Al Solito Posto
Iced Tea
Focaccia – Garlic Herb Oil
Grilled Octopus – Arrabbiata Sauce, Grilled Sourdough
Fried Burrata Scarpetta – Tomato Pepper Stew, Super Green, Fried Basil
Nonna’s Meatballs – Fried Polenta, Marinara
Quattro Formaggio Pizzette – Marinara, Four Cheeses
Rigatoni alla Vodka – Calabrian Chili, Basil
Pappardelle Bolognese – Beef & Pork Ragu, Parmesan
Mushroom Risotto – Parmiggiano Reggiano
Conchiglie Al Pesto – Basil Pesto, Melted Tomato, Pine Nuts
Emily’s Sunday Gravy – Braised Shortrib, House Meatballs, Veal Breast
Lasagna Al Forno – Handmade Pasta, Bolognese, Herbed Ricotta
Double Espresso – Ice
Cheesecake – Sour Cream Chantilly, Strawberry Compote
Italian Rainbow Cake – Chocolate Buttercream, Toasted Almonds
Tiramisu – Housemade Lady Fingers, Mascarpone Mousse, Espresso
Apple Crostata – Brown Butter Crumble, Vanilla Gelato
Chocolate Budino – Raspberry Jam, Praline Grains, Toasted Hazelnuts
Gelato – Vanilla, Chocolate, Pistachio
Officially opened on January 22nd, and already highly acclaimed by numerous sources for “East Coast” Italian and “Traditional” Fare, it was as a party of five that dinner was enjoyed at Al Solito Posto on Saturday, the Governor’s 35% capacity mandate doing little to stymie guests’ excitement for a return to normalcy.
Located in the former Brio Italian Grill at Tivoli Village, Chef James Trees’ Ada’s officially re-opening its doors on the very same night, Al Solito Posto features the talents of Chefs Emily Brubaker and Keris Kuwana, an open kitchen with wood-burning oven also host to several Strip-veterans working fast and efficient.
Offering what will eventually be approximately 280 seats, one hundred outside on a patio overlooking the Tivoli Village fountain, guests are greeted inside a foyer lined with glass vessels, the interior widely spanning with a sizable piece of craftwork lining the dining room wall opposite a lounge with top-shelf booze and its own Bar menu.
Called more “grown-up” by ownership, though an excessive decibel level at even limited capacity suggests older diners will be challenged to hear or be heard, it was at one of several large tables that guests were greeted by genial staff, Cocktails soon arriving along with complimentary housemade Focaccia plus Garlic Herb Olive Oil mixed by a server.
Translated as “At the Usual Place,” though a kitchen led by Joel Robuchon alumni assures Food that is a step up from the typical “Red Sauce” joint, Appetizers consist of Soups, Salads and Antipasti, the Fried Burrata an ingenious riff on traditional Mozzarella Sticks that comes across extra creamy with a bit of heat and an herbaceous finish.
Utilizing fresh Ingredients across the board, prices ranging $11-$16 for Apps and $20-$64 for Entrees still a veritable bargain despite outpacing the space’s prior occupant, additional starters included a crispy Chicago-style Tavern Pie from the Bar, plus Meatballs smaller and denser than those at Esther’s Kitchen and Grilled Octopus that maintains a bit of snap amidst spicy Sauce diners will want to sop up with slices of housemade Sourdough.
Already doing big volume, Chef Brubaker diligently running the pass for every savory across a two-hour meal, course two went all-in on Pasta – the Rigatoni alla Vodka cooked perfect al dente and not so heated as Carbone’s famous version while “Emily’s Sunday Gravy” is rich and indulgent with house Spaghetti coiled next to Shortrib, Veal and Meatballs.
Less impressed by Conchiglie Al Pesto, the “Melted Tomato” not visible and each bite seemingly more grassy than the last, better bites are found in rich Bolognese not only atop ribbons of Pappardelle, but also in and around wood-fired Pasta Sheets that comprise Las Vegas’ best Lasagna.
Clearly doing a lot of R&D during a year of shutdowns, Trees’ suggesting “100+ Pans of Lasagna” during a tableside visit, Mushroom Risotto is another standout thanks to Rice with a bit of tooth and plenty of Cheese to counter an earthy mélange of Fungus.
Omitting Secondi this time, and instead going all-in on Dolci from LEV Executive Pastry Chef Keris Kuwana, suffice it to say that Cheesecake and Gelato are fine for those seeking the usual, while the Tiramisu with a tableside Espresso pour is light, boozy and a substantial upgrade from the usual slices found around town.
Not ignoring the success of Trees’ Budino from Esther’s Kitchen, the Pudding at Al Solito Posto instead thick Chocolate with Berries and Nuts, those seeking a showstopper are encouraged to choose between Italian Rainbow Cake that is more like Birthday Cake than the Italian Tricolor “Cookie” or an Apple Crostata that is texturally masterful, the size of a whole Pie and served piping hot with a side of Vanilla Gelato waiting to be melted on top.
FOUR STARS: Already cooking better traditional Italian Cuisine than almost anywhere in town, Al Solito Posto may just be exactly what Tivoli Village and off-Strip Las Vegas needs right now, and although the popularity of such an enormous spot will only continue to grow as the Pandemic subsides this also means that so too will the already substantial volume, but thanks to such a talented team one must assume the kitchen will be able to keep up.
RECOMMENDED: Grilled Octopus, Fried Burrata Scarpetta, Pappardelle Bolognese, Mushroom Risotto, Emily’s Sunday Gravy, Lasagna Al Forno, Tiramisu, Apple Crostata.
AVOID: Meatballs were overworked, Conchiglie Al Pesto was too herbal with no nuance.
TIP: Closed Monday. 5:00pm until 10:00pm Monday through Thursday, 5:00pm until 11:00pm Friday and Saturday, 4:00pm until 10:00pm Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.alsolito.com
