B&B Ristorante at The Venetian Announces Feast of Seven Fishes Christmas Menu

Feast of Seven Fishes Tasting (Photo Credit: B&B Hospitality Group)

B&B RISTORANTE AT THE VENETIAN
ANNOUNCES FEAST OF SEVEN FISHES CHRISTMAS MENU  

 An Italian-American tradition, the Feast of Seven Fishes is the celebratory Christmas dinner comprising decadent seafood delicacies. To honor this “grand tasting,” B&B Ristorante at the Venetian Las Vegas is offering a Feast of Seven Fishes Misto di Mare dinner platter on Dec. 24 and Dec. 25. The dish features a platter of seven vibrant seafood compositions created by Executive Chef Brett Uniss, exclusively for the 2017 holiday season.

The Feast of Seven Fishes is an age-old Italian dining tradition inspired by the Roman Catholic practice of abstaining from meat and dairy on certain holidays and holiday eves. Also, known as “the Vigil” or “La Vigilia,” the special pescatarian fête is widely celebrated in modern Italian-American households. B&B Ristorante, true to its Italian roots, has created a distinctive seafood feast to honor this cherished Christmas ritual.

FEAST OF SEVEN FISHES MISTO DI MARE PLATE

  • Cold Smoked Sturgeon with mustard seed vinaigrette, pickled onion and horseradish
  • Baccala Fritto with garlic fonduta
  • Monkfish Liver with radish salad and Meyer lemon purée
  • Scallop Crudo with tangerine and olio nuovo
  • Smoked Trout Roe with sunchoke panna cotta and truffle jus
  • Kusshi Oyster with green apple granita
  • Calamari with pancetta vinaigrette

The Misto di Mare platter will be available on Christmas Eve and Christmas night for $50 per person.

B&B Ristorante will offer their Feast of Seven Fishes dish in addition to its standard menu offerings on Christmas Eve and Christmas night. The warm, elegant dining room can host boisterous family dinners and intimate “tables for two,” making it a perfect holiday destination for parties large and small.  

The restaurant will be open from 5 p.m. to 11 p.m. on both Christmas Eve and Christmas night.

Reservations are recommended and can be made at BandBRistorante.com.

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical old-world charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

Truffles have arrived at B&B Ristorante and Carnevino Italian Steakhouse

 

Cacio e Pepe Tortelloni at Carnevino Italian Steakhouse
(Photo Credit: B&B Hospitality Group)

WHITE TRUFFLES HAVE ARRIVED!

CARNEVINO ITALIAN STEAKHOUSE AT THE PALAZZO AND
B&B RISTORANTE AT THE VENETIAN
ANNOUNCE URBANI TRUFFLE FESTIVAL TASTING MENUS

Carnevino Italian Steakhouse and B&B Ristorante are serving white truffle menus to celebrate the truffle harvest season. Both restaurants are participating in the Urbani Truffle Festival through Nov. 12, a nationwide festival showcasing exclusive dishes, featuring the Alba white truffle paired with Prunotto wines from the Piedmont region of Italy. Truffle menus will continue to be served throughout November, based on availability. Every fall season, chefs and passionate foodies around the world indulge in the complex, earthy flavors of the rare Italian white truffle.

The 2017 Urbani White Truffle Festival and Prunotto wine pairing menu at Carnevino includes:

  • Dry Aged Carpaccio – cured egg yolk, Castelfranco and lemon (Brut Rosé, Ferrari NV Trentino)
  • Delicata Squash Sformato – white truffle, brown butter and sage (Riesling, Schloss Reinhartshausen Wisselbrunnen 2015 Rheingau)
  • Braised Pork Belly – truffled pork jus, endive and pear butter (Roero Arneis, Prunotto 2014 Piemonte)
  • Cacio E Pepe Tortelloni – white truffle butter sauce (Barbera d’Asti, Prunotto “Fuilot” 2014 Piemonte)
  • BBL Dry-Aged Beef – mascarpone mashed potatoes and white truffle (Barolo, Prunotto 2012 Piemonte)
  • Bruciato – black truffle honey, goat cheese and figs (Moscato d’Asti, Prunotto 2016 Piemonte)

For the seasonal truffle tasting menu at B&B Ristorante, each course will be finished with tableside shavings of fresh truffles. This menu includes:

  • Carpaccio di Vitello – arugula and Parmigiano Reggiano
  • Roasted Garlic Sformato – porcini crema
  • Chestnut Agnolotti – brown butter and vin cotto
  • Baccala Fritti – duck egg and cabbage fonduta
  • Quince Crostata – olive oil gelato and truffle honey

Carnevino’s truffle tasting menu is $300, with an additional $100 for wine pairings; B&B Ristorante’s truffle tasting menu is $300 inclusive of wine pairings. Participation of the entire table is encouraged.

More information about the 2017 Urbani White Truffle Festival can be found here. Reservations are highly recommended and can be made at BandBRistorante.com or Carnevino.com.

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical old-world charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

ABOUT CARNEVINO ITALIAN STEAKHOUSE
Carnevino Italian Steakhouse at The Palazzo (“carne” indicating the highest quality steaks and “vino” for extraordinary wines) is Mario Batali and Joe Bastianich’s interpretation and celebration of the classic steakhouse presented in their signature Italian style. The finest beef, superior ingredients and world-renowned wine list make award-winning Carnevino the premiere destination for steak lovers. All steaks are dry-aged in Las Vegas then rubbed with sea salt, black pepper and fresh rosemary to achieve otherworldly tenderness and flavor. Furthermore, porterhouses and ribeyes are aged a minimum of 90 to 120 days, well beyond industry standards. Carnevino also offers organic veal, Colorado lamb, Heritage Foods pork, handmade pastas, classic antipasti and side dishes inspired by the street food of Naples. For more information, like on Facebook or follow on Twitter and Instagram (@Carnevino).

B&B Ristorante at The Venetian Unveils New Year’s Eve Menus

B&B RISTORANTE AT THE VENETIAN UNVEILS NEW YEAR’S EVE MENUS

On Dec. 31, New Year’s Eve, B&B Ristorante at The Venetian will offer guests two dining experiences to usher in 2018: a chef’s tasting menu and a prix-fixe menu.

Image
(Photo Credit: Batali & Bastianich Hospitality Group)

CHEF’S TASTING MENU – $195 per person*
The 8-course dining experience will feature Chef Brett Uniss’ favorite dishes including the Bone Marrow Ravioli and Roasted Lobster.

