Chef and owner Todd Clore’s wine dinners are the toast of the town and sell out quickly at this restaurant with a neighborhood feel and gourmet fare. Clore manages to change up the menu to keep foodies coming back while satisfying regulars. Try the duck cooked in a pomegranate red wine sauce.

Kosher deli fans love the chicken noodle soup and matzo ball soup here. Don’t neglect the bakery items, such as apple fritters, challah bread, and more.

This all-you-can-eat Korean barbecue goes for $24.99 at dinner. Gobble up octopus, shrimp, beef brisket, pork belly, and more.

The popular Tex-Mex menu at Juan’s Flaming Fajitas includes the namesake flaming fajitas, sopas, ensaladas, table side guacamole, Baja-style fish tacos, plus margaritas, sangria, and daiquiris.

Henderson has its own ode to the UNLV Runnin’ Rebels with Hardway 8 from Bryant Jane and Lyle Cervenka, the co-owners of Starboard Tack. Order a corned beef Reuben, porchetta sandwich, grilled vegetable panini, and a hero with prosciutto, mortadella, and hot copa. Buffalo fried oysters, a charcuterie board, and deep-fried mozzarella make the starters menu, while fish and chips and two burgers round out the entrees.

Chef Matt Meyer’s 5,200-square-foot restaurant Served Global Dining features brunch and dinner options. Chef’s favorites include bibimbap served in a hot stone pot with heirloom vegetables and a sunny-side up egg; lomo saltado with fried plantains, steak fries, and two sunny-side up eggs; pollo Havana with glazed carrots and black rice; a Korean barbecue plate with a macaroni salad; a soy-garlic wing plate with garlic rice and cabbage; and wild salmon with panang curry and garlic fried rice. All come paired with wines. A huge variety of pancakes, waffles, egg Benedicts, scrambles, and hashes make the breakfast menu, while diners can order tacos, burgers, sandwiches, and salads as well.

Wood-fired brick oven pizzas with crisp crusts that you have to tear apart by hand attract families from all over the valley. Try the Capricciosa with tomatoes, prosciutto, artichoke hearts, roasted mushrooms, and olives.

Down at Green Valley Ranch, the steaks at Hank’s bring 'em in. Try one with a Gorgonzola crust. Want to split a dish? Look for the tomahawk chop or Chateaubriand made for two. Kobe beef even makes the menu.

The menu at Bottiglia Enoteca at Green Valley Ranch includes antipastas, salads, fresh fish, and the house specialty: papperdella Bolognese with braised short ribs, truffle ricotta, and piquillo pepper gravy. Bonus, a shaded patio that wraps around the restaurant and features a fire pit.

One of pizza king Tony Gemignani’s Pizza Rock locations sits inside Green Valley Ranch with 7,000 square feet of TVs, a semi-truck, and even a dining table with a roulette wheel. There are classic Italian entrees and pastas, but the four wood-fired pizza ovens and variety of award-winning pies are what bring the crowds.

Southern Italian with a view comes at the hands of Arnauld Briand and Carmine Vento. The eggplant rollatini rolled in ricotta is a must-try.

Snap up globally inspired American breakfasts and lunches at the sunny Kitchen Table from chef Javier Chavez. Pastries, breakfast taquitos, monkey bread, crepes, and Nutella S’mores await, along with a chorizo omelet, Nutella French toast, and croque-madame.

Readers love the home-style northern Italian fare at Gaetano’s Ristorante. Look for homemade pastas and raviolis, veal, poultry, beef, and seafood. Try the Mezzelune di Vitello con Porcini made with homemade half moon pasta filled with veal, served with peas, prosciutto, and porcini mushrooms in a light cream sauce.

Former Fish N Bowl chef Howard Choi is now behind the sushi counter at Hiroba Sushi, which specializes in black rice sushi. Fans love the lemon roll, spicy rainbow roll, and bento boxes.

Jaret Blinn serves breakfast and lunch at CraftKitchen with a menu of crustless quiches of the day, churro waffles, pork carnitas Benedicts, and short rib hash. And that’s just for breakfast. On the lunch side of the menu find short rib grilled cheese, chicken and waffles, and Korean fried chicken sandwich. Gluten-free and vegan options available.

Chefs Antonio Nunez, formerly of Kitchen Table in Henderson, and Scott Commings, the season 12 winner of Hell’s Kitchen who has Freedom Beat at the Downtown Grand, together have The Stove with a menu of American cuisine with regional influences. The ever-changing menu focuses on breakfast and lunch dishes, and a very popular brunch.