It began with a sketch of an idea on the other side of the Atlantic Ocean and quickly expanded into an Italian cuisine empire with its latest (and perhaps greatest) outpost so far: Eataly Las Vegas. Two restaurants, three bars designed with dining in mind, a marketplace, a dozen counters offering delicacies to go and wine, and an 11-seat Chef’s Table reserved for epicurean education are laid out, mercato-style, within the Stripside entrance of Park MGM.
Eataly Las Vegas is practically a daily, year-round celebration of flavorful fare representing every major region of Italy. “The journey here is all about Italian cuisine,” says Eataly general manager Luca Esposito. “We cover Italian cuisine from north to south, so if you get to experiment with our menus, you have everything from each region.”
One Eataly restaurant takes its name from one of the central regions. The handsome, 94-seat layout of Toscana Ristorante & Bar by Eataly provides the relaxing atmosphere of a family-style restaurant. The Toscana journey begins proper with savory, homemade, fried Tuscan gnocco fritto served with an antipasto (go for the prosciutto e mozzarella) and eventually concludes with homemade fior di latte gelato shaved tableside.
Pasta dishes and entrées are the stops in between, and there is no wrong selection—except for not choosing to order wine pairings for each course. Sommeliers such as Dylan Henderson relate encyclopedic knowledge of varietals as well as the design intent of the glasses they’re poured into. Chefs perfectly char the edges of rare cuts of steak that Toscana’s golden flatware slices into as easily as if they were the kitchen’s house-made mozzarella.
If anything comes with truffles, order it. It’s black truffle season through February, which is not overlooked at Eataly. If appetites are focused on pizza or pasta, Eataly provides a no-brainer option in La Pizza e La Pasta. Guests can see pasta (imported from the town of Gragnano in Naples) prepared and dough expertly tossed before being baked to Neapolitan pizza perfection in word-burning ovens.
Cucina del Mercato re-creates the Italian marketplace atmosphere much in the way founder Oscar Farinetti envisioned it as part of the Eataly concept in November 2002. The counter-to-table approach provides access to an array of delectables prepared in the open by butchers, bakers, chefs and pasta makers. Cold cuts, cheese, bread, house-made fresh pasta and desserts can be enjoyed on site or wrapped and taken to rooms.
It’s very cool that slices of Roman-style pizza are available just steps from the Strip inside Park MGM. Eataly’s wares can be tasted on the fly, but an entire Vegas stay can be built around the Chef’s Table. Up to 11 people can make a reservation and receive first-hand instruction from a master chef on pasta preparation or seasonal cuisine.
Park MGM, 702.730.7010
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