3PM Mon-Fri 6AM-2PM
Inspired by Chinese, Japanese and Thai cuisine, this Pan-Asian eatery serves lunch, dinner and late-night choices adjacent to Encore’s casino.
The restaurants at Wynn and Encore offer exceptional group and private dining with renowned chefs who are actually in their kitchens preparing your cuisine. Some chefs lend their name to a restaurant, ours call them home. With a large variety of cuisines and atmospheres to choose from, we can help you plan a social event, client dinner, company gathering, welcome reception or other occasion specially created to suit your group.
Bars & Lounges
With more than 26 years of professional culinary experience, Daniel Marquez brings creativity and passion for Mexican cuisine to his role as executive chef.
Born and raised in Mexico City, Marquez spent time throughout his childhood traveling and learning the customs and culinary traditions of his homeland. He moved to the US in 1991 to pursue his interest in cooking. Certified by the Culinary Institute of America and American Culinary Federation, Marquez has opened and developed successful concepts in collaboration with award-winning chefs in Las Vegas.
Food Trucks for Sale
Ice Cream Food Truck - Pristine Condition!
1999 Ford E-350 Food Truck
Brand New Fully Loaded 20 Foot Trailer
True 93 inch Pizza Prep roll top unit True 49 inch 2 sliding door refrigerator Metro Series 1 C5 holding cabinet/warmer Peerless 4 deck Oven with two sets of Stones (Oven is Used) Generac XG 10000E Gas Generator (only 8.5 hours on it to burn in stones) Wired for Large Microwave Several outlets with GFCI's Trailer hitch lock New tires 2 Full size Propane Tanks
Dipping well freezer, Chest freezer, under counter two door fridge, three compartment sink, prep counters, shelves and storage.
Wholesale Price food trucks mobile food trailer outdoor mobile solar trailer for BBQ
Standard inside details: 1. Two flat stainless steel tables, under the table top are cabinets. 2. Light with on/off switch, cables to connect power supply. 3. One hand wash sink and one cashier drawer Standard external details: 1.One sales window, one door, one side small window. 2. Four jacks on the chasis to fix the cart/trailer when it is standing. 3. 1.5m traction frame
Food Truck Brand New & Fully Equipped
1 compartment prep sink PA system
Turn key Ice Cream Food Truck for sale. (Complete Business) Artisan made Ice Cream using Liquid Nitrogen food truck business including bookings for the Summer in Victoria( if wanted) all supplies, recipes, leads and support. Perfect for foodies who have time in the Summer to set up and sell to the masses. Despite Covid we did very well last year, and this year is looking even better. Very Lucrative with low overhead. Truck is fully certified and ready to hit the road. 2004 Ford E350 Diesel with 164,000 Kms. Has 1000lbs lift gate on back. Fresh service and CVI just done. This truck is set up to cook in so no need to rent a commissary kitchen. (Class B CDC mobile unit with 4 sinks and 10 gal fresh water/12 gal grey water). Unit is fully self contained and comes with 6500w whisper watt Honda generator that will run for 10hrs on a single tank. Kitchen Aid Pro Mixers Serious inquiries only. We are selling this truck due to a lack of time with FT jobs. Well suited for someone who has the time to put in over the Spring/Summer or who can staff and manage it.
