Dining

Alinea, the iconic restaurant helmed by Chef Grant Achatz, continues to celebrate two decades of culinary excellence with a special anniversary collaboration at Bellagio Resort & Casino in Las Vegas April 16 – May 31. For a limited time, Chef Achatz and his team will be in residence at celebrity chef Michael Mina's eponymous restaurant, offering guests an immersive gastronomic experience paired with the resort's signature world-class hospitality. Tickets for this special dinner will be available Tuesday, February 24 at 9 a.m. PST and may be secured by visiting online or calling Bellagio Concierge at (702) 693-7111. Alinea's arrival at Bellagio for this residency reflects Chef Achatz's view on the role of a restaurant within culture. His work has consistently explored how food can create emotion, challenge expectations, and leave a lasting impression beyond the meal itself. Bellagio, a resort defined by forward-thinking ambition and grand experiences, is a destination with deep culinary roots that have shaped modern dining in America and have played a central role in elevating the city's culinary identity. "Las Vegas has always been willing to think big and take risks," said Chef Achatz. "There is a real history here of chefs, operators and teams pushing hospitality forward, not just in scale but in creativity and craft. Bellagio understands how to create experiences that feel both bold and thoughtful, and that makes the resort a meaningful place for us to share what Alinea has been building for the past twenty years." The 20th anniversary tour has been a rare opportunity for guests to experience Alinea's extraordinary cuisine in different settings, highlighting the influence of each host city's unique ingredients and culinary traditions. At Bellagio, Chef Achatz and his team will work alongside Bellagio chefs, local chefs, and purveyors to create dishes that reflect Alinea's innovative spirit while celebrating the flavors of the city. The Bellagio culinary residency is the final stop of the anniversary tour after selling out events in Brooklyn, Miami Beach, Beverly Hills, Tokyo, and Big Sky.

On Saturday, March 28, 2026, Chef Gabriela Cámara, founder of the iconic Mexico City restaurant Contramar, will debut Cantina Contramar on the Las Vegas Strip at 2025 MICHELIN One-Key resort, Fontainebleau Las Vegas. Cantina Contramar brings together three of Mexico's most influential creative voices: Chef Gabriela, world-renowned Architect Frida Escobedo who designed the space, and Maestra Tequilera Bertha González Nieves from Casa Dragones. Cantina Contramar Logo Cantina Contramar Logo With the opening of Cantina Contramar, Fontainebleau Las Vegas further elevates the Strip's culinary and cultural landscape with a destination that blends Mexican cuisine, beverage and design. The collaboration introduces Chef Cámara's signature hospitality to Las Vegas, marking the next extension of the iconic 27-year Contramar brand, while marking Frida Escobedo's first restaurant project in the U.S. "As longtime admirers of Contramar, a Mexico City institution, we are proud to serve as the home of its next chapter," said Brett Mufson, President and Partner of Fontainebleau Development. "Artistry and creativity are key components of the Fontainebleau experience, working with Gabriela, Frida and Bertha allows us to bring a truly distinctive concept to life. We look forward to opening our doors and sharing this one-of-a-kind destination with locals and visitors." Building on Chef Gabriela´s 27-year legacy of unforgettable dining, Cantina Contramar will weave in her iconic seafood dining—where simplicity is key—with new creations that are a twist on Mexican cantina classics. The menu explores the vast landscapes of Mexican flavors with dishes that are perfect for sharing. The culinary program will be complemented by a selection of custom cocktails and small-batch sipping tequilas from Casa Dragones as well as a flight of the brand's aged expressions. "One of the most exciting aspects of bringing an interpretation of Contramar's spirit and cuisine to Fontainebleau Las Vegas is the opportunity to offer a taste of Mexico: fresh, vibrant, spicy, and full of character," said Chef Gabriela. "Cantina Contramar reflects a sense of authenticity and effortlessness, and having the space designed by Frida brings a level of thoughtfulness and beauty that makes the experience complete." For this restaurant, Fontainebleau Las Vegas and Chef Gabriela have partnered with Frida Escobedo Studio – a world-renowned architect currently engaged in the design of major cultural landmarks such as the new Modern and Contemporary Art Wing for The Metropolitan Museum of Art in New York City; the headquarters of the Ministry of Foreign Affairs in Doha, Qatar; and the renovation of the Centre Pompidou as co-designer, alongside lead architect Moreau Kusunoki. Escobedo's design of the restaurant is inspired by traditional Mexican cantinas where a bright, expansive space fosters conviviality. Cantina Contramar is designed to embody a place where everyone is invited, a place to see and be seen — with an open kitchen, a comal station and a bar as focal points which anchor the design to traditional Mexican culinary heritage. "In a city characterized by its ability to contain worlds within worlds, Cantina Contramar presents a gateway to Mexican culture, its design heritage, and world-famous hospitality. And no one does hospitality like Chef Gabriela and her team at Contramar," said Escobedo. From the cuisine and