Fresco Italiano – Page 2 – VEGAS UNFILTERED

Westgate’s Culinary Superstars: Executive Chef Steve Young

Meet the charismatic star of the incomparable Edge Steakhouse…

In preparation for my ongoing series on the talent behind Westgate Las Vegas‘ Food and Beverage operations, I interviewed five amazing individuals. Each of them are standouts in their field, but only one had impressed me long before we actually met. That person is Executive Chef Steve Young.

My first dinner at Edge Steakhouse two years ago was part of a whirlwind series of experiences arranged by Westgate‘s management and PR teams so I could witness the stunning improvements they’d made since aquiring the property. To say that my dinner was the turning point of my opinions of Westgate would be putting things mildly. After that incredible meal (which ranks as one of my best ever), I developed what could best be described as a Pavlovian response.

From that evening forward, it has been impossible to walk through the off-Strip resort without encountering an Edge Steakhouse advertisement…and my mouth beginning to water. It is such that I often want to break from my path and head right for their reservation podium on Restaurant Row.

I arrived for my interview with Chef Steve as the Edge staff was in preparation to open for the evening’s business. Servers, bartenders and other staffers were efficiently going about their responsibilities. Young came over to greet me and we settled into an alcove near the entrance….far enough for some privacy but within reach if the Warren, New Jersey native was needed. As you’ll see, he’s a consumate professional.

The first personal detail I learned was that Young had been working since he was fourteen years old. Much of it was helping in the kitchen of a country club, developing cooking skills he’d learned from his family. That struck a chord, as working hard from a very young age was a common thread among others I’d interviewed…and a lesson on the virtues of ambition.

James Beard guest chefs receive a photo book of their experience…

At only 34, Chef Young has already achieved what many in his profession can only dream of…to prepare a dinner at the prestigious James Beard Foundation. This not-for-profit culinary arts organization, created with the involvement of Julia Child, honors chefs who make America’s food culture more diverse, sustainable and delicious for everyone.

The theme last February 14th for the presentation was “Valentine’s Day with a Vegas Kiss”. Chef Young and six other members of Westgate Resort‘s culinary team traveled to New York City, along with 40 crates of food, dishes, utensils and equipment. They created an epic six-course dinner for over eighty guests, complimented by 132 bottles of wine that also traveled with the Westgate team.

In order to appreciate that honor, one needs to look backward to where it all began. Chef Young credits much of his success to a mentor – Chef Andrew Lattanzio of NYC’s Culinary Institute of America. He laughed that Lattanzio didn’t play games when the lessons kicked in:

“Chef Lattanzio was really tough and let us know it. He used to say things like ‘I’m tired of half-assed cooks!’. I didn’t want that directed at me” Young recalled. “He taught us the how’s and why’s of technique. That’s what he drilled. Technique. Technique is everything. No dish will turn out right without the proper technique”.

“Chef Lattanzio always encouraged us to seek out the best working environments, too. “You HAVE to work for good people’, he’d say”. And so Chef Steve did. After achieving his degree, Young received a position as Sous Chef for New Jersey’s Due Mari and Due Terre restaurants at the age of 22. Overseen by Chef Michael White, these seafood/authentic Italian restos were favorites of the area (Due Terri has since closed).

In 2009, Young relocated to Las Vegas and started the year as Master Cook for MGM Grand‘s Joel Robuchon. This flagship location of the Robuchon collection of French restaurants sets the standard for a dozen locations spanning the world from Paris and London to Shanghai and Singapore.

Young absorbed the influences of his famous mentors, merged them with his own style (and that all-important flair….er, “technique”) and forged a plan to take on something big and bold. This time that “new” was a pair of gleaming towers looking to make a name for themselves on the crowded Las Vegas skyline…the Cosmopolitan.

Opening up restaurants in a new resort would be a daunting task for anyone, but especially for someone relatively new to the Vegas scene. For Chef Young, that challenge was heightened by becoming part of the team that set out to redefine the Vegas buffet experience.

Wicked Spoon redefined the Vegas buffet experience…

The Wicked Spoon Buffet was an immediate hit. Long lines and four-star reviews lauded the distinctive presentation of small plates, seasonal creations and cleverly-crafted original dishes. For nearly a year and a half, Young was Sous Chef for both Wicked Spoon and the resort’s massive in-room dining operations…until it was time to move upwards.

