NEVADA

We make Cornish meat pies, also known as "pasties" We make them right here, fresh every day. We make them from fresh and healthy ingredients. We make them the same way for over 30 years now. We make each pasty as if we were making our own lunch. We make them any way you want them, hot, cold , or frozen.

Bouchon’s quintessential bistro fare changes with the seasons, and though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar.

Tucked away in a small private room adjacent to Jaleo’s bustling bar and paella grill, é by José Andrés offers a clever and creative tasting menu of Spanish avant-garde dishes. Accessed through a glass door emblazoned with the letter é, the room is dominated by a steel-topped bar with seating for nine. Set against a dramatic red glass wall and red velvet curtain, the space is a nod to the chef’s concept of cooking as a performance.