First Course
– Sunchoke Panna Cotta with kaluga caviar

Second Course
– Carpaccio di Vitello with olio nuovo and Bruce’s arugula

Third Course
– Duck Egg with black truffle, potato and prosciutto

Fourth Course
– Bone Marrow Ravioli with osso buco ragù

Fifth Course
– Roasted Lobster with herb salad, Kishu tangerine and lobster butter

Sixth Course
– Cotechino with lentils and zabaglione

Seventh Course
– Pomegranate Sorbetto

Eighth Course
– Spiced Almond “Tronchetto” with caramelized apples

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Whole Grilled Branzino
(Photo Credit: Batali & Bastianich Hospitality Group) 

PRIX-FIXE MENU – $135 per person*
This 4-course option will feature Mario Batali’s signature dishes including the Beef Cheek Ravioli and Whole Grilled Branzino. The menu will include a choice of one dish for each of the following courses:

Antipasti
– Grilled Octopus with “fagioli marinati” and spicy limoncello vinaigrette
– Butter Lettuce with pancetta, shaved radish and gorgonzola dressing
– Beet Salad with walnuts, persimmons and ricotta salata
– Calamari “Fritti” with caper, pickled chili and butter
– B&B House Cured Salumi with seasonal pickles and marinated olives

Primi
– Garganelli “Bolognese” veal and pork ragù
– Goat Cheese Tortelloni with dried orange and wild fennel
– Beef Cheek Ravioli with black truffle and crushed duck liver
– Lobster Spaghetti with garlic chives and sweet garlic ($10 supplement)
– Tajarin with Alba White Truffle and Luigi Guffanti butter ($50 supplement)

Secondi
– Braised Short Rib “al Barolo” with Anson Mills polenta and horseradish
– Florida Snapper with cauliflower, capers and pine nuts
– Steak Tagliata with arugula, parmigiano reggiano and aceto manodori
– 
Veal Chop with balsamic glazed cipollini, orange and marjoram ($15 supplement)
– 
Whole Grilled Branzino with herb and fennel salad ($15 supplement)

Dessert
– 
Chocolate Torta with vanilla gelato
– 
Pumpkin Spice Panna Cotta with spiced caramel sauce
– 
Gelati and Sorbetti

For reservations, please visit www.BandBRistorante.com or call (702) 266-9977.

*Tax and gratuity not included.

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical Old World charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

B&B Ristorante at The Venetian Announces New Happy Hour Patio Menu

 

 

 Panelle, Bruschettini of Anchovy, Zucchini Fritti

B&B RISTORANTE AT THE VENETIAN ANNOUNCES
NEW HAPPY HOUR PATIO MENU

Before dinner, guests craving a small bite and a cocktail can now snack like a Venetian at B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning Italian restaurant experience.

The new $9 “cicchetti” menu will be available during happy hour from 4 to 6 p.m. daily for a limited time and served on B&B Ristorante’s bustling patio situated in the heart of Restaurant Row at The Venetian Las Vegas.

Pronounced “chee-KET-eeh,” these savory snacks or small side dishes are traditionally served at bars and casual eateries (known as “osterie”) throughout Venice at lunchtime or early evening.  The new menu includes:

  • Gnocco Fritto (lightly fried, savory pastry) with prosciutto cotto and mostarda
  • Marinated Olives with herbs and citrus
  • Nduja Bruschetta with mint and fennel salad
  • Bruschettini of Anchovy and Luigi Guffanti butter
  • Zucchini Fritti with Calabrian aioli
  • Panelle (chickpea polenta) with lemon yogurt and bottarga
  • Formaggio (daily selection of cheese with accompaniment)
  • B&B House-cured Salumi

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical Old World charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

Batali & Bastianich Hospitality Group Announces August Restaurant Highlights

 

NEW SEAFOOD DISHES AT B&B HOSPITALITY GROUP RESTAURANTS IN THE
VENETIAN, PALAZZO LAS VEGAS

 

This summer, lighten up with these seafood dishes at B&B Hospitality Group’s Las Vegas restaurants in The Venetian and Palazzo Las Vegas: Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante.


Whole Grilled Branzino at B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante the whole grilled branzino ($42) makes a light, delicate meal, served with an herb and fennel salad and grilled lemon. For an appetizer, the calamari and seppie fritti ($19) is served with capers, pickled chili and butter.


Shrimp Fritto Misto at B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
While B&B Burger & Beer is known for their delicious hamburgers, the shrimp fritto misto ($12) features lightly fried, crispy vegetables, shrimp and slices of lemon, which brightens the dish.


Clams Al Forno at Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Carnevino Italian Steakhouse‘s noteworthy seafood dishes include the Tuscan seafood stew ($36) and red snapper ($42). The clams al forno appetizer ($24) is a delicate mix of breadcrumbs, oregano and pancetta, best served with a light spritz of fresh lemon juice.


Trofie al Vongole at OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
Fresh pasta at OTTO Enoteca e Pizzeria includes the trofie al vongole ($23), perfectly cooked Manila clams sautéed in a spicy ‘nduja and mint pesto. For a spicier option, seafood alla diavola ($30) is a delicious medley of seafood in a spicy but delicate tomato broth, served with grilled filone bread.

All photos are courtesy of Batali & Bastianich Hospitality Group

This Fri., Batali & Bastianich’s NYC Flagship, Babbo, Arrives in Las Vegas

THIS FRIDAY, MARIO BATALI, JOE BASTIANICH’S FAMOUS NYC FLAGSHIP,
BABBO RISTORANTE E ENOTECA, ARRIVES IN LAS VEGAS
FOR ONE NIGHT ONLY

Pop-Up Dinner Showcasing Classic, Authentic Italian Fare and Exceptional Wines to Be
Prepared at B&B Ristorante by Babbo Executive Chef Frank Langello

Click Here to Purchase Tickets

For one night only, this Friday, June 23, Chef Mario Batali and Joe Bastianich’s flagship New York City destination, Babbo Ristorante e Enoteca, will stage a pop-up dinner at B&B Ristorante at The Venetian in Las Vegas. Encompassing four courses complemented by wine pairings, the Babbo pop-up dinner will begin at 7 p.m. and be presented by Babbo Executive Chef Frank Langello. The event represents the newest installment of Batali & Bastianich Hospitality Group’s (B&BHG) Las Vegas guest chef dinner series, which launched this spring.

“We’re overjoyed to bring New York’s famous Babbo to Las Vegas for one special evening,” says Nicole Brisson, culinary director, B&BHG. “Guests will have the distinct pleasure of indulging in Chef Langello’s superb dishes—right here, in Las Vegas, for the very first time.”

After graduating from the Culinary Institute of America in 1998, Chef Langello began working at Le Cirque 2000 and honed his skills in the kitchen there for two years. In 2001, Frank decided to return to his Italian roots. He set his sights high, determined to work only for a then up-and-coming chef whom he greatly admired. Chef Langello left Le Cirque 2000, printed a single copy of his resume and submitted it to Mario Batali at Babbo. He got the job and has worked under Batali, who became his mentor, ever since. Langello has led the Babbo kitchen as Executive Chef since 2002.

The evening’s Babbo pop-up menu will feature:

Antipasti (served family-style)

  • Carciofi alla Romana
  • Heirloom Tomato Caprese with burrata and pesto
  • Grilled Octopus with “fagioli marinati” and spicy limoncello vinaigrette 

Paired with Bastianich Vespa Bianco 2012 1.5-liter

Primi (select one)

  • Stinging Nettle Tonnarelli with morels, favas and Asiago
    -or-
  • Gnocchi with pesto Genovese

Paired with Valenti Norma Etna Rosso 2013

Secondi (select one)

  • Pancetta Ripiena with speck and escarole, paired with Masi Costasera Amarone della Valpolicella 2011
    -or-
  • Braised Lamb with fagioli al fiasco, paired with Podere Le Ripi Amore & Follia Syrah 2009
    -or-
  • Red Snapper with cherry tomatoes and cool cucumber gazpacho, Cantina Terlano Vorberg Riserva Pinot Bianco 2013

Dolci (duo)

  • Maple and Mascarpone Cheesecake
  • Stone Fruit Crostata

Paired with Donnafugata Ben Ryé Passito di Pantelleria 2014

The price is $150 per person and includes wine pairings, gratuity and a take-home pastry creation; for guests who also wish to take home a copy of Mario Batali’s “The Babbo Cookbook” following dinner, the price is $185 per person. Click here to purchase tickets. Limited seating is available.