“Technique technique technique”…

Next up was a promotion to Chef de Cuisine for Cosmo‘s massive “Pool District”, a collection of three different daytime experiences which includes Boulevard Pool‘s Overlook Grill and the mega-popular Marquee Dayclub.

During his pre-Westgate tenure, Young estimates he was involved in the opening of 9-10 restaurants, most notably spending two and a half years as Chef de Cuisine at The Henry, Cosmo’s 24-hour casual eatery.

“I started to get a little bit cocky while at the Cosmo“, he laughed. His handsome face flushed a little bit while recounting this. “It was time for the people around me to offer a little bit of attitude correction“. He didn’t go into details on the matter, but seemed thankful that things course-corrected to everyone’s satisfaction. As a result, Young spent five successful years at the fledgling property.

Chef Steve and wife Sara enjoy the active life in Las Vegas…

This phase of his career was filled with two very special personal events – marrying sweetheart Sara (a teacher for the Clark County school district), and the birth of their daughter, who just turned six years old.

Even though the youthful Young was taking on the toughest responsibilities of his life, he still managed to revel in the thrills of Vegas. That included racing go karts, target-shooting in the desert…and having a blast in nightclubs around the city. I can’t provide proof, but rumor has it that the master of steak is a closeted fan of Vegas favorite In-N-Out Burger.

In 2015, the newly-reborn Westgate Las Vegas was attracting some the Strip’s best and brightest culinary wizards to become a part of their new team. Noteworthy food/beverage stars like Chef Bruno Morabito and master mixologist Eddie Perales came aboard, and Young left Cosmo to launch the Sin City incarnation of Edge Steakhouse.

Westgate Park City is home to the original Edge Steakhouse…

You might recognize the name of Edge Steakhouse if you’ve visited Park City, Utah. The award-winning original location at Westgate Park City is considered to be one of the best steak restaurants in the United States. Having just dined there, I can testify that Edge Park City is a superlative experience with impeccable service and some of the absolute best dining in the region.

Stepping up from Chef de Cuisine to Executive Chef for Edge presented an entirely new set of challenges for Chef Young…from redesigning the existing space to laying out the extensive kitchen. Then of course came the hiring/training of his staff and creating his own Vegas-style version of Park City’s menu.

One eye-catching example of his contributions is the dry-age room. Installed in full view of the restaurant’s exterior, visitors can check out the various meats, which are labeled and displayed in a beautiful tasteful presentation. The effect is impressive, much like the bottles of wine that line the walls of the dining room.

Now that Edge Steakhouse of Las Vegas has become a runaway success (matching or perhaps even exceeding the standards set by its Park City parent), the recognition and awards have been flowing in.

Chef Steve was chosen as “Best Rising Chef/Rising Star” for 2017 in the culinary categories of Silver State Awards, which recognizes excellence and achievements in Nevada’s exemplary individuals and companies.

He has since become a somewhat regular face on local talk shows, where he shares his newest dishes, often created around seasonal favorites.

Once our conversation was over, Chef Steve escorted me to my table, where he shared some of his favorite dishes. Instead of describing my impressions, I’ll just let the photos do the talking.

Baby Beets Salad with burrata cheese and pistachio ($14)

Silk Road Spicy Shrimp appetizer with sweet chili reduction ($16)

Sunchoke Ravioli with parmesan foam is one of Chef Young’s favorites…

Sea Scallops with butternut squash, pomegranite and pine nuts ($37)

Wagyu ribeye cap ($75)

From what I’ve seen, Chef Young and Westgate are an impeccable pairing. Building a new restaurant “from the ground up” is a difficult achievement on its own. But together, this team has taken a recognizable brand, given it their own unique stamp and made it into one of the most fabulous and award-winning dining spots in the city.

After our interview, one of Westgate’s other chefs jokingly shared with me his admiration for Chef Young:

Steve Young is a very, very methodical man. He plans out everything, writes it all down…as if it’s his own “Bible”. He has very strict way of operating a restaurant. Some of us chefs are wild cards, but not Chef Steve. He’s totally by the books and everything has to be perfect. It drives me crazy, but it clearly works. That’s just the way he is…and I love him.

Edge Steakhouse Las Vegas is open Tuesday through Saturday from 5 pm. Call 702-732-5277 for reservations or more information.

Photos: Sammasseur, James Beard Foundation, Westgate Las Vegas, Steve Young via Facebook, KTNV via YouTube, lasvegasnow.com, Yelp!

