CHEF MARIO ANDREONI BRINGS HIS ELEGANT, SIMPLE FLAVORS TO PANEVINO
Having been in Southern Nevada for over a decade, Chef Mario Andreoni manned the kitchens of many Las Vegas outposts before being named Executive Chef of Panevino Ristorante, the Marnell family’s Italian hot spot on Sunset Road.
The Venice-born chef has taken on his new job with gusto offering that he plans, “to create an exceptional experience for even the most discerning customers, work with only the best products possible and raise the standards of Italian food in Las Vegas.”
He has already started by including more items on the menu that are directly imported from Italy as well adding dishes that are from both northern and southern Italy.
Acknowledging that risotto is one of his specialties — and having inhaled the Porcini version we would have to whole heartedly agree — the menu is rife with the creamy rice dish. Diners have their choice of Pesto E Gamberi (risotto with fresh basil pesto and shrimp), Porcini (risotto with Porcini mushrooms, Grana Padano cheese and white truffle oil), and Pollo E Asparagi (risotto with diced chicken breast, asparagus, oven-roasted tomatoes and Grana Padano cheese).
Before we reveled in our risotto which was paired with a grilled New York Strip in creamy gorgonzola resting on asparagus, our starter was a rustic Italian dish of prosciutto, mozzarella, eggplant and artichoke basking in a creamy tomato sauce. It was a lovely and flavorful way to begin. Next was homemade tagliatelle in a butter and grana padano cheese sauce with shaved fresh summer black truffle. Now this is heavenly pasta. The noodles were so thin they were almost transparent but still thick enough to hold the light and fabulous sauce. The dish packed a subtle flavor punch. We then enjoyed grilled imported Dover sole with sautéed spinach and roasted Yukon Gold potatoes in a caper, lemon and butter sauce. Our fish was deftly deboned tableside by the ever charming General Manager Vincenzo Granata.
Chef told us while he may not have a signature dish, he loves to work with seafood and that his Panevino menu is elegant, simple and flavorful. Between the Dover sole, risotto and tagliatelle, we believe he delivers on his promise.
And although Chef Andreoni may be changing the food at Panevino, diners will still find the outstanding hospitality of GM Vincenzo Granata at their service. As well, Wine Director Robb Horesovksy worked his own magic sharing an unforgettable 2007 Amarone, refreshing Salviano di Salviano Chardonnay and decadent 2006 Florus with us.
For those interested in getting a well-rounded taste of Panevino’s new toque, a five-course Campania wine dinner is planned for Thursday, July 29th at 7 p.m.
This entry was posted on Friday, June 25th, 2010 at 2:03 pm
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