8.5 x 28 2021 NEW Food Concession Trailer For Sale
8.5×28 Tandem Axle Concession Trailer Included Features: Dead flat front 2×6 Tubular Main frame (No I-Beam) Triple tube tongue Extended tongue (4) 5000# Scissor jacks (1) under each corner 16 ″ on center floor cross members Tubular 16 ″ on center walls Tubular 16 ″ on center ceiling 7000 lb Dropped Leaf Spring axles Electric Brakes (both axles) Easy Lube Hubs Electric Brake wiring ran inside steel tubing Front Diamond Tread Stone guard Aluminum Teardrop fenders White exterior aluminum .030 gauge Solid rear wall 3/4 ″ plywood floor 3/8 ″ Plywood walls 15 ″ Silver modular steel Wheels Radial Tires 235/80/16 with spare 7 foot 6 inch interior height All LED Lights 2 5/16th Front Coupler 36 ″ RV Style side door 2000 lb Tongue Jack Dust shield Solid front wall construction Corrugated galvanized Mesa style roof Asphalt Undercoating Drip edge over all doors Semi-Screwless Exterior Deluxe tag bracket w/ light Sand foot on tongue jack DOT Reflective Tape Insulation Insulated walls and ceiling Interior White aluminum walls and ceiling Flooring Rubber Diamond Electrical Package 50 Amp panel box (6) Interior outlets (4) Four foot fluorescent lights 50 Amp ship to shore cord (25 feet in length) A/C wire in ceiling Window 40" X 64" concession window with sliding glass and screen Exterior ( 4 ) scissor jacks under each corner of trailer HoodMart 7 x 30 all stainless steel Exhaust only 4" front back smooth top 1- 20" x 20" stainless steel filter 4 - 20" x 16"stainless steel filter 1 - grease cup 3 - concession lights canopy light with temp globe 4 - concession hanging bracket 1 - 20D direct drive exhaust fan 115v, single phase 1/4 Hp 1 Curb Concession curb foe Exhaust fan 2" H Flat Roof concession 1 variable speed control 6 amp Concession install kit includes 6-8 ss bolts 16 1/2" ss washers 16 1/2 ss nuts 4 washers 1 - 12" - duct work - 10" x 12" 1 - 7 ' pre-piped fire suppression system Includes pipe, conduit, nozzles, detection brackets affixed to hood, mirco switch, remote pull station gas shut off valve, control heads, tanks and brackets. fire suppression system has been install and charge and has its permits Equipment 4 - Patriot 45-50 lb. Gas Floor Fryer 120,000 BTU 45-50 lb. oil capacity liquid propane 120,000 BTU Stainless steel pot, front, and door Four heat tubes 200°F-400°F temperature range Includes two baskets, tube rack and drain extension 3/4” NPT male connector on a1/2” pipe, allowing you to connect with either 3/4” or1/2” NPT female connector 15-1/2"W x 30-5/8"D x 45-3/4"H includes Casters 4 - Regency 48" Mobile Gas Connector Hose Kit with 2 Elbows, Full Port Valve, Restraining Device, and Quick Disconnect - 3/4" 2 - Steel 100-lb Empty Propane Tank 1 - Model # T - 49 F - HC TRUE TWO DOOR STAINLESS STEEL REACH IN FREEZER ON CASTERS Capacity 49 cubic_feet Ean 0746060913514 Height 78.625 inches Included Components Freezer Item Weight 440 pounds Length 54.125 inches Material Stainless Steel , Aluminum MAXX COLD 23CFT 1 SOLID DOOR REFRIGERATOR : Model: MXCR-23FD 1-MAXX COLD 23 Cu. Ft. Reach-In Refrigerator On Casters : Model: MXCR-23FDHC 1 - Berg 8-Pan 10" Cutting Board Sandwich Prep Table 27"W Sandwich prep table Six 1/6 and two 1/9 pan capacity Includes set of eight, 4" deep pans 10" deep cutting board 1 door Insulated lid 4" casters Shelf 115V 27"W x 30"D x 42"H 1 - True TUC-60-HC 2 Section 60" Wide 2 Solid Door Undercounter Refrigerator Number of Doors 2 Number of Shelves 4 Amps 4 Volts 115 Temperature Range 33° - 38° F Dimensions(HxWxD) 29-3/4" x 60-3/8" x 30-1/8" 1 - Beverage Air Model UR- 30 GE Width: 217⁄16" Depth: 251⁄2" Height: 371⁄2" Cu. Ft.: 6.8 HP: 1⁄5 Shelves: three Size: 207⁄8"W Temp Range: as low as 35°F Type: Refrigerator Voltage: 120V 1 - 60 ins Portable Wash Station 4 compartment sink Lenth 60 inches Depth 20 inches Height 44 inches With Casters 1- AMEREX STAINLESS STEEL K-CLASS- FIRE EXTINGUISHER 6 - Winco MXB-500Q 5 Quart Mixing Bowl 1 - Maverick Wall Mounted Shelf 48 x 15 Inches 1 - Maverick Stainless Steel Wall Shelf 46 Inch X 15 Inch 5 - Winco MXB-1300Q 13 Qt. Stainless Steel Mixing Bowl 2 - Winco PTC-23K Trash Can Slenders 23 Gallon Black 1 - Winco Cutting Board, 18 by 24 by 1/2-Inch, White 4 - Winco BA-PBK Cotton/Poly Black Bib Apron 6 - Winco Dial Refrigerator/Freezer Thermometer with Hook and Panel Base, 2-Inch 2 - Winco Cutting Board, 12 by 18 by 1/2-Inch, White 2 - Winco 2-Inch Dial Deep Fry/Candy Thermometer with 12-Inch Probe - Winco LDC-1 Stainless Steel Ladle with Yellow Handle, 1-Ounce 4 - Winco AS-5 Aluminum Utility Scoop, 5-Ounce 2 - Winco AS-12 Aluminum Utility Scoop, 12-Ounce 1 - Winco - Fw-s600 - 120v Electric Food Warmer/cooker