Culinary Superstars: Master Mixologist Eddie Perales

Record-holding flair bartender wrote the book on creating fantastic cocktails….

Some people look back on their lives and careers to find themselves saying “Oh, I should have written a book”. Eddie Perales, General Manager of Beverages at Westgate Las Vegas, won’t wait for that moment to come. He’s been creating a photo-journal of professional adventures from the beginning. And he is proud to share it.

Eddie has every reason to be proud. A man of ambition, he has been on his own since fifteen years old. While others at that age might have stumbled into various types of trouble, Perales actively went looking for it….by becoming a member of a hot dog firefighter crew.

It’s interesting that exposure to extreme heat in his early job would give way to a career built largely around ice. While living in the San Francisco Bay area, Perales took a part-time position behind the bar. His mentors inspired him to develop an interest in that field, which grew as he learned the intricacies and art of making the perfect cocktail.

When he moved to the central portion of California, Eddie decided to open up his own business…Bakersfield Bartending Academy. Fueled by the love he developed for beverage creation, Perales instructed his students to train in their field as opposed to practicing for it. He also got plenty of opportunities to use his signature line “Shake it HARD and shake it with a SMILE!”.

Eddie’s passion for mixology instruction came from a personal philosophy. “There is a world of life to give back by educating” he said to me with a big grin. “I believe you can teach while remaining grateful and humble”. That approach proved very successful, as Bakersfield Bartending Academy was awarded “Most Outstanding Small Business in California” for 1998.

At the same time, this dynamic man of boundless energy was simultaneously running a catering business. Those two careers, sharing the same space in Eddie’s mind, seemed to bounce off one another. He found himself experimenting with fruits, herbs, cooking pans, ice and flames to create unique beverages…from his own kitchen.

Delving into that world of molecular mixology meant using science to alter the intensity and balance of flavors, suspending liquids of various viscosity and playing with the chemical interaction of ingredients. “It’s trial and error….doing things you’ve never done before. How do you know what will happen unless you try it?”.

Eddie’s dazzle behind the bar took on an entirely new dimension when he entered the world of flair bartending. That entertaining style of making cocktails (for those of you who’ve never seen the film COCKTAIL) involves juggling and theatrical use of liquor bottles, shakers and bar tools.

One of the pioneers in “flairtending”, Eddie racked up numerous awards and accolades via competitions throughout the world. He also held a record in Guinness Book of World Records for “Most Cocktails Mixed In One Hour”, an honor he maintained until 8 years ago.

Eventually Eddie’s various talents caught the attention of the regime at Rio Las Vegas. The team there recruited him to come to Las Vegas and become their Beverage Trainer and a newly-created title of “Flair Manager”.

During his time at the Rio, “flairtending” became extremely popular there. You could find it on the casino floor, iBar Ultra Lounge, the nightclubs and even poolside. Rio often held Flair Bartending Championships on the property, too.

You can still see Eddie’s influence at both Voodoo Nightclub and the floor-level Masquerade Village casino bar. While telling me about his stint at the Rio, Eddie opened his book to a design concept he created for the hotel that is still in use:

I was fascinated about the efficiency of drive-through fast food restaurants. You place your order in one place, pay for it at the next, and your order is waiting for you at the end. It’s so efficient and made total sense…so why not integrate that idea for cocktail servers and bartenders to get your drinks to you faster?

Along with changing the overall way that drinks were prepared and delivered, Perales held numerous classes for the staff, sharing his knowledge and inspiring his students to think outside of the box. Simultaneously, he was looking for bigger, bolder boxes for his own future concepts.

One of those boxes turned out to be an icebox…sort of. Eddie’s catering enterprise frequently made use of his own ice sculptures. Eye-catching crystalline displays became a natural evolution of his desire for theatrical and awe-inspiring presentations for his cocktails, too.

Making a name for one’s self in a city focused around beverage presentation would be a challenge for any expert in beverage creation. But very few mixologists have gone so far as to participate in a global-scale beverage competition in New Zealand involving bungee-jumping, speed boats and helicopters. Yes, really.

As his profile rose, so did the offers and responsibilities. Eddie found himself as a “Tequila Ambassador” for Tres Generaciones, “Assistant Beverage Director” for all of Caesars properties and eventually as “Director of Foundation Room Las Vegas” for Mandalay Bay’s House of Blues.