beverage offerings to the service and design, every element of Cantina Contramar reflects the authenticity, warmth, and celebratory nature of Mexican hospitality. Additional details, including reservation information and full menu, will be unveiled in the coming weeks. More information about Fontainebleau Las Vegas, its rooms and suites, dining, and entertainment offerings can be found at fontainebleaulasvegas.com. ABOUT FONTAINEBLEAU LAS VEGAS Fontainebleau Las Vegas is a 67-story, vertically integrated luxury resort that brings a legacy of timeless elegance and unparalleled service to the Strip. It is the only resort and casino in Nevada to receive the coveted One Key designation from the 2025 MICHELIN Guide, recognizing its bold design and award-winning collection of luxury amenities and accommodations. Certified by the Green Building Initiative with three Green Globes, the resort's thoughtful design allows guests to move effortlessly among 3,644 luxury hotel rooms and suites, 550,000 square feet of customizable meeting and convention space, 150,000 square feet of gaming space, a collection of world-class restaurants and shops, exquisite pools, vibrant nightlife, and vitality enhancing spa and wellness offerings. Located at 2777 S. Las Vegas Blvd., adjacent to the acclaimed Las Vegas Convention Center West Hall expansion, Fontainebleau Las Vegas is created by Fontainebleau Development in partnership with Koch Real Estate Investments. ABOUT CHEF GABRIELA CÁMARA & RED CONTRAMAR Founder of Contramar Restaurant in 1998, Chef Gabriela Cámara is a restaurateur, author and cultural advocate widely recognized for her honest approach to cooking and her deep commitment to sustainability and respect for ingredients. She was named one of TIME's 100 Most Influential People in the World (2020) and has been recognized by Fortune and Food & Wine as one of the most innovative women in gastronomy. Through her work, Gabriela continues to develop food projects rooted in flavor, care, and community. Red Contramar is now a group of restaurants and projects centered around Mexican hospitality, with more than 27 years in the industry. Each space has its own essence, yet all share the same mission: to offer simple, delicious food and impeccable service, creating a sustainable experience that people will want to return to, over and over.

Check out these fun and sexy drink specials going this Valentine's Week at Delirious Comedy Club inside Silver Sevens Hotel & Casino. STRAWBERRY KISS 🍓 Sweet with a little sass. Muddled strawberries, tequila, fresh lime, and Topo Chico. $14 GIN & GIGGLES 🍸A flirty Valentine’s sip. New Amsterdam Gin with sweet & sour and cranberry. $14 PINKY PROMISE 💗 Say yes to bubbles. Rosé sparkling wine with raspberry liqueur. $14 for a limited time during Valentine’s week at Seven Sins Lounge, Silver & Gold Sports Bar, or upstairs in the Delirious Comedy Club Showroom during comedy and House Of Magic events.

- Wonder, a mealtime platform built to satisfy every craving without compromise, acquired Blue Ribbon Fried Chicken, an iconic New York City-based fast-casual concept known for its award-winning fried chicken, from Blue Ribbon Restaurants. The acquisition gives Wonder ownership of Blue Ribbon Fried Chicken and reflects the Company's broader strategy to own and steward beloved restaurant brands that align with its mission to make great food more accessible. "Bringing Blue Ribbon Fried Chicken into Wonder is an exciting step forward," said Marc Lore, Founder and CEO of Wonder. "With an incredibly loyal following already in place, we can now scale this iconic brand across the Wonder platform to reach far more people." Originally launched by chefs Eric and Bruce Bromberg as a dedicated concept inspired by one of their signature menu items at Blue Ribbon Brasserie, Blue Ribbon Fried Chicken is celebrated today as a New York City staple by locals and tourists alike. As a fast-casual restaurant with fine-dining roots, the brand aligns naturally with Wonder's existing portfolio and proven approach to bringing chef-driven, award-winning concepts to more customers. "We started Blue Ribbon Fried Chicken with the aim to share one of our childhood favorites with the world, and we're incredibly proud of what we've built," said Chef Bruce Bromberg, Co-Founder of Blue Ribbon Restaurants. "We're excited about this next chapter in Blue Ribbon Fried Chicken's journey and are confident in Wonder's ability to bring what makes this brand so special to more customers than ever before." As part of the agreement, Wonder will acquire the Blue Ribbon Fried Chicken brand, along with its physical restaurant in Manhattan and its current employees. Under Wonder, Blue Ribbon Fried Chicken's East Village restaurant will continue operating as usual, with no planned changes to day-to-day operations. The location will also remain available on third-party delivery platforms. Leveraging the power of its platform to support future growth, Wonder will thoughtfully scale the Blue Ribbon Fried Chicken brand over time, with plans to introduce it as a concept at a Wonder location in New York City in 2026, followed by expansion to additional locations thereafter. Soon, Wonder customers will be able to experience what makes Blue Ribbon Fried Chicken so special, alongside other popular concepts such as Streetbird, Detroit Brick Pizza, Royal Greens, and more, with the ability to mix-and-match menu items from each in a single order. To learn more about Wonder, visit wonder.com or download the Wonder app.