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical Old World charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

This Monday, B&B Ristorante to Debut New Cocktail for Nat’l Martini Day

The Modernista (Photo Courtesy of B&B Ristorante)

THIS MONDAY, CELEBRATE NATIONAL MARTINI DAY AT B&B RISTORANTE
WITH NEW MARTINI, THE MODERNISTA

WHAT:
Shaken or stirred? B&B Ristorante celebrates National Martini Day this Monday with a new hand-crafted martini, The Modernista.

This twist on a classic is crafted with a blend of two oz. of McKenzie Gin, one oz. of Cocchi Americano, two dashes of Grapefruit Bitters stirred and strained and poured gently over house-pickled juvenile green peaches, leaving a slightly sweet and brined taste on the tongue. The new martini will be available this Monday for $16.

Guests are encouraged to share their photos on social media using the hashtag #NationalMartiniDay and tag @BandBRistorante for a chance to have their photo shared.

WHEN:           
National Martini Day
Monday, June 19

TIME:           
5 p.m. to 11 p.m.

WHERE:
B&B Ristorante
3355 Las Vegas Boulevard South
Las Vegas, NV 89109

PHONE:           
(702) 266-9977

ONLINE LINKS:           
www.BandBRistorante.com
Facebook: www.Facebook.com/BandBRistorante
Twitter: @BandBRistorante
Instagram: @BandBRistorante

Batali & Bastianich Hospitality Group Announces Restaurant Week Menus

BATALI & BASTIANICH HOSPITALITY GROUP ANNOUNCES RESTAURANT WEEK
MENUS FOR JUNE 19 THROUGH 30

A Portion of Each Multi-course, Prix-Fixe Menu to Benefit Three Square Food Bank

Batali & Bastianich Hospitality Group (B&BHG) announces this year’s collection of menus for Restaurant Week taking place June 19 to June 30. All four of its restaurants – B&B Burger & Beer at The Venetian; B&B Ristorante at The Venetian; Carnevino Italian Steakhouse at The Palazzo and OTTO Pizzeria e Enoteca at The Venetian – will participate, offering multi-course, prix-fixe menus with a portion of each meal sold to be donated to Three Square Food Bank.

For each of the menus, guests can select one option from each course:


Golden Beet Salad (Photo Courtesy of B&BHG)

B&B RISTORANTE – dinner menu ($50 per person*)

Antipasti

  • Golden Beet Salad with walnut, Cara Cara orange, ricotta salata and mint
  • Field Greens with Trebbiano vinaigrette

Primi

  • Ricotta Ravioli with summer squash
  • Garganelli Bolognese

Secondi

  • Spicy Two-Minute Calamari, Sicilian Lifeguard Style
  • Short Rib “al Barolo” with Anson Mills polenta and horseradish
  • Milk-Braised Pork Shoulder with gnocchi alla Romana

Dolci

  • Seasonal Gelati and Sorbetti


Filet Mignon (Photo Courtesy of B&BHG)

CARNEVINO ITALIAN STEAKHOUSE – dinner menu ($80 per person*)

First Course

  • Insalata Romana with garlic dressing, white anchovy and rosemary croutons
  • Fried Calamari with marinara and pickled hot peppers

Entrées

  • Filet Mignon with sea salt, rosemary and garlic
  • Crystal Lake Farm Chicken with charred spring vegetables and mille foglie
  • Red Snapper with pea pesto, smoked pork and cipollini
  • Garganella with porcini trifolati

Dessert

  • Coconut Panna Cotta with seasonal berries and toasted coconut
  • Bomboloni with praline cream and rhubarb conserva
  • Seasonal Gelati and Sorbetti


The Drive-Thru Burger (Photo Courtesy of B&BHG)

B&B BURGER & BEER – all day menu ($30 per person*)

First Course

  • Chicken Wings blue cheese
  • Little Gem Salad with bacon, tomatoes and ranch dressing

Sandwiches (all entrées accompanied by fries)

  • Cuban with roasted pork loin, ham, swiss cheese, yellow mustard and dill pickles
  • Roasted Veggie Pita with red bell pepper, squash, asparagus, Portobello mushroom, red onion, Greek yogurt sauce and feta cheese
  • The Drive-Thru Burger with two griddled patties, sesame seed bun, American cheese and B&B pickles

Boozy Shake

  • Caramel Swirl with caramel gelato, Averna and ginger snap


Margherita Pizza (Photo Courtesy of B&BHG)

OTTO ENOTECA E PIZZERIA – dinner menu ($40 per person*)

First Course

  • Seasonal Vegetable Antipasti

Entrée Course

  • Penne alla Norma with tomato, eggplant and ricotta
  • Margherita Pizza with tomato, bufala mozzarella and basil
  • Grilled Tuna with watercress and salsa verde
  • Grilled Chicken Paillard with arugula, fried eggplant and ricotta

Dessert Course

  • Seasonal Gelati and Sorbetti

*Prices do not include beverages, gratuity and service charges.

ABOUT LAS VEGAS RESTAURANT WEEK AND THREE SQUARE
Las Vegas Restaurant Week began in 2007 as a way to give locals and tourists the opportunity to help out by dining out. Proceeds from Restaurant Week benefit Three Square, Southern Nevada’s only food bank. Three Square currently distributes more than 40 million pounds of food and grocery product – the equivalent of more than 33 million meals – per year to more than 1,300 community partners including nonprofit and faith-based organizations, schools and feeding sites throughout Southern Nevada. Three Square is a member of the Feeding America network of food banks. For additional information visit threesquare.org or helpoutdineoutlv.org.

Carnevino Italian Steakhouse and B&B Ristorante to Celebrates National Lobster Day on June 15

Spaghetti with Garlic Chives, Sweet Garlic and Lobster (Photo Courtesy of B&BHG)

BATALI & BASTIANICH RESTAURANT GROUP LAS VEGAS TO CELEBRATE
LOBSTER DAY

Carnevino Italian Steakhouse and B&B Ristorante to Celebrates National Lobster Day on
June 15

WHAT:
Celebrate National Lobster Day with two Batali & Bastianich Hospitality Group (B&BHG) restaurants in Las Vegas: Carnevino Italian Steakhouse at The Palazzo and B&B Ristorante at The Venetian.

