Food and Fun Come Together at ‘sixth + mill’


Venetian’s latest culinary offering brings the flavor of southern Italy to St. Mark’s Square…

If you’ve ever visited the city of Venice, you no doubt have fond memories of indulging in the wonderful tastes of the local cuisine, most likely from a scenic outdoor patio. The dining opportunities of that amazing destination are one of a kind…yet Vegas visitors can relive the experience once again…or for the very first time…at sixth + mill ristorante, pizzeria and bar at Venetian.

You may recall my previous write-up of Venetian/Palazzo‘s Matteo’s Ristorante Italiano, a glorious Sin City extension of L.A.’s famed Factory Kitchen. Situated along Restaurant Row, this eatery is the brainchild of restaurateur Matteo Ferdinandi and his longtime friend Chef Angelo Auriana. Now these gentlemen have brought another Los Angeles destination to Vegas, this time at Venetian’s St. Mark’s Square.

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sixth + mill takes its name from the original location in California. The restaurant is a celebration of southern Italian culture as seen through the region’s food. Here guests can enjoy “outdoor patio dining” while taking in Venetian’s signature street performer shows. This is their operating philosophy and conveys why dining there is such a pleasant way to enjoy a meal:

Experience a casual-refined atmosphere that recreates the feel of a classic ristorante – pizzeria and the platform to educate and share the culture and the lifestyle of Southern Italy and its people’s dedication to food and wine.

In Southern Italy, the rich volcanic soil has always been the fueling force of the agriculture that from thousands of years has produced unique ingredients that are intrinsically part of the much sought-after Mediterranean Diet.

Chef Angelo’s commitment is on keeping these old traditions alive today. The cuisine of sixth+mill focuses on traditional recipes that capture the uniqueness and versatility of the regional southern Italian food and include appetizers, fritters, homemade pasta, meat & poultry, seafood, and desserts, keeping an eye on traditions and looking at today’s necessity of lightness, healthiness, and simplicity.

With a description like that, it’s clear that Chef Angelo and Matteo take great pride in sharing their heritage with guests. And fortunately for Vegas foodies, we now have two restaurants by these gentlemen to choose from.

My first visit to sixth + mill was a veritable bounty of flavor, color, and presentation. Interestingly, my companion and I gravitated towards plant-based dishes that were perfect for a satisfying lunch without a heavy feeling afterward. We began with some dishes from the list of “Fritters”.

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First up was u’vroccolo, a plate of cauliflower florets accompanied by parmigiana dipping sauce ($11). It was followed by brussels sprouts toasted, a hearty mound of the divisive little cabbages prepared with a slightly smokey flavor and topped with almonds, paprika and lemon ($12).

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Our final fritter was arancinotto, a generous portion of the traditional Sicilian recipe made with rice, beef, pork, tomato and mozzarella ($12 for 3 pieces). Mouthwatering with every bite, this delight was my favorite part of the meal.

We then moved to a selection from “Small Plates” with melanzana, a warm shareable made with eggplant, parmigiana, scamorza and tomato ($15). Other small plates on the list include minestra soup with quinoa, vegetables, ricotta and chili oil ($15), crostone, an inviting mushroom toast with herbs, reggiano and provolone ($13) and rapini, a leafy green vegetable cooked with chili oil and oregano and served with ricotta and bread crumbs ($9).

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While these delicious vegetarian dishes were incredibly satisfying, there was plenty left to explore on the extensive sixth + mill menu. Our next selection from “Meat & Poultry” was brasato (braised beef with carrots, red onions and gaeta olives – $38). It was so moist, delicious and tender that I was able to separate it with a spoon.

There’s also polpette beef and pork meatballs, chicken parm, pollo romano, and siciliana prime beef steak to go along with seafood selections like acqua pazza (sea bass), pepper-couli salmone and spicy mussels mitili.

