photo credit: Sabin Orr
This dimly-lit Italian restaurant excels in homemade pastas like spaghetti pomodoro and herb pappardelle with lamb ragu, but you shouldn’t stop there. The meats are a must, especially the bone-in New York strip that’s been dry-aged for 90-120 days with just the right amount of funk. Plan to visit before a concert or after an early show, and enjoy the prime view of the Las Vegas Strip from the front patio.
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