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Sin City is home to a lot of restaurants and bars, but there are tons of hidden gems that the majority of Las Vegans aren't unearthing. To help guide us to these potential discoveries, we've enlisted some of our city's food players to share their recommendations for a weekly feature dubbed Dining Confidential. Know a chef who wants to share some top dining spots? The tipline is open.
Doug Bell worked the World’s Fair in Hannover, Germany. What more do you need to know about him? Well, the executive chef of the new Pot Liquor CAS at Town Square graduated from the New England Culinary Institute, spent time cooking in Park City, Utah, and then moved on to Las Vegas in 2001 to work at Gallagher’s Steakhouse inside New York-New York. He worked at Sedona Restaurant and later became the executive chef at StripSteak at Mandalay Bay and then the executive chef of the short-lived Heraea at the Palms. Here the barbecue expert shares three of his favorite places to dine that include a local’s favorite, a dim sum palace and a chef who is his good friend.
Which restaurants do you turn to when you’re not working?
Crazy Pita, Chang’s Hong Kong Cuisine, and Whist Stove & Spirits
What dishes are most memorable?
The kefta pita at Crazy Pita is amazing. Spiced beef patties rolled up in a warm pita with hummus and veggies — delicious! Make sure you ask for a side of house made Harissa for a little kick.
I go to Chang's for dim sum all the time. The beef tendon with pumpkin is always a go-to along with the fried taro dumplings. Although all of the dim sum there is pretty on point.
The menu at Whist is great. My favorites are the grilled octopus appetizer and the lobster fettuccine.
Why do you enjoy going there?
I love going to Crazy Pita for a quick lunch or even dinner.
Chang’s is always good and you don't have to go to Chinatown to get good dim sum.
I go to Whist to see one of my good friends, Ricardo Romo, who is the head chef. We've known each other for a long time and he always puts out amazing food.