While enjoying the brasato, our table was visited by Matteo Ferdinandi himself. Jovial and clearly excited about his new restaurant, he wanted to be sure that we were enjoying our meal. Yet…he couldn’t resist chiding us in a joking fashion about not trying any of his endless combinations of pizzas.

The menu features hand-crafted Neapolitan style pizzas, traditional wheat pastas, and tomatoes chosen with purpose. They use three varieties of tomatoes for their pizza sauce; one for sweetness, one for tanginess, and one for consistency.

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There are six varieties of red pizzas and four white pizzas to choose from. You can customize your selection with ten specialty toppings like n’duja (spicy pork salume), stracciatella (water buffalo milk cheese) and speck (smoke-cured prosciutto). All pizzas are baked in one of two special pizza ovens created to achieve the best airy and chewy crust. The ovens were flown into Las Vegas from Italy especially for sixth + mill.

Pasta is a big deal at any Italian restaurant, but sixth + mill goes the extra mile. Every ravioli, cavatelli, linguine, and fusilli is made fresh in-house and topped with sauces like meat-tomato ragu, chicken sugo and lemon cream with mint oil. There are whole wheat varieties and gnocchi (potato dumplings), too.

Make sure to complete your meal with one of several delicious desserts. And check out their outstanding beveage menu of cocktails, wines, champagne, beers, and teas.

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So the next time you’re craving authentic Italian food with a view of Venice, head over to sixth + mill at Venetian’s Grand Canal Shoppes. It’s the perfect way to satisfy your culinary urges while indulging in a mini-vacation at the same time.

sixth + mill is open daily from 11 am to 11 pm. Phone: 702.414.1227 for reservations and information…

Photos: Sam Novak, sixth + mill

 

SERVED – Green Valley’s Culinary Delight


Chef Matthew Myer brings eclectic flair to the neighborhood….

In recent years, the popularity of chef-driven restaurants has exploded. Once centered on the Strip, kitchen wizards have found success in Downtown and surrounding areas. One might observe that the further they get from the tourist district, the more daring and creative they become.

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Such is the case with Chef Matthew Meyer. This dynamic young graduate of Pasadena’s Le Cordon Bleu culinary institute is the creator/owner of SERVED, a relatively new restaurant in the McDonald’s Highland area of Henderson. Located at 1770 W. Horizon Ridge Parkway, this intimate brunch/dinner establishment is a local gem that’s worth seeking out.

Despite his young age, Chef Meyer has been shaking up the Vegas dining scene for over a decade. You might remember his two iterations of Matteo’s Gourmet Cafe and the popular Just Rollin’. As his exposure in magazines and websites has grown (along with the accolades), so has Chef Meyer’s offerings to the valley. Matteo’s Gourmet Food Services, a high-end catering operation, provides exceptional cuisine for special occasions.

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All of this experience and experimentation has culminated in SERVED, Meyer’s latest dine-in endeavor. A sleek yet simple restaurant, SERVED provides Meyer the opportunity to share his latest creations in a personal atmosphere with the highest regard for quality ingredients and skillful preparation.

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Chef Meyer describes his approach to the menu as “Cultural favorites, redefined…where guests will have a chance to savor the flavors of the world in a single dish.” Eric C. Gladstone, the marketing powerhouse behind the annual Vegas Unstripped and other highly-regarded food festivals, had this to say about Chef Matt and SERVED:

Chef Matt takes a global approach to his creations, fearlessly crossing culinary boundaries to combine flavors from throughout the Eastern and Western worlds, as well as myriad techniques. But you don’t have to pull apart all the effort in order to enjoy them–the food truly speaks for itself. This is the most exciting breakfast, lunch and dinner food happening in Henderson right now.

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With an introduction like that, it would be tough not to have high expectations. But at a recent presentation of his latest dishes, both experts and laypersons like myself were equally impressed by what we sampled.

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First up were a few tapas: Asparagus 5 Ways – pureed, grilled, fried, fermented and raw asparagus served alongside a poached egg and hollandaise ($10).

