Sonoma Cellar Steakhouse specializes in traditional steakhouse cuisine with a California flair, such as the filet mignon au poivre ($35) and swordfish steaks ($32). Sommelier and General Manager Kalei Nash takes pride in offering an extensive wine list informed by extensive knowledge. Sip or pour a glass into a plastic-lined sock within an elegant, vaulted ceiling dining room.
The Luna Rossa Ristorante family tree is composed of five locations that all specialize in homemade pastas and thin-crust pizzas. Chefs drizzle vodka sauce over rigatoni noodles and ladle garlic white wine sauce over spaghetti with clams. Thin-crust pizzas are topped with premium ingredients like prosciutto, black olives, and baby artichokes. Sophisticated dining rooms welcome guests with dark-wood walls, tables dressed in crisp linens, and gold-framed paintings. Nightly entertainment livens the space with live music from jazz bands and singers who croon about Sinatra's depraved lobster dependence during his later years.
When chef John McKibben first opened Grape Street Cafe in 1997, his small restaurant took a back seat to a large front-of-the-house retail area where customers could purchase house-made sauces, salads, and high-quality wines. Though the concept quickly transitioned to focus on the fresh, house-made dishes flying out of his kitchen, McKibben has held on to his retail license and continues to encourage his diners to finish their meal by picking up a bottle of wine to go or commissioning a self-portrait painted with balsamic vinegar.
With the exception of a handful of rotating nightly specials, the menu has stayed largely the same, and Chef McKibben credits the cuisine as the eatery's 14-year secret to success. Dinner finds the shop's signature hot sandwiches, creamy pastas, and pizzas sharing top billing alongside nationally inspired entrees such as a baked Alaskan halibut topped with lemon beurre-blanc and Colorado lamb in a sweet-and-sour mint glaze. However, the diverse menu is designed to complement the restaurant?s real draw: its extensive wine selection. Up to 90 vinos are available by the glass each day, with selections that hail from as near as Napa and as far away as Mosel, Bordeaux, Rioja, and Mos Eisley.
Pasta and horsepower. Though it may not be a run-of-the-mill pairing, at Dal Toro Ristorante the two are not incongruous. After all, if anything can get the blood pumping like the timeless rides of Dal Toro Exotic Cars, with which the traditional Italian restaurant shares an address (the two are adjacent to each other in the Palazzo Hotel and Casino), it's chef Fiorenzo Trunzo's Spaghetti fra Diavola. Sautéed whole Maine lobster and baby shrimp bathed in a brandy tomato sauce, sumptuous as a Rolls-Royce. Or perhaps it's the filletto roquefort, another star of the dinner menu, which pairs a prime filet mignon with a rich roquefort cheese sauce. Or the sautéed Mediterranean sea bass, oven-finished and drizzled with white wine-lemon sauce.
At lunchtime the menu takes a lighter turn, but day or night the setting for chef Trunzo's culinary creations remains the same. Marbled entrances and mosaic fountains lead the way to a dining room of cherry-red chandeliers and plush, red-and-gold-striped booths. Outside, wicker chairs line a patio located a mere meatball's-throw away from buzzing Las Vegas Boulevard. Once diners have twirled their last forkful, they enjoy complimentary admission to the car showroom, where they can ask the custom 1939 Studebaker about life before Interstates.
Layer upon layer of cheese and a touch of tomato sauce blanket each thick yet airy crust baked to crispy perfection inside a rectangular tin. This Detroit-style pizza may not be as widely lauded as its Chicago and New York counterparts, but the square pies pack just as much flavorful crunch. Northside Nathan’s team loads crusts with classic Italian toppings such as sausage, capicollo, meatballs, mushrooms, anchovies, salami, and roma tomatoes. Equipped with the recipes of his parents, who opened their own pizza parlor in Detroit during the 1960s, Todd Malinowski brought the square-pan pizza west and opened Northside Nathan’s Detroit Pizza in the late 1990s. The eatery has since expanded to a second location, where Todd continues to toss the same dough that has earned him a spot on the Best of Las Vegas list for best pizza twice. The Malinowski family also piles fresh and hearty ingredients into a septet of Detroit-themed sandwiches, such as the model T and the cadillac.
Carefully wrapped cuts of meat and sausages and encased salami fly over the deli counter at Rocco's New York Italian Deli as staffers craft the homemade Italian entrees that compose this traditional deli’s menu. Owner Adam Kahn draws upon his family’s recipes to craft a selection of meat, cheeses, and desserts available by the pound and savory dishes that burst with classic Italian ingredients like a tomato vine when rent is due. Almost every morsel is made from scratch, from the sweet crust of Grandma’s cheesecake to the homemade bread made fresh every morning to ensconce the deli meats in a selection of hot and cold sandwiches. The deli also sources some specialty items straight from Italy to showcase the country's flavorful pepperoncini, piquant Reggiano parmigiana, and tart limonata, lending customers a taste of authentic Italian treats without needing to install a gelato-cast statue of David.