The New Secret Menu at Morels

PALAZZO — Head to the bar at Morels Steakhouse & Bistro for the "secret" prix fixe menu with a different steak selection and side each week from executive chef JL Carrera, along with a Boggiato Farms baby iceberg salad and macaron ice cream sandwiches, plus unlimited glasses of Vanishing Point Pinot Noir for $58 per guest. This week, gusts can find grass-fed, 28-day aged New York sirloin with whipped potatoes and Brussels sprouts. [EaterWire]

PARIS LAS VEGAS — Hexx Chocolate & Confexxions now has a chocolate kitchen tour and deluxe tasting dubbed Behind the Bar with HEXX Chocolate. Guests meet head chocolate makers Matthew Silverman and Matthew Piekarski and learn about the cacao bean farms in Tanzania, Peru, Venezuela, Madagascar and the Dominican Republic where they source the chocolates. Guests then sample and discuss all of Hexx’s flavor varietals, along with molten chocolate, hot chocolate and dark chocolate ice cream, made in partnership with High Road craft ice cream. Tours begin every half hour. Tickets for the experience are priced at $20 per person and can be purchased onsite or by phone at 702-331-5551. [EaterWire]

Sept. 22

MGM GRAND — Hakkasan launches The Only At Las Vegas menu starting Monday, Sept. 26, to celebrate 15 years of the brand. The six dishes on the menu include crispy quail with Chinese wine and chili sauce, steamed Chilean sea bass in spring onion and shaoxing wine, shrimp claypot with black pepper and vermicelli, stir-fried scallop with asparagus and macadamia nut, stir-fried lobster in lemongrass with tobiko and crispy roasted duck with kumquat and Chinese mustard. [EaterWire]

HARRAH’S LAS VEGAS — Toby Keith’s I Love This Bar & Grill celebrates 10 years on Friday, Sept. 30, starting at 5 p.m. with drink specials such as $5 off the Wild Shot Sunrise cocktail, $5 Wild Shot mezcal shots and the limited-edition Toby Keith’s Anniversary Burger made with a Po’Boy surf and turf. Food and drink offers will be available through Saturday, Oct. 1. The recently renovated space features new TV’s, furniture, dance floor and a revamped 20-person private dining room. [EaterWire]

RED ROCK RESORT — Taste at Red Rock takes place at the resort’s Backyard Pool from 7 to 10 p.m. Saturday, Oct. 1, with food tastings from more than 30 restaurants and samples of beer, spirits and wine. A sampling of participating restaurants includes 8 Noodle Bar, Hearthstone Kitchen & Cellar, Libre Mexican Cantina, Lucille's Smokehouse Bar-B-Que, Red Rock's pastry shop, Tbones Chophouse & Lounge and Salute Trattoria Italiana. General admission tickets are $80 and VIP admission is $105 with early entry at 6 p.m. and entry into the 10 p.m. after party at Crimson. [EaterWire]

THE PARK — Beerhaus hosts its first Oktoberfest Sept. 30 through Oct. 2 with 10 Oktoberfest style beers from breweries around the world, including a collaboration between Sin City Brewing Co. and Beerhaus, Weihenstephaner, Ayinger, Sierra Nevada, Hacker-Pschorr, Spaten, Left Hand Brewing, Tenaya Creek, Victory and Firestone. [EaterWire]

THE LINQ — Flour & Barley partners with Joseph James Brewery for a tap takeover starting on Saturday, Oct. 1. Look for American Flyer Craft Lager, Citra Rye Pale Ale, Single Minded, Berliner Weize Guy, Rojo Joe and Barrel Aged Imperial Mild. [EaterWire]

STATION CASINOS — All Feast Buffets and Festival Buffets add menus for Rosh Hashana from dinner on Sunday, Oct. 2, through dinner on Tuesday, Oct. 4. Look for challah rolls, spinach salad, tabouleh salad and apple honey salad. Entrees include chicken soup with matzah balls, slow-cooked beef brisket, roast chicken with an apricot date glaze, honey-glazed salmon, glazed carrots, sesame green beans, vegetarian Swiss chard and rice pilaf, maple roasted squash with cranberries and almonds, tzimmes and noodle kugel. Honey cake will be served for dessert. The resorts also celebrate Oktoberfest through Oct. 3 for lunch, dinner and brunch. The special menu features potato soup, German potato salad, sauerbraten, bratwurst, pork loin, sauerkraut, pierogies, braised red cabbage, pretzel and pumpernickel breads and black forest cheesecake. [EaterWire]