A&E

Chef Marc Vetri takes over at Red Rock Resort

Image
From left, chefs Joel Myers and Marc Vetri and crew get ready at Osteria Fiorello at the Red Rock Resort.
Courtesy

With his first Las Vegas restaurant locked inside the still shuttered Palms resort and no reopening date in sight, renowned Philadelphia-based chef Marc Vetri is taking over the Italian restaurant space at Red Rock Resort in Summerlin, which reopened last month.

Vetri Cucina, which opened at the Palms in November 2018 as part of Station Casinos’ wholesale revamp of the off-Strip resort, remains on pause, but the chef and his team are getting back to work starting July 10 with pop-up project Osteria Fiorella, taking over the kitchen of the Terra Rossa restaurant at Red Rock Resort.

The “open-ended restaurant takeover” will be open Wednesday through Sunday from 5 to 10 p.m. for dinner service, with the opportunity for an expanded schedule and meal periods. Reservations are available at Open Table.

It’s named for Vetri’s popular Philly pasta bar Fiorella, which was itself named for the longstanding family sausage store Vetri recently acquired.

“We’re sort of thinking of this as the big brother to the baby Fiorella back in Philadelphia,” Vetri says in an introductory video. “This is where you would eat four nights a week, whereas I think Vetri was [more like], ‘I’m going to go to Vetri once every two months.’

“I wanted to make for this menu some things I learned in Italy, but also things everyone is familiar with. I was raised on this rustic, red-sauce food that I love.”

Dishes on the menu include mortadella pizza with pistachio pesto ($18), seafood salad with wilted baby kale ($14), grilled veal tongue ($14), rigatoni with Fiorella sausage ragu ($22), francobolli “postage stamp” ravioli with three cheeses and oyster mushrooms ($20), ricotta gnocchi with crispy leeks ($20), a veal chop with braised mustard greens ($60) and whole grilled branzino ($45).

Share
Photo of Brock Radke

An award-winning writer who has been documenting life in Las Vegas for more than 20 years, Brock Radke covers entertainment ...

Get more Brock Radke
  • Chef Luke Palladino recently launched the Core 5 Minute Cooking Challenge on Instagram.

  • Just because we can’t watch the Raiders in person doesn’t mean we can’t take part in the time-honored tradition of tailgating.

  • Las Vegas' favorite non-GMO, sustainably-sourced Mexican menu comes to Spring Valley in 2021.

  • Get More Dining Stories
Edit Story Top of Story