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Las Vegas restaurants from L.A. chefs and restaurateurs

Las Vegas restaurants from L.A. chefs and restaurateurs
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Duff Goldman and Dave Grohl play a role in Bruce Kalman's Soulbelly BBQ

Jiggly meat and rocking beats that’s the special sauce at Soulbelly BBQ, the latest barbecue joint downtown in the Gateway District. While dining on
Flintstone-sized pastrami beef ribs, diners can hear the soundtrack of chef Bruce Kalman’s life. And it’s as much of a mash-up as his barbecue styles.
“I get emotional because this is my dream,” says the Paramus, New Jersey transplant. Growing up, his father Ron taught music at the local high school. Kalman played the guitar at age 7, the cello at 8, and the trumpet in the high school marching band. He started his first garage band at 13. The teens of Phoenix didn’t play great at first, but their tresses were on point. As they booked more gigs across New Jersey and New York, the hair band eventually opened for Meatloaf in front of thousands at Monmouth University in South Jersey. ....

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Former 'Top Chef' contestant Bruce Kalman unveils Soulbelly BBQ in the Gateway District

Former ‘Top Chef’ Contestant Bruce Kalman Unveils Soulbelly BBQ in the Gateway District
Salt and pepper brisket, Carolina pulled pork, and burnt ends smoke up the restaurant with a patio and live music
The dining room at Soulbelly BBQ
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Bruce Kalman’s Soulbelly BBQ makes its debut in the Gateway District in Downtown Las Vegas, sandwiched between two breweries. Kalman, who moved to Las Vegas from Los Angeles in 2019, appeared on Season 15 of
Top Chef and gained a following for his restaurant Union in Pasadena, California, and Knead & Co. Pasta Bar + Market in LA’s Grand Central Market.
When he first moved to Vegas, his goal was to open an Italian restaurant with LEV Group at Tivoli Village. He scrapped those plans to switch to a barbecue restaurant with Richard Camarota, the former executive chef at Sage, that leans more on Kalman’s take on smoked meats and less on being a pitmaster. A chance meeting with Dave Grohl, the frontman for the ....

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Tech helps chefs with the challenges of running a pop-up

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As restaurant jobs have disappeared during the pandemic, there has been a boom in informal food pop-ups in Los Angeles, a rapidly evolving culture that has brought us smoked brisket and roti filled with chicken curry, fried bananas with salted caramel and lemon olive-oil cake. Every week, it seems, chefs post new menus listing creative, compelling takeout fare.
For the food-obsessed in pursuit of a great meal, it’s been an opportunity to experience some of the best food Los Angeles has to offer. For chefs and bakers, however, it’s been a time of great uncertainty and stress. Many started pop-ups by taking orders through direct messages on Instagram, which can quickly lead to chaos and seemingly endless questions: How do you streamline menus and orders? What’s the best way to deal with payments? ....

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