That photo-journal of Eddie’s was getting pretty filled by this time. Journalists were clamoring for profiles of his adventures…and secrets to his unique concoctions. Vegas Player Magazine, Scott Roeben (of VitalVegas.com), Las Vegas Weekly, Las Vegas Sun, Review-Journal, Hotel F & B and a host of others helped to add pages to the Eddie Perales scrapbook.

When David Siegel‘s corporation took ownership of the Westgate Las Vegas, they began gathering the best and brightest Vegas talent for their food and beverage operations. From Sid’s Cafe‘s Chef Bruno Morabito (of Giada’s fame) to Edge Steakhouse Executive Chef Steve Young (you’ll meet him in an upcoming piece), the team grew more impressive with each addition.

Eddie was the perfect person to spearhead Westgate‘s new beverage offerings. His unique style, daring “why not?” creativity and contemporary flair perfectly aligned with the resort’s plan to bring the former Las Vegas Hilton into 21st-century relevance. The wide array of restaurants launched in the ensuing months gave him plenty of room to spread his wings and add color and flair to the off-Strip destination’s beverage menu.

My first formal taste of Eddie’s work came from a visit to Fresco Italiano, the excellent Italian restaurant whose review happened to be my first column when launching Vegas Unfiltered last June. There my guest and I enjoyed the most colorful and delicious red and white sangria. As is Eddie’s style, they were brimming with fresh fruits and lots of pizzazz:

I then sampled some of his creations for Bar Sake, a new hidden gem within the Benihana Village (you can read my full review here). There my group enjoyed unique drinks like the Jaded Midori (Midori Melon Liqueur, Tyku Cucumber Sake and lemon juice) and the Ginger Kamikaze with Tykusoju, Tyku Cucumber Sake, Domaine de Canton, lime and simple syrup.

We also indulged in a Paris To Tokyo (ST-GERMAIN elderflower liqueur, Tyku Cucumber Sake and Mionetto Prosecco) and a Strawberry Coconut Mojito created with Tyku cucumber and coconut sakes, Southern Supreme Mojito Lime and Sweet & Sour.

Last April I attended a post-show party at Westgate to honor the amazing Prince (at the time, the Purple Reign tribute show that was packing them in at the resort’s International Theater). Servers were passing around trays filled with the “Purple Cocktail” which was created to honor the Minneapolis funkmeister. They were kind enough to share the recipe:

The Purple Cocktail:

Blueberry puree – 1 oz.
Mint – 4-6 leaves
Lime fresh – 1/2 fresh squeeze
Sweet and sour -1 oz.
OJ – 1 oz.
Vodka citrus 1 1/2 oz.
Float – Champagne
Garnish – mint and blueberry

Build in a glass shaker. Add in all ingredients, then ice and shake. Strain over fresh ice, top with champagne and garnish…

As part of the top-to-bottom renovation of the property, the casino’s front-and-center bar received a dramatic and bold overhaul. Now dubbed the International Bar, this sleek 24/7 hangout features comfy seating, live musical acts and continuously-changing lighting effects.

Naturally, Eddie had to come up with a beverage menu to compliment the new bar/lounge area. He did so both literally and figuratively…by designing a list of signature cocktails etched onto an electronically-enhanced acrylic menu that changes colors…just like the bar decor itself.

Someday when he has added his contributions at Westgate Las Vegas to the pages of his memory book, Eddie may consider publishing his own original volume. In it, he’d like to explore the diversity of the cocktail world and chronicle its evolution. He’s even chosen a title for it – “Passion From Spice”.

If Eddie Perales’s epicurean treatise on cocktails manages to be thorough as I expect, then he’d better commit at least a few chapters to focus on himself. And there would still be plenty of room for a sequel.

Photos: Sammasseur, Eddie Perales via LinkedIn, Scott Roeben via YouTube, Westgate Las Vegas

Westgate’s Superbook Lands a Slam Dunk at “The Court”

New dining outlet at world’s largest sportsbook is a hit with the fans…

In the past couple of years I’ve reported on the numerous improvements that have taken place in and around Westgate Las Vegas, best known as the former Las Vegas Hilton. Along with renovated rooms, modernized amenities and a new approach to customer service, a big focus of the current owners has been in food and beverage offerings.

