Tony Luke’s began as a neighborhood sandwich shop. ■ Tony Luke’s, the celebrated Philadelphia cheesesteak chain, makes its West Coast debut at the food hall, with favorites such as classic cheesesteak, chicken cheesesteak, chicken cutlet sandwich, and an Italian roast pork, sharp provolone and broccoli rabe sandwich. The chef is also the guiding spirit of Shogun Ramen in southwest Vegas and Henderson. During his time as ramen master at Ippudo, the global ramen chain, Kanegae created more than 600 styles of the dish. ■ Shogun Ramen is a partnership between ramen master Foo Kanegae and restaurateur Takashi Segawa that showcases Kanegae’s signature balancing of ramen tradition and innovation. Chef Marco Herrera is sending out burritos like The Tejano, built with brisket barbacoa, rice, beans, cheese, cabbage and jalapeño crema, and a chicken version made with pollo asada, french fries, cheese, beans and guacamole. The burritos employ the fluffy crêpe-like variations on the flour tortilla common to the region. specializing in Sonoran-style burritos from northwest Mexico. The new owner of the Rio has planned $350 million in renovations, as the Las Vegas Review-Journal reported. Trevor Scherrer, president and CEO of the Rio, described the food hall as “a lively space where vibrant flavors and approachable cuisine unite.” The restaurant partners are committed, he continued, to creating “food experiences that represent the future Rio, and we are excited to introduce them to our guests.” (Ellen Schmidt/Las Vegas Review-Journal) Carnival will soon be the Canteen.Ĭarnival World Buffet in the Rio will reopen in January as Canteen Food Hall, the property announced Monday, continuing the Las Vegas trend of former buffets being transformed into collections of restaurant concepts.

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