Trattoria by Chef Joel
Prosecco
Wine Flight
Beets & Burrata – Roasted Beets, Stracciatella Cheese, Arugula, Fennel, Toasted Pistachio
Charred Spanish Octopus – Roasted Garlic Aioli, Crispy Potatoes, Citrus Marinade
Chicago Style Calzone – Roasted Garlic Butter, Mozzarella Cheese, Mushrooms & House Meatball – Roasted Garlic Butter, Baked Ricotta, Sunday Gravy
Spinach and Ricotta Ravioli – Sautéed Spinach, Ricotta Cheese, Chive Butter, Tomato Sauce & Osso Buco Ravioli – Veal Shank, Italian Cheese Blend, Sage & Brown Butter Sauce, Herb-infused Veal Bordelaise
Chicken Parmesan – Breaded and Baked, Marinara Sauce, Melted Mozzarella, Rigatoni
Revier Farms USDA Prime NY Strip & Wild Shrimp Scampi – Garlic Butter, White Wine, Lemon & Broccolini – Garlic Butter, Grana Padano Cheese & Mashed Potatoes
Old Fashioned Carrot Cake – Cream Cheese Frosting, Walnuts & Sticky Toffee Pudding – Sweet Date Cake, Toffee Sauce, Walnuts, Vanilla Gelato & Irish Cream Chocolate Mousse Cake
Recently replacing Marc Sgrizzi’s 6th restaurant in the past decade Trattoria by Chef Joel will soon be reformatting inside the Ahern Hotel, but on Saturday four guests sat down for a look at whats to eat on the tasting menu overlooking an open kitchen.
Not a new Restaurant as opposed to basic rebranding, Joel Ott’s name replacing Marc on the marquis in Ahern’s lobby, it is alongside construction curtains that diners will find tables plus a counter suggesting what looks to have previously been a Buffet.
Familiar with Ott from the Four Seasons, a pleasant man happy to discuss ideas present and future, Trattoria’s Tasting menu features straight-forward Italian Fare alongside “flights” of Wine that see everything described and poured at once with numbering to pair each with a course.
Using a mix of robots and staff to serve, though the counter utilizes Ahern’s culinary team, course one offered a Beets and Burrata Salad followed by Spanish Octopus a bit overcooked alongside crispy Potatoes.
Not sure if the Tasting changes frequently, all items served essentially portioned down from Trattoria’s usual list, the “Chicago-style” Calzone impressed all despite criticism from a supposed Deep Dish expert while the Meatball at its side was crumbly thanks to too much cooking time just like the Cheese on top.
Improved with housemade Pasta, Osso Buco Ravioli reminiscent of Batali’s famous Beef Cheek version, Chef Ott’s Chicken Parmesan elevates a classic by cooking it extra thin and crispy beneath vibrant Tomato Sauce also served atop Rigatoni.
Surf n’ Turf to finish, Prime NY Strip and Wild Shrimp prepared Scampi-style each cooked flawlessly, Dessert may not scream “Trattoria” but it is nonetheless successful with Carrot Cake and Sticky Toffee Pudding both better than most in Las Vegas and Irish Cream Chocolate Mousse Cake an unexpected winner.
THREE STARS: Best gauged as a “work-in-progress” right now Trattoria by Chef Joel serves competent Italian Cuisine at a fair price, but considering its location and current lack of traffic the execution of certain items could have been better and none of it is good enough to make the Restaurant a destination as opposed to a hotel amenity.
RECOMMENDED: Calzone, Chicken Parmesan, Osso Buco Ravioli, Old Fashioned Carrot Cake.
AVOID: Charred Spanish Octopus, House Meatball.
TIP: Open for Breakfast, Lunch and Dinner with differing menus for each.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.ahernhotel.com/dining/trattoria-by-chef-joel/