Since the inception of VegasUnfiltered this summer, I’ve reviewed Fresco Italiano and Bar Sake, two immensely gratifying offerings along Westgate’s “restaurant row”. Last week I was invited back to experience the new, improved quick-bite outlet in Westgate’s enormous Race and Sports Superbook betting complex.

Unlike those other two meals, The Court was anything but a formal experience…and that’s the idea. Focusing on tried-and-true favorites with elevated quality, moderate pricing and rapid service, the venues that make up The Court aim to satisfy by way of the food as much as the convenience.

Cordovano Joe’s NY-style Pizza, Drafts Sports Bar & Grill Express and Nacho Tacos Authentic Mexican are all created by Westgate’s own food and beverage team. The three share one main dining area and an additional space for overflow, which came in very handy on the Tuesday afternoon that I visited.

The Court‘s trio of offerings are overseen by Jeffrey DiVito, Westgate’s new VP of Food and Beverage. DeVito came to Westgate Las Vegas by way of L’Auberge Lake Charles and Station Casinos (and was involved in the design and opening of both Red Rock and Alliante resorts). He joins a growing list of talented execs and chefs who have come to Westgate from other big-league Vegas properties.

The previous incarnation invoked a truckstop/diner atmosphere…

The Court takes over an area previously known as Superbook Deli. Glaringly-bright diner decor has been toned down with softer lighting and mellower colors, bringing the Superbook atmosphere into the service and seating areas.

So long, stadium hot dog stand…hello, neighborhood pub…

To accentuate the tavern atmosphere, pool tables and dart games have been installed at one side of The Court, making it appealing for those who may want to hang out around the Superbook without actually betting.

The Superbook’s unique placement within the resort allows for direct access via the casino or a dedicated entrance and parking lot. Those looking to drop by for casual eats and brews should be pleased by the variety of selections that The Court now offers.

Assistant Executive Chef Aaron Losch, who made a name for himself at both Red Rock and Wynn, invited me to sample some of the new menu items that he created for The Court. We mostly focused on Nacho Taco‘s menu, with an item or two from Draft’s (I’ll have to come back for pizza during my next visit).

Being a fitness buff who tries to eat cleanly, I was a bit shocked by my mouth-watering response to the items that the staff brought over. It’s actually hard to upload the photos into this article without the same thing happening again.

Carne Asada Street Tacos…

My tasting started with selections from the Nacho Tacos kitchen. I began with a trio of Carne Asada Street Tacos ($13), served with cotija cheese and salsa on warm corn tortillas with beans and rice. All main dishes on the Nacho Tacos menu start with the basics ($8 for vegetarian), then are priced upwards according to toppings/fillings.

Quesadillas with a side of Philly Cheesesteak, eh?

Grilled Chicken Breast with paprika, cumin and lime adds $3 to your dish, Carnitas (braised pork with chili and cumin) or Al Pastor (pork marinated in orange and pineapple juices) add $4, and Carne Asada (marinated skirt steak with garlic and lime) adds $5 more.

Taqueria Fries topped with braised pork carnitas…

Instead of tacos, you can design your plate with a Tortilla Salad, traditional Nachos or a Quesadilla. For really hearty appetites, I’d recommend indulging in Taqueria Fries, a layer of crispy string potatoes topped with queso, pico de gallo, sour cream and jalapenos. All entrees at Nacho Tacos are priced the same way as street tacos, each according to the filling.

Sandwiches, Caesar salads and chicken wings/tenders are the main offerings at Drafts Sports Bar. My favorite was the Philly Cheesesteak ($14), smothered in melted provolone with grilled onions and peppers.

Drafts also has a NY Pastrami Reuben on Rye ($13), 1/3lb. Grilled Angus Burger ($13) and a Grilled Nathan’s Foot-long Dog on a poppy seed bun ($9). All sandwiches include fries or coleslaw. You can make your meal a combo by adding a 20-oz fountain drink for $4 or a 16-oz draft of Budweiser or Bud Light for $5.

Cordovano Joe’s has sandwiches as well, like an Italian Hoagie ($13), Shaved Italian Beef ($14), Sweet Sausage with roasted peppers and carmelized onions ($12) and Meatball with mozzarella and marinara ($13). Joe’s specialty is individual authentic New York-style pizza. Basic 8-inch cheese pies run $6, Veggie or Pepperoni for $7, Meat Lover for $8 and finally $9 for Supreme.

