The Bookstore of Anthony Curtis' Las Vegas Advisor

Eating Las Vegas 2013

Eating Las Vegas 2013

The 2013 edition of our acclaimed food guide, Eating Las Vegas: The 50 Essential Restaurants features all the elements -- fully updated -- that have made the ELV brand such a success, including the Top Ten and 40 best-of-the-rest picks from the city's top-three (and ever-feisty) food critics, to make up the list of the "50 Essential" restaurants in Las Vegas.

With each year this unique guide keeps getting bigger and better! While still in handy pocket-sized format, we've expanded the popular Vetoes section and for the first time added Best Buffets to the Additional Recommendations, where the authors have also expanded many of the other "Best of" lists to reflect the city's ever-increasing array of enticing eateries, from bakeries to sushi restaurants. There are some big changes at the top, too, including three all-new entries in the Top Ten, so this restaurant roadmap truly never gets stale.

From the 5-Star Robuchons, to ethnic hole-in-the-walls you've never heard of, Eating Las Vegas now has close to 200 restaurants and bars, with tempting options for every taste and wallet, plus mouth-watering full-color photographs througout, just in case you needed any additional convincing. It's a must-have pocket companion for anyone ever planning to eat a meal in Las Vegas -- whether you're in the market for a quick snack or a 12-course chef's tasting menu -- and makes a great stocking-filler for the gambling foodie in your life. Plus, look out for authors John Curtas and Al Mancini hosting their own show on Travel Channel in 2013, when they attempt to "eat America," or something like that.    

NOTE: Eating Las Vegas 2013 is also available for eBook readers, including:

Kudos for Eating Las Vegas:

"Expect kitchen knives to be sharpened. The comments—both sweet and sour—are funny, biting, candid, and relevant." —Robin Leach

 "If you spend much time in Las Vegas, you need this book."  —S. Irene Virbila, Los Angeles Times  



This book is also available as an eBook. Click here to order.

About The Author(s)

John Curtas
John A. Curtas has been Las Vegas’ reigning voice of food and restaurant commentary on KNPR, Nevada Public Radio, for the past 15 years. During that time, he has also been the first restaurant critic for Las Vegas Life magazine and the Las Vegas Weekly (for which he still writes), and is the man behind the “Eating Las Vegas” food blog ( Nationally, he's written for Time Out Las Vegas, Fodor’s Las Vegas, Best Places Las Vegas, and for John Mariani’s The Virtual Gourmet. He’s a voting member for the James Beard Foundation restaurant/chef awards and San Pellegino World’s 50 Best Restaurants, as well as a frequent guest on Food Network programs, including two stints as a judge on “Iron Chef America.”

Max Jacobson
Max Jacobson has had a rousing career spanning almost 30 years in food journalism, but he’ll be happy to fly under the radar if he loses some weight. His career took flight in 1984, when he signed on at the Los Angeles Times as a writer on Chinese and Japanese food, and expanded into food and wine writing shortly thereafter. He was fortunate to arrive in Vegas when the food scene really began to blossom and has been a food writer and editor there since 1999.

Al Mancini
Al Mancini discovered his passion for food while living in New York City, where he attended law school by day, tended bar and made pizza at the infamous punk club CBGB by night, and explored the Big Apple’s dynamic dining scene during every spare moment in between. For the past eight years, he’s served as the restaurant critic for Las Vegas CityLife. He’s also written extensively about food and dining for numerous local lifestyle publications, such as 944, Where, What’s On, Desert Companion, and Luxury Las Vegas, and has served as a contributor to the international guidebook Time Out Las Vegas.

Eating Las Vegas 2013 / 210 pages

Browse more Paperback or additional Huntington Press products.

Please see the NOTES about e-Books and Bargain Bin items.