The gentleman’s name above is Antonio Minichiello.
Remember his name…because I think you’re going to be hearing a lot of it in the years to come.
Antonio is the chef at Verandah — the three-meal-a-day restaurant at the Four Seasons.
Unbeknownst to yours truly, the Four Seasons has been experimenting with letting him play with the recipes and flavors of his native Italy for a few months, and offering a killer, three-course dinner for $45, that changes seasonally. This summer, Minichiello has been featuring the bright, sunny and seafood-y cuisine of Liguria, along with such playful and delicious dishes as a “pansotti” (triangular stuffed pasta) napped in a white Bolognese sauce made with filet mignon:
…that’s sort of an Italian take on the Philly cheesesteak (or at least that’s the way he explained it to us….with a twinkle in his eye, I might add).
When he’s not playing with the seasonal cuisines of Italia, Minichiello puts forth regular menu items like baby beets with caramelized oranges:
…or a ravioli Caprese stuffed with bufala mozz that will make you weep with pleasure:
…and astonish you with the delicacy of the pasta.
When you’re finished with those, he (and Pastry Chef Jean-Luc Daul) will finish you off with a Ligurian dessert known as cow’s milk fritters:
…that might be the crispiest, creamiest things I’ve ever put in my mouth.
Your biggest problem will be trying to resist the urge to eat all of them at once.
Just as your biggest regret will be not paying more attention to this restaurant and this chef until now.
Because the dinner menu at Verandah is a serious steal, and Minichiello is a serious talent. You know it has to be good, because no one on god’s green earth is more bored with Italian food in America than John Curtas. And if a chef’s food can make us sit up and take notice like his did, you know it’s got to be something special.
In the Four Seasons Hotel
3960 Las Vegas Blvd. South
Las Vegas, NV 89119