Zeffirino's...A Venetian delight by the Grand Canal
It is not often that you come across a dining venue in Las Vegas that is so deeply rooted in history. The likelihood of such an establishment, with over 7 decades of tradition, is both impressive and enamoring.
Zeffirino's, a family owned and operated institution, made its U.S. debut at the Venetian back in '99 and has won acclaim ever since. The world-renowned Belloni family has continued their devotion to tantalize a new generation of diners with their prized heirloom recipes and warm customer service. The long trip was not in vain, as Zeffirino's will surely transport you to Venice to experience a taste of the Mediterranean Sea.
Zeffirino's décor is stunning and the atmosphere is nothing short of delightful. The restaurant is extremely unique, having been transported from Italy in its entirety. The bi-level eatery is decked out with limestone columns, Venetian-style open windows, antique furniture and balcony dining overlooking "The Grand Canal”. There is also an impressive handcrafted Italian bar standing more than 40 feet high-the perfect setting for sampling legendary Chef/Owner Gian Paolo Belloni's authentic cuisine.
For starters, antipasti at Zeffirino's is a hit or miss situation. You truly can't go wrong with the Prosciutto di San Danielle con Melone—paper thin slices of fatty, buttery Prosciutto juxtaposed by sweet refreshing melon. The Insalata d'Astice. (Lobster Salad with Tomatoes, Basil, and Sliced Sweet Onions), was however, unfortunately lack luster and bland—serving room temperature, ripe tomatoes could have been its saving grace.
Pasta's here are homemade, al dente and exceptional—a far cry from their mass-produced, gluey counterparts. The Taglierini alla Sorrentina makes sensible use of prime ingredients. A composition of thin linguine, tomato and basil topped with diced buffalo mozzarella—a faintly sweet and slightly lactic cheese, most prized on the Amalfi Coast, from the milk of water buffalo.
Another pasta highlight is the Fettuccini al Granchio, Astice e Gamberi, delicate, tender noodles enveloping sweet crab, lobster meat and shrimp kissed with a touch of garlic-infused San Marzano tomato sauce—Molto Buono.
Fish is definitely the single-minded focus at Zeffirino's. Most preparations are uncomplicated, demonstrating the deliberate use of minimalism—a practice embedded in the regional cuisines of Italy for centuries. Authentic choices include the Orata alla Griglia con Pioppini—grilled sea bream with parsley, garlic, lemon zest, cherry tomatoes and mushrooms or the Spigola Grigliata al Salmoriglio—grilled whole Mediterranean sea bass with garlic, oregano, lemon juice, extra virgin olive oil and parsley sauce.
The house specialties include an appealing Carre' d' Agnello con Spinachi Olive Tagiasca—oven baked rack of lamb with a vegetable sauce, red wine and potatoes or the adventurous Petto di Fagiano al Marsala, an adventurous composition of pan-seared pheasant breast filled with truffle and lard, then served with marsala sauce.
Zeffirino's wine offerings are not to be missed. Their cellar holds more than 600 selections from the most renowned wineries and boutique vineyards from around the world.
Jill L. Shapiro-Duran
WHAT’S ON MAGAZINE
Zeffirino's, a family owned and operated institution, made its U.S. debut at the Venetian back in '99 and has won acclaim ever since. The world-renowned Belloni family has continued their devotion to tantalize a new generation of diners with their prized heirloom recipes and warm customer service. The long trip was not in vain, as Zeffirino's will surely transport you to Venice to experience a taste of the Mediterranean Sea.
Zeffirino's décor is stunning and the atmosphere is nothing short of delightful. The restaurant is extremely unique, having been transported from Italy in its entirety. The bi-level eatery is decked out with limestone columns, Venetian-style open windows, antique furniture and balcony dining overlooking "The Grand Canal”. There is also an impressive handcrafted Italian bar standing more than 40 feet high-the perfect setting for sampling legendary Chef/Owner Gian Paolo Belloni's authentic cuisine.
For starters, antipasti at Zeffirino's is a hit or miss situation. You truly can't go wrong with the Prosciutto di San Danielle con Melone—paper thin slices of fatty, buttery Prosciutto juxtaposed by sweet refreshing melon. The Insalata d'Astice. (Lobster Salad with Tomatoes, Basil, and Sliced Sweet Onions), was however, unfortunately lack luster and bland—serving room temperature, ripe tomatoes could have been its saving grace.
Pasta's here are homemade, al dente and exceptional—a far cry from their mass-produced, gluey counterparts. The Taglierini alla Sorrentina makes sensible use of prime ingredients. A composition of thin linguine, tomato and basil topped with diced buffalo mozzarella—a faintly sweet and slightly lactic cheese, most prized on the Amalfi Coast, from the milk of water buffalo.
Another pasta highlight is the Fettuccini al Granchio, Astice e Gamberi, delicate, tender noodles enveloping sweet crab, lobster meat and shrimp kissed with a touch of garlic-infused San Marzano tomato sauce—Molto Buono.
Fish is definitely the single-minded focus at Zeffirino's. Most preparations are uncomplicated, demonstrating the deliberate use of minimalism—a practice embedded in the regional cuisines of Italy for centuries. Authentic choices include the Orata alla Griglia con Pioppini—grilled sea bream with parsley, garlic, lemon zest, cherry tomatoes and mushrooms or the Spigola Grigliata al Salmoriglio—grilled whole Mediterranean sea bass with garlic, oregano, lemon juice, extra virgin olive oil and parsley sauce.
The house specialties include an appealing Carre' d' Agnello con Spinachi Olive Tagiasca—oven baked rack of lamb with a vegetable sauce, red wine and potatoes or the adventurous Petto di Fagiano al Marsala, an adventurous composition of pan-seared pheasant breast filled with truffle and lard, then served with marsala sauce.
Zeffirino's wine offerings are not to be missed. Their cellar holds more than 600 selections from the most renowned wineries and boutique vineyards from around the world.
Jill L. Shapiro-Duran
WHAT’S ON MAGAZINE