Page 92 - Las Vegas Golf & Leisure Magazine Spring 2020

CULINARY & MIXOLOGY

ALLEGRO

A MUSICAL FEAST

Story by Bob Gourley • Photos by Anthony Mair, Beverly Poppe, & Barbara Kraft

ne of the many pleasures of living in Las Vegas is not only enjoy-
ing live theater and concerts, but indulging in a fine meal before
or after a performance. The Wynn Hotel is a great place for enter-
tainment, and if you are looking for a spot near the theaters, visit
O Allegro. Chef Enzo Febbrado is in charge and has crafted a list of
memorable Italian classics, coupled with new menu twists. As a youth, he began
cooking in his grandmother’s kitchen and some of her recipes have made their
way to the current menu.

Allegro means “at a brisk pace,” fitting with the restaurant’s casual atmosphere
with friendly and efficient service. They ask if you are going to a show and adjust
service accordingly. The entire restaurant has an open feel with a busy bar area
and a dining space that isn’t so noisy you can’t carry on a conversation. If you
want to watch the passing crowds, ask for one of the two tables that jut into the
busy walkway. Muted red seats and subtle color tones are a pleasant sight as you
slip into your chair.

The evening begins with an appealing basket of bread and an accompanying
dipping sauce of olive oil and small cubes of garlic to help set the Mediterranean
mood.

There is a large selection of first courses. If you’re feeling adventuresome, you
may want to choose Grilled Octopus. The tasty cephalopod is surrounded by
celery, tomato, onion, cucumber, avocado, Kalamata olives, and tomato mustard
coulis. Salads are large enough to share. Two winners are the Beet with roasted
cauliflower and the Arugula with fennel, orange, shaved Parmesan, and lemon
vinaigrette. Both are so fresh you will swear the greens were just picked.

A duet of soups includes minestrone with roasted vegetables and tubetti pasta, or
white bean and escarole with garlic, basil, parsley, and parmesan.

Wood-stone pizzas are also great for communal feasting. A Bosco pie has roasted
mushroom puree, ricotta cheese, and white truffle oil.

90 LAS VEGAS GOLF & LEISURE SPRING 2020 www.lasvegasgolfandleisure.com