Al Solito Posto
Al Solito Posto Focaccia – Garlic Herb Oil
Heirloom Tomato Caprese – burrata cheese, basil vinaigrette, saba
Nonna’s Meatballs – Fried Polenta, Marinara, Basil
‘Nduja Pizza – garlic panna, buttered leeks, smoked mozzarella, poached egg
Panzanella – apple, kale, prosciutto, cranberry, goat cheese, focaccia bread crumbs, pecans
Pappardelle – beef & pork bolognese
Tortelli – bay scallops, spring peas, mint
Ravioli – duck confit, parmesan fondue, swiss chard
Casarecce – “alla norma”, roasted eggplant, capers, burrata
Al Solito Sunday Gravy – Red Wine Pork Gravy, Meatballs, Spare Rib, Fennel Sausage, Chitarra Pasta
Wild Mushroom Risotto – carnaroli rice, parmesan, mascarpone
Nigerian Tiger Prawns – Scampi-style, Garlic, White Wine
Chicken Parmesan – mozzarella, tomato, spaghetti
Lasagna Al Forno – Handmade Pasta, Bolognese, Herbed Ricotta
Hazelnut Semifreddo – toasted hazelnut, cream
Tre Latte Cake – Oranges, Lime Zest, Cream Cheese Gelato
Tiramisu Cheesecake – Coffee Cream, Chocolate Espresso Beans
Apple Crostata – Cinnamon Streusel, Vanilla Gelato
Bombolloni – Nutella, Lemon
Established in Summerlin as the pandemic waned, and now “the Usual Place” for residents of Las Vegas’ affluent suburb, dinner on Wednesday again found Al Solito Posto firing on all cylinders for a taste of Chef James Trees and team’s East Coast Italian Food.
A replacement for Brio Italian Grill at Tivoli Village, approximately 180 indoor seats plus several on the patio, it was after greetings at the hostess’ stand that four guests were led to a table, service attentive and friendly without the theatrics of Carbone.
Boisterous but not exactly loud in the lounge it was after deciding on Beverages that seventeen items were selected, complimentary housemade Focaccia plus Garlic Herb Olive Oil mixed tableside soon to arrive and consumed nearly as quickly.
Happy to see Chef Adam Rios at the pass Appetizers consist of Soups, Salads and Antipasti, the Meatballs tight but not overworked adjacent a triangle of Cornmeal while the Pizza and pair of Salads each put Cheeses to good use with the former particularly impressive.
Utilizing fresh Ingredients across the board, both Starters and Entrees a veritable bargain despite outpacing most of Las Vegas Boulevard, course two featured four Pastas plus slowly-simmered Gravy loaded with Meatballs, Spare Ribs and housemade Fennel Sausage.
Able to handle big volume thanks to skilled cooks plus a sizable kitchen Pastas are made on-site daily, and although Eggplant on Casarecce was good Al Solito Posto’s filled options including Duck Ravioli and brilliant Tortelli with Scallops make for tough competition.
A significant overhaul of the old menu, though Las Vegas’ best Lasagna remains unchanged, additional entrees see Chicken Parm shine thanks to less fuss while enormous African Prawns served Scampi-style and Mushroom Risotto are faultless.\
Sad to see the Rainbow Cake scrapped, though Hazelnut Semifreddo and an Italian riff on Tres Leches now stand as two of Sin City’s most inspired Desserts, Tiramisu arrives in the form of Cheesecake while the Pie-sized Apple Crostata remains a texturally masterful showstopper served piping hot with a side of Vanilla Gelato waiting to be melted on top.
www.alsolito.com