Chanko Shabu & Bar
Healthy Comfort Food
Chanko Shabu & Bar
When it’s cold outside, you can’t help but crave something that warms you to the core. In America, this typically translates to gravy, biscuits and casseroles–foods that, while not particularly attractive to look at, soothe the soul and wrap you in a comfy blanket of calories. And, while there’s nothing wrong with occasionally indulging in what’s sure to generate an impending food coma, wouldn’t it be nice to have a healthier option that’s equally satisfying? Chanko Shabu & Bar, located at 5808 Spring Mountain Rd., Suite 103, is the answer, specializing in Japanese Shabu-Shabu (hot pot), Seiro Mushi and the ever popular Sukiyaki that’s as pretty to look at as it is to eat.
Brought to us by the proprietors of Hobak, the Korean BBQ restaurant located right next door, Chanko uses the same high quality ingredients and attention to detail as their sister restaurant. Wagyu Ribeye and Short Ribs, Prime Ribeye, Muji Fuji Pork and a Seafood combo are all on the menu, accompanied by nourishing broths, veg and noodles rich in flavor and nutrients. You’ve got three different preparations to choose from as well, each producing a slightly different result in flavor and texture, with all presenting the tasty and visually stunning plate we’ve come to expect from authentic Japanese cuisine.
Shabu-Shabu uses flavored broth to cook the wafer thin meats of choice. A large, paper bowl placed in a bamboo basket is positioned onto a heating element that somehow gets hot enough to boil the liquid without charring the vessel. Filled with different varietals of exotic mushrooms, greens, squash and fish, the bowl contains either Kombu, Spicy Miso Pork or Garlic Pork broth that transforms into a flavorful and hearty soup. Once boiling, you’ll place the meat into the broth and cook until desired doneness. Besides the proteins, you’ll find yourself fishing out other edible treats, items that include spicy filled dumplings, gorgeous carrots and seafood. In addition, they provide either udon or pumpkin noodles to throw into the mix, the latter a texturally satisfy alternative that thickens the rich broth for slurping when you’re done cooking.
Perhaps more obscure to the LV diner, Seiro Mushi cooks the meats via steaming in a wooden box. Also prepared plate side, meats and vegetables are artfully presented in a Retinispora tree box that’s covered and placed on a pot of boiling water that steams the contents. The texture of the finished meat is impeccable, melt in your mouth goodness, providing all of the rich flavor you’d expect, yet without any grease. As an added bonus, the tree radiates phytoncide, a natural antibiotic purported to relieve stress and provide additional nutrients. Regardless of which cooking method you choose, the meal comes with your choice of six different dipping sauces that include a deliciously nutty goma, traditional ponzu, a very spicy garlic and a mustard sauce that adds a nice acidity to the fattier meats.
There are no tables in Chanko, diners being set up at a u-shaped bar fitted with individual heating elements, so…much like a sushi bar, it’s not entirely set up for lively convo if you’re in a large group. And, to date, they still don’t have their liquor license, although the Hobak chain has the clout to get that up and running shortly. Still, it’s a beautiful, modern restaurant that delivers a comforting vibe and food that’s healthy, fresh and satisfying. I’d choose it over biscuits any day. For info, call 702-445-6665.
Eataly Las Vegas Why Locals Should Pay Attention
Eataly Las Vegas
Why Locals Should Pay Attention
By Rob Kachelriess
When a big new attraction opens on the Strip, locals often have the same question: “What’s in it for me?” If you dread parking fees, crowded hotel lobbies, and the traffic of Las Vegas Boulevard, it’s easy to have second thoughts about exploring the latest hotspots. But Eataly Las Vegas brings something completely different to the tourist corridor — for locals as well as tourists. It’s worthy of your attention.
“We have more than 5,000 Italian products,” says Store Director Manolis Chatzimichalis. “Some have been imported to Vegas for the first time. You can’t find them anywhere else.”
The Roots
The Eataly concept was founded by Oscar Farinetti in the northern Italian city of Torino in 2007, and has since grown to nearly 40 locations throughout the world. Eataly Las Vegas opened in late December at the Park MGM, bringing together a combination of on-the-spot culinary services inspired by the distinctive cuisine of Italy. The 40,000 square-foot-space has a comfortable layout with large windows allowing in plenty of natural light during the day and the neon glow of the Strip at night. The heart of Eataly is Cucina del Mercato — a centralized collection of six separate counters where food is served fresh to enjoy at seated tables spread throughout the facility, or to take on the go.
“The personality of the store is in Cucina del Mercato,” says Chatzimichalis. “It’s the first time we did that concept here in the United States. We brought it in from Italy. It’s a very unique experience.”
The entire culinary operation is under the direction of Executive Chef Nicole Brisson, formerly of Carnevino at the Palazzo. The recipes are based on raw seasonal ingredients and low cooking times to preserve the taste and texture of every bite. The kitchen team also makes a point to use less salt, allowing natural flavors to effortlessly shine through.
