Stuzzichini are small bites or morsels of food served in wine bars throughout Italy. In Venice, they’re called cicchetti (chee-KET-tee) and are there basically to compliment the wine and encourage your thirst for more. Stuzzichini is derived from the verb: stuzzicare, which can mean “to tantalize.”
Continue reading “ONDA RISTORANTE – Stuzzichini + Free Wine!”
This langoustine bisque at Valentino….…is so sweet, briny, packed with flavor and rich-but-not-heavy, that it practically defines what superb Italian cooking is all about.*
It is often featured as a special in the main restaurant and at The Grill at Valentino out front, and when available, is worth a special trip.
It costs $15.
Just thought you’d like to know.
VALENTINO
In the Venetian Hotel and Casino
3355 Las Vegas Blvd. South
Las Vegas, NV 89109
702.414.3000
www.pieroselvaggio.com/valentinolv/
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* To achieve the intense, langoustine flavor, Chef Luciano Pellegrini. first roasts the heads, tails and shells, then mixes them with a soffritto of carrots, onions and celery, adds water, some tomato, thyme, seasonings, reduces, strains, thickens with a roux, adds a touch of cream, and finally garnishes with the langoustine tails. Simple, yet ethereal.
ELV’s been goin’ a little ‘cue crazy lately. Which is frustrating because, next to Bangor, Maine, Las Vegas might be the worst barbecue town in America. What we get here are either franchises, or mom and pop joints doing things on the cheap. There’s no cult of ribs, sauces or brisket; precious little outdoor smoking; no pitmasters; no zealotry and no soul to the barbecued meats being sold to our chain-loving populace.