Vetri Cucina was one of my favorite new restaurants of 2018, and it wasn’t particularly close. Everything about the restaurant—décor, spectacular views from the 56th floor of the Palms, next-level Italian cuisine and an attentive waitstaff—was beyond my expectations. As sad as I was to see it close during the pandemic shutdown of 2020, I’m thrilled to announce that it recently reopened its doors. Trust me: This is one restaurant you want to put on your Las Vegas bucket list.
Best of all, owner and chef Marc Vetri has improved upon what was already an impeccable experience. Don’t worry, hardcore fans: Vetri’s classic dishes are still here, but where the previous iteration focused on elegance and high-end, the restaurant is now more casual, with small plates and shareable dishes the norm rather than the exception. And the fun starts with Vetri’s signature cocktails like the blood orange spritz, featuring blood orange Malfy gin, blueberry-hibiscus syrup, Fever-Tree Indian tonic and Cinzano prosecco, or the Brown Butter Manhattan, made with brown butter and sage fat-washed Russell’s Reserve bourbon, Lustau rose vermut and bitters.
Now that your palate is ready, definitely start your meal with a Vetri classic, the foie gras pastrami, served with toasted brioche and mostarda. Another surefire hit is the sweet onion crepe with truffle and Parmesan fondue, pictured, or the durum focaccia with whipped ricotta and mortadella. Vegetarians need not worry, as the menu also includes shaved cauliflower salad with salsa verde and ricotta salata.
Pastas here are all uniformly excellent, from the almond tortellini with Parmesan and white truffle to saffron fusilli with lobster and tomato. Main courses range from surf (swordfish with Swiss chard, pine nuts and Castelvetrano olives, and salt-baked branzino with Brussels sprouts and truffle butter) to turf (roasted goat with house-milled soft polenta and grilled wagyu bavette with crispy squash and horseradish bagna cauda).
Don’t forget the wonderful array of desserts, from chocolate polenta souffle with honey gelato (our favorite) to molten pistachio cake with orange curd gelato.
Palms, 866.752.2236
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