At one time, lobsters were primarily served to prisoners and considered a poor man’s meal. Today, lobster is considered a high-priced delicacy, often served steamed or broiled with drawn butter. Here are two dishes with an Italian twist:     

  • Carnevino Italian Steakhouse: tender handmade agnolini pasta with lobster and tarragon, $31.
  • B&B Ristorante: spaghetti with garlic chives, sweet garlic and lobster, $36

PHOTO CREDIT:
Batali & Bastianich Hospitality Group

WHEN:
Thursday, June 15

WHERE:
Carnevino Italian Steakhouse at The Palazzo
3325 S Las Vegas Blvd.
Las Vegas, NV 89109

B&B Ristorante at The Venetian
3355 S Las Vegas Blvd.
Las Vegas, NV 89109

On 4/14, Join Mario Batali to Celebrate 10 Years Of B&B Ristorante, OTTO Enoteca E Pizzeria















CELEBRATE 10 YEARS OF B&B RISTORANTE, OTTO ENOTECA E PIZZERIA
WITH MARIO BATALI ON APRIL 14

Anniversary Event Menu Announced, Along with Month-Long Specials Showcasing Classic
Dishes, Unique Pricing

Click Here to Purchase Tickets

 Beloved Celebrity Chef Mario Batali will personally be on hand to celebrate the upcoming 10th anniversaries of his signatures restaurants B&B Ristorante and OTTO Enoteca e Pizzeria with a special reception and dinner. In addition, the restaurants will launch month-long special menus showcasing classic dishes.

“These dishes are the distillation of our philosophy on Italian food: cook using local (and sometimes unpredictable) ingredients with the spirit of the Italian peninsula,” says Batali. “This is all in service of creating an exciting but familiar and delicious bite each and every time.”

10TH ANNIVERSARY DINNER ON APRIL 14
Beginning at 6 p.m. on Friday, April 14, festivities will start with assaggi, prosecco and spirits served on OTTO’s lively patio located in the heart of St. Mark’s Square inside the Grand Canal Shoppes. Guests can expect passed appetizers and signature pizzas including:

  • A festive cheese and meat display featuring classic Italian cheeses and OTTO’s signature housemade charcuterie
  • Carrozza: fresh mozzarella deep fried, served with fresh Italian herbs
  • Fried Ricotta: house-made ricotta, Castelvetrano olives and cherry pepper fritters
  • Mixed Marinated Olives: a medley of Italian olives including Picholine, Castelvetrano, Gaeta and Cerignola olives, marinated with citrus zest, bay leaf thyme and fennel
  • Calzone: with ricotta and Prosciutto di Parma
  • Margherita Pizza: ripe tomato, bufala mozzarella and fresh basil
  • Prosciutto and Arugula Pizza: Prosciutto di Parma, peppery arugula, fresh tomato, mozzarella and Cacio di Roma

Guests will also be served Batali’s favorite cocktails: The Venetian Spritz (Aperol liqueur, prosecco, orange slice, olive) and Joe Bastianich’s Flor Prosecco.

At 7:30 p.m., festivities will move to B&B Ristorante where guests will savor a 4-course meal showcasing a blend of dishes from when the restaurant opened and brand-new Spring additions. The courses will include:

  • Antipasti (served family-style):
    • Grilled octopus with “fagioli marinati” and spicy limoncello vinaigrette
    • Three types of bruschetta: ceci, fava and Tuscan kale
    • Warm lamb’s tongue with chanterelle mushrooms and a three-minute egg
  • Primi (served family-style):
    • “Mint Love Letters” with merguez sausage
    • Beef cheek ravioli with black truffles and crushed duck liver
  • Secondi (choice of one):
    • Grilled quail with beet “farrotto”
    • Short rib “al Barolo” with Anson Mills polenta and horseradish
    • Crispy striped bass with spring vegetable “vignole”
  • Dessert (served as a duo):
    • Pistachio semifredo with chocolate chip torta
    • Bruciato balsamico with strawberries

The price for the OTTO Enoteca e Pizzeria reception will be $50 per person; the four-course dinner at B&B Ristorante will cost $150 per person. Guests may also purchase a combined ticket to both events at the price of $175 per person. Click here to purchase tickets.

ANNIVERSARY SPECIALS
Before the anniversary dinner—beginning April 1 and concluding April 30—B&B Ristorante and OTTO Enoteca e Pizzeria will offer month-long special tasting menus encapsulating the spirit of the restaurants when they opened in 2007.

At B&B Ristorante, the anniversary tasting menu will include:

  • Asparagus vinaigrette with black pepper pecorino zabaglione
  • Spaghetti with garlic chives, sweet garlic and lobster   
  • “Mint Love Letters” with Merguez sausage
  • Short rib “al Barolo” with Anson Mills polenta and horseradish
  • Goat cheese torta
  • Semolina Budino with rhubarb and mint marmellata

The price will be $99 per person; wine pairings can be added for an additional $99 per person.

At OTTO Enoteca e Pizzeria, the special menu will feature various dishes from the restaurant’s original menu, all priced at $10 per dish. Selections will include:

  • Carrozza: fresh mozzarella, deep fried, served with fresh Italian herbs
  • Calzone with ricotta and Prosciutto di Parma
  • Caprese: fresh mozzarella, oven-roasted tomato and basil pesto
  • Acetaia salad with tender baby greens, cucumber, a hardboiled egg, Prosciutto di Parma, and Aceto Manodori
  • Grilled radicchio with smoked mozzarella and aceto cavedone
  • Salumi di giorno

“Dishes like the Mint Love Letters have been favorites since we opened Babbo in 1998 (which was the inspiration for B&B Ristorante). I think I’d be banned from Greenwich Village if we ever removed them from the menu! The same can now be said for Las Vegas and B&B Ristorante,” concludes Batali.

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical Old World charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

ABOUT OTTO ENOTECA E PIZZERIA
OTTO Enoteca e Pizzeria combines the vibe of an elegant Venetian enoteca with the energy of a crowded Italian train station. The menu is diverse and decadent, flexible and full of variety. Mario Batali and Joe Bastianich’s OTTO features an ever-evolving menu of thin crust roman-style pizzas, antipasti meats and cheeses, salads, pastas and main dishes, accompanied with a relaxed atmosphere that is perfect for a quick snack, big group or family night out. Pronounced oh-TOH, in Italian, OTTO means “8,” representing the restaurant’s original location on 8th street in New York. Enoteca is the term used in Italy for small, local or regional wine shops where guests may sample wines from area producers. OTTO is located inside the bustling St. Mark’s Square inside The Grand Canal Shoppes at The Venetian and is open daily from 11 a.m. to 11 p.m. For more information or to make reservations, go to LasVegas.OTTOPizzeria.com or call (702) 677-3390. Like on Facebook and Instagram and follow on Twitter (@OTTOLasVegas).

Celebrate 10 Years Of B&B Ristorante, OTTO Enoteca E Pizzeria With Mario Batali on 4/14














CELEBRATE 10 YEARS OF B&B RISTORANTE, OTTO ENOTECA E PIZZERIA
WITH MARIO BATALI ON APRIL 14

Anniversary Event Menu Announced, Along with Month-Long Specials Showcasing Classic
Dishes, Unique Pricing

Click Here to Purchase Tickets

Beloved Celebrity Chef Mario Batali will celebrate the upcoming 10th anniversaries of his signatures restaurants B&B Ristorante and OTTO Enoteca e Pizzeria on April 14 with a special reception and dinner. In addition, the restaurants will launch month-long special menus showcasing classic dishes.

