There’s one constant you’ll notice during a meal at the unforgettable Brezza: Each and every aspect of the meal feels like it was lovingly crafted just for you. And trust us, that’s no accident. The chef behind the enterprise, James Beard-nominated Nicole Brisson, says all her cuisine is a reflection of her upbringing: “Everything I had was made from scratch,” she told Las Vegas Magazine. “And I think that kind of ignited my passion for farm-to-table cooking.” Trust us: You’ll be planning your return to Brezza before you’ve been served dessert.
Sbagliato Negroni
Just the look of Brezza beckons you in, from the spacious but well-appointed dining room, stonework on one wall, a well-stocked bar and gorgeous patio. Don’t waste any time before enjoying a signature cocktail here, as the offerings are varied and delicious, from the Into the Frey (using regionally produced Frey Ranch bourbon, Vecchia Romagna brandy, Grand Marnier, Benedictine and Angostura bitters) to the sublime Sbagliato Negroni, featuring Campari, Carpano Antica and prosecco.
Brisson’s takes on Italian appetizers and antipasti are stunning, particularly the heirloom tomato caprese, where buffalo mozzarella and a variety of tomatoes are centered around preserved tomato. (Just wait until you see—and try—this!) But not to be outdone are the charred octopus with gigante beans and limoncello, steamed clams with tomato and fennel, and fried calamari with pickled peppers and Calabrian aioli.
It would be a crime to not order pasta here—the dedication to quality includes a team of four hand-making every portion in the hours before the restaurant opens. From the cappellacci oreganata (pasta pockets with cauliflower, spinach, capers, garlic and lemon) to bucatini alla amatriciana with Fresno chilis, tomato and guanciale, every bite is a wonderful moment.
Carnivores will love it here. Choices include a braised short rib with horseradish gnudi and gremolata, a Heritage Farms pork T-bone and a selection of dry-aged steaks—100-day, 120-day or 130-day varieties available. Pair anything with the mascarpone mashed potatoes (served with a poached egg, guanciale and pickled peppers) or the roasted cauliflower with pistachio vinaigrette and lemon, and you will be in absolute heaven.
Heirloom tomato caprese
Dessert is an absolute must here. Brisson’s signature item is perfect for those who love lemon—the lemon olio verde tart, filled with lemon curd and covered with a large “B.” But we also recommend the housemade cannoli, the tiramisu, and the torta setteveli, featuring praline mousse, chocolate sponge and hazelnut mousse.
If you find that you’re hungry before dinner, definitely check out the cicchetti menu, served from 3:30-5:30 p.m. Those small bites include marinated Italian olives with fennel and orange; crispy pork skin with citrus and espelette; prosciutto crostini with Gorgonzola, dates and aceto Manodori; and octopus and potato salad with celery hearts, bagna cauda and Fresno chilis.
Resorts World Las Vegas, 702.676.6014, rwlasvegas.com
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.