"Chef Marc Vetri finds a permanent home for Osteria Fiorella, his Italian restaurant specializing in rustic Italian fare. Vetri opened the restaurant at Red Rock Resort in the former Terra Rossa space at the beginning of July. The restaurant offers offers rigatoni with Fiorella sausage ragu and Locatelli cheese, ricotta gnocchi with brown butter and crispy leeks, spaghetti with Bianco di Napoli tomatoes, and Sal’s famous meatballs with bruschetta and ricotta, an ode to Vetri’s father Sal. Other menu highlights include a veal chop Milanese and fried squid with agrodolce. Highlights of the kitchen include a wood-burning oven for the pizzas and a Josper charcoal oven." - Susan Stapleton
Katrina Albana