Vintage 1972 Piagio Ape 50 Coffee Cart
I am selling my 1972 Piaggio Ape 50 that I converted into a coffee cart. This cart really catches customers' interest! It has a few cosmetic scratches, but the scooter runs and drives. I mostly transported via a small utility trailer as it is only 50cc and used it for in-town events. I can provide that trailer as well for no additional cost. The cart comes with a home Breville espresso machine and grinder to get the buyer started. Additionally, the cart has had shelving installed, an NSF sink, 5-gallon kegerator with tap and keg for cold brew, storage drawer, water heater, tanks and pumps, and more. This cart has been great at farmers' markets, weddings, events, and food truck gatherings! I am selling it because my family has decided to take a job out of the country and we cannot ship it to our new location. Would love to see it go to an aspiring food truck owner or entrepreneur! Feel free to contact me for any other information! Buyers must arrange for shipping or pick up to their location.
Selling my custom wrapped food truck. My food truck includes. -$20,000 ElectroFreeze frozen yogurt, ice cream, gelato, soft serve machine inside that offers two flavors and a twist of the two. I’ll also include our voted “Best in Austin” frozen yogurt recipe. -a top of the line $550 blender with an extra $100 blender container. I’ll also include our award winning smoothie recipes and hundred of dollars in our high quality smoothie supplements and Matcha green tea. -everything you'll need inside including a huge commercial fridge, commercial prep cooler and sandwich display on top, deep freezer, stainless steel tables, and tons of shelving. -built in marine speakers and sound system, 46" built-in LED television, DVD player, receiver, iPod connection, etc. You can play movies, PowerPoints, and music for customers. -ice shaver for snow cones/shaved ice, over $1000 in flavor concentrates, bottles, syrups, etc. Our shaved ice has an extremely high profit margin. I’ll also include recipes, flavor cheat sheets, secret combinations, topping recipes, etc. -tabletop grill and steamer -large built in generator -50 amp power cord, huge 3 compartment sink, hand washing sink, brand new potable water tank, huge gray water tank, hot water heater, water pump, 2 a/c units, stainless steel floors, walls and ceiling, -built in awning -brand new engine with only 100 or so miles, starter, and many other under the hood parts. Our truck has been rented by celebrities during SXSW and ACL (i.e. Kelis). Included is a photo from when she rented it with a temporary wrap. Our truck has many great memories including winning item of the year for our fried kool-aid at the State Fair, being voted best frozen yogurt in Austin, winning awards for our smoothies, celebrity visits, and being starred in a British magazine with 6 ft tall supermodels enjoying our frozen yogurt. It has just about everything you need to get started. You can be up running right away. This truck cost over $150,000 once purchased, completely built out, and all of the equipment was added. And another $7,000 to instal a BRAND NEW ENGINE and other under the hood parts. The built in entertainment system, custom wrap, and ability to display powerpoints has even gained us free entry into festivals (ones that would have cost $1-2k)! Unfortunately, I need to sell my baby. This was my very first truck and the very thing that afforded me the opportunity to buy 5 more. But I’m now old, married, have a lil one that I want to spend my day with, and exhausted! Can use for snow cones, shaved ice, ice cream, smoothies, food, concessions, lunch items, breakfast tacos, coffee, etc. Has always passed health department inspections and state inspections with no problem. I'll offer initial support, training, recipes, and the layout to get off the ground running! With a new wrap and a little love, this truck will look as good as new! Your opportunities are endless. The generator likely needs a new battery and maybe even a tune up as I haven’t used it in about 2 years as I was always connected to electrical power, the windshield on the passenger side is cracked (but has been since I purchased the truck, doesn’t affect use or inspections and could easily be replaced, I just never did), and the ceiling ac unit does have several years of use and wouldn’t hurt to get replaced as they only work well for so long. But everything else is in excellent working condition, it runs beautifully, and the second a/c works like a charm! I’m fully transparent, ask me anything!
