Fiamma Trattoria & Bar
Focaccia and Epi with Tomato-Basil Butter and Unsalted Cow’s Milk Butter
2015 Berlucchi Cuvee 61 Rose
Grilled Mediterranean Octopus – Pee Wee Potatoes, Kalamata Olives, Red Pepper Romesco, Roasted Cherry Tomatoes, Frisee
Beef Carpaccio – Shaved Fennel & Celery Hearts Salad, Classic Cipriani and Citronette Dressing, Shaved Parmigiano, Brioche Croutons
San Danielle Prosciutto – Fig Marmalada, Bleu Cheese Mousse, Arugula, Frisee, Grilled Flat Bread
Caprese – Fresh Bufala Mozzarella, Heirloom Tomatoes, Basil Pesto, Aged Balsamic, Roasted Bell Peppers
2010 Pio Cesare Barbaresco
Morel and Summer Truffle Carbonara – Poached Egg, Spaghetti, Pancetta, Pea Tendrils
Raviolini – Short Rib Ravioli, Black Truffle Cream, Vegetable Confetti, Red Wine Demi-glace
Lobster Gnocchi – Maine Lobster, Wild Mushrooms, Leeks, Black Truffle Sauce
Kurobuta Pork Shank – Moretti White Polenta, Fontina Cheese, Vegetable Confetti, Natural Pork Jus
Barolo Braised Short Rib – Orange Gremolata, Yukon Gold Potato Puree, Cipollini Onions, Baby Carrots
2013 Teruzzi & Puthod Vernaccia di San Gimignano
Branzino – Rainbow Chard, Roasted Garlic Herb Gremolata, Grilled Lemon
Cioppino – Calamari, Manilla Clams, Mussels, Scallops, Tiger Prawns, Half Lobster Tail in Spicy Tomato Sauce with Housemade Spaghetti
2011 Ben Rye Passito di Pantellaria
Limoncello Espuma – Lemon Poppy Seed Pound Cake, Vanilla Poached Strawberries, Lemon Basil Sorbet
Vanilla Buttermilk Panna Cotta – Spring Berry Compote, Raspberry Gelee, Apple Moscato Sorbet
Amarena Cherry Black Forest Cake – Vanilla Whipped Cream, Chocolate Mousse, Amarena Cherries
Espresso “Crème Brulee” – Salted Caramel and Vanilla Whipped Cream, Hazel Nut Streusel, Caramel Brittle
Bombolini – Nutella Sauce, Cranberry Jam
Undoubtedly having walked by Fiamma Trattoria & Bar at least one hundred times, from early trips to Frozen Fury at The Grand Garden Arena to the current days as a resident of Las Vegas, it was not until Hemant Kishore began speaking fondly of fellow CIA Graduate Pawan Pinisetti that a reservation was finally made to eat within MGM’s New York Italian import, the days of Michael White long past but the experience so exquisite that it seems hard to believe that the local media does not speak of the restaurant more.
A truly massive space, the lounge alone as large as the walls that house former Chef Carlos Buscaglia at Due Forni, Fiamma has seen its fair share of talent in the kitchen and carrying on a tradition that includes the likes of Michael Laplaca the current cooking under Chef Pinisetti embraces an upscale contemporary approach equally courting tourists as it does fine dining enthusiasts, the decision to let the Chef cook Carte Blanche strongly recommended provided the time and finances available.
High ceilinged but softened by curved walls, candles and ornate chandeliers, it was just after 6:00pm that two of us were seated at a four-top just inside the Casino facing front section, and greeted by several smiling faces including Pawan and Sommelier Caleb Anderson a few questions of preferences were discussed, a basket of Focaccia and Epi Baguette served with Tomato-Basil Butter that is simply too good to consider avoiding.
Opting for small pours of wine to compliment courses, a total of perhaps 8oz in four styles with special notice to the Barbaresco served via Coravin and second Ben Rye in as many weeks, course one saw a quartet of antipasti served family-style, and although a personal preference for both Caprese and Prosciutto must be noted it was actually the tender Octopus beneath a rich char that quickly stole the spotlight, briny olives finding their foil in Tomatoes and Red Peppers much like the razor-thin Beef Carpaccio had richness balanced by the flavors of bright citrus and Worcestershire drizzled atop a Fennel and Celery Hearts salad.
Not one to take shortcuts – Chef Pinisetti explaining that everything from bread to fruit compotes and Bleu Cheese Mousse are made in-house – Pastas follow a similar route, and with daily innovations joining classic handmade noodles the signature Raviolini reaches iconic status by offering delicate pockets stuffed with Short Rib braised in Red Wine beneath Black Truffle cream while claws and knuckles of Lobster dance alongside pillow-soft potato dumplings each so light that only mushrooms and sauce seem to prevent them from floating off the plate.
Offering up an amalgam of flavors as big as the room in which it is served by way of a daily special featuring fresh Spaghetti given the “Carbonara” treatment with Morels, Summer Truffles plus Pancetta and Pea Tendrils it was here that Fiamma truly decided to bring the noise with a total of four entrees, the Crispy Skinned Branzino and Shelfish Stew both textbook in their execution while the Short Rib and Braised Pork Shank were entirely on par with any other version experienced in Sin City thus far.
More affordable than other Italian Fine Dining establishments in town, the pastas a particular bargain when accounting for portions and products entailed, Fiamma further ups the stakes with a dessert menu that not only outnumbers but “out-styles” the likes of Ferraro’s, Allegro or even Portofino, everything from simple Italian Donuts to the Amarena Cherry Black Forest Cake beautifully presented while the Limoncello Espuma and makeshift Crème Brûlée are as delicious as they are texturally brilliant and thrilling to explore.
FIVE STARS: Denied “everyman” plates like Fettuccini Alfredo and Meatballs, though they too are available and something I should like to investigate in the future given the quality of everything we were served, Fiamma Trattoria & Bar is another of those spaces that locals, trends and Public Relations have seemingly forgotten, a poignant reminder of the quality of Las Vegas’ dining scene and Chefs like Pawan Pinisetti who deserve to be discussed instead of the absentee “Celebrities” with names above the door.
RECOMMENDED: Beef Carpaccio, Raviolini, Lobster Gnocchi, Pork Shank, Short Rib, Limoncello Espuma, Black Forest Cake.
AVOID: The Bread Basket. Seriously. It will come back to haunt you when you’re leaving Pork Shank and Polenta on the table while eyeing the dessert menu.
TIP: The MGM Online Menu is poorly representative of the diversity of cuisine offered at the restaurant. Be sure to call about seasonal updates and follow Chef Pinisetti on Instagram for daily specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
https://www.mgmgrand.com/en/restaurants/fiamma-italian-restaurant-bar.html
