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| - I came here to give it a try and chose the 3 course Prix fixe menu which consists of an appetizer, a main course, and a dessert. I was surprised by how small the restaurant was inside. There's more seating in the hallway that leads to the rear tower of the Tropicana Hotel. I decided to eat inside because there had been a whole lot of people rolling suitcases down that hall and I wanted a little more quiet. The restaurant inside is almost all white.
The bread basket was brought quickly. A couple of things here. The bread was very dry, stale even, and the mixture of olive oil and balsamic vinegar is just the wrong shape for this dipping sauce. There's way too much olive oil and the balsamic just sits at the bottom. The basket had a piece of lavash, some focaccia, a roll, and a slated bread stick. The star of that basket was the salted bread stick.
For a main course, I got the linguini with Manilla clams in a white wine sauce. There were 10 clams arranged around the pasta. This was excellent. I wanted to drink the sauce left, but I used some of the bread to soak up the white wine sauce and I finished it that way. For those who don't like salty foods, I could taste a fair amount of salt in the sauce. I love salt so this was a good thing. Others need to be warned about that.
For dessert, I got the tiramisu. This was a very large piece of tiramisu different from what I've generally had, but it was very tasty. On top was a lot of cocoa powder which set off the sweetness beneath.
The prix fixe menu gives you coffee or tea and a glass of house wine. I got iced tea and instead of wine, I had a cup of coffee with dessert. At most places, that would cause fits and an extra charge. Here it was just fine!
I was going to give Bacio 3.5 stars, but shortly after I was seated, Chef Pellegrino had a meltdown with one of her staff--enough so that most people in the restaurant looked where she was and watched and listened. She was giving grief to one of her bus people for wasting bread. The meltdown ended with her saying, "That costs money." She walked out of the restaurant for a few moments and then came back. The show was worth an extra 1/2 star. Brava! The service by all the staff was superb!
I do have one complaint. The French term for your kind of menu, Chef Pellegrino, is Prix fixe as you well know. Please don't be lazy and spell it prefix like many people do who have no clue as to the origin of the term. I know it sounds like prefix but don't succumb to dumbing down your own menu because people don't know.
Chef Pellegrino is very talented. She was working in the kitchen all the time I was there. Obviously she cares. I am sure I'll make a return visit!
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