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Scallop Benny presents seared scallops, celery root puree, roasted celery root, poached egg and hollandaise, celery/apple salad topped with celery lace tuile ($12).

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Fans of deconstructed dishes should get a kick out of Raviolo ($12), a plate of egg yolk, herbed ricotta, herb-laminated fresh pasta, Guiness braised short rib, broccolini and pan sauce.

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My personal favorite from the tapas selections was Octopus Benny ($11) served with sesame heirloom tomatoes, white corn puree and uni caviar hollandaise.

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Appetizer Beef Tataki ($11) is thinly-sliced and lightly seared mushroom marinated beef with fermented mushroom aioli, parmesan shavings and fried capers.

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A few more tapas were distinctly Asian, beginning with Pinchi Kimchi Foie Gras ($12), a seared piece of foie gras atop a rice pancake, served with kimchi, pickled radish, Korean pear salad, crispy fried rice noodle, sesame oil and a soy galbi glaze.

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Thai Suckling Pig ($12) is an unforgettable crispy pork belly in sweet soy sauce sprinkled with fried garlic and served with broccolini and a poached egg.

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The one dish that everybody buzzed about was Beef Stroganoff ($22) from “Classics Redone”. It’s Guiness braised short ribs atop house made pappardelle and fermented mushrooms. Familiar yet unique, it’s one selection sure to satisfy.

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Despite the small size of SERVED’s dining room, the list of stunning dishes is hefty, thanks in no small part to sharing a kitchen with Chef Meyer’s catering service. The daily Brunch Menu lists elaborate benedicts and egg dishes, hash, pancakes, French toast, tacos, sandwiches and a wide variety of gourmet burgers.

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Their evening Dinner Menu, Wednesday through Sunday from 3pm to 9pm, ups the ante with an inclusion of salads, “Reverse Brunch” and “Chef Special” entrees. Daily Specials weekdays from 9am to 2pm offer significant savings and even 2-for-1 sandwiches on Tuesday.

As a relatively new local, I’ve enjoyed discovering a wide variety of eclectic and unique dining offerings, some that tourists may sadly never see. But thanks to food enthusiasts like Eric C. Gladstone, Esther’s KitchenEDO Gastro Tapas and Wine and the upcoming Graffiti Bao restaurant are getting the exposure and popularity they deserve. Add SERVED to that list, and visit Chef Matt and his team right away.

SERVED is located at 1770 W. Horizon Ridge Parkway in Henderson/Green Valley. Open Monday and Tuesday 9 – 3, Wednesday to Sunday 9 – 9. Call 702-263-0136

Photos: Sam Novak, SERVED via Facebook

NEW FLIGHTS RESTAURANT EVOKES THE HEYDAY OF AIR TRAVEL


Aviation-themed eatery comes in for a landing at Planet Hollywood’s Miracle Mile Shops….

In recent years, it seem like the chasm between affordable dining and high-end cuisine has gotten wider and deeper. Nowhere is this more apparent than the Las Vegas Strip. Thank goodness FLIGHTS has made a successful on-time arrival at Miracle Mile Shops of Planet Hollywood Resort. Dazzling, affordable and absolutely exquisite, FLIGHTS just may be the most memorable meal you’ll have on your visit.

Created by professional hockey player Alex Hult and wife Sarah, FLIGHTS was inspired by the popularity beer and wine “flights”. Those smaller-sized presentations seem to go hand-in-hand with tapas, small plates and family-style dining. Why not bring everything together into an airline-themed restaurant and pub?

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FLIGHTS is a fully-realized experience that begins the moment you arrive at the “gate”. Costumed reservation agents will check you in, issue a boarding pass and escort you inside. Passengers are given the option to check in on social media to receive a free glass of champagne. Once seated, you’ll be greeted by flight attendants (servers) in retro-style outfits, many of whom remain in character throughout your trip.

