Fiamma Trattoria & Bar... A taste of Italy via New York
Most Italian restaurants in Las Vegas fall into two categories: overpriced and underwhelming. Many have very little in common with true regional Italian cuisine, as the tendency is to cater to the American masses rather than the ardent epicure. In the past, culinary aficionados seeking the true essence of Italian culture had been forced to join a support group as a means of comfort. Back in '04 when the MGM Grand decided to open an outpost of New York's famed Fiamma Trattoria, there became a sudden reason to rejoice.
The environment at Fiamma Trattoria Las Vegas is elegant and edgy rather than pretentious. The restaurant is 7,000 square feet of sleek contemporary design—custom bamboo Nest lighting, a woven tower, sensuous wave wall and a 300-seat split level dining room. Fiamma also has a hot bar and lounge area, fireplace and private screening room.
Under the direction of executive chef Carlos Buscaglia, the menu at Fiamma is mostly well designed and tasteful. Chef Buscaglia offers modern interpretations on the classics with earnest concern for ingredients. Appetizers at Fiamma are simple and well composed. The "MOZZARELLA", their take on the classic Caprese salad, is straightforward—Bufala Mozzarella Di Campagnia, Heirloom Tomatoes, Basil and Aged Balsamic. The "POLIPO" was quite good—Char-Grilled Octopus, Artichokes, Orange Segments and Roasted Peppers.
Entrees include some solid signature dishes like the Grilled Whole Branzino and the "BRASATO"—Piemontese' Braised Beef Short Ribs with Potato and Caramelized Root Vegetables. Fiamma also offers a wide selection of homemade pasta to choose from like their fresh-cut Chitarra Spaghetti with Kobe Meatballs and San Marzano Pomodoro Sauce—a composition with as much to do with Italy as a can of Spaghetti-O's. Other popular pasta selections include their Short Rib Raviolini with Barbera Wine and Pecorino and Fettuccine With house-made Italian Sausage, Asparagus and Ricotta Salata.
Executive pastry chef Elizabeth Katz's desserts are outstanding, like her version of Panna Cotta with Marcapone Cheese, White Balsamic Honey, Dried Mission Figs & Marcona Almonds, and the Duo of Blackbery-Swirl Cheesecake, Blackberry Sorbet, Valrhona Chocolate Mousse & Candied Walnuts, making its descent to Las Vegas from Italy via France.
Flamma has an extensive wine list with over 400 selections from around the world as well as, imaginative libations from master mixologist Eben Klemm. A couple of Klemm's signatures are the "Innocents Abroad" concoction or the 'trend-setting' "Twice Tempted”.
Jill L. Shapiro-Duran
WHAT’S ON MAGAZINE
The environment at Fiamma Trattoria Las Vegas is elegant and edgy rather than pretentious. The restaurant is 7,000 square feet of sleek contemporary design—custom bamboo Nest lighting, a woven tower, sensuous wave wall and a 300-seat split level dining room. Fiamma also has a hot bar and lounge area, fireplace and private screening room.
Under the direction of executive chef Carlos Buscaglia, the menu at Fiamma is mostly well designed and tasteful. Chef Buscaglia offers modern interpretations on the classics with earnest concern for ingredients. Appetizers at Fiamma are simple and well composed. The "MOZZARELLA", their take on the classic Caprese salad, is straightforward—Bufala Mozzarella Di Campagnia, Heirloom Tomatoes, Basil and Aged Balsamic. The "POLIPO" was quite good—Char-Grilled Octopus, Artichokes, Orange Segments and Roasted Peppers.
Entrees include some solid signature dishes like the Grilled Whole Branzino and the "BRASATO"—Piemontese' Braised Beef Short Ribs with Potato and Caramelized Root Vegetables. Fiamma also offers a wide selection of homemade pasta to choose from like their fresh-cut Chitarra Spaghetti with Kobe Meatballs and San Marzano Pomodoro Sauce—a composition with as much to do with Italy as a can of Spaghetti-O's. Other popular pasta selections include their Short Rib Raviolini with Barbera Wine and Pecorino and Fettuccine With house-made Italian Sausage, Asparagus and Ricotta Salata.
Executive pastry chef Elizabeth Katz's desserts are outstanding, like her version of Panna Cotta with Marcapone Cheese, White Balsamic Honey, Dried Mission Figs & Marcona Almonds, and the Duo of Blackbery-Swirl Cheesecake, Blackberry Sorbet, Valrhona Chocolate Mousse & Candied Walnuts, making its descent to Las Vegas from Italy via France.
Flamma has an extensive wine list with over 400 selections from around the world as well as, imaginative libations from master mixologist Eben Klemm. A couple of Klemm's signatures are the "Innocents Abroad" concoction or the 'trend-setting' "Twice Tempted”.
Jill L. Shapiro-Duran
WHAT’S ON MAGAZINE