Aloha! That’s the greeting guests might hear when they step into L&L Hawaiian Barbecue. This eatery is located in Las Vegas, but its vibes are lush and tropical. The founders of L&L began sharing their Hawaiian cooking with the masses in 1976, and over the years they have expanded beyond the paradise island. Continents come together in flavor in a blend of Hawaiian and Asian cuisine. The scrumptious Loco Moco, Hawaiian Barbecue hamburger patties over rice with gravy and eggs, has become a customer favorite. Health-conscious patrons will find nutritional information on the restaurant’s website, along with a sampling of their menu items. With locations in over ten U.S. states and three countries, it is time to try L&L Hawaiian Barbecue!
Treasure Island's location on the Strip comes in close proximity to dozens of attractions, including a pedestrian bridge that connects the hotel to Fashion Show Mall. After perusing high-end wares, travelers can stroll down the Strip to bathe in the neon lights, hop between nightclubs, or get hitched in one of the city’s infamous themed chapels. An array of shows dazzles on a nightly basis, from standup comedians to Motown revues to opulent magic shows. Off the Strip, the quirky Pinball Hall of Fame caters to one’s arcade-craving inner child with vintage amusements, such as the 1952 Crossroads pinball machine.
John Mull Meats lays the foundation for tantalizing home-cooked meals that burst with tender flavors of fresh chopped, sliced, and cased meats. Friendly staff members offer to slice, grind, and wrap any freshly cut selections of house-made bacon ($5.60–$5.89/lb.), rib eye steaks ($10.99/lb.), handmade sweet sausage ($3.89/lb.), and boneless squeaky dog toys. Grill-master butchers can advise customers on the ideal thickness and cooking to prepare perfectly flamed party wings ($10.99 for 5 lb.), beef patties ($3.49/lb.), and smoked turkey legs ($2.89/lb.). Schoolchildren can also use thin-sliced lunch meats ($2.49–$5.69/lb.) to barter for playground control.
Rock & Rita's, touted as "all fun" by Las Vegas Magazine, houses a bevy of cooks who sizzle up barbecue grub as bottle-twirling bartenders serve cool drinks amid psychedelic décor. The restaurant's philly cheesesteak "is a beauty," according to Las Vegas Magazine, sending taste buds into nostalgic revelry with a down-home blend of Cheez Whiz and paper-thin beef. Icy draft beers, well drinks, and 44-ounce fishbowl beverages fill the full bar, fashioned from a large prismatic bus, and bartenders toss bottles, juggle glasses, and balance barstools while pouring drinks and reciting the list of past mayoral candidates from memory. Rock & Rita's showcases karaoke on Thursdays and live-music entertainment on various nights throughout the week.
Guests to Korean Garden B.B.Q. are greeted by glowing hanging lanterns, cozy stone accents, and a menu bursting with traditional Korean flavors. Appetites ignite over a plate of japche, a dish populated by shredded beef, crisp cooked veggies, and glass noodles ($9.95), or haemool pajeon, a mixed veggie-and-seafood pancake that doubles as an edible bib ($15.95). The restaurant's signature barbecued bites include seasoned beef bulgogi ($21.95) and emyunsoo gui, a pan-fried atka mackerel ($15.95). Bowls of bibimbap present a plethora of colorful mixed vegetables, served over hot-sauce-drizzled rice and blanketed by a sunny-side-up egg ($10.95). After supping on the superabundance of saucy, spicy succulence, diners can cool down taste buds with imported brews by Sapporo and Asahi or cups of ice-cold sake. Or keep the fires stoked with a bowl of hot and spicy kimchi jige casserole ($9.95) before jumping back on the strip and draining the Bellagio fountains through a straw.
Chefs at Big Paul's BBQ prepare for the day's feast by whipping up house-made, hickory-smoked barbecue sauce, painting it onto slabs of ribs and chicken, and cooking the meat until it slides off the bone. The rich, smokehouse scent of barbecue greets families as they step into the eatery to pick up substantial meals that include two full slabs of sauce-slathered pork spare ribs and a Sherpa bearing a sack of napkins. A full barbecue chicken, smoked and seasoned, herds a gaggle of spicy wings to the kitchen table. Two large sides complement the headlining dishes with hints of Cajun and Southern influence, as in the fried okra, black eye peas, candied yams, corn bread, and a CD with a bluegrass retelling of Gone With the Wind.