55 Cup Rice Cooker & Stand, Stainless Steel Counters w/ Lower Shelves, 60" Refrigerated Sandwich Prep Table, Tankless Hot Water Heater, K Rated Fire Extinguisher, 2-9 GA. Propane Tanks, Small Top Loading Chest Freezer, IPAD Stand, Cash Drawer & Receipt Printer (IPAD not included) for POS. CAD Schematic Truck Drawings.
Remodeled Food Trailer Camper Style
Frozen yogurt machine originally $14,000. Food Topping Table fridge Originally $2000. A/c unit Water heater Plumbing Electrical: including new plug for generator Brand New floors, paint, windows, door, tires, and hitch Total $30,000 in upgrades, remodels, and equipment.
Food Truck with TWO Propane Tanks
• 1.9L Cummins Diesel Engine • 10,000 Watt Cummins Onan Generator (diesel fuel) • Two 130lb Propane Tanks (most all truck have 1 propane last much longer without refilling) • 40 gallon fresh water tank with Instant hot water system and 50 gallon waste water tank • Newly replaced Brakes, Injectors and trans line • Fire Suppression system and Chrome exhaust hood vents • Truck was a Health Dept. Certified (STFU) Standard Transitory Food Unit and does not required a kitchen or commissary kitchen and you are not required to return to within 24 hours of service unlike the Mobile Unit License most trucks have. • Truck is Equipped with: 2 Standup 1 door Refrigerators (one on each side of the truck), 3 door Refrigeration Sandwich prep unit, 24 inch Griddle, 18 inch Char broiler, 2 stovetop burners, 2 deep fryers units with 2 full size baskets in each (4 baskets total) 1 Steam table unit (holds 2 half pans or 3 quarter pans), 4 two door dry storage cabinets under cooking area, 1 dry storage cabinet in the sink area, 3 sink Wash Rinse and Sanitize, 1 separate hand washing sink, 2 over head shelves above service windows, large table top area for prep work and a smaller table, large area table top for taking orders to work on plenty of room for POS or cash register with storage shelves underneath. • Truck has 2 Service Windows (order here and pick up here) great for fast paced events and also has great lighting in the windows outside for late night events.
NEW NEVER USED Rolled Ice Cream Food Trailer
This has a long rectangular rolled Ice Cream pan.