“These dishes are the distillation of our philosophy on Italian food: cook using local (and sometimes unpredictable) ingredients with the spirit of the Italian peninsula,” says Batali. “This is all in service of creating an exciting but familiar and delicious bite each and every time.”

10TH ANNIVERSARY DINNER ON APRIL 14
On Friday, April 14, the festivities will begin with assaggi, prosecco and spirits served on OTTO’s lively patio located in the heart of St. Mark’s Square inside the Grand Canal Shoppes. Guests can expect passed appetizers and signature pizzas including:

  • A festive cheese and meat display featuring classic Italian cheeses and OTTO’s signature housemade charcuterie
  • Carrozza: fresh mozzarella deep fried, served with fresh Italian herbs
  • Fried Ricotta: house-made ricotta, Castelvetrano olives and cherry pepper fritters
  • Mixed Marinated Olives: a medley of Italian olives including Picholine, Castelvetrano, Gaeta and Cerignola olives, marinated with citrus zest, bay leaf thyme and fennel
  • Calzone: with ricotta and Prosciutto di Parma
  • Margherita Pizza: ripe tomato, bufala mozzarella and fresh basil
  • Prosciutto and Arugula Pizza: Prosciutto di Parma, peppery arugula, fresh tomato, mozzarella and Cacio di Roma

Guests will also be served Batali’s favorite cocktails: The Venetian Spritz (Aperol liqueur, prosecco, orange slice, olive) and Joe Bastianich’s Flor Prosecco.

Festivities will then move to B&B Ristorante where guests will savor a 4-course meal showcasing a blend of dishes from when the restaurant opened and brand-new Spring additions. The courses will include:

  • Antipasti (served family-style):
    • Grilled octopus with “fagioli marinati” and spicy limoncello vinaigrette
    • Three types of bruschetta: ceci, fava and Tuscan kale
    • Warm lamb’s tongue with chanterelle mushrooms and a three-minute egg
  • Primi (served family-style):
    • “Mint Love Letters” with merguez sausage
    • Beef cheek ravioli with black truffles and crushed duck liver
  • Secondi (choice of one):
    • Grilled quail with beet “farrotto”
    • Short rib “al Barolo” with Anson Mills polenta and horseradish
    • Crispy striped bass with spring vegetable “vignole”
  • Dessert (served as a duo):
    • Pistachio semifredo with chocolate chip torta
    • Bruciato balsamico with strawberries

The price for the OTTO Enoteca e Pizzeria reception will be $50 per person; the four-course dinner at B&B Ristorante will cost $150 per person. Guests may also purchase a combined ticket to both events at the price of $175 per person. Click here to purchase tickets.

ANNIVERSARY SPECIALS
Before the anniversary dinner—beginning April 1 and concluding April 30—B&B Ristorante and OTTO Enoteca e Pizzeria will offer month-long special tasting menus encapsulating the spirit of the restaurants when they opened in 2007.

At B&B Ristorante, the anniversary tasting menu will include:

  • Asparagus vinaigrette with black pepper pecorino zabaglione
  • Spaghetti with garlic chives, sweet garlic and lobster   
  • “Mint Love Letters” with Merguez sausage
  • Short rib “al Barolo” with Anson Mills polenta and horseradish
  • Goat cheese torta
  • Semolina Budino with rhubarb and mint marmellata

The price will be $99 per person; wine pairings can be added for an additional $99 per person.

At OTTO Enoteca e Pizzeria, the special menu will feature various dishes from the restaurant’s original menu, all priced at $10 per dish. Selections will include:

  • Carrozza: fresh mozzarella, deep fried, served with fresh Italian herbs
  • Calzone with ricotta and Prosciutto di Parma
  • Caprese: fresh mozzarella, oven-roasted tomato and basil pesto
  • Acetaia salad with tender baby greens, cucumber, a hardboiled egg, Prosciutto di Parma, and Aceto Manodori
  • Grilled radicchio with smoked mozzarella and aceto cavedone
  • Salumi di giorno

“Dishes like the Mint Love Letters have been favorites since we opened Babbo in 1998 (which was the inspiration for B&B Ristorante). I think I’d be banned from Greenwich Village if we ever removed them from the menu! The same can now be said for Las Vegas and B&B Ristorante,” concludes Batali.

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical Old World charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

ABOUT OTTO ENOTECA E PIZZERIA
OTTO Enoteca e Pizzeria combines the vibe of an elegant Venetian enoteca with the energy of a crowded Italian train station. The menu is diverse and decadent, flexible and full of variety. Mario Batali and Joe Bastianich’s OTTO features an ever-evolving menu of thin crust roman-style pizzas, antipasti meats and cheeses, salads, pastas and main dishes, accompanied with a relaxed atmosphere that is perfect for a quick snack, big group or family night out. Pronounced oh-TOH, in Italian, OTTO means “8,” representing the restaurant’s original location on 8th street in New York. Enoteca is the term used in Italy for small, local or regional wine shops where guests may sample wines from area producers. OTTO is located inside the bustling St. Mark’s Square inside The Grand Canal Shoppes at The Venetian and is open daily from 11 a.m. to 11 p.m. For more information or to make reservations, go to LasVegas.OTTOPizzeria.com or call (702) 677-3390. Like on Facebook and Instagram and follow on Twitter (@OTTOLasVegas).

B&B Ristorante at The Venetian to Host Las Vegas’ 1st Oil Dinner on 1/25

Tenuta di Capezzana, showcasing a mix of olive trees, vines and cypress trees.
(Photo Credit: Manicaretti Italian Food Importers)

B&B RISTORANTE AT THE VENETIAN TO HOST LAS VEGAS’ ONLY OIL
DINNER, SHOWCASING THE FIRST PRESSING OF EXTRA VIRGIN OLIVE OIL
FROM TENUTA DI CAPEZZANA ON JAN. 25

Click Here to Purchase Tickets

 B&B Ristorante at The Venetian will host a first for Las Vegas: a multi-course feast centered around the first pressing of extra virgin olive oil from the Medici-era villa, Tenuta di Capezzana (Italian for the “estate of Capezzana”). The dinner will take place on Wednesday, Jan. 25 at 7 p.m.

Guiding the guests through this journey incorporating unique flavors and dishes will be Beatrice Contini-Bonacossi, whose family owns Capezzana, the 345-acre farm that has produced olive oil and wine since the times of Charlemagne (742 – 814). During the dinner, she will discuss the unique history of the estate, as well as the oil-making process.

Located in Carmignano, Tuscany, at Capezzana, olives are picked before the first frost. Within 24 hours of the harvest, they are immediately crushed, which reduces the possibility of oxidation of the picked fruit. Continuous cycle olive processing is Capezzana’s extraction technique of choice. The mash is then put through a double centrifugal decanting, a milder means of separating the solids from the oil. The oil is then stored for a few weeks to decant naturally. Capezzana’s processing produces an extra virgin olive oil remarkably low in oleic acid, rarely exceeding 0.2 percent. The unfiltered, estate-grown oil is then bottled and sold. Its tasting notes include an aroma of fresh-cut grass and almond. A buttery, mild, fruity beginning fills the mouth with a delicate flavor of herbs and green olive with a delightful spicy note at the finish. 

