If anyone in town cooks Italian food better than Luciano Pellegrini, we’ve yet to meet them. It’s true that some places – Batali’s joints, Circo, Fiamma, Sinatra on a good night, can give his restaurant – Valentino – a run for your money, but year in and year out, since 1999, no Italian restaurant in Las Vegas has performed at such a high level for so long.
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.
In the Venetian Hotel and Casino
3355 Las Vegas Blvd. South
Las Vegas, NV 89109
* 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.
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