Trained in the kitchens of Bergamo Italy but born stateside - Vetri Cucina, Las Vegas - Reserveringen te koop
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😍 5/5 - Trained in the kitchens of Bergamo Italy but born stateside
By 👻 @Michael U., 02/27/2023 3:00 am
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Trained in the kitchens of Bergamo Italy but born stateside Marc Vetri's name may not carry the weight of some "Celebrity Chefs," but at his eponymous Restaurant in Philadelphia there has nonetheless been a book full of reservations for more than two decades, and in November 2018 the husband, father, musician, author and humanitarian transported his iconic dining room 56 stories above the Las Vegas Strip.Titled Vetri Cucina and occupying the former home of Alizé, a space that has been completely re-imagined with imported cobblestone, warm wood and soft lighting, it is after a ride in elevators that guests will find themselves in a foyer where classic rock plays, the hostess stand just steps beyond and in front of a bar serving Wine plus inspired Cocktails.In many ways Sin City's biggest re-opening post-pandemic, an exclusive price-point one part of the reason, it is after confirming reservations that guests are led to tables clad in white tablecloths and hand-blown glasses, tiny candles flickering as bright lights glow below and into the distance.Featuring a la carte service as opposed to Chef Vetri's Philadelphia Tasting Menu, though the latter is reportedly forthcoming, it is by skilled servers that diners are offered warm professionalism while the kitchen is led by Chefs Michael Rubenstien and Ashley Costa.Offering both Marc's classics and newer seasonal items, a Bread program by the former Batali Pastry maestro yielding seeded Sourdough plus two starters, "savory Zeppole" come loaded with aged Proscuitto while Wheat Focaccia offers unparalleled softness beneath Mortadella, airy Cheese and Pistachios.Moving next to Pasta, the appropriate focus of any visit to Vetri Cucina, it was skipping recipes from the book "Il Viaggio di Vetri" that guests were next treated to all-new, Gemelli with Pesto and Orange Zest plus pockets of Taleggio Cheese contrasting bitter Radicchio and Walnuts brightened by Honey. Requesting additional Bread to sop up Sauce, the overall lack of Tomatoes expected as a result of Marc's regional approach, savories overlooked Goat this time in favor of pricey grilled Seafood plus roasted Chicken that seems almost French thanks to Foie Gras and Mushrooms.Taking Espresso with Dolci, the complete collection of Vetri's classics and new ideas from Chef Costa on display, Chocoholics should head straight for the molten-center "Souffle" while those seeking Fruit will be delighted by tart Semifreddo or Creme Fraiche Panna Cotta with Huckleberries and shards of Meringue.Cleansing the palate between plates with bites of Gelato, both Hazelnut and Orange lovely but Vanilla on a whole different level, if one were forced to pick Vetri Cucina's *best* Dessert the decision would fall between Sicilian Pistachio "Flan" and a peerless Paris Brest, the former spilling silky green contents with each spoonful while the latter showcases Choux around dainty Mousse.
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