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Prior to take-off, you may wish to choose a Craft Cocktail or spirit/beer flight from the impressive beverage menu. Signature Cocktail Flights run $19 and offer exciting combinations of Mojito (watermelon/strawberry/classic), Cosmopolitan (cranberry/grapefruit/orange), Daiquiri (mango/lime/strawberry) and many more. Each flight will tickle your taste buds with a trio of fresh and exciting flavors.

The collection of Craft Cocktails offers something for every mood. From the light, bubbly Aviation (gin, creme de violette, luxard – $12) and Frequent Flier (Tito’s vodka, St. Germain liqueur, champagne – $12) to the smokey sultriness of Red Baron (mezcal, tequila, demerara syrup – $13), you’ll want to try them all. Fortunately, the flight attendant can be summoned at the touch of your own personal call button.

An absolute must-try is the Triple Threat ($22), the stunning union of a 22-oz. Prickly Pear Margarita, 7-oz. bottle of Corona Light and a vial of Patron Silver tequila. Served in a massive goblet, this party-in-a-glass should last you until the landing gear touches down. Amazingly, the Triple Threat (and all of the other flights and cocktails) are available for $10 daily from opening until 5 p.m.. This Happy Hour deal makes FLIGHTS one of the most outstanding bargains on the Las Vegas Strip.

But of course, cocktails are only one part of your in-flight service. A wonderful selection of small plates, entrees and desserts have been created in the galley by Chef Kyle Kingrey (M Resort, Palazzo’s LAVO). His beautiful and wonderfully-seasoned comfort food is presented family-style, so you’ll want to dig into several dishes.

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Colorful APPETIZER FLIGHTS like Ceviche (shrimp/ahi/salmon – $16), Ahi Tuna (sashimi/tataki/poke – $19) and Stix (thai chicken/chimichurri beef/ancho shrimp skewers – $18) will compete for your attention with shareable BITES like Korean “Buffalo” Chicken ($12), House Made Meatballs ($14) and Steak Street Tacos ($13).

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Entrees come in shareable portions on the dinner menu, too. Smoked Paprika-Dusted Salmon ($23), Crispy Chicken Breast ($22), Ancho BBQ Shrimp ($24) and Prime NY Steak ($32) are served on platters with a variety of sauces and garnishes. Vegan and vegetarian Sides like Roasted Mushrooms (with nori furkake and a miso ginger glaze – $7) and Mac & 4 Cheeses ($9) are so satisfying that two or three make a hearty stand-alone meal.

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There are several individual salads and dishes offered on lunchtime flights. Outlandish sandwiches like the Chicken and Waffle (with maple syrup, red hot butter and house slaw – $16) and Beef Bahn Mi Sliders (with pickled veg slaw and miso mayo – $6 each) play nice with traditional entree-sized Radicchio-Romaine Caesar, Caprese or Mediterranean Salads ($11, add chicken/ahi/salmon/thai shrimp for an additional charge).

Even the most exclusive airlines often neglect dessert…but FLIGHTS has you covered. Reversed Cheesecake Flight ($11) includes three styles of the popular treat (strawberry/Oreo/mango) within glass jars topped and topped with crumbled crust. An authentic New Orleans-style Beignet Flight ($11) delivers a bowl of sugar-dusted pastries, served warm with vanilla creme anglais, chocolate and strawberry coulis dipping sauces.

Chocolate Dive Bomber ($12) fills a goblet with molten lava cake, vanilla ice cream and two different sauces. Even though it’s listed as a “shareable”, this writer recommends one Dive Bomber for each passenger…just to avoid the potential for any mid-air incidents.

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Photos: Sam Novak, FLIGHTS, FLO Advertising

 

 

 

 

 

 

 

“Rise and Shine” Brings the Sun To Your Table


Delightful brunch place is a hidden treasure waiting for you to discover…

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One of the great things about visiting Sin City is the endless supply of new and exciting restaurants. Just when you think you’ve decided on a favorite, another pops up to demand your attention. And quite often, they’re off the beaten path.