Losch stated that many of Superbook Deli‘s core customers were regulars, so many favorites have remained at The Court with room for continued tweaking. He recounted how one frequent customer complained when a favorite disappeared…and just like that, they brought it back. “We’re not going to turn away people who helped to keep us going all these years” he said.

The Court‘s newfound popularity might keep sportsbook customers off the betting floor for extended periods, but there could be a simple fix. Chef Aaron told me that they’re looking into various methods for guests to order food from the Superbook seats. “We may be able to provide cocktail servers with electronic pads so you can place a request from your seat”. And there’s always those handy smartphone apps…

The sooner that remote ordering can be set up, the better. It’s obvious from the long lines I witnessed that The Court is serving up just what Westgate Superbook guests want. “We’ve only been open for a few weeks” said Chef Losch, “but we’ve already had some of the busiest days this space has ever seen”.

Photos: Sammasseur, Deli pics via TripAdvisor

Seek and Discover BAR SAKE

Bar Sake – Westgate’s hidden gem is worth the search….

The concept of hotels-within-hotels may be lost on some, but it’s been growing steam. Nobu of Caesars Palace, Delano at Mandalay Bay and SLS‘s new W partnership are examples of the latest in maximizing square footage while blending brand recognition with something new (and hopefully exciting).

Westgate Las Vegas recently rolled out a similar idea with Bar Sake. Tucked away inside “The Village”, Bar Sake was a bit difficult to find. Silly me – it never crossed this writer’s mind that there was more to Benihana‘s themed village than just Benihana.

Not having been to Westgate’s location before, I had no idea that there was an entire complex inside the familiar Japanese chain steakhouse. Among the ornate gardens and koi ponds is Rikki Tiki Sushi, with Silk Road Asian Bistro nestled to one side and the relaxing and lovely Bar Sake in the far rear.

Now in its third month of operations, Bar Sake is a bit of a hidden gem. Opened with minimal fanfare, it’s one of those places that you hope just enough people will discover to make it successful…without losing the atmosphere of intimacy that made our “guys’ night out” so satisfying.

The small dining and bar area is bathed in rose-colored hues. We took seats around a low table and were offered a welcome sake as once served to President Obama by Prime Minister Shinzo Abe in Tokyo. The smooth beverage set a wonderful tone for the prepared menu of food and drinks we were invited to sample.

My companions and I started with an assortment of Signature Cocktails, created especially for Bar Sake by Eddie Perales, GM of Beverages at the Westgate Resort. Perales is an award-winning mixologist who’s been listed in the Guinness Book of World Records.

As a world-reknown flair bartender and ice sculpturist, Perales knows how to infuse his cocktail creations with a hearty slice of fun. He came to our table to share his enthusiasm for the Bar Sake cocktail list…and the excitement of trying out new creations in the weeks and months ahead.

Much like Fresco Italiano‘s GM Angelo Cordero, Perales came to Westgate by way of Caesars properties. Whatever is luring these top-level experts to the off-Strip property, Westgate guests are all the better for it. The resort continues to please and surprise with superlative offerings, and Bar Sake is no exception.

As you might expect, the cocktail menu here is built around sake, the famed Japanese rice-based alcoholic drink. Perales has whipped up unique creations like the Jaded Midori (Midori Melon Liqueur, Tyku Cucumber Sake and lemon juice) and the Ginger Kamikaze with Tykusoju, Tyku Cucumber Sake, Domaine de Canton, lime and simple syrup.

For those wishing to stick strictly to sakes, the list of options is divided into four sections: “Fun”, “Expressive”, “Pure” and “Classic”. The beverage list also includes a wide variety of wines, whiskey, beers and non-alcoholic beverages.

Despite the name, Bar Sake isn’t strictly a “sake bar”. It offers a wide variety a sushi and spectacular plates created before your eyes. Based on a centuries-old method of North Japanese food preparation called Robata, Chef Masa Shiga slow-grills his dishes on skewers over a high-heat charcoal “Robata” grill.

Hamachi Kama is Yellowtail Cheek, the most flavorful part ($12)…

Robata cooking originated with Japanese fishermen, who gathered to prepare their meals around a communal hearth. Sharing these delicious dishes with my friends carried on that tradition, albeit in extremely different surroundings.

TOMATOMAKI ($4) are bacon-wrapped cherry tomatoes…

Robata skewers come three to a plate for $16. Choices include TSUKUNE (chicken meatballs), GYU filet, SAKE (Atlantic Salmon), SHITAKE, NISU eggplant and SHISHITO (a sweet Japanese pepper).

