Focaccia Bread, Olive Twist, Garlic Roll, Tomato Pizzetta, Garlic Butter
Tempura Squash Blossom, Ricotta, Mozzarella, Chives, Parmigiano Reggiano, Red Pepper Puree
Caramelle Pasta, Veal Ravioli, Hen of the Woods Mushrooms, Shaved Parmagiano / Agnolotti, Sheep’s Milk Ricotta Cheese, Fine Herbes, Fonduta
Polpettine, Polenta Fries, Tomato Sauce
Risotto Primavera, Asparagus, Peas, Fava Beans, Morel Mushrooms, Parmigiano Reggiano
Veal Parmigiana, Melted Mozzarella Cheese, Pomodoro Sauce
Ossobuco “My Way,” Saffron Risotto Milanese, Gremolata
Halibut Acqua Pazza, Mussels, Fennel, Tomatoes, Potatoes, Liguarian Olives, Saffron Broth, Red Pepper Crostini
Cannoli, Harry’s Berries, Mascarpone, Lemon, Pistachios, Dark Chocolate Chips
Harry’s Berries Crostata, Strawberry-Balsamic Gelato
Valrhona Chocolate Mousse, Jack Daniels Ice Cream, Mandarin Orange
French Press Coffee
Almond Biscotti, Dark Chocolate, Pistachio Cherry Cake, Lemon Meringue Tart
Opened in the earliest days of 2009 it seems hard to believe that Sinatra has been serving guests at Encore for over a decade, yet despite the recent closures of Portofino, Fiamma and Masso Osteria the Italian Restaurant dedicated to Old Blue Eyes quietly marches on with a Thursday during Vegas’ typically-slow summer finding the space nearly full around 7:00pm.
Now under the guidance of Chef Luke Palladino since November of 2017, his tenure at short-lived Salute a return to Las Vegas after time in Atlantic City as well as Pennsylvania, longtime locals may remember Palladino as the opening Chef at Onda inside the Mirage and with training both there as well as Italy the Chef’s resume checks all the boxes for Food that carefully bridges American Red Sauce to handmade Pastas dressed as they may be in Tuscany.
Recently hiring Joe Marsco, the former General Manager at Andre’s returning to the upscale environs in which he has previously shined, it is passing by several murals of Frank and the Rat Pack that guests are led to linen-clad tables, Wynn’s Golf Course hidden behind shrubbery outside and the room itself given an air of grandiosity while a collection of its namesake’s hits play overhead.
Not an overly long menu, just some of Sinatra’s favorites alongside Appetizers, Pastas and Sides prepared from quality ingredients, it was with two guests poured Wine that Chef Palladino appeared porting his nightly amuse, three Squash Blossoms delicately fried around a creamy Cheese center and brightened by Red Pepper Cream.
Next taking a look at Bread service, four styles baked in-house highlighted by laminated coils of Brioche as well as salty Olive Twists, it was not long before primi arrived in the form of portioned Pastas and Rice technically sold as a side-dish, the latter showcasing early summer with Herbs and earth on a creamy background while Caramelle that tastes like Beef Stew inside dainty packages outperformed Agnolotti that were undercooked with Noodles also a bit too thick.
Unimpressed by $20 Meatballs, the orbs over-worked and Sauce skimpy though fried lengths of Polenta were excellent, it was onward to entrees at Strip-prices that dinner proceeded, Halibut bathed in Saffron and poignant Licorice notes getting a little lost while plate-size Veal Parm for $62 and fork-tender Ossobuco “My Way” both throw their hat into the conversation for best in The Valley.
Speaking of Hats, or more specifically the Trilby, it is in the form of Frank’s iconic lid that guests often finish the evening, soft Chocolate Mousse pairing well to Ice Cream spiked with Whiskey while Harry’s beautiful Berries are featured prominently inside a textbook Crostata and alongside filled-to-order Cannolis that even natives of Sicily will likely find impressive.
THREE AND A HALF STARS: With several Italian Restaurants closing across Las Vegas in recent years, amongst them Portofino, Fiamma and Masso Osteria, Sinatra at Wynn marches on despite very little press, though dinner on Thursday leads one to wonder why as Luke Palladino’s Food is very good while the service staff including Joe Marsco does a marvelous job keeping up with the large crowds readily willing to pay Strip prices.
RECOMMENDED: Olive Twist, Tempura Squash Blossom, Risotto Primavera, Veal Parmigiana, Ossobuco “My Way”, Crostata, Cannoli.
AVOID: Focaccia, Agnolotti, Polpettine.
TIP: Several specials including Charcuterie, Cheese, Pastas and Entrees are offered nightly depending on market availability.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.