Chef Theo’s cuisine is Italian, with a New York and yes, Los Angeles edge. “I create flavor combinations in my sleep,” he tells me when I compliment him on the food and explain my surprise. We order the Cappesante, seared Maine diver scallop, celery, and kumquats, and are impressed by the freshness and flavor. We also share the lobster salad - a special, made up of hearts of palm and candied bits of citrus, and Tonnato, Blue Fin tuna chopped, seasoned, and served in an elaborate square configuration.
Appetizers are small yet intense, with ultra fresh, perfectly seasoned flavors that do whet the appetite for more. As this is an Italian restaurant, select a delicious looking pasta from the menu, such as agnolotti (small pockets filled with ricotta and herbs, parmesan sauce and chives), and rigatoni (shrimp, fresh tomato, basil). For entrees I enjoy my cioppino, a very light presentation of bass, lobster, shrimp, clams, and fennel in a tomato saffron broth. “This dry aged steak is great,” says my friend, of the 14oz dry aged New York strip with cipolin onions he ordered. “And I love this mushroom!” he says of the king trumpet mushroom by his steak.
We could not stay for dessert, but the cuisine and service here are first rate. You will definitely want to order many courses here, including pasta and the many delectable side dishes to fully experience Chef Theo’s cuisine. If you visit during the warmer months, be sure to book a table in the patio. It is like you are in Florence all over again.
Sinatra
Wynn Encore Resort
3131 Las Vegas Blvd S
Las Vegas, NV 89109
(702) 770-7000
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