The one-night-only menu will include:

First Course
Trio of crostini-chicken liver, cavolo nero and traditional “Fett’unta”

Second Course
Insalata Pinzimonio

Third Course
Tuscan Ribollita

Fourth Course
Tordelli with Swiss chard and ricotta

Fifth Course
Dry aged Bistecca Fiorentina carved tableside with fagioli a la fiasco and sautéed mixed baby kale

Sixth Course
Schiacciata alla Fiorentina and Olive Oil Gelato

“Earlier this year, I was fortunate to travel to Italy to see the estate and watch the pressing in person,” says Chef Nicole Brisson, culinary director, Batali & Bastianich Hospitality Group. “Our team had a wonderful time partnering with Manicaretti Italian Food Importers to put together this menu and look forward to seeing our guests for this unique dinner after the new year.”

The price is $165 per person plus gratuity and includes dinner and wine pairings. Click here to purchase tickets. Limited seating is available. Following the conclusion of the dinner, Capezzana oils will be available for purchase.

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical Old World charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

B&B Hospitality Groups Las Vegas Announces December Highlights

B&B

DECEMBER HIGHLIGHTS:
RING IN THE NEW YEAR WITH B&B HOSPITALITY GROUP RESTAURANTS’
HOLIDAY MENUS, DISHES

 

Ring in the New Year with decadent meals for New Year’s Eve and New Year’s Day at B&B Hospitality Group’s Las Vegas restaurants: Carnevino Italian Steakhouse at The Palazzo, OTTO Enoteca e Pizzeria at The Venetian, B&B Burger & Beer at The Venetian and B&B Ristorante at The Venetian.

 

carnevino-italian-steakhouse

The Dining Room at Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Carnevino Italian Steakhouse‘s  three-course prix-fixe menu features a choice of appetizer such as insalata Caprese or calamari fritti, main course options including filet mignon or crispy skin snapper and a light panna cotta or gelati for dessert. The prix-fixe menu is $135 per person plus tax and gratuity.

For a decadent dessert, seasonal white alba truffles can be added to a dish for $19 per gram with a five-gram minimum. Dinner is served Dec. 31 from 5:30 p.m. Reservations are recommended.

bb-ristorante

The Dining Room at B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
B&B Ristorante is offering a tasting menu with dishes such as duck egg with black winter truffle, potato and prosciutto, bone marrow ravioli with osso bucco ragu, roasted lobster with herb salad and spiced almond tronchetto with caramelized apple. This tasting menu will be offered for dinner and is $195 per person.

The four-course New Year’s Eve pre-fixe menu features B&B Ristorante favorites, including the popular grilled octopus, beef cheek ravioli, lobster spaghetti, braised short rib and steak tagliata for $135 per person. Reservations are recommended.

 

bb

The Morning After Burger at B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
On New Year’s Day, guests can recover from New Year’s Eve festivities with B&B Burger & Beer’s Morning After Burger ($15). This burger starts with a ground fresh patty of USDA Prime Black Angus beef topped with sautéed mushrooms, Fontina cheese, truffle aioli, frisée and a sunny side up egg. The Morning After Burger is available in the dining room or on the restaurant’s gorgeous patio overlooking the outdoor Venetian Gondolas and the Las Vegas Strip.

 

otto

OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
It is said eating pork on New Year’s Day will bring prosperity for the entire year. At OTTO Enoteca e Pizzeria, the juicy Heritage Farms Pork Porterhouse is a flavor-packed way to honor that philosophy. The thick-cut Porterhouse is served with watercress, fennel and chili mostarda for $36.

B&B Hospitality Groups Las Vegas Announces November Highlights

B&B

 

 

NOVEMBER HIGHLIGHTS: WARM UP WITH THESE FALL COMFORT FOODS AT
B&B HOSPITALITY GROUP RESTAURANTS

 Comfort food for the fall season is here. The following showcases new and familiar dishes at B&B Hospitality Group’s Las Vegas restaurants: Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante.

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Guanciale and Mascarpone Mashed Potatoes at Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
A luxurious take on mashed potatoes, Carnevino Italian Steakhouse created a velvety, rich version of the traditional comfort food with guanciale (or crispy pork jowl) and Mascarpone cheese whipped into creamy mashed potatoes then topped with a poached egg. This cool weather side dish is priced at $12.

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Pastrami on Rye at B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
The epitome of comfort food, B&B Burger & Beer’s take on pastrami on rye bread is an ode to a classic. While known for their burgers, B&B Burger & Beer delivers a tender pastrami sandwiched between two slices of toasted rye bread, Swiss cheese, sauerkraut and ale mustard for $14.

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Brussel Sprouts Pizza OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
A favorite among guests, the Brussel sprouts pizza at OTTO Enoteca e Pizzeria contains all the seasonal flavors of fall. The pizza starts with crispy Brussel sprouts atop a bed of melted mozzarella cheese, crispy prosciutto and preserved lemon. The price: $20.

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Dinner service at B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
A new dish at B&B Ristorante, housemade ravioli is farmer’s hat-shaped pasta filled with a creamy heirloom squash, ricotta, and honey puree, topped with Luigi Guffanti butter sauce, crispy sage leaves and marcona almonds. A perfect combination of sweet and savory fall flavors.

Experience the Only Cookbook Dinner for Mario Batali’s New Book, “Big American Cookbook” on 11/18

B&B

mario-batali

FEAST ON RECIPES FROM MARIO BATALI’S BRAND NEW “BIG AMERICAN
COOKBOOK” ON FRIDAY, NOV. 18

Intimate Multi-Course Dinner to Feature Select Recipes from Batali’s New Cookbook

Click Here to Purchase Tickets

 For his newest cookbook, aptly titled “Big American Cookbook,” Mario Batali searched far and wide for outstanding recipes from all corners of the United States. Then, applying the same sense of excitement and passion for cooking he famously brings to regional Italian and Spanish fare, he created his own interpretations of some of our country’s most beloved dishes. On Friday, Nov. 18, Batali’s Las Vegas chefs – including Culinary Director Nicole Brisson and Executive Chef Brett Uniss – will select 10 of those recipes to come to life for a one night only dining event at B&B Ristorante at The Venetian.

The “Big American Cookbook” extravaganza will feature a multi-course dinner for just 40 guests. The dinner will begin at 7 p.m. with Batali’s chefs explaining the inspiration behind each of the dishes and special tips and techniques. Each guest will also receive a signed copy of the cookbook and a special take-home surprise at the end of the event. This dinner is the only one of its kind being held to showcase Batali’s  newest collection of recipes.

Published by Grand Central Life & Style, “Big American Cookbook” features more than 250 of America’s best dishes, celebrating everything from the treasures of state fairs to shared dishes from church socials, as well as prized specialties from every ethnic group in the American melting pot. While Batali demonstrates reverence recipes passed down through the generations, he also incorporates his personal touches in each one.

