Page 87 - LVG&L 2018 WINTER

Penne Seafood

Alfredo with light
here are many layers to LAVO by Executive Chef Marc Marrone, who has
Italian Restaurant at the Palazzo been employed by LAVO owners The TAO cream sauce,
Hotel and Casino. First there Group for the past eleven years. He worked
Tis a large, open dining room in both Seattle and New York before coming
that sizzles with enthusiasm as you sit at your to Las Vegas. Marrone says, “The real concept shrimp, scallops
table. An inviting bar area is a place where at LAVO is an Italian steakhouse focusing on
visitors can comment on the news of the day New York-style Italian food.” An interesting and lobster
and enjoy a signature cocktail. Upstairs, a pri- note is that The TAO Group exported their
vate lounge can be rented for private parties. menu to the New York LAVO location, which butter
The patio area is a romantic and quiet spot opened after the Vegas spot.
where you can share an intimate moment
as you view The Strip from a hard-to-beat Affable and knowledgeable waiter Eric
second floor vantage point. promptly greeted us as we arrived on the
patio. The weather on an early November
No matter where you choose to sit, you will evening was surprisingly warm, and the view
enjoy your time here. The kitchen is guided of the lights of The Strip as dazzling as ever.

The first piece of the dining experience
was a basket of terrific garlic bread. Slightly One of the most popular appetizers, “The
crunchy on the outside and soft and warm Meatball,” features 16 ounces of Imperial
inside, a delightful bite was enhanced with Wagyu, homemade Italian sausage and veal
marinara sauce dip. Also delivered to the that is hand-ground every day. Another
table was a trio of samplings including hum- favorite is the Charred Octopus that is first
mus, antipasti, and vegetables. oven roasted in red wine vinegar, onion,
and garlic and then grilled to order. You will
be fine sharing the Roasted Beet Salad with
three kinds of beets, goat cheese, onions, and
toasted almonds.

Quality steak is available here, each piece
of beef is Angus prime that is both antibiotic
and hormone free and dry-aged for 28 days.
There are so many good chicken Parmesan
recipes around, but LAVO’s is at the top of my
list. Marrone loves to say that great ingredi-
ents make great food and the “parm” certainly
lives up to that adage. Breadcrumbs that are
made in-house each day and then dried are
served along with a large mound of cheese
on top of hormone-free chicken breast. You
won’t need a knife for this one.

Delicious creamed spinach is a memorable
side, as it is made with fontina cheese and a
cream base. Garlic mashed and roasted Rose-
mary potatoes are also available.

Pizzas are a family affair, as they are all
prepared with dough imported from Italy
plus a starter that keeps the crust consistent
with each pie. Imported tomatoes and other
imported ingredients finish out the recipe.

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