Las vegas restaurants

Las Vegas restaurant changes set to continue in 2021

Following an Eater tradition, we asked a group of restaurant reviewers, journalists, bloggers and site friends to comment on the year when it comes to food. Their responses to the annual report Year in eater The investigation will be revealed in several articles. Next, restaurant experts talk about the changes restaurants are making and which they hope will continue into 2020.

What new pivots or innovative ideas have you seen emerging from the events of 2020 that you hope to continue in 2021?

Rob kachelriess, Las Vegas writer at thrill: It was fascinating to see ghost kitchens like Gemma Gemma’s Square Pies, Pizza Anonymous, To Be Frank and Underground Burgers emerge this year. We may see more of them as the economy struggles to rebound in 2021. I’m also happy to see BYOB finally starting to take hold in Vegas. I know Sparrow + Wolf tried it and The Legends Oyster Bar encouraged it in place of a bar license. In the past, I thought of BYOB as little more than a corkage situation, but now I understand what it is. There is something fun about stopping somewhere to pick out a bottle of wine on the way to dinner and share it with friends. Not to mention that it saves a lot of money.

Sonja swanson, gastronomic and cultural writer: I think we’re seeing an interesting convergence of home cooking and restaurant dining experiences (like meal kits, upscale pantry offerings, and cooking classes). It would be nice to have these options after the pandemic, although of course I can’t wait to sit down for a nice long meal in a restaurant again soon!

Louiie Victa, Eater Vegas photographer and co-host of Two sharp heads and a microphone: Restaurant pantry markets are exciting! Like I said earlier, 2020 has forced a good majority of us to cook at home, and it’s great to have access to some amazing, great-sourced ingredients outside of what’s readily available. in grocery stores. Additionally, food trucks have been very present on the local scene as well as in pop-ups, so I’m excited to see all of the creative concepts come out in 2021.

Lorraine Moss, co-host of Two sharp heads and a microphone: Ghost kitchens – they may be the only way some of our small businesses can survive. It relieves the pressure of filling a restaurant and encourages friendly collaborations.

Nina Roi, Las Vegas Magazine editor-in-chief: Honestly, being able to have meals in restaurants that did not traditionally offer this service.

Melinda Sheckells, editor, More sophisticated take-out efforts and delivery services. I think eating outdoors is very cool and I hope it increases in versatility in the new year and I really like reservations because I don’t like to wait.

Diana Edelman, founder Vegan, Baby: I love pop-up mics. I did a few with chefs when the shutdown happened and love the way they grew. I also love the chef’s cooking videos. I think both are awesome.

Scott Roeben, Vital Vegas: I think the difficulties encountered by restaurants have raised awareness of the low profit margins of many restaurants. Restaurants had to be smart about sourcing, due to disruptions in the supply chain, and they had to be nimble as regulations were a moving target (with changes sometimes needed with just a few days notice). I’ve gotten used to using QR codes rather than traditional menus, and I suspect that will be the norm in the future. Beyond the move towards contactless catering elements, it is also the most profitable for restaurants. They just need to avoid falling into the trap of using digital menus to raise prices. If they do, I’ll tweet about it, just warning.

Melanie Lee, Eater Vegas: I love digital menus! I really hope restaurants continue with these. I have never been very comfortable with regular menus as they always looked a little gross to me, so the introduction of QR codes on the tables was refreshing!

Bob Barnes, Editor-in-Chief of The Las Vegas Food and Beverage Professional and Las Vegas writer for Gayot: Lots of virtual Zoom events / tastings have come out of necessity, but I still prefer in-person events once it’s safe to do it again.

Ken Miller, Editor-in-Chief of Las Vegas Magazine: As I mentioned earlier, masks and social distancing.

Philip Tzeng, food blogger at Las Vegas filling: There are a slew of great local cooking TikTok accounts that have emerged exclusively on this platform, creating great and unique content. They have a huge impact on the city with their rabid following, but still remain under the radar of “marketing and public relations professionals” and will only increase in popularity. Every restaurant should have a working TikTok account and the idea that dancing is ignorant and ridiculous only for teenagers.

Krista Diamond, freelance writer at Eater Vegas: I know we’re all fed up with Zoom at this point, but I have to say I’ve been to some really good virtual restaurant events this year. I really liked the birthday party / tasting that CraftHaus had. It was great fun picking up the beer from the brewery and then spending time at home and tasting it while listening to the stories behind it all. Of course, hopefully someday next day we can get back to real events, but it would be great if restaurants and bars still offered a virtual option for those who can’t be there in person.

Susan Stapleton, Editor-in-Chief of Eater Vegas: I think takeout and delivery are here to stay in 2021, even as more and more people are getting vaccinated. Marc Marrone at Graffiti Bao really thinks about the way his food travels, whether customers order his dumplings, bao rolls, and lo mein or pizza at Gemma Gemma’s Square Pies. I love the way Sheridan Su and Jenny Wong’s Every Grain opened their restaurant in the evening for To Be Frank hot dogs to run ghost cuisine, and Saint Honoré and Cafe Lola brought their Anonymous Pizza in the evening. Love what Gina Marinelli did at La Strega to bring take out only for lunch. And Jolene Mannina’s shift to takeout and videos with chefs cooking alongside customers at Secret Burger is expected to stay in 2021. Picking up ingredients and making them at home appeals to the home cook in me.

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