Lindsey Holt (center) and Coley Arnold (right), co-founders of Junk in the Trunk Vintage Market.
Chef Todd English marks the beginning of his return to Las Vegas when he opened the Beast Food Hall at Area15, the 200,000-square-foot entertainment venue with interactive artwork. Since the venue opened in September, English served his food as a pop-up, but now the entire 6,500-square-foot food hall reveals its dishes.
Unlike a food court that generally offers a variety fast-food national chains, a food hall mixes smaller artisan restaurants. English set up the food hall as a test kitchen for his restaurants around the globe. Different stations focus on specific cuisines, with a wok station, burning station for Roman-style
Matteo Ferdinandi and chef Angelo Auriana, the team behind Eater 38 member Matteo’s Italian Ristorante at the Venetian, close Sixth + Mill at the Grand Canal Shoppes and convert the space with an indoor patio into Brera Osteria, opening in mid-February.
© Venetian [Official Site]
Tortelli at Brera Osteria
The restaurant on the resort’s replica of St. Mark’s Square takes its name from the Brera neighborhood in Milan, Italy. The restaurant plans to serve dishes such as a braised pork shank, cacio e pepe, and lamb chops.
The duo already has Brera Ristorante in Downtown Los Angeles, where the
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Italian food prepared with a Japanese pantry — or vice versa — is not new. Kimika in NoLIta opened last summer and fit the mold. Now, there’s a restaurant in Midtown Manhattan, from the group that includes Tomoe Food Services, a meat distributor specializing in Wagyu, where the emphasis is on Italian fare with Wagyu beef as an essential component in a few dishes. The same owners have the more Wagyu-centric restaurant J-Spec in the East Village. Wagyu, both imported and domestic, is having its moment of late, showing up more than ever on New York menus. But