The Offerings
Start with the on-site butcher shop, La Macelleria, which serves sustainably sourced meat, ranging from prime dry-aged steaks to house-made sausages. It’s the only place in Las Vegas that serves Creekstone Farms beef on a retail basis, which should please at-home chefs who love to throw a thick Ribeye on the backyard grill. Creekstone Farms is a Midwest-based company that sources verified Black Angus cattle from small family farms. “We are very picky with our meat,” says Chatzimichalis. “Very picky.”
Other stations serve handmade pastas, fresh seafood, rotisserie meats, and hand-pulled mozzarella. La Salumeria serves more than 200 cheeses and 100 salumi varieties from Italy. La Pizzeria dishes up Roman-style pizza, which is prepared with a thick bread-like crust and fresh, crisp toppings. “It’s very different from what you’re used to,” Chatzimichalis confirms.
Casually picking up bites here and there is a great way to enjoy the people-watching experience but Eataly also has two full-fledged restaurants if you choose a more intimate setting. Manzo is a fine-dining spot where the menu takes inspiration from the on-site butcher shop. La Pizza e La Pasta is much more casual, with servings of textured al dente pasta and Neapolitan-style pizzas cooked to order in 90 seconds. The dining room opens up to the Strip with to-go counters for patrons walking by.
When it’s time for dessert, take a close look at Eataly’s own brand of gelato, made from scratch with milk from California’s Straus Family Creamery. The pistachio flavor is especially addictive. If that’s not enough, check out the authentic cannolis. They aren’t stuffed as you might expect from your average Italian restaurant. Instead, the cream is served on the side — made fresh on the spot for dipping with the pastry shell. “We don’t have something ready for you,” says Chatzimichalis about the handcrafted nature of the desserts. “Everything will be made just because you ordered it. Everything will be made fresh.”
Finish off with an espresso or other coffee drink, ready at all hours, courtesy of Lavazza, an Italian brand with more than 120 years of history. Pair a cup with artisanal dark chocolate from Venchi for a flavorful mix of antioxidants.
From the Grapevine and Beyond
Of course, any good Italian meal goes down best with a glass of wine. The vino selection is one of the most impressive elements of Eataly Las Vegas, featuring more than 400 Italian labels. “We offer everything,” says Chatzimichalis. “You can take (a bottle) upstairs (to your hotel room), take it home, or enjoy it here with a nice piece of steak. Everything is possible at Eataly Las Vegas. That’s our motto.”
For those who want to enjoy a drink within the venue, Enoteca is a wine bar with more than 80 selections while L’Aperitivo serves fresh, vibrant cocktails near the main Strip-side entrance. Gran Caffe Milano is described by Chatzimichalis as the “the nicest, most beautiful bar we have” and takes inspiration from Milan cocktail venues that operate around the clock and complement their drinks with a variety of small bites.
Shop the Market or Learn the Technique
At the heart of Eataly is a dedicated grocery retail area that carries dry pastas, sauces, and other items imported from Italy. “If you want a real authentic dinner or lunch, you can buy your afeltra, your gragnano, your tomato sauce,” says Chatzimichalis. “Eataly is a market. It’s a part of our soul, a part of our culture. Yes, we have restaurants, we have Lavazza coffee, we have quick service counters, but we are a market. We believe in that.”
To round out the experience, take home some knowledge along with the food. A chef’s table holds frequent demonstrations, workshops, and classes for up to 12 seats at a time. It’s a great way to learn something new while embracing Italian culture and cuisine.
Customers who choose a quick experience — a few bites from a food counter or a round of grocery shopping — will find it’s easy to park at the Park MGM and leave within an hour, before the resort’s garage fees kick in. So, don’t worry about the crowds and don’t worry about the parking. Give yourself an hour. It’s more than enough time to get hooked on Eataly Las Vegas.
Living the Vegan Lifestyle in Las Vegas
Living the Vegan Lifestyle in Las Vegas
By Rob Kachelriess
The reasons for going vegan typically narrow down to ethical, environmental or health concerns. Usually it’s a combination of all three. For Diana Edelman, her desire to give up meat and animal products emerged while working with an elephant rescue operation in Thailand. “I was exposed to the horrible realities of animals in captivity and animals being abused,” she remembers. “I was like, ‘Ok, I’m done eating meat.’”
Along the way, the health benefits became a welcome side effect. “At this point, I feel so much better eating vegan,” she says. “It’s been almost seven years now.” Her personal evolution developed into a passion to make her new lifestyle more accessible. Edelman founded Vegans, Baby in 2015 as an online resource for people seeking plant-based food in Las Vegas. She built a loyal readership by visiting restaurants and writing about their vegan offerings while keeping political messages at arm’s length. “There are no photos of animals in distress,” she says of her website. “It’s just about making veganism fun and approachable.”
