Locale Italian Kitchen
Locale Caesar – Caesar Dressing, Romaine Lettuce, Parmesan Cheese, Ciabatta Croutons
Watermelon Salad – Mint, Orange, Citrus Vinaigrette
Shrimp Rigatoni – Shrimp, Bianco Tomato Sauce, Parmigiano Reggiano
Cacio e Pepe Gnocchi – Black Pepper, Pecorino Romano
Roasted Heirloom Carrots – Brown Butter, Honey, Sage, Pistachios
Polenta – Fontina Cheese, Cracked Black Pepper, Olive Oil
6oz Dry-Aged Angus Beef Burger – Housemade Sesame Bun, House Pickles, Gem Lettuce, Pickled Peppers, House Burger Sauce
With Graffiti Bao’s Marc Marrone now leading Locale Italian Kitchen for over a month, two #supportlocal lunches far outpacing that which was received in April, July 4th provided a great opportunity to celebrate at home with family, Burgers, Salad and Pasta.
Still a shock to some, James Beard Foundation semifinalist for Best Chef Southwest Nicole Brisson departing the Restaurant she helped build less than ten months in, it was via communication with owner Andy Hooper and General Manager Paulo Duran that lunch was coordinated, a total of seven items in portions more than suitable for sharing.
Making good use of the holiday weekend, a special “Grill Kit” including take-and-make Burgers supplementing Locale’s Phase Two menu, it was with great care that Patties of Dry-Aged Beef were kissed by fire, the fine grind sporting big flavors nicely paired to housemade Buns, Vegetables, Sauce and Pickles.
A mix of regional Italian plates and Chef Marrone’s family recipes, nearly a decade at Tao/Lavo further contributing finesse, Salads benefited from crisp Lettuce and handmade Crotons on the classic Caesar while Watermelon and Citrus was bright and refreshing amidst Las Vegas’ 100ᵒF temperatures.
Specially requesting Sin City’s best Gnocchi, in this case dressed in Cheese and Black Pepper for a Pork-averse guest, suffice it to say that the tender Dumplings received across-the-board praise while Rainbow Carrots saw diners return for a second helping thanks to herbs, subtle sweetness and the textural contrast of crumbled Pistachios.
Professionally packed and temperature appropriate, nearly two pounds of Polenta yielding leftovers despite a strong desire to continue eating past satiety, Shrimp on this occasion came with Rigatoni and vibrant Tomato Sauce – a combination not quite so delicious as the spicy Fra Diavolo usually offered, but nonetheless displaying great Ingredients and accessibility to a diversity of palates.
FIVE STARS: Locale Italian Kitchen continues to serve excellent Food made from local Ingredients at a price point that is more than generous, and although some will lament the departure of Chef Brisson it seems safe to say Marc Marrone’s skill set and work ethic are well-suited to make believers out of both fans and skeptics.
RECOMMENDED: Roasted Heirloom Carrots, Cacio e Pepe Gnocchi, Polenta, 6oz Dry-Aged Angus Beef Burger.
AVOID: N/A.
TIP: Follow @localelv on Social Media for hours, updates and menu.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.localelv.com