2010 Morgan Olsen New Engine and Transmission Fully Loaded
15 miles on Brand New OEM engine and transmission w/nationwide warranty. 72" refrigerated chef base 12" flat top 12" char broil grill (8) 12" side gas burners 3 bay wet well steam table 48" refrigerated sandwich prep table
2003 Freightliner Food Truck Great for Startups
1997 GMC P3500 6.5L V8 Diesel FOOD TRUCK
Engine and trans run perfectly, no problems. Brakes and steering are good. No mechanical problems at all. New battery installed this month with 3 year warranty. Coolant flushed this month too. CLEAN TITLE in hand. 36 inch charbroil grill and 2 Pitco Deep Fryers are available also (sold separately) Equipment: -True refrigerated prep table model TSSU-48-12 -Exhaust hood (6ft) with variable speed control knob and side exhaust fan -Radiance 12" Gas Hotplate w/ (2) Burners model TAHP-12-2 -Radiance 12" Gas Countertop Charbroiler w/ Cast Iron Burners model TARB-12 -Duke steam table 2 wells liquid propane -3 bay sink (wash, rinse, sanitize) plus 'hand-washing only' sink -Flojet water pump -freshwater and grey water tanks -5ft concession window -Water heater (Aniston GL-4) -2 fire extinguishers (wet chemical and multipurpose dry chemical) -extra shelves above sinks -radio/cd system -generator cage outside to put generator inside dc licensed food truck ready for work
Has 2 36 inch griddles, 7500 watt Cummins generator with it on gas tank, 2-40 lb propane tanks, permit can be transferred make money the same day u buy, just buy your food everything else come with truck
SDG Fully Loaded Food Concession Trailer
Shawarma machine, all kitchen accessories like Chinese pan, 3 new Aluminium tope heavy weight, commercial High pressure stove, fry pan, serving bowls, plates etc. A to z
Commercial ice shaver Bottles/pour spouts Towels Virtually everything needed
Molino de café expresó Lasqueadora comercial Vidriera para mantener caliente Calentador de agua Máquina de inyección de churros Caja registradora Licencia para vender Ventilador de techo Muchas cosas útiles vasijas, cuchillos excet
8 Delightful Mother’s Day Gifts for Moms in the Las Vegas Area
One of the most celebrated holidays of the year is quickly approaching, and there is perhaps nobody more deserving of their own holiday than mom. After a year of lockdowns and restrictions, this Mother’s Day offers a lot more opportunities to tell your mom how much you love and appreciate her.
But this year, you better not wait too long to decide how you’re going to celebrate Mother’s Day. There are still some restrictions in place and many Las Vegas restaurants have limited seating, offer limited hours, or accept fewer customers. In fact, the more popular restaurants and local services are filling up fast or completely booked.
If you’re just starting to plan or having a hard time deciding, we’ve got some Mother’s Day ideas for you to consider. Some are more common like dinner or brunch and others are perhaps a bit more unique. We also included a few top-rated local businesses you might want to consider.
One thing is for sure – there are a lot of great local Las Vegas businesses ready to wine, dine and pamper your mother. So do your research and start booking those reservations and purchasing those gift certificates now.
Hire Mom a Personal Chef
Mom’s probably made hundreds, if not thousands of meals for you. Why not return the favor with a personal chef to prepare an amazing meal for mom and the entire family? Personal chefs have become all the rage with people who want to stay home but still enjoy a unique “dining out” experience.
Las Vegas has lots of personal chef options, but don’t wait if you want one for Mother’s Day. If you’re not able to find one available on Mother’s Day, most will offer gift certificates and options for alternative dates. Remember, sometimes it’s the thought that counts most, and she will appreciate a world-class meal prepared at home by some of the best chefs in the area.
Here are some highly-rated personal chef options for you to consider. Some may have a minimum number of participants, so be sure to ask before booking.
Personal Touch Private Chef
Personal Touch Private Chef Service offers private event catering and works closely with you to make Mother’s Day or any special event one that will be long remembered. Chef Ken and his staff will bring the restaurant experience to you. All food is made from scratch with fresh ingredients. All menus are handcrafted to suit your personal needs and tastes.
Chef @ Your Home
Chef @ Your Home offers a full complement of at-home services including cocktail parties, weddings, dinner parties, and an intimate dinner for mom and/or the entire family.
If you haven’t heard about Chef Lisa, you might know her as the winner of Food Network’s Guy’s Grocery Games (Season 6 Episode 1). In the Las Vegas area, she is known as a talented personal chef and culinary artist, specializing in creative cuisine, uniquely catered events, and pop-up dining experiences.