Al Solito Posto
2018 Staglin Chardonnay
Focaccia – Garlic Herb Oil
Beef Carpaccio – Garlic Truffle Aioli, Mushroom, Arugula, Capers, Olive Oil
Frittella – Fried Dough, Arugula, Burrata, Speck, Apricot Mostarda
Salmon Crudo – Serrano Chili, Lemon, Caviar
Caprese Salad – Heirloom Tomatoes, Fior di Latte Mozzarella, Basil, White Balsamic
Nonna’s Meatballs – Fried Polenta, Marinara, Basil
Rigatoni alla Vodka – Calabrian Chili, Basil
Radiatori – English Peas, Speck, Black Truffle Butter
Lasagna Al Forno – Handmade Pasta, Bolognese, Herbed Ricotta
Eggplant Parm – Marinara, Basil, Mozzarella
Sea Bass – Pinenuts, Tomatoes, Capers, Olive Oil
Rosewood Farms Wagyu New York Strip – Garlic
Wilted Spinach
Roasted Wild Mushrooms
Nonna’s Potatoes
Double Espresso – Ice
Italian Rainbow Cake – Chocolate Buttercream, Toasted Almonds
Tiramisu – Housemade Lady Fingers, Mascarpone Mousse, Espresso
Peach Crostata – Brown Butter Crumble, Vanilla Gelato
Gelato – Vanilla, Chocolate, Pistachio
Recently celebrating six months in Summerlin, and already “the Usual Place” for residents of Las Vegas’ affluent suburb, dinner on Saturday found Al Solito Posto near-capacity for a taste of James Trees and new Chef Steve Young’s East Coast Italian Food.
Now fully occupying the former Brio Italian Grill at Tivoli Village, approximately 180 indoor seats filled plus several on the patio, it was after greetings at the hostess’ stand that eight guests were led to a table beneath locally made craftwork, service from General Manager Carlo Cannuscio’s front of house attentive and friendly without the theatrics of Carbone.
Much louder than during a March visit, occasionally challenging for conversation but mostly manageable, it was after deciding on Wine that Carte Blanche was deferred to the kitchen, complimentary housemade Focaccia plus Garlic Herb Olive Oil mixed tableside soon to arrive.
Bringing in Chef Young to replace a promoted Emily Brubaker, in effect replacing one Joel Robuchon alumnus with another, Appetizers consist of Soups, Salads and Antipasti, the Beef Carpaccio replacing Cipriani’s classic Dressing with Garlic Truffle Aioli while a recently added Frittella features fried Dough beneath Arugula, Speck, and Apricot Jam plus a creamy ball of Burrata.
Utilizing fresh Ingredients across the board, prices ranging $12-$23 for Starters and $25-$72 for Entrees still a veritable bargain despite outpacing the space’s prior occupant, additional starters included a vibrant Caprese Salad plus Meatballs with fried Polenta and Salmon Crudo that is done more favors by heat and Citrus than an imperceptible dollop of Caviar.
Able to do big volume thanks to skilled cooks and a sizable kitchen, Chef Young diligently running the pass for every savory across a nearly three-hour meal, course two featured Pasta – the Rigatoni alla Vodka cooked perfect al dente and more spicy than prior while Radiatori with fresh Peas, Truffle Butter and two textures of Pork is rich but delightful.
Opting to explore Secondi this time, but not without two orders of textbook Bolognese in and around wood-fired Pasta Sheets that comprise Las Vegas’ best Lasagna, domestic Wagyu and Sea Bass each focus on simplicity with impressive results dictated largely by Ingredient quality.
Also served “cheffed-up” Eggplant Parm, seasoned Breadcrumbs and appropriate frying time yielding a consistency not dissimilar from Chicken amidst slowly-simmered Marinara and melted Mozz, Contorni keep things simple from softened Spinach to crisp Potatoes and springy seasoned Mushrooms.
Contracting the Dessert menu slightly, Cheesecake and Budino lost in the wake of LEV Executive Pastry Chef Keris Kuwana’s tableside Tiramisu, those seeking a showstopper remain encouraged to choose between Italian Rainbow Cake that is more like Birthday Cake than the Italian Tricolor “Cookie” or a Stonefruit 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 AND A HALF STARS: Several months more mature, with a full dining room, Al Solito Posto has stepped it up a notch with Chef Steve Young at the helm while the service team led by Carlo Cannuscio provides for a rare memorable night of Food and Beverage in Summerlin.
RECOMMENDED: Frittella, Caprese Salad, Rigatoni alla Vodka, Radiatori, Lasagna Al Forno, Eggplant Parm, Nonna’s Potatoes, Tiramisu, Peach Crostata.
AVOID: Meatballs are still overworked compared to Esther’s, Sea Salt would have achieved the same effect as Caviar on the Crudo without the upcharge.
TIP: 4:45pm until 10:00pm Sunday through Thursday, 4:45pm until 11:00pm Friday and Saturday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.alsolito.com
