Bramàre
ITALIAN CREAMSICLE – ORANGE JUICE, LICOR 43, LEMON, CAMPARI, OREGANO
BREAD – HOUSE MADE ONION FOCACCIA, BAKED OLIVE & CAPER SPREAD
THE TOAST – ‘NDUJA, CACIOCAVALLO, CARAMELIZED ONION, PECORINO
BROCCOLINI – BLACK GARLIC, BREADCRUMBS, PECORINO
OYSTERS – SUNCHOKE MIGNONETTE, BURNT CHILI OIL, CHIVES
FUNGHI FRITTI – GARLIC & CHILI SAUCE, HON SHIMEJI MUSHROOMS, PECORINO
CAPONATA – BRAISED EGGPLANT, PINE NUTS, CAPERS, TOAST POINTS
BEEF CHEEKS PIZZA – GOAT CHEESE, POTATO, SOFFRITO SPREAD, PICKLED SHALLOT
ARTICHOKE PIZZA – TRUFFLE CREAM, ARTICHOKES, TOMATOES, CHICKPEAS
8oz AUSTRALIAN WAGYU HANGER STEAK – GUANCIALE, CRISPY POTATOES
TAGLIATELLE – PARMIGIANO-REGGIANO, SAGE, WILD BOAR RAGU
CAFFE LUNGO BOSCO – ESPRESSO, CINNAMON, NUTMEG, CREAM, ALLSPICE, MOREL MUSHROOM SYRUP
“SOMETHING” LIKE TIRAMISU – ITALIAN GRISSINI, ESPRESSO SYRUP, TIRAMISU CREAM
BLUEBERRY FOCACCIA BITES – SWEET TEMPURA, VANILLA GELATO, BLUEBERRY COMPOTE
CANESTRELLI – SHORTBREAD COOKIES, POWDERED SUGAR
Italian for “to crave” Bramàre comes from Batch Hospitality and the owners of Table 34, their new eatery at 3900 Paradise Road described as a late night Cocktail bar and Italian tapas-style Restaurant built on timeless craftsmanship with a modern twist.
The brainchild of Evan Glusman and Constantin Alexander, their decision to purchase Table 34 from longtime owners bringing Chef Joe Valdez III over to Bramàre, it is once eyes adjust to sultry lighting that guests will notice brick juxtaposing wood and dark suede while music bumps softly overhead.
Planned to remain open late, “about 3am” by report, it is at the Bar led by mixologist Oscar Takahashi that top-shelf Spirits fuel modern interpretations of classic Cocktails including an Old Fashion or Negroni plus modern takes on Espresso Martini and Pisco Sours.
Divided into small, medium and large plates plus Pizza and Pasta, each section featuring Ingredients uncommonly found off-Strip, groups will benefit by inquiring about portion sizes before ordering as most items come shareable – the Soup with lots of Cheese served piping hot while Focaccia is outshined by “The Toast” which eats like Grilled Cheese in its spicy and idyllic form.
Going Gluten-free for fried Mushrooms, a crisp batter surrounding Hon Shemijis topped by Garlic-Chili Sauce, Broccolini as well as Caponata are classics executed well while the Aussie Wagyu Steak comes beautifully cooked and sliced alongside crispy Potatoes.
Not forgetting handmade Pizzas from a gas oven with crisp Crust and innovative toppings, Valdez’s “Beef Cheeks” shine thanks to Soffrito and Shallots while Artichoke’s find themselves upgraded by Heirloom Tomatoes plus Truffle Cream on an eponymous Pie.
Not a place to forgo Dessert, four selections plus Gelato comprising Bramàre’s early offerings, it is safe to assume no Tiramisu in town resembles this version with Chocolate-dipped Grissini as utensils though the real star of the show is fried Focaccia served in bubbling Blueberries that is best enjoyed with a Coffee Mocktail called Caffe Lungo Bosco featuring Baking Spices and Morel Mushrooms.
www.bramare.com