It’s a Sunday kind of love at Brezza at Resorts World. The perfect start to close out the weekend is brunch at the Italian eatery, helmed by partners of the restaurant—Jason Rocheleau and Las Vegas culinary star and executive chef Nicole Brisson.
The restaurant is chic and upscale, yet totally inviting and comfortable. Enjoy a large dining area flooded with natural light, or choose to eat on the coastal-vibes patio that’s dotted with greenery and olive trees.
And while the interior design does deserve attention, you’ll remember Brezza for every bite you took at brunch. “When Jason and I first started brainstorming about brunch, my inspiration for the menu was sparked by my time working in upstate New York,” Brisson said. “I love that brunch is always so heavily focused on fresh fruits and vegetables.”
And that focus flows throughout the entire menu, beginning with the antipasti dishes. While pastries are de rigueur on all brunch menus, including Brezza’s, branch out and taste what Brisson has done with incorporating fresh produce, from the Annabella yogurt with fresh Harry’s Berries, honey and mint, and the baby kale salad with strawberries, goat cheese and almonds, to the hearty heirloom caprese with buffalo mozzarella and served with basil pesto grilled crostini. There’s even fresh veg in and on the Diane’s Bloody Mary (plus plenty of other toppers).
Since Brezza celebrates the flavors of the Italian coast, brunch here includes a sizable ocean section on the menu with fresh-shucked oysters, octopus marinati made with tomato, cucumber and Fresno chili for a fresh-and-spiced bite, and the stunning overflow of the ocean with the shellfish di giorno packed with shrimp, crab claws, scallops and abalone crudo, oysters and lobster served with dipping sauces.
The Italian theme continues with fresh-made pasta options, and a must-try, memorable dish is the pea agnolotti made with preserved Meyer lemon, morels and porcini. For those who tend to lean toward more traditional brunch-type dishes, Brezza’s entrée section will satisfy you with such classic items as steak and eggs.
If you aren’t sure what to choose, Brisson highlights a couple of choices: “The farmhouse tart and zucchini crepes are modern interpretations of dishes I used to make at the Palmer House Café working with chef Bill Bensen,” she said. Packed into the crepes are fresh mozzarella, basil and thin-sliced zucchini topped with a light tomato sauce. The farmhouse tart is baked with sausage, walnuts and fontina cheese for a flavor-packed bite.
For more brunch-inspired dishes, especially for those with a sweet tooth, Brisson incorporates fruit from acclaimed culinary forager and farmer’s market pioneer Kerry Clasby, who sources her treasures from California’s small, organic family farms. “We are able to highlight all of Kerry Clasby’s beautiful fruit and citrus in dishes like the citrus brûléed budino and our house-made waffles,” Brisson said. The fresh, plump mixed berries make appearances everywhere, including atop light and airy, perfect-crunch waffles with bramble syrup; and more of the berries continue to shine in the sweet semolina cakes, dense but melting in your mouth, and topped with lemon and Cointreau whipped cream—this is the perfect dish for the whole table.
End the meal with citrus brûléed budino, a pudding with a candy-like topping—it’s also a great share for the table and a sweet ending to a sweet Sunday morning retreat.
Resorts World, 702.676.6014
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