Masso Osteria Brunch
Coffee
White Peach Bellini
Capicola, Genoa Salami, Soppressata, Mortadella / Nicasio Goat Cheese, Fontina Cheese, Parmesan Cheese / Gemelli Salad – Broccoli Rabe Pesto, Burrata, Cherry Tomatoes / Marinated Artichoke Hearts
Salume and Smoked Mozzarella Stromboli / Bitter Greens Stromboli / Salami Frittata / Cheddar Cheese Frittata / Egg White Frittata with Mushrooms, Asparagus, Quinoa / Margerita Pizza – Tomato, Basil, Fiore di Latte
Carbonara Pasta – Guanciale, Pecorino, Egg
Eggs Benedict – Porchetta, Truffle Fonduta, Focaccia
Panettone French Toast – Strawberries, Raspberries, Whipped Cream, Single Barrel Maple Syrup
Lemon Ricotta Pancakes – Blueberries, Single Barrel Maple Syrup, Whipped Cream
Porchetta / Prime Rib / Finochina / 100-Layer Lasagna – Marinara, Ricotta Cheese, Fior Di Latte
Bran Muffin, Blueberry Muffin, Blueberry Danish, Cheese Danish, Pinkbox Doughnuts Birthday Cake Doughnut, Pinkbox Doughnuts Sprinkle Doughnut Hole
Pinkbox Doughnuts Maple Glazed Cro-Dough, Vanilla-Chocolate Swirl Soft Serve Ice Cream, Coffee Crunch
Although Sundays are typically a day of rest it was based on the strong Dinner performance in November that plans were made to attend Brunch at Masso Osteria less than one month later, the room taking on a warm glow during daylight hours when several areas are rearranged to create Buffet stations alongside an a la carte Menu appropriately adjusted from what is offered at night.
Sparing a lengthy description of room, history and service that mirrors what is seen during Masso Osteria Dinner, General Manager Christian Pollock leaving this day in the capable hands of a female AGM and her staff, guests arriving between 10:30am and 2:30pm Sunday will find Sports playing at the Bar plus a DJ in the main room, everything from The Rolling Stones to Drake finding its way onto a playlist that is present but not overly loud.
Empty early but building up steam closer to noon, the traditionally slow weeks between Thanksgiving and Christmas in Las Vegas always a great time for locals to explore, it was seated in a rounded booth that menus were perused prior to ordering Beverages, hot Coffee for him and a Bellini for her each agreeable with the latter as well as Bloody Marys and Mimosas available bottomless for just $25.
Somewhat unique in format with Appetizers, Entrees and Desserts priced as listed, or a cost of $42 allowing guests their choice of one plus all-you-can-eat selections from the Buffet, it was wisely going AYCE that stations were visited before making picks, plate one piled in imported Charcuterie and Cheese from which spicy Soppressata was a highlight plus beautiful marinated Artichoke Hearts and Pasta Salad glistening with Broccoli Rabe Pesto around Tomatoes and cubes of Burrata.
Smart to go slowly, the kitchen taking its time to get plates right and Coffee refills plentiful, it was on a visit to the hot line that Pizza, Stromboli and Frittata offered temptation, the Pie unfortunately made flaccid by heat lamps while Chef Conant’s signature Strombolis wowed either meaty or Vegetarian, as did bite-size Eggs that eat more like springy crustless Quiche that the traditional pan-fried version.
At this point receiving plated items, two sweet and another pair savory, it was after snapping photos that Yolks were popped, a creamy yellow cascade mellowing salty Guanciale to create a formidable Carbonara while those crowning the Benny quickly soaked into toasted Focaccia topped in slices of housemade Porchetta made even more succulent by Truffle Fonduta.
Turning to sweeter things next, the fact that Masso uses 100% Pure Maple Syrup a welcomed fact, those who prefer “Dessert for Breakfast” will be happy to know that both Pancakes and French Toast perform beautifully, the Panettone almost super-saturated with Custard and complimented by Berries plus Whipped Cream while “Pancakes” are thick like Muffin Tops and extra-fluffy thanks to Ricotta with light Citrus notes.
To this point impressed by both ingredients and execution, Scott Conant and Executive Chef Victor Rodriguez clearly putting a lot of effort into housemade Fennel Sausage and aromatic Porchetta with shattering Skin, it is unfortunate that Prime Rib is fairly chewy while 100-Layer Lasagna suffers from self-service and condensation that builds up in its warming dish.
Additionally offering several other plates including the celebrity Chef’s Pasta Al Pomodoro and Salted Caramel Budino, both thoroughly enjoyed at Dinner, it was with a trip to the Pastry Station that Brunch concluded, items from Red Rock Bakeshop complimented by Las Vegas’ best Doughnuts and the rare opportunity to pair one of PinkBox’s Cro-Doughs with housemade Soft Serve and condiments like crumbled Oreo Cookies, Sprinkles or bittersweet Coffee Crunch.
FOUR STARS: Not quite as good as Dinner, inherent limitations of a Buffet on display with both Pizza and Lasagna, the fact one can visit Masso Osteria for just $42 and sample the Chef’s signature dish plus several labor-intensive items built from well-sourced ingredients is nonetheless impressive and yet another sign that Station Casinos and Red Rock are ready to play hardball with The Strip.
RECOMMENDED: Soppressata, Gemelli Salad, Artichoke Hearts, Salume and Smoked Mozzarella Stromboli, Cheddar Cheese Frittata, Carbonara Pasta, Panettone French Toast, Lemon Ricotta Pancakes, Finochina, Porchetta, Pinkbox Doughnuts
AVOID: Pizza needs to be replenished more frequently or Dough fermented longer to avoid going limp, Lasagna needs to come out of the steam tray and be cut to order as this would better hold temperature and avoid condensation build up.
TIP: Offered 10:30am to 2:30pm on Sundays with several additional items such as Salads, Sides, Croissants, Granola and even Avocado Toast also available.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.massoosteria.com
