Page 84 - LVGL Summer 2021

CRAVINGS

Our knowledgeable and affable serviceperson Alfredo
brought a small plate of freshly baked, still warm bread that
had a kiss of basil coupled with butter. A great way to start
the proceedings.

The Antipasti is a collection of traditional Italian favorites,
but with new twists. One of the newest is the Bronx Chop
Salad ($10), which was exceptional. Red leaf and Romaine
lettuce are surrounded with mixed salumi, crucolo cheese
and an ingenious red wine vinaigrette that is so good I
almost wanted to put it in a glass and drink it.

Another choice was Burrata Caprese ($12). Not only was
this a beautiful dish to look at, but included Pahrump Farm
tomatoes that were very fresh and delivered still attached
to baby vines. A surprise ingredient was eggplant capo-
nata (much like jam) that elevated the taste. For the more
adventurous there are Mussels al Forno with white wine
and Grilled Octopus that includes smashed crispy potatoes.

The pasta menu is filled with choices for everyone, includ-
ing one of their signature entrees, Spaghetti Pomodoro ($10)
with roasted cherry tomatoes and basil. I chose Shrimp Fra
Diavolo ($18.00) which is another popular pick, a bit unu-
sual because of the squid ink black pasta that is the main
ingredient. Calabrian chili and Di Napoli tomato are part of
the mix. The shrimp were huge and blended well. You can
add lobster for an additional $8.

My wife chose another favorite, Blue Crab Black Spaghetti
($21). The chopped shellfish was interwoven throughout
the noodles. Also included were pickled pepper pesto and
charred red onion. Other choices feature two rigatoni picks
and Spaghetti Alle Vongole with Prince Edward Island
clams. Yes, there are pizzas and although we didn’t try one,
they looked delicious coming out of the kitchen. Roasted
salmon, Anita’s Meatballs and Scarpariello Chicken are
Secondi dishes hard to pass up.

No matter how full you are, find a little space in the tummy
for one of their desserts. One of our choices was Budino,
which is a pudding served with different flavorings at dif-
ferent places. This one came in a small Mason jar and was
vanilla based with a layer of caramel on top. The combina-
tion of salt and sugar was a winner. Another sweet ending

82 LAS VEGAS GOLF & LEISURE SUMMER 2021 www.lasvegasgolfandleisure.com