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Such is the case with Rise and Shine: A Steak and Egg Place. This wonderful little treasure features made-to-order meals served with a side of whimsy. You’ll know you’ve left the ordinary behind from the moment you walk in the door. Dozens of flower-festooned umbrellas hang upside-down from the ceiling, making it clear that the weather inside is always bright and sunny.

 

Beneath those colorful inverted parasols, cast members carry out their tasks while clad in adorable sleepwear and fashionably-unfashionable flannel robes. No matter the hour, your server will be perky and alert, perhaps due to heavy doses of Rise and Shine‘s outstanding bottomless cups of LavAzza Italian house coffee.

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A variety of comical photos adorn the menu, which covers the gamut of breakfast and brunch favorites, albeit with many unique qualities. Several of those twists go into preparing freshly-squeezed fruit and vegetable juices. Build-your-own fruit and yogurt parfaits join French Press coffee, herbal teas, flavored lattes, cappuccino and iced coffees as wonderful starters.

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While perusing the menu, you can indulge in a Rise and Shine specialty – Pot of Bread with butter and jelly. You may need to ask for a second helping, as the list of specialties seems to go on and on forever. If you’re the kind to stick with basics, their list of omelettes runs from healthy (Grilled Chicken & Egg White) to indulgent (Fancy Steakhouse). And of course, you can design your own with a choice of three from a list that includes avocado, banger sausage, turkey kielbasa and bell pepper.

 

The “Classics Done Better” section presents goodies like Homemade Corned Beef Hash & Eggs, Smoked Salmon-N-Eggs Benedict and Oatmeal with Toasted Pecans. Sweet-lovers may wish to dive into a stack of Banana Frosted Flake Pancakes, S’Mores Campfire Waffles or Peanut Butter & Blueberry French Toast.

Feeling a little “South of the Border”? Why not order up a Grilled Steak & Chorizo Burrito? You can substitute chicken for steak…either way comes with a side of refried beans. New Yorkers should love the Two-Fisted Bagel Sandwiches. Luscious selections like Roast Turkey California and 3 Little Pigs (bacon, ham and banger sausage) are sure to fill you up.

 

Since Rise and Shine has “A Steak and Eggs Place” in the title, you can probably guess what’s front and center in the menu presentation. What you may not expect is the wide variety of steaks to choose from. Bacon-Wrapped Tender Steak, Philly-Style Cheese Steak, island-inspired “Loco Moco” Steak Burger, Chicken-Fried NY Steak and much more.

Traditional steak offerings are grilled to perfection with a spice rub that sears in flavor. If memory serves, those spices include actual coffee with gives a bit of blackened taste to the meat. Is your mouth watering yet?

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Lunchtime kicks in at 11:30 am (don’t worry, breakfast is served from open until close). Garden salads like the NY Steak Caesar and Grilled Chicken Cobb compete with a list of steak burgers and chicken sandwiches for your love. Wraps like the Spicy Tuna & Spinach and Crispy Fried Chicken w/provolone and avocado come with either fries or the outstanding wasabi broccoli slaw.

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Photos: Sam Novak, Rise and Shine

 

 

SkinnyFATS – Fun, Hip and Healthy Dining


 Vegas-born restaurants will change your ideas of “Good-For-You” food…

The fitness culture of Sin City is big….and growing. Of course we’ve got hundreds (if not thousands) of models, athletes, acrobats, dancers and other performers who call Las Vegas “home”.  If you think these fine physical specimens get by on a boring diet of broccoli and smoothies, you’d be wrong. For exciting meals that fit their demanding lifestyle, the hip and health-conscious have embraced SkinnyFATS. Now this locally-born collection of exciting restaurants is going national.

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The slogan for SkinnyFATS is “Live healthy. Live happy”. That second phrase is what sets SkinnyFATS apart from stodgy “clean eating” establishments. You’ll know you’re in for fun the moment you walk in the door and are greeted with a chorus of “hello!” and “welcome!”. That positive attitude is enhanced with colorful decor, carefully-selected music and a relaxing, inviting design. The restaurants are counter-service style but you’ll still feel pampered from the ordering process to your final bite.

