If you love Italian food (and really, who doesn’t?), lunch and dinner options don’t get much better than Brezza, a concept courtesy of chef Nicole Brisson, who infuses her childhood memories into every dish. The result? Made-from-scratch classics that elevate this particular cuisine far beyond what you thought possible.
The space itself is an impressive architectural achievement, a wide-open room with comfortable booth and table seating, a well-stocked bar, warm lighting contrasting with stonework, and floor-to-ceiling windows opening to a magnificent patio space. If you’re here for lunch, you’ll want to begin with a cocktail like the Spritza, so light and bubbly with Bisol Prosecco, Italicus, grapefruit and Fever-Tree grapefruit, or the Brezzacello, a magnificent use of limoncello that incorporates mint-infused vodka.
Lunch highlights here include the farmhouse tart, a savory blend of sausage, mushrooms, walnuts and fontina cheese, semolina cakes, sweet treats made with lemon, berries and whipped cream, and frittatas, made with candied tomatoes, prosciutto and fior di latte. All the salads here are highly recommended, but we’re partial to the kale option, which combines Medjool dates, Gorgonzola and candied pecans.
Dinner options expand your options considerably, and most of your favorite classics are here, all with that special Brezza zest. The gnocchi are excellent, made with fennel sausage and arugula-basil pesto, and bucatini alla amatriciana has serious pop thanks to Fresno chilis. For a truly decadent detour, order the lobster campanelle, highlighted by tomatoes, chilis and green onions.
When it comes to the meat course, you’ll have a hard time choosing from options like chicken cacciatore, veal Parmesan and braised shortrib. And if you can’t decide, you may want to go the steak route. If that’s the case, we can’t recommend the dry-aged options enough—Brezza’s method controls airflow and humidity to develop its unique steak characteristics, including hints of truffle, oak and Gorgonzola! Choices in this realm include a 30-ounce ribeye, 42-ounce tomahawk, 16-ounce bone-in New York strip and 42-ounce porterhouse (length of aging depends on the cut). There are no wrong choices, so don’t stress it.
For dessert, don’t skip the lemon olio verde tart, lemon curd, olive oil meringue and nepitella, all brandishing a “B” for, well, you know.
Resorts World Las Vegas. 702.676.6014. rwlasvegas.com
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