Tsukune chicken meatballs and Gyu fillet, each 3 for $16…

Bacon-wrapped asparagus (far left, $5) join two other Robata skewers at Bar Sake…

Small plates are broken up into four categories: poultry, vegetables, seafood and meat. They range in price from $4 vegetable dishes to $18 for the likes of black cod, duck breast and lobster tail. All are presented with color, flair, and delicious seasonings like wasabi, Yuzu pepper paste and sweet miso.

Gindara is a black cod seasoned with sweet miso ($18)…

Kohitsuji (above right) are soy/garlic-marinated lamb chops ($18)…

Sushi lovers can choose from a list of five, ranging in price from $12 to $18. Although we were tempted to try a few, our collection of macho gents decided to save any remaining taste buds and close out this magnificent meal with a couple of sweets.

There plenty of Asian-themed restaurants and bars in Las Vegas, making it difficult for one to stand out so distinctly. Our visit to Bar Sake was magnificent, worthy of the raves.

Unique in location, offerings and atmosphere, Westgate’s Bar Sake is the perfect little venue to gather at with friends, a loved one…or to discover all by yourself.

BAR SAKE is located within “Restaurant Row” of Westgate Las Vegas, inside the Benihana Village. It is open Friday and Saturday from 5 p.m. For reservations or info, call (702) 732-5755.

Photos: [Sammasseur]

Fresco Italiano Is A Journey For Your Senses

Westgate’s authentic eatery is the REAL tour of Italy…

Update 7/16/20 – Since the original publication of this article, Fresco Italiano has undergone a number of changes. The additions of new general manager Dora Festa and Executive Chef Steve Young have led to an entirely new menu and recipes.

The restaurant has also been ranked by Tripadvisor as the top Italian restaurant in all of Las Vegas. Click here to make reservations through Open Table. I’ll be revisiting Fresco Italiano in the near future to review their summer 2020 offerings.

Last year, on another site, I did a multi-part piece on Westgate Resort, aka the former Las Vegas Hilton. That series included a visit to Edge Steakhouse, which was so impressive that it’s still my top recommendation for a Vegas “special meal”. Right next door is another possible treasure I’d been yearning to try – Fresco Italiano.

Forget about the restaurant chain that offers a Tour of Italy. Fresco Italiano literally gives you a trip through the Italian countryside using sights, sounds, scents….and most importantly, tastes. You’ll be transported beyond dining into a full sensory experience…without the need for a Vespa scooter.

You’ll understand what I mean when you walk into the Tuscan-inspired main seating area. Running across the far wall, to the left of the kitchen, are a series of screens arranged like windows of a vehicle. Gorgeous scenery glides by at a leisurely pace, all in a single direction and consistent speed. The effect is of moving through lush Italian landscapes via a slow boat or train. Click here for a gorgeous peek.

Photo: Steve at Everything LV.com

The decor of Fresco Italiano is classy, understated, elegant…yet somehow very warm. A full bar and “wine cellar” situated across the front of the main room offer ample seating that’s even more relaxed and inviting. The open kitchen and outgoing staff will have you remembering visits to Mama’s place for holiday meals.

As the name implies, Fresco Italiano is all about freshness – fresh ingredients, recipes and preparation…along with a fresh attitude towards fine dining. My companion and I found the overall visit to be surprisingly fun and just as memorable as the dishes we enjoyed.

Although we were invited guests of the restaurant (which undoubtedly resulted in PLENTY of special attention from the staff) there’s no question that guests surrounding us were just as enthralled as we were. The atmosphere is a bit infectious, as this video will attest to:

The very colorful Michael will serenade your table…

Angelo Cordero, who recently took over as General Manager (after stints at Rao’s and Carmine’s, both at Caesars Palace), knows how to deliver an immersive culinary adventure to every table. Although he’s only been there a few months, it’s clear that he and the staff have melded together into a wonderful pairing.

Mr. Cordero greeted our table and was eager to start us with some wine or cocktails. He recommended a gorgeously-prepared Fresco Red Sangria ($12) for myself and a White Sangria (also $12) for my companion. Both were bursting with flavor, color…and of course, freshness. After a small chat about vino, Cordero brought over a new addition to his collection…a 2013 Ferrari-Caranoblack muskat. It made a nice compliment to the entrees that would follow.