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Everything at SkinnyFATS represents their business philosophy….especially the very affordable menu. Certain choices are considered to be indulgent, so the menu is divided between a “Healthy Side”  (selections under 600 calories) and a “Happy Side”, i.e. those that aren’t. Yet even those supposedly naughty choices are whipped up with beneficial twists.

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SkinnyFATS starts each day with luscious breakfasts. The ScramBowl ($8.95) is an egg-white scramble made with turkey bacon, zucchini, mushrooms, carmelized onion and cherry tomatoes. Packed with flavor and protein, this hearty bowl has only 295 calories. Healthy Side choices include Cluck Moo, an egg white omelette with shaved NY steak, carmelized onion and avo pico ($11.95) and Berry Strong, a protein waffle topped with berries, strawberry chia jam, orange agave and turkey bacon ($8.95).

Happy Side breakfasts include S’motherload, a burrito filled with filet mignon, sausage, fajita peppers, potato and eggs, then smothered with cajun cheddar sauce and pico ($11.95). Perhaps the meat-lover in you catches a glimpse of Steak Eyes 2.0, an intriguing plate of country-fried filet medallions and two eggs served with jalapeno cornbread and gravy ($12.95).

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For lunch, you’ve gotta try TOMato Cruise ($3.95), an amazing soup that’s the freshest and richest you’ll ever slide your spoon into. This vegan delight is topped with 9-grain croutons and boasts a calorie count of only 230. You can add a Grilled Cheese Sandwich for $4.20 more.

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If you’d like to whet your appetite with crunch and heat, try CauliFIRE, a spicy vegan/gluten-free shareable of cauliflower, buffalo sauce, pico and cilantro ($5.95). Gobballs ($5.95) are turkey meatballs flavored with spicy arrabiata sauce, pesto and roasted tomatoes. Seafood lovers will adore Pimp Shrimp ($9.95) a cucumber boat filled with tempura shrimp, cilantro slaw and avo pico.

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Once you’re ready for the main course, dive into dozens of sandwiches, burgers, tacos and “Things In Bowls”. Remember….nothing here is ever ordinary. Turnip Tacos ($7.95) serve an insane combination of filet mignon, jicima, pico and habanero lime crema inside two wheat tortillas. Gluten-free Smoke In A Bowl ($9.95) piles agave barbecued chicken, peppers, onions, black bean salsa, pineapple and cilantro yo over a bowl of jasmine rice. T.A.T.S. ($9.95) reimagines the BLT as a low-cal winner with turkey bacon, avocado, tomato, spinach and spicy yo on 9-grain bread.

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If you’re on the way to the gym or just need a kick, fresh juices like Liquid Defense, Hangover Remedy and Green Mile will have you at your best in no time. Of course, naughty grab-and-go cookies like Chocolate Chunk, Salted Caramel and Lemon Blueberry (all $2.95) are also ready for your eager hands.

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Matteo’s Ristorante Italiano Will Drive Your Taste Buds Into Overtime


Italian trattoria brings family recipes and Downtown L.A. flair to the Venetian…

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UPDATE: As of October, Matteo’s Ristorante Italiano is the new name for Factory Kitchen. Here’s a statement from Venetian/Palazzo: 

The Factory Kitchen Las Vegas is now called  Matteo’s Ristorante Italiano. Named for Matteo Ferdinandi, the CEO and partner of Factory Place Hospitality Group, the new moniker speaks directly to the Italian heritage of the restaurant’s founders, giving guests a clear understanding of the cuisine they can expect inside this gem of a restaurant.

Each market has its own nuances, and we feel this new name indicates exactly the type of experience guests can expect when spending an evening at our restaurant here in Las Vegas.

The restaurant’s menu created by Executive Chef and business partner Angelo Auriana continues to deliver approachable Italian dishes using fresh, seasonal, and locally sourced ingredients.

