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  • One of the better meals we had in Bellagio. Not that any of our dining experiences in this town were bad by any stretch but this meal stood out for one reason......fresh porcini mushrooms were being offered as a special ingredient that evening. I started with a special salad comprised of shaved raw porcini combined with a mellow soft alpine like cheese. The salad was lightly dressed with a pungent pesto comprised of parsley, garlic, anchovy, capers, olive oil and lemon. Wow...was this good. Wonderful flavors and textures all coming together in a very simple dish. For my entree...what else? More porcini. This time they were sautéed with butter and goose livers and tossed with house made pappardelle. The waiter came over and offered to shave some black truffle over my pasta. I considered declining thinking it might be a bit too rich with the livers and porcini but fortunately I came to my senses after catching a whiff of that heady truffle. I have a tendency to overthink things once in awhile. This was a fabulous pasta dish that I will remember for a long time. This is not a fancy, overly expensive restaurant. I expected the bill to be much higher than it was. Its a casual and unpretentious place with outdoor seating on the street level or upstairs on the patio overlooking the lake which is where we dined and suggest you do as well. This place is way underrated.
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