Our server Robert recommended that we try his favorite starter – Meatball Flatbread ($16). It’s topped with peperonata (sweet peppers “melted” in olive oil, onions and tomatoes), fior de latte (a mild cow’s milk cheese), black olives and basil. It was as mouth-watering as the above photo would suggest.

Other choices included a traditional Margherita, Sausage or Proscuitto and Ruchetta, ranging from $14 to $16. There are plenty of other appetizers to pick from, like meatballs, bruschetta, three varieties of mozzarella and two styles of mussels. Click here for the menu.

Before the flatbread arrived, we tried in a couple of salads. I had an Italian Chopped ($12) combining romaine, arugula, salami, peppers, onion, cabbage and house vinaigrette, capped with flash-fried proscuitto. My companion enjoyed a picture-perfect Classic Caesar ($12) topped with white anchovies and a large slice of Parmesan frico. Both were light, crisp and large enough to be an entree (but who comes to an Italian restaurant just for a salad?). Other offerings are an Heirloom Caprese and two soups – Minestrone ($10) and seafood-based Zuppa di Pesci ($12).

While waiting for our entrees, Sous Chef Larry Morris sent over a stunning Calamari Fritti ($14) marinated in buttermilk and dished up with mouth-watering sweet-and-spicy peppers. For a person who normally avoids calamari, this one was irresistible.

Pasta dishes are offered Modo Mia style (my way). A variety of different pastas and sauces can be matched to make your favorite entree. Fettucini, spaghetti, angel hair, gnocchi, linguini and more can be topped with bolognese, clam, marinara, carbonara, alfredo or arabiata sauces. Prices are based on the type of sauce ($19-$26). Add chicken, meatballs. grilled shrimp or sausage and peppers (at additional cost) to create that perfect dish.

My guest selected Fettucine with Alfredo Sauce and added grilled chicken breast. There is a list of specialty pastas like Prosciutto and Pea Fettucine with cream and summer truffel ($25), Frutti di Mare Linguine with clams, mussels, shrimp and scallops covered in San Marzano sauce and chili flakes ($28), Agnolotti with pistachio butter, garlic and arugula ($25), and of course, Homemade Lasagne ($29).

Pastas and pizza carry the weight of Fresco’s menu, but there is plenty in the way of Risottoand Carne. Free-range chicken breasts ($27), pork loin ($29) and organic veal chop ($47) are prepared in one of five different styles.

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I chose an absolutely stunning bone-in veal chop, prepared parmesan style over a bed of spaghetti marinara. It was enough for two people to fill themselves up on….with leftovers to spare. The overall flavor was out of this world, although the marinara sauce was a little tart for my liking.

Under entrees, Branzino (European Sea Bass – $34), Lamb ($36) an 8-oz Filet ($45) and a 22-oz Prime Rib will vie for your attention. All come with vegetable and a starch. Shareable sides (such as roasted potatoes, grilled asparagus, eggplant and peperonata) are $10.

Dessert fans, take note of the new Spring Menu of sweet and chilled goodies. The General Manager’s family recipe gets top billing with Angelo’s Grandma’s Famous Tiramisu ($9). More signature sweets like Ricotta Cheesecake ($9), seven-layer Chocolate Cake topped with seasonal berries ($9), a double-helping of Cannoli ($8) and various Gelato flavors ($6) should send you on your way with a smile.

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Although we were stuffed to the max (with plenty to take home), Mr. Cordero insisted on preparing a Bananas Foster for our table. See the video clip above for the dish being created on a cart by the kitchen. The spectacular flaming effect added even more to the sensory adventure we’d just undergone.

Unfortunately, Bananas Foster isn’t listed on the menus I have, so I can’t quote the price. But be sure to ask Angelo about it…he appeared to be having fun at the flambe pan and will undoubtedly be pleased to whip up one for your group.

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There’s no doubt that this writer regrets waiting so long to try Fresco Italiano at Westgate. Like neighboring Edge Steakhouse, this restaurant is a winner for the off-Strip resort…and another new personal favorite.

Fresco Italiano is located at 3000 Paradise Road inside Westgate Las Vegas. Hours are from 5pm daily with select dates for lunch from 11-2. Call 702.732.5276 for reservations or additional information. Group menus and private dining rooms are available.

Photos: [Sammasseur, Westgate Las Vegas, Yelp!]