Butterfinger fans, your patience has paid off. After months of speculation and social media buzz, Butterfinger is officially confirming what fans have been whispering about: Butterfinger® French Toast is real and it's now hitting shelves. This limited-time flavor marks Butterfinger's third innovation in the past year, building on a portfolio of elevated and nostalgic flavors like Salted Caramel and Marshmallow. But this time, the brand is taking on brunch and rewriting the rules. The iconic candy brand introduces a new flavor and teams up with French pastry legend Dominique Ansel to transform the crave-worthy breakfast staple into an irresistible collaboration The iconic candy brand introduces a new flavor and teams up with French pastry legend Dominique Ansel to transform the crave-worthy breakfast staple into an irresistible collaboration With Butterfinger's signature crispety, crunchety texture and peanut-buttery center wrapped in an irresistible French toast-flavored coating, every bite delivers the syrupy, cinnamony goodness of weekend brunch—minus the sticky fingers. Brunch traditions may call for sharing French toast, but Butterfinger believes some indulgences are worth keeping to yourself. After all, when something this good comes along, nobody lays a (sticky) finger on your Butterfinger. "French toast is a classic that hits across generations—mom made it, diners serve it at any hour, your friends beg for it at brunch, and it still feels like a treat every time," said Yann Bastien, Vice President of Marketing for Butterfinger. "We saw an opportunity to take that universal craving and transform it into something you can enjoy anywhere, anytime. Its comfort food meets candy innovation, and it tastes like the best breakfast memory you have." Think one new French toast innovation is enough? Think again. Butterfinger is doubling down on this latest new launch with a collaboration that brings together two icons: Butterfinger and Dominique Ansel, the James Beard Award-winning French pastry chef behind the legendary Cronut® and Dominique Ansel Bakery. Beginning February 27 through March 1, Chef Dominique's SoHo, New York bakery will debut an exclusive Butterfinger French Toast Croquembouche, Chef Dominique's twist on the classic French dessert which literally translates to "crunch in mouth." This time, it's reimagined into an elevated pastry experience with Butterfinger's crispety, crunchety textures and flavors. Chef Dominique's version will feature a set of five choux, delicate pastry puffs, in three irresistible flavors: Peanut Butter Caramel—filled with peanut butter cinnamon ganache and Butterfinger crumbles, finished with a crisp caramel glaze Maple Cinnamon—filled with maple cinnamon ganache and glazed with creamy milk chocolate Butterfinger—filled with Butterfinger ganache, topped with caramel glaze and Butterfinger crumbles "French Toast has always been one of my favorite brunch staples, so when I tasted the new French Toast flavor, it inspired me to create a different way of eating Butterfinger, one that transforms those classic flavors into something new," says Chef Dominique Ansel. "I thought a unique version of a French croquembouche - something that also has those familiar crispy crunchy caramelized textures - would be perfect. I first learned about Butterfinger when I moved to New York from France 20 years ago. It's a timeless, comforting treat that represents a sense of nostalgia and childhood memories for so many people, and I hope our new creation does the same." The limited-edition pastry set will be available from 8am EST for one weekend only, Friday, February 27 to Sunday, March 1, at Dominique Ansel Bakery (189 Spring Street, NYC) while supplies last. Butterfinger French Toast will be available at major retailers nationwide now through April, giving breakfast enthusiasts and Butterfinger fans the chance to experience this covetable creation. For more information about Butterfinger French Toast, visit www.butterfinger.com or follow @Butterfinger on Instagram, TikTok, Facebook, and X. About Butterfinger® Butterfinger® is an iconic American crispety, crunchety, peanut-buttery bar that has been providing one-of-a-kind enjoyment to consumers since 1923. Butterfinger® is available nationwide at mass, grocery, and convenience stores. For additional information, please visit Butterfinger.com and stay connected with Butterfinger on Social (Instagram, Facebook, X, TikTok, and YouTube). About Dominique Ansel James Beard Award-winning Pastry Chef Dominique Ansel has shaken up the pastry world with innovation and creativity at the heart of his work. Chef Dominique has been responsible for creating some of the most fêted pastries in the world, including: the Cronut® (named one of TIME Magazine's "25 Best inventions of 2013"), Cookie Shot, Frozen S'more, Blossoming Hot Chocolate, and many more. For his prolific creativity, he was named the World's Best Pastry Chef in 2017 