Four Las Vegas Chefs Share Their Favorite Takeout and Delivery From Local Restaurants

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 readers to these potential discoveries, Eater Vegas enlisted some of the city’s food players to share their recommendations for a feature dubbed Dining Confidential.

For this edition, Eater Vegas reached out to chefs and restaurateurs to find out where they are ordering takeout and delivery during the coronavirus pandemic.

Ronnie Rainwater, the chef de Cuisine at Delmonico Steakhouse at the Venetian, frequents the drive-thru at In-N-Out Burger. “If you know me at all, this is a childhood thing. By far my favorite burger on earth.” He likes to order the 4x4, with no tomato with grilled onions and fries.

He also heads to Todd’s Unique Dining in Henderson for curbside service. “For my wife’s birthday, we got the skirt steak on fire with fries, crab cakes (my son’s favorite), beet salad, Caesar salad, ahi tuna with wasabi smashed potatoes, petite filet mignon with green peppercorn demi sauce, chocolate brownie, and Snickerdoodle bread pudding.”

Lee Davidson, the executive chef of Clique Hospitality’s Hearthstone Kitchen & Cellar at Red Rock Resort, says he’s been cooking at home with produce from Cluck it Farms. “They deliver, and from the Las Vegas Farmers Market, they do drive through for produce.So I’m continuing to support them.”

He also ordered a backyard favorite burger from Honey Salt and crab Rangoon, pad see ew, and pad Thai from Amazing Thai.

Alex Barnett, a chef and partner at Cut & Taste Catering, orders takeout from Spaghetty Western in Southern Highlands. “It’s a local Italian eatery that’s been in town since 2015. It started as a small restaurant with four tables and has since undergone two expansions. It’s my favorite local restaurant. My wife and I always share the arugula salad. I have the veal piccata with angel hair. She gets the penne with arrabbiata sauce and then we share a cannoli. Place is fantastic. About 99 percent of their food is made in house.”

Josh Crain, the executive chef at Bouchon at the Venetian, ordered takeout from The Dillinger in Boulder City. “It is one of our favorite places. They have been doing curbside since this started. We had steamed artichoke, Buffalo wings, burgers, and Philly cheese steak fries.”

• All Dining Confidentials [ELV]

• What (and How) to Eat and Drink in Las Vegas During the Coronavirus Pandemic [ELV]

• A Running List of Las Vegas and Henderson Restaurants Expanding Delivery and Takeout Due to Coronavirus [ELV]

• How Coronavirus Is Affecting Las Vegas Food and Restaurants [ELV]