Both from Italy, Matteo and Chef Angelo take pride in sharing family recipes passed down from generation to generation.

Two summers ago I penned a piece on why Palazzo Hotel Casino earned my top spot for high-end Las Vegas resorts. Since then a lot has changed, nearly all for the better. My favorite show (BAZ)) may have left, but plenty of exciting new things have opened up or been announced.

New cocktail lounges like Rosina and Electra Cocktail Club have been added to Palazzo’s entertainment line-up. The casino has been brightened with new colors and a fresh layout. And of course, the waterfall-centric atrium is a glorious, ever-changing favorite for photo ops.

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The biggest evolution, perhaps, is a more intellectual one. Venetian’s sister property has gradually been integrated into a unified operation. Palazzo is still independent and unique but now treated more like a tower of the Venetian. The lines have also blurred with respect to their retail areas. Palazzo’s shopping esplanade has been absorbed into the Grand Canal Shoppes, allowing for greater traffic flow and clarity of identity.

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With all of these updates, I was overdue to start exploring some of Venetian/Palazzo’s updates. My first stop was Matteo’s Ristorante Italiano, an eatery in the famed Restaurant Row. This is only their second location in the country. The original opened in Los Angeles Arts District in 2013 and was an immediate success.

Matteo’s is a collaboration between restaurateur Matteo Ferdinandi and his longtime friend Chef Angelo Auriana. Their shared passion for Italian heritage, hospitality, and traditional recipes is what makes their ristorante so special.

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While details like that might not enter into your decisions on where to eat, consider this…the premiere Italian-themed resort in Las Vegas only welcomes the best…and Ferdinandi and Chef Auriana could have opened their second eatery anywhere they wished. The fact that these two powerful entities decided to team up suggests a match made in culinary Heaven.

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Heaven is indeed what you’ll be feeling when you encounter the wafting aromas from the open kitchen. Influences from their flagship inside a repurposed factory building can be felt here, albeit with designer touches and Vegas flair. Rustic colors, art-deco lighting, an industrial-style ceiling and reclaimed wood offer a masculine and inviting atmosphere to compliment distinctive family-inspired recipes.

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My companion and I arrived at noon for weekday lunch. After a cocktail in the sleek lounge, we were escorted to a table in the heart of the dining room. The server was extremely knowledgeable with their extensive menu, ingredients, and preparation…and had plenty of favorites to suggest.

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We began by ordering a couple of fresh, light salads. I opted for a Cortolana ($14) with field greens, watermelon radish, white onion, dates and goat cheese topped with champagne vinaigrette. On the right is the Cremosella ($15), which features creamy mozzarella, watercress, extra virgin olive oil, and black pepper.

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The next round threw my keto diet right out the window, but it was bound to happen when the Focaccina Calda al Formaggio (Cheese Focaccia) at an adjacent table looked and smelled so tempting. We shared a crisp, creamy Tradizionale ($19) made from imported crescenza cheese, baby wild arugula, and Ligurian olive oil. There’s also a Pizatta ($21) with capers and anchovies and the Tirolese ($23) with Italian-cured smoked ham and peppercress.

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Pasta was on both of our minds for the main course, and why not? With the live pasta station making family recipes fresh on-site, my mouth was watering before the plates even arrived. My companion chose Casonzei ($22), a pork sausage & veal ravioli prepared with cured pork belly, sage brown butter and reggiano cheese. Exquisite!

I had to go with what could be considered Matteo’s signature dish – Mandilli di Seta ($20). This unforgettable delight is a unique “handkerchief pasta”, thin sheets of egg dough tossed with a Ligurian almond basil pesto sauce. One bite (and a few moans later) and it was easy to see why this dish has been a longtime favorite.

