Executive Chef Zach Allen creates Italian dishes with ingredients that take “the shortest distance from the ground to the plate.” It’s not only reflected in the fresh flavors and seasonality of the dishes, but the servers can tell you from which farm ingredients were sourced, and oftentimes, the name of the farmer.
Angelo Gaja 1989 Sori Tildin (Barbaresco)
Biondi-Santi 1997 Riserva (Brunello di Montalcino)
Tenuta San Guido 1985 Sassicaia (Bolgheri)
The wine list represents most regions of Italy.
For more information about this Las Vegas, NV, restaurant, click here.