Las Vegas
3. Al Solito Posto
Tivoli Village

Ever since Al Solito Posto replaced Brio at Tivoli VIllage in early 2021, the space has only gotten better, striking the perfect balance between sophistication and warmth in a large dining room. The restaurant is part of James Trees' growing culinary empire, but operates under the day-to-day guidance of executive chef Steve Young. Familiar dishes are given fresh makeovers, from the minestrone (with the broth poured over other ingredients tableside) to the chicken parm (coated with house-made focaccia bread crumbs). Even the seafood cioppino was given a recent upgrade with Maine lobster added to the mix of mussels, clams, scallop, and shrimp. You may spot a few bonus items when enjoying happy hour in the bar area, although it's hard to resist the spacious outdoor patio overlooking the Tivoli Village fountain.
How to book: Place a reservation online.

4. Brezza
Resorts World

Brezza follows the vision of executive chef Nicole Brisson, whose pursuit of fresh local and regional ingredients is rare for a restaurant inside a big new hotel like Resorts World. The salads are uniquely flavorful and pastas are prepared with a delicate touch, including a perfectly cooked al dente squash ravioli brightened by a restrained sage and brown butter sauce. And you won't find an Italian restaurant with better steaks in Las Vegas. Brisson oversees her own dry-aging program with Creekstone Farms cuts grilled over wood and served with a sprig of rosemary. The lineup of negronis is intriguing, but don't hesitate to discuss the Old World wines (with a remarkable selection available by the glass) with the somm on duty. The dining room is complemented by a spacious outdoor patio, framed by the glow of mid-Strip marquees.
How to book: Book a reservation via Seven Rooms.

6. Chef Piero’s Roma Kitchen

Piero Broglia was born in Rome, but has been a Las Vegas favorite for decades, earning praise from Frank Sinatra and Steve Wynn while running kitchens at iconic restaurants like Pasta Mia and Piero's (which still bears his name, if not his presence). He's now running his own small operation in Henderson with the same recipes that helped define Italian dining on the Strip. Broglia tends to favor pomodoro in his pasta dishes, although he'll whip out a spicy marinara for the rigatoni puttanesca and even a few fish entrees. Ask about the semoi-regular rack of lamb special, served Roman-style with garlic, red wine vinegar, and anchovies.
How to book: Call 702-331-6300 to inquire about reservations or pickup orders.

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