While the pasta section of the menu might be a mid-point for some, our appetites were already satiated. I’ll have to return to indulge in Matteo’s great selection of entrees. Dishes such as Gamberoni ($26 – sautéed white shrimp, sunchoke purée, roasted romanesco, vermentino, saffron), Polpettone ($19 – oven-roasted turkey meatloaf, san marzano peperonata, caramelized onion, fresh oregano and seasonal vegetables) and Tagliata ($29 – prime flat iron steak, sautéed winter greens, roasted pepper bagna cauda) along with a list of daily specials should satisfy every voracious carnivore and discerning appetite at your table.

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Despite being full, my companion and I had to, at the very least, dip our spoons into a few sweets from the dessert menu. Once again we stuck to traditional favorites by requesting a sumptuous Cannoli ($13) filled with ricotta, orange marmalade and rolled in pistachio. Somehow an order of Panna Cotta ($11 – served with a pair of soft ovis mollis cookies) showed up at our table, too. Of course, we had to try it…just to be polite! 

Along with your meal, feel free to indulge in a selection from Matteo’s carefully-crafted wine list. It focuses on Italian varieties along with many other European choices. Several signature cocktails boasting whimsical names like Private Eye, Big Swifty, Afraid of the Dark and The Ugly should make for interesting conversation. Check out the beverage and wine list by clicking HERE.

Earlier this year, Chef Auriana debuted a weekend brunch menu, served from 11 am through 5 pm. Offerings include Ricotta Pancakes ($15) with kumquats, mascarpone crema, lemon zest and maple syrup, Egg Raviolo ($18) with braised greens & organic egg-filled pasta, pancetta, and brown butter. There’s also a scrumptious Steak Amore for $28 – pancetta-wrapped filet mignon medallions with mushrooms and parsley. Brunch guests through 2:30 pm can add bottomless Mimosas, White Peach Bellinis and Bloody Mary’s for an additional $28.

Factory Kitchen Venetian

So the next time you’re strolling through the Venetian/Palazzo Resort and the songs of those famous gondoliers whet your appetite for superior Italian cuisine, head to Restaurant Row. Discover the joys of Matteo’s Ristorante Italiano. Just tell them that Sam from Vegas Unfiltered sent you.

Matteo’s Risorante Italiano is open daily from 11 am to 11 pm. The lounge opens daily at noon. For reservations or more info call 702.414.1222.

Photos: Sam Novak, Factory Kitchen

 

 

 

 

‘ESTER GOLDBERG’S TOTALLY OUTRAGEOUS BRUNCH’ COMES TO THE VEGAS STRIP


New York comedienne Ester Goldberg brings the insanity of the Big Apple to the Strip…

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Not so long ago, daylight hours in Las Vegas were just a good time for rest and recovery. Then came the beach clubs, which brought nighttime excitement into the spotlight. These days, brunch shows are the “in” thing…and SLS Las Vegas has launched their own. Called Ester Goldberg’s Totally Outrageous Brunch, this is one new production that absolutely lives up to its name.

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Until recently, Senor Frog’s Drag Brunch was the height of morning-meal madness. Then Ester Goldberg and crew came to push the envelope and reach for the ceiling. Literally. Filled with aerial acts, improv comedy, burlesque, dancers, singers, a live band and the best Donald Trump impersonator on the planet, Totally Outrageous Brunch achieves new levels of lunacy.

If you’ve never heard of Ester Goldberg, don’t feel badly. This self-appointed “International Glamour Puss of All Media” is new to the Vegas scene but proudly boasts that she’s famous everywhere else on the planet. Watching Ester in action, you might be reminded of Britain’s Dame Edna…but Esther’s got a lot more pepper sauce in her Bloody Mary.

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Brunch is presented an hour before each showtime, so be sure to arrive early. A colorful array of fresh fruits, yogurt parfaits and bakery-shop specialties lead into a hearty selection of breakfast sandwiches,  gourmet deviled eggs, chicken and waffles and an incredible smoked pork belly. While dining you’ll be treated to teaser performances from a few of the stars. It’s best not to tell too much, but don’t be surprised if your table suddenly has a bawdy additional guest.

Click HERE to continue reading…