Veranda
Olive and Rosemary Focaccia
Pera – Bartlet Poached Pear, Spiced Goat Cheese, Endive, Pecans, Porto Dressing
Sicilian Meatballs – San Marzano Tomatoes Sauce, Pecorino Romano
Melenzana – Breaded Eggplant, Oven Roasted Tomatoes, Smoked Mozzarella ‘Guazzetto’
Margherita – Roma Tomatoes, Mozzarella, Micro Basil
La Pasta Cotta Nel Vaso – Hand Cut Artichoke Pasta Cooked in a Jar, Scallops, Calamari, Shrimp, Tomatoes Basil, Caciucco Sauce
Tortelloni Zucca e Manzo – Homemade Tortollini, Braised Short Rib, Pumpkin, Smoked Brown Butter, Sage, Winter Truffle
Paccheri Napoletani – Napoleon Style Paccheri Pasta, 24 Hours Cooked Baby Pork Ribs Ragu, Italian Sausage, San Marzano Tomatoes
Tagliolini Ai Gamberi – House Made Saffron Tagliolini, Prawn, Sea Beans
Pollo Cacciatora – Half Chicken Stew Cacciatora Style, Roman Tomatoes, Red Bell Pepper, Organic Creamy Polenta
Patate e Funghi – Petite Potatoes, Wild Mixed Mushrooms, Marsala / Carota- Rainbow Baby Carrots, Black Olives Powder
Apple & Fig Crostada – Burnt Orange and Vanilla Bean Reduction, Panna Cotta Gelato
Meyer Lemon Zeppole – Passion Fruit, Honey, Blackberry Syrup
Amaretto Tiramisu – Crispy Basket of Hazelnut, White Chocolate, Espresso Gelato, Orange Flavored Cotton Candy
Double Espresso and Ice with biscotti
Visited just weeks ago for brunch as a guest of the Four Seasons there was little doubt that a return to Veranda was in order, and when the recently renovated restaurant decided to open its doors at 50% off to any diner making a December reservation on Black Friday the deal proved too hard to resist – the discount proving most fortuitous in the setting of a restaurant that has the gall to charge $14 for two tiny eggplant rolls and $12 for double espresso of less-than-ideal Lavazza served alongside, not over, ice as if defying one to make a mess in trying to do it themself.
Acknowledging the fact that the first experience at Veranda was coordinated by PR with superlative service from start to finish, suffice it to say that a second meal booked under the name of two friends offered less impressive timing and having ordered substantially with requests for items to be sent out in a rather specific manner the start of the meal was almost inexplicably rushed – the delicious and soft focaccia hitting the table before menus were even opened and both fourteen dollar meatballs and the aforementioned eggplant arriving before a few small bites of brilliantly balanced salad were fully consumed.
Treated next to a pizza that featured a surprisingly buttery crust with little char and rather flavorless tomatoes that thankfully received an upgrade from thickly applied Mozzarella and light accents of basil it would not be long before an onslaught of primi arrived and with the four-top table as well as meager sharing plates obviously overburdened despite our server personally suggesting he would “space out the pastas” two of the dishes were immediately sent back to the kitchen – Chef Minichiello obviously taking the gesture seriously by not only coming out to personally apologize, but also individually plating each subsequent course in tasting-menu fashion.
Speaking specifically to the quality of the noodles, aside from the signature “jar” with pasta that logically becomes a bit soft due to the cooking technique, it can only be said that most of Minichiello’s housemade creations are served with textbook consistency and with the two meaty courses more ‘up front’ with the flavors of slow-cooked proteins allowed to shine the flavors of the Pasta Cotta Nel Vaso and Tagliolini were far more restrained, the first melding shellfish and herbs with light cream while the later was an aromatic masterpiece, the saffron and sea beans each offering their unmistakable flavors in balance to sweet, snappy prawns.
Pairing a half-chicken cooked Cacciatora-style, with far better results than that at Giada according to my two friends, to two sides that were simple yet impeccably prepared to maximize the flavor of every ingredient it was at this point that each in our party noted that we were becoming quite full and yet with a half-off dessert menu featuring no less than seven items I’d have liked to try it was with some restraint that only three were ordered – the doughnuts a but underwhelming when compared to the buttery seasonal Crostada, but neither even in the same ballpark as the ‘signature’ in terms of taste or presentation, the cotton-candy topped pedestal featuring soft lady fingers and mascarpone soaked in Amaretto with boozy blueberries and three balls of ice cream making for one heck of a ‘sundae.’
THREE AND A HALF STARS: Tipping on the pre-discount total to the tune of just over $200 for the table it must be said that considering the cost of the meal Veranda presented one of the best dining values on the Strip in this particular circumstance, but taking into account the service gaffs and truly laughable coffee upcharge the question becomes whether yet another visit could be justified at double the price – something I cannot say I’m certain about at this point, though with selective ordering one could undoubtedly put together an excellent meal under $100 per person, including a glass of wine, for a special occasion.
RECOMMENDED: Tortelloni Zucca e Manzo, Carota, Amaretto Tiramisu.
AVOID: Melenzana, Margherita Pizza, Zeppole, Coffee.
TIP: Open for breakfast, lunch, and dinner those looking to dine at Veranda are well advised to either call the restaurant or contact them via e-mail for current menus, the Four Season’s antiquated website still infrequently updated and refusing to offer prices.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor
http://www.fourseasons.com/lasvegas/dining/restaurants/veranda/
