We’ve all been there. Morning rolls around, and we may have indulged a little much the night before. What to do? Brunch is always best, helping you refuel your depleted body and rehydrate. Of course, a little of the hair of the dog never hurts. And it’s a perfect time to gather the group and compare notes on the night before.
At Matteo’s Ristorante Italiano, in the recently reintroduced weekend brunch (Friday through Sunday, 10 a.m.-2 p.m.), you’ll not only get super-tasty dishes, you’ll be able to indulge in a cocktail or two. You’ll want that cocktail right away, of course, and the Hangover Cart is ready to deliver soon after you make your way to the table in the light, bright restaurant.
The cart is actually a very clever way to help get you back in the pink. When it rolls up, you’ll first enjoy a small strawberry smoothie, designed to cleanse your palate, then choose a kombucha-centered cocktail. Kombucha is well known for its health benefits, and its piquant taste has led to its increased popularity across the country. Watermelon, pineapple and ginger-flavored kombuchas provide the base for the cocktail, while tequila, gin and rum give it a little kick. It’s then topped with apple cider and such items as strawberries, mint, and a smoked orange slice. The result is an exceptionally light and clean drink that you don’t feel guilty for enjoying. (These are also good without alcohol!) Mimosas come in several flavors, and the Bloody Mary, a classic drink for a morning after, is made with garlic-infused vodka and accented by poached shrimp, cucumber and celery.
Don’t let that Bloody Mary be your only sustenance, though. Chef Angelo Auriana has designed a menu that’s sure to stimulate your appetite, including delights like the pappa al pomodora—a deep-red soup made with San Marzano tomatoes, with a sunny side up egg shining like the sun in the center of the bowl. The Tuscan white bean casserole is mild with mushrooms, rosemary and chili flakes for a tiny kick.
Other options include salmone marinato, cured salmon with potatoes and stracchino cheese; the Benedict with mortadella, olive toast and hollandaise; the frittata, made with natural eggs, Asiago cheese and stracciatella—it’s hearty without being overwhelming. Keep it light with gamberi, shrimp with baked polenta, and prosciutto. But if you do want a little more to your meal, try the filetto e uova, an elevated steak and eggs with filet mignon, roasted potatoes and pan-fried eggs.
And although it’s one of your entrées, if you feel like ending with dessert, the ricotta pancakes with blueberries, mascarpone crema, marmalade and maple syrup will fill that need for sweets without being too heavy.
The Venetian, 702.414.1222
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