The dinner will feature the following dishes with descriptions including anecdotes from the book:

Passed canapés

  • Oyster BBQ: In the book, Batali notes “oysters will tell you when they’re ready” to be taken off of the grill to pop open. For this hors d’oeuvre, the oysters will be served with lemon, butter and chipotle Tabasco.
  • Deviled Eggs: This “official” food for of picnics and potlucks is one that Batali likes on the spicy side with a squirt of Sriracha on half of these “just because.”
  • Clam Rolls: These rolls are served on hot dog buns that are toasted on the griddle with butter and streaks of tartar sauce with fried whole-belly steamer clams piled high.

Table bread

  • Corn Muffins: These muffins celebrate the sweetness of the corn, enhanced by sugar and honey, for a bread that is delectable as an accompaniment to nearly any dish.

First course (plated)

  • Pierogies: The noble pierogi with its cheesy mashed potatoes stuffed in pasta dough is a favorite in Cleveland and Pittsburgh.

Second course (plated)

  • Fisherman’s Wharf Cioppino: This San Francisco-style fish stew features clams, Dungeness crab, fish fillets and shrimp and is served in wide, shallow bowls to ensure each bowl has some of each kind of seafood.

Third course (family-style)

  • Bison Rib Eyes: Coffee is vital to this dish, bringing out a smoky, rich bitterness to the crust and transforming the meat into “something almost brooding in its complexity.”
  • Scalloped Potatoes: This dish features russet potatoes dotted with butter, drizzled with half-and-half then dusted with nutmeg, salt and pepper and baked until the inside is tender and the outside is golden brown.
  • Texas Caviar: In the ’50s, Helen Corbitt moved from New York to Dallas to take a job as a chef at Neiman Marcus. She was asked to put together an all-Texas menu. With that, she created this black-eyed pea dish as a way to cover up the flavor of actual caviar.
  • Nopales Salad: The nopal is a Mexican cactus known for its pads and is a popular ingredient in Southwestern cooking. The nopales leaves feature a unique flavor that simultaneously evokes green beans, bell pepper and okra. The salad also includes onions, tomatoes and finely chopped jalapeños.

Dessert

  • Boston Cream Pie: This Massachusetts classic’s name originated in the 1800s when it was served at the Parker House Hotel. Known for not being a pie but a cake, this dessert would gain so much popularity that it would become the state’s official dessert. 
  • Grape-Nuts Ice Cream: In the New England seaboard (especially Maine) and parts of the Caribbean, Grape-Nuts is a popular mix-in to desserts. With its crunch, it makes this ice cream taste as though the cone is built right in.
  • Take home surprise gift from the chefs!

“This new cookbook features so many beloved classic dishes from all corners of the states. For this dinner, we carefully selected dishes from every region so that no matter where the guest is from, there is something familiar and something new to try,” says Nicole Brisson, culinary director, Batali & Bastianich Restaurant Group Las Vegas.

The price is $135 per person and includes dinner, cocktails and an autographed cookbook by Batali. Click here to purchase tickets.

Batali counts 25 restaurants, ten cookbooks, numerous television shows and three Eataly marketplaces among his ever-expanding empire of deliciousness, including his four Las Vegas locations: B&B Ristorante at The Venetian; OTTO Enoteca e Pizzeria at The Venetian; B&B Burger & Beer at The Venetian and Carnevino Italian Steakhouse at The Palazzo. His cookbooks include the James Beard Award-winning, “Molto Italiano: 327 Simple Italian Recipes to Cook at Home and “America – Farm to Table.” Appearing daily on ABC’s “The Chew,” a daytime talk show that celebrates and explores life through food, Mario and his co-hosts won their first Emmy for Outstanding Informative Talk Show Hosts in 2015. For more information, visit his website at www.mariobatali.com.

ABOUT B&B RISTORANTE AT THE VENETIAN
At B&B Ristorante, Chef Mario Batali and Joe Bastianich’s award-winning New York City-based Italian restaurant experience uses only the best local ingredients, treats them as artfully as possible then serves them with gusto. Batali and Bastianich have created an incredible menu paired with Italy’s finest wines in a simple and elegant atmosphere. Batali’s signature dishes appeal to all personalities, from the classic to the adventurous. Bastianich’s wine list showcases selections from every region in Italy, many of them available by the “quartino” (quarter-liter). In B&B Ristorante’s dining room, classical Old World charm meets the stylish appeal of the Las Vegas Strip. B&B Ristorante is located inside The Venetian Las Vegas. B&B Ristorante is open nightly starting at 5 p.m. For more information, go to BandBRistorante.com and follow on Facebook, Twitter and Instagram (@BandBRistorante).

B&B Hospitality Groups Las Vegas Announces October Highlights

B&B

OCTOBER HIGHLIGHTS: NEW FALL FOOD, BEVERAGE OFFERINGS AT B&B
HOSPITALITY GROUP LAS VEGAS RESTAURANTS

 New menu offerings will be featured this fall from B&B Hospitality Group’s Las Vegas restaurants: Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante.

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Bartenders making martinis at Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Just launched at Carnevino Italian Steakhouse is the reincarnation of the martini power lunch. The pre-fixe meal includes two martinis and three courses for just $65 per person. Guests can choose from appetizers including carne cruda and little gem salad. For entrées: housemade tagliatelle Bolognese or tuna crudo with lemon conserva and for dessert, selections include the corn panna cotta or bombolini. For a supplemental charge, filet mignon and grilled octopus can be added. Martinis can include English cucumber and Gibson. Lunch can also be served sans martinis for $50 per person.

For a la carte dining, the new stracciatella and beet salad with prosciutto and mint makes a light, refreshing lunch ($25).

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Bison Caprese Burger at B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
Debuting at B&B Burger & Beer this fall is the new Bison Caprese Burger. The burger starts with a buffalo patty and is topped with fresh mozzarella cheese, basil, Romaine lettuce, sliced tomato and drizzled with a balsamic reduction, served on ciabatta bread, $19.

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OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
The new kid-friendly menu at OTTO Enoteca e Pizzeria at The Venetian features smaller portions of the restaurant’s classic dishes. For children 12 years and under, menu items include penne, spaghetti, mozzarella pizza, salami Cotto pizza or bread gnocchi for just $12. For dessert, vanilla, chocolate or strawberry milkshakes or a rich chocolate torta is just $6. The new kid-friendly menu makes it easy for families with children to dine at the restaurant. 

For adults, OTTO Enoteca e Pizzeria’s new fall dishes just arrived, including octopus salad, Brussel sprouts pizza and butternut squash pizzas.

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Penne with Zucca at B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
Always keeping the season in mind, B&B Ristorante has taken a page out of Mario Batali’s “The Babbo Cookbook.” As part of the $99 Pasta Tasting Menu, Executive Chef Brett Uniss recreates a Batali classic: Penne with zucca, anchovies and bread crumbs.

All photos are courtesy of B&B Hospitality Group.

B&B Hospitality Groups Las Vegas Announces September Highlights

B&B

SEPTEMBER HIGHLIGHTS: MEET THE CULINARY TEAM OF
B&B HOSPITALITY GROUP LAS VEGAS

B&B Hospitality Group’s Las Vegas restaurants, Carnevino Italian Steakhouse, OTTO Enoteca e Pizzeria, B&B Burger & Beer and B&B Ristorante, are known for using only the freshest ingredients, creating everything in-house and their commitment to culinary excellence. Meet the executive chefs of each restaurant along with recently appointed Culinary Director Nicole Brisson.