by the World's 50 Best Restaurants awards. Food & Wine has called him a "Culinary Van Gogh" while the New York Post coined him "the Willy Wonka of New York." He has also been bestowed the prestigious l'Ordre du Mérite Agricole, France's second highest honor. Chef Dominique is the Chef/Owner of Dominique Ansel Bakery, Dominique Ansel Workshop, and Papa d'Amour in New York City, as well as bakeries in Las Vegas as Caesars Palace and Paris Las Vegas. He is also the author of three cookbooks: Dominique Ansel: The Secret Recipes (October 2014), Everyone Can Bake: Simple Recipes to Master & Mix (April 2020), and Life's Sweetest Moments (October 2024). For more information, visit DominiqueAnsel.com, and follow @DominiqueAnsel on Instagram. About Ferrero® Ferrero began in the small town of Alba in Piedmont, Italy, in 1946. Today, it is one of the world's largest sweet-packaged food companies, with over 35 iconic brands sold in more than 170 countries. The Ferrero Group brings joy to people around the world with much-loved treats and snacks including Nutella®, Kinder®, Tic Tac®, and Ferrero Rocher®. More than 47,000 employees are passionate about helping people celebrate life's special moments. The Ferrero Group's family culture, now in its third generation, is based on dedication to quality and excellence, heritage, and a commitment to the planet and communities in which we operate. Ferrero entered the North American market in 1969 and has grown to more than 5,400 employees in 15 plants and warehouses, and eight offices in North America across the United States, Canada, and the Caribbean. It has expanded its presence and portfolio with the addition of iconic brands such as Butterfinger®, CRUNCH®, Keebler®, Famous Amos®, Mother's Cookies®, and other distinctive cookie and chocolate brands. Follow @FerreroNACorp on X and Instagram. www.ferreronorthamerica.com

Point Blank Tequila — the unapologetic, 100 percent additive-free tequila crafted for those who demand authenticity — is now available in Total Wine & More stores throughout Texas. Point Blank Tequila can be found on the shelves of 23 Total Wine stores, making its three expressions more accessible to discerning tequila lovers across the Lone Star State. It can also be ordered online directly from Point Blank Tequila at pointblanktequila.com and is available at select liquor stores in North Texas. Point Blank Tequila Lands in Total Wine Stores Across Texas The arrival of Point Blank in Total Wine — one of the nation's most respected premium spirits retailers — marks a major milestone for this new tequila, which has been earning growing acclaim from connoisseurs, musicians, and celebrities. Recently, it earned top honors at the 2025 PR%F Awards in Las Vegas, one of the beverage industry's premier competitions. "It's extremely rewarding to see Point Blank Tequila on store shelves and in the hands of people who truly care about what's in their glass," said Andrew Summersett, co-founder of Point Blank Tequila. "Partnering with Total Wine is more than a milestone — it's a launchpad for what's next. We're bringing world-class, additive-free tequila to a wider audience without compromising a single drop of what makes it so special." Point Blank Tequila offers three expressions — Blanco, Reposado, and Añejo — each a pure spirit crafted from mountain-grown Blue Weber Agave in San Juanito de Escobedo, Jalisco. Each agave plant is grown organically at Destiladora Agave Azul, a family-owned plantation and distillery. The agave is hand-harvested at peak maturity by skilled jimadores, slow-roasted in traditional brick ovens, naturally fermented, and double-distilled for absolute purity. Each step of the process is overseen by Zandra Gómez Santiago, Point Blank's award-winning female master distiller and a trailblazer in a male-dominated industry. She ensures that every bottle meets the highest standards of excellence. "Point Blank Tequila is more than a spirit — it's a statement," Summersett said. "It's proof that real tequila still matters. When you craft with authenticity and integrity, and refuse to cut corners, the results speak for themselves. We stand behind every bottle." Point Blank is also committed to eco-conscious tequila production. Piña waste is composted and returned to the fields, creating a closed-loop agricultural system. Bottles are crafted from 100% recycled glass, labels from agave fiber, and closures from recycled metal — proving that sustainability and sophistication can live in the same bottle. While Point Blank Tequila is being distributed first in Texas, the brand will expand in the Southwest in the near future. "Texas, my home state, is just the start," Summersett said. "We created Point Blank to offer something honest — and people are responding. They're tired of the hype, the additives, the empty claims. What they want is something real. Point Blank delivers." Learn more at pointblanktequila.com. Follow @pointblanktequila.