Bramàre
PICASSO LIKED PISCO – LA DIABLATA PISCO, BONAL SICILIAN AMARO, GIFFARD VANILLA, LEMON, LIME, TRINITY BITTERS, PEACH BITTERS
PASTINA SOUP – PARMIGIANO REGGIANO, BASIL OIL, ACINI DE PEPE
BREAD – HOUSE MADE ONION FOCACCIA, BAKED OLIVE & CAPER SPREAD
THE TOAST – ‘NDUJA, CACIOCAVALLO, CARAMELIZED ONION, PECORINO
BROCCOLINI – BLACK GARLIC, BREADCRUMBS, PECORINO
FUNGHI FRITTI – GARLIC & CHILI SAUCE, HON SHIMEJI MUSHROOMS, PECORINO
CAPONATA – BRAISED EGGPLANT, PINE NUTS, CAPERS, TOAST POINTS
CRESTE DE GALLO – MEZCAL POMODORO, CREAM, CALABRESE SALAMI
TAGLIATELLE – PARMIGIANO-REGGIANO, SAGE, WILD BOAR RAGU
‘NDUJA PIZZA – MUSHROOM, PECORINO, BUFFALO MOZZARELLA
STROZZAPRETI – ALLA GRICIA, GUANCIALE, PECORINO ROMANO, PEPPER
TORTELLONI – MORTADELLA, PARMIGIANO, SPINACH, CREAM
IBERICO PORK SECRETO – POLENTA FRIES, ARUGULA
MARGHERITA PIZZA – ORGANIC TOMATO, BUFFALO MOZZARELLA, BASIL
ANACARDI PIZZA – CALABRESE SALAMI, OLIVES, CASHEWS, BUFFALO MOZZARELLA
ARTICHOKE PIZZA – TRUFFLE CREAM, ARTICHOKES, TOMATOES, CHICKPEAS
SKULL ISLAND PRAWNS – U-6 OVEN ROASTED PRAWNS, TAGLIATELLE, FRUTTI DI MARE BROTH (1/2 order)
PORCHETTA – POLENTA, ROOT VEGETABLES, HERBS (1/2 order)
CAFFE LUNGO BOSCO – ESPRESSO, CINNAMON, NUTMEG, CREAM, ALLSPICE, MOREL MUSHROOM SYRUP
ITALIAN ORANGE CARROT CAKE – MASCARPONE FROSTING, CARAMELIZED CARROT, CARROT DUST
“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 Iberico Pork Secreto comes beautifully cooked and sliced alongside creamy Polenta logs.
Not forgetting handmade Pastas or Pizzas, the later from a gas oven with crisp Crust and innovative toppings, Valdez’s “Anacardi” is an ode to his father featuring Salami, Cashews and Olives while Artichoke’s find themselves upgraded by Heirloom Tomatoes plus Truffle Cream.
Also executing a simple Margherita with skill, plus another Pie supporting Mushrooms and Calabrian Sausage, Pastas are highlighted by Tortelloni stuffed with Mortadella and Cockscomb Noodles in smoky yet rich Red Sauce flecked by crispy bits of Salami.
Exceeding $100 for “Large” Plates, two served divided in half providing plenty for a party of ten, Iberico Pork Porchetta arrives with juicy Flesh surrounded by an equal amount of fat atop cheesy Polenta while more than a pound of Skull Island Prawns decorate Tagliatelle in aromatic Shellfish Broth.
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