Vegans Baby ballooned from there. Edelman now publishes a guide book, leads walking food tours (including a pizza tour) and spreads her message through public speaking. For the past two years, she’s helped turn January into “Veganuary” in Las Vegas, coordinating month-long vegan menus at top Las Vegas dining spots. “This year, we almost doubled the number of participating restaurants,” she says. “And we brought in almost $47,000 in sales to them.”
Veganuary is just one example of how Edelman works with restaurants to enhance vegan offerings. “The rule to be on my website is you have to have at least three vegan options,” she says. “Not salads, not appetizers. You have to have three specific options that are viable for people to eat.” She credits Wynn Resorts for being a longtime leader in promoting the movement in the tourist corridor. Major restaurants at both Wynn Las Vegas and Wynn Encore are required to have legitimate vegan options on the menu, including S.W. Steakhouse. Edelman says other Strip establishments are following suit with vegan cuisine that’s both inventive and delicious. “Beauty & Essex does a phenomenal job,” she cites as one of her favorite examples. “I love their food. It’s very creative. Border Grill has done a lot. Catch has great vegan options. Best Friend has vegan food.”
To make ingredients more available, Edelman teamed up with the founder of Forte Tapas, Nina Manchev, to launch Pure World, the first all-vegan food distribution company in Las Vegas. The venture quickly found success, signing up restaurants on and off the Strip, by supplying vegan versions of everything from meat and cheese to mayonnaise and cookie dough. Each item requires Edelman’s personal stamp of approval. “I’ve tried all of it,” she says. “I’ve tried every single thing we sell.”
One of the restaurants Pure World supplies is VegeNation, a concept with locations in Downtown and Henderson. Their specialties are familiar favorites—burgers, quesadillas and even ice cream sundaes—made from 100% plant-based recipes. “We like to think of it as global street food,” says Creative Director and Partner Kelly Bennett. “Really good comfort food from all around the world, whether it’s Mexican, Indian, Thai or Italian, but done in our own funky, creative way.”
Key ingredients include almond milk ice cream, vegetable patties for burgers and even a black bean brownie. Pop-up tasting menus allow room for experimentation. A recent “seafood” dinner, for example, featured crab cakes made with hearts of palm. “We’re open to try anything that captures the flavor profile and texture,” says Bennett. The chef behind the menu, Donald Lemperle, became a vegan after he was diagnosed with cancer and sought to treat his condition through his own cuisine. “And now his cancer is in remission,” says Bennett of her business partner. “He’s living his best life and on a personal mission. He’s one of the founding fathers of the vegan scene in Las Vegas.”
When VegeNation first opened with support from the Downtown Project back in 2015, vegan dining options were hard to find in Las Vegas. But the success of the restaurant proved demand was there. Since then, the movement has exploded through restaurants, food trucks, food carts and pop-up dinners. Businesses tend to support each other through a shared sense of community. It’s almost ironic that Las Vegas, which has famously featured lions, dolphins and other captive animals as part of its Strip entertainment, is now being recognized nationally for its emerging vegan scene. It’s a complicated relationship, but one that appears to be moving in the right direction through growing awareness—something VegeNation promotes through workshops and special events.
“We have the power of choice,” says Bennett. “Consumers can support businesses that align with their ethics, morals and values. As consumers, you have the power to make those changes and shifts.” Edelman adds, “If you compare us to L.A. or New York, we’re not there, but we’re getting there.” Both agree that vegan eating doesn’t have to be an all-or-nothing switch for those curious about trying it out. Bennett recommends taking it “one meal at a time.” Edelman says the quickest way to dive in is by opening up your refrigerator at home and swapping out butter and milk for vegan versions. From there, try out new ingredients in place of common foods.
“Jackfruit is a great substitute for meat,” she says. “Beyond Meat makes the best brats I’ve ever had.” How about just a snack? “Hippeas,” says Edelman, noting the crunchy treats are made from chickpeas. “They’re like vegan white cheddar Cheetos. They’re so good.”
5 Vegan Restaurants to Try in Las Vegas
VegeNation
Both locations (Downtown and Henderson) specialize in plant-based versions of global comfort food. That includes everything from a mac n’ cheese burger to a hot fudge sundae.
Tacotarian
This Summerlin-area restaurant puts a vegan twist on Mexican street food, including tacos, burritos and a wicked Frito Pie. Save room for the Fried Oreos with churro ice cream.
POTs
The first all-vegan Egyptian restaurant in Las Vegas is now open. Fresh-baked pita bread is served alongside taamia (Egyptian falafel) and cauliflower shawarma. Quick-serve platters are a great way to sample multiple recipes at the same time.
Blinders Burgers & Brunch
There’s no meat in sight at this Centennial Hills burger joint. Instead, sink your teeth into the Impossible Burger 2.0 (a veggie patty made with a molecule called heme), which tastes incredibly close to the real thing. Order a side of fries and wash it all down with a vegan shake.
Veganbites
Don’t forget dessert. Cakes, pies, cookies and brownies are free of both dairy and eggs at this Henderson bakery.
