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  • So much potential here, the experience was really 3 star but I'm optimistic. Great layout with large S-curved bank seating and a nice north facing view of the Bellagio fountain. Service is great but the kitchen timing needs work. Food came out a bit slow and a bit cold which is normally a big time no-no but they are new and working out the kinks. Food is delicious, apps of short ribs and polenta truffles with mushrooms make for a great start. Polenta was creamy and truffle accents were spot on. Pastas are house-made and cooked just al-dente. Easy to do but somehow few places get it right. The spaghetti with creamy tomato and basil, just perfect, a great representation of Italian food in its simplistic goodness. Black cod done well, cooked nicely. Duck and foie gras ravioli was a bit salty and cold and the agnolotti seemed too one dimensional. Both were slightly warm and would have been better paired with a side. Plates seemed a bit bare. Desserts- very creative. Napoleon- deconstructed creme brulee with blood oranges, sweet and creamy, amazing combination. Nutella warm molten chocolate bites with hazelnuts were also deliciously comforting. Overall, given the lack of decent Italian eateries with value on the Strip, it's worth a visit. Once they get the timing down, the kitchen and the service make this a sure-bet for a quality meal.
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