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John Curtas

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Even In Pandemic, Japanese Cuisine Continues To Thrive In Las Vegas

Feb 16, 2021

For a long time, Japanese dining options in Las Vegas were very limited and barely broke the double digits. 

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Foodies Dish On What's To Love About Vegas Dining Scene

Jan 06, 2021

If there was ever a person who you could say has eaten Las Vegas, it’s John Curtas. The food critic has been a fixture in the local dining scene for decades.

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Is Las Vegas' Golden Age Of Dining Over?

Nov 06, 2020

Local businesses have been majorly impacted by the pandemic, and among the hardest hit are restaurants. 

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Face Masks
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Never the Same Again

Nov 01, 2020

It took 30 years for Vegas to become a global dining destination. COVID wiped it out. What do we do now?

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Chinese Dining Has Taken Over The Vegas Valley

Feb 27, 2020

More than 20 years ago, Las Vegas’ Chinatown began as a single shopping plaza of Spring Mountain Road. 

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Robuchon Raised The Bar For Strip Cuisine

Aug 08, 2018

On almost any major street in Las Vegas, you’ll find a restaurant inspired by a chef inspired by the late Joel Robuchon.

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Downtown, Chinatown, The Strip: The Dish On Where To Eat

Jun 14, 2016

The question we all ask every day, sometimes three times a day is: Where or what should we eat?

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Grappling With The Grape

Apr 02, 2013
BY MARIE ANDRUSEWICZ -- You’re interested in drinking good wine, but not quite ready to join the foodie set, with their goat cheese-stuffed figs, and their locally-sourced organic produce stashed in their public radio tote bags..
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2010 - Best Eats

Jan 07, 2011
KNPR food critics Max Jacobson and John Curtas have eaten their way through another year. They pause long enough to give us a rundown of some of the best of 2010. Take a deep breath. It's a long list.
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Getting the Good Stuff

Nov 01, 2010
The world outside of the narrow world of fine dining now knows who Brett Ottolenghi is, thanks to his late-summer profile in the New Yorker. Max Jacobson and John Curtas talk with Brett Ottolenghi, the proprietor of Las Vegas's Artisanal Foods, about the fine art of finding the finest food for this city's finest chefs - and why great cheese is so hard to come by.
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