Send us a text A working trip to Mexico City turned into a bold idea: serve the soul of Mexican food with plant-based craft so good that non-vegans line up for it. We sit down with co-owner Regina Simmons to trace how Tacotarian grew from a teased opening to six busy locations across Las Vegas and San Diego, all while keeping flavor first and labels second. Regina breaks down the playbook: position as plant-based to lower the barrier, design a menu that delights both meat-memory seekers and ...
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Send us a text A working trip to Mexico City turned into a bold idea: serve the soul of Mexican food with plant-based craft so good that non-vegans line up for it. We sit down with co-owner Regina Simmons to trace how Tacotarian grew from a teased opening to six busy locations across Las Vegas and San Diego, all while keeping flavor first and labels second. Regina breaks down the playbook: position as plant-based to lower the barrier, design a menu that delights both meat-memory seekers and ...
The Hibachi King of Vegas: Zach Tolen aka Vanilla Rice’s Story
Vegas Circle
40 minutes
6 months ago
The Hibachi King of Vegas: Zach Tolen aka Vanilla Rice’s Story
Send us a text Behind every successful restaurant lies a story of grit, determination, and unwavering passion. Zach Tolan's journey from teenage dishwasher to celebrated chef-entrepreneur perfectly captures this spirit of culinary perseverance. The founder of Vanilla Rice Hibachi House began his culinary career at just 15 years old, washing dishes alongside his 12-year-old brother for cash under the table. What started as a simple way to earn money transformed into something much more profou...
Vegas Circle
Send us a text A working trip to Mexico City turned into a bold idea: serve the soul of Mexican food with plant-based craft so good that non-vegans line up for it. We sit down with co-owner Regina Simmons to trace how Tacotarian grew from a teased opening to six busy locations across Las Vegas and San Diego, all while keeping flavor first and labels second. Regina breaks down the playbook: position as plant-based to lower the barrier, design a menu that delights both meat-memory seekers and ...