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Nicole Brisson, culinary director, B&B Hospitality Group Las Vegas

B&B HOSPITALITY GROUP
Culinary Director Nicole Brisson is the driving force of the culinary team at B&B Hospitality Group’s four Las Vegas restaurants. Chef Brisson oversees ever-changing menus, sources new ingredients and makes sure the quality of cuisine served is always top-notch.

Prior to her appointment as culinary director, she was the executive chef at Carnevino at The Palazzo. In that position, she oversaw a staff of nearly 120 employees at what many food critics consider one of the best steakhouses in the country. She also served as chef di cucina at B&B Hospitality Group’s OTTO Enoteca e Pizzeria for three years.

Chef Brisson’s culinary vision for B&B Hospitality Group Las Vegas is clear: to continue to showcase Italian culture and food to the Las Vegas audience. Chef Brisson leads the Las Vegas team together with Director of Operations Zach Allen, who first hired Brisson 10 years ago.

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Brett Uniss, executive chef, B&B Ristorante

B&B RISTORANTE AT THE VENETIAN
Brett Uniss is the executive chef at B&B Ristorante where he oversees a kitchen staff that executes classic and adventurous Italian cuisine. Chef Uniss creates dishes from every part of the animal, wasting nothing, as part of B&B Hospitality Group’s commitment to being green. He keeps a sustainable kitchen in mind at all times when cooking.

His culinary philosophy for B&B Ristorante is to present the food and showcase the products as simply and beautifully as possible. He enjoys working with the seasons and the farmers and producers he has cultivated relationships with over the years.

Chef Uniss’ favorite pasta at B&B Ristorante is the beef cheek ravioli. Chef Uniss explains one bite of this dish brings back memories of enjoying ravioli with truffle duck liver sauce for the first time at Babbo New York (another B&B Hospitality Group restaurant) which inspired him to work at B&B Hospitality Group.

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Jon Littleton, executive chef, Carnevino Italian Steakhouse

CARNEVINO ITALIAN STEAKHOUSE AT PALAZZO LAS VEGAS
Jon Littleton takes the lead as executive chef at Carnevino Italian Steakhouse, where he was previously sous chef. Before returning to Carnevino, he served as executive chef at B&B Burger & Beer.

Chef Littleton’s culinary vision for Carnevino Italian Steakhouse is to share his passion and enthusiasm of creating amazing food with the freshest ingredients possible, while also providing an exceptional guest experience.

Chef Littleton’s choice cut at Carnevino: The nine-month dry-aged ribeye from the special off-menu Riserva program.

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Elisabeth McGee, executive chef, B&B Burger & Beer

B&B BURGER & BEER AT THE VENETIAN
Elisabeth McGee is the executive chef at B&B Burger & Beer. She is responsible for making gourmet burgers and sandwiches and creating savory daily specials. Chef McGee brings more than 15 years of food and beverage experience to Mario Batali’s signature burger joint.

Chef McGee’s culinary vision for B&B Burger & Beer is to have people enjoy the experience of amazing food prepared ethically and with integrity paired with impeccable and memorable service.

Chef McGee’s favorite burger at B&B Burger & Beer is the Royale with Cheese burger which features tender caramelized onions and bold Robiola cheese paired perfectly with the radicchio and parmesan cream.

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Danny Herrera, chef de cuisine of OTTO Enoteca e Pizzeria

OTTO ENOTECA E PIZZERIA AT THE GRAND CANAL SHOPPES AT THE VENETIAN
Danny Herrera is the chef de cuisine at OTTO Enoteca e Pizzeria at The Venetian. He has been with B&B Hospitality Group since the restaurant opened in 2007. In his current position, he is charged with overseeing the kitchen’s day-to-day operations and the execution of the menu.

Chef Herrera’s favorite pizza at OTTO Enoteca e Pizzeria is the summer corn pizza, a dish he created to highlight the sweet corn at its prime. The pizza starts with corn spuma, fresh mozzarella, charred corn kernels and Fresno chiles for a hint of spice. Upon request, 24-month aged prosciutto can be added for a rich depth of flavor.

All photos are courtesy of B&B Hospitality Group.

PHOTOS: The Palazzo Las Vegas and Nevada Restaurant Association Host The Las Vegas Epicurean Affair

PALAZZO

THE PALAZZO LAS VEGAS AND NEVADA RESTAURANT ASSOCIATION HOST THE LAS VEGAS EPICUREAN AFFAIR

 

On Thursday evening, May 26, the picturesque Palazzo pool deck was the site of the city’s most renowned chefs for The Las Vegas Epicurean Affair. The delicious soiree, presented by the Nevada Restaurant Association (NvRA), featured nearly 80 restaurants, nightclubs and beverage purveyors.


Recognized as one of the premier tasting events in Las Vegas, more than 2,300 guests mingled under the stars and enjoyed tastings of dishes and specialty cocktails from the illustrious restaurants of The Venetian and The Palazzo, including AquaKnox, B&B Ristorante, B&B Burger & Beer, Carlo’s Bakery, Carnevino Italian Steakhouse, db Brasserie, Delmonico Steakhouse, Hong Kong Café, Lagasse’s Stadium, Lavo Italian Restaurant, Morels French Steakhouse & Bistro, OTTO Enoteca Pizzeria, Public House, SUSHISAMBA, Table 10, and Tao Asian Bistro; as well as other local celebrated restaurants both on and off the Strip,  including The Capital Grille, Carmine’s, Ferraro’s Italian Restaurant, Hash House a Go Go, Il Mulino, Katsuya, Origin India, Shake Shack, Texas de Brazil and Triple George.


In addition to culinary delights, live band The Lift with special guest star Corinne Zarzour entertained the crowd while synchronized mermaids the Water Beauties put on a show in the main pool.Proceeds from the evening will fund NvRA’s educational and scholarship programs, including ProStart®, a national high school culinary skill and restaurant management program.

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ABOUT NEVADA RESTAURANT ASSOCIATION
Founded in 1982, the Nevada Restaurant Association is the leading business association serving the needs of food service operators in Nevada. As an affiliate of the National Restaurant Association, and together with the NvRA Educational Foundation, the Association’s mission is to promote, protect and educate the restaurant industry, which is comprised of more than 5,000 restaurant and foodservice outlets employing more than 150,000 people.

About The Palazzo® Las Vegas

For those seeking a luxurious escape, The Palazzo offers an alluring and elegant resort experience in the heart of the Las Vegas Strip.  Guests enjoy chic all-suite accommodations, world-class shopping, including a flagship Barneys New York, and lavish dining experiences from renowned chefs Mario Batali, Emeril Lagasse and Wolfgang Puck.   Soaring lobbies and atriums open to exclusive resort amenities, including Grand Canal Shoppes, LAVO Casino Club, Azure pool and the famed Canyon Ranch SpaClub. The resort, which is conveniently connected to The Venetian Las Vegas, features more than 2.25 million square feet of meeting and convention space. For more information, visit palazzo.com, @palazzovegas and facebook.com/palazzolasvegas. The Palazzo Las Vegas is a property of global integrated resorts developer Las Vegas Sands Corp. (NYSE: LVS).