LowLife Staff Reviews

"Just Like Dining in Italy"

Voted Top Italian Restaurant (#2) in AOL CityGuide's City'sBest 2007

The goal at Valentino seems to be a revisitation of traditional Italian recipes and dishes with an emphasis on authenticity. Executive Chef Luciano Pellegrini's culinary prowess has earned Valentino top honors from the likes of Bon Appetit, Forbes, the 2001 Epicurean Award and the 2003 James Beard.

"Many of the ingredients in the kitchen are imported right from the old country, including white truffles, porcini mushrooms, burrata cheese from Puglia and Mediterranean and Adriatic Sea fish. The romantic setting at this cousin to the original and much-celebrated Valentino Los Angeles may surpass its predecessor in elegance with coral walls, tuxedoed waiters and frosted glass, but the refreshingly unpretentious menu lists ravioli and a pizza appetizer alongside the more sophisticated entrees. Main courses include Sicilian-style swordfish rolls with couscous, osso buco and medallions of veal with truffle demi-glace. The outstanding wine list tallies more than 3,000 bottles. Some folks may find the portion sizes a bit paltry, however, given the size of the tab."

Rated #10 in Gayot's "Top Ten Wine Lists in Las Vegas"

"Wine aficionado Piero Selvaggio, whose restaurants are renowned for their superb wine lists, has decorated his stylish Valentino as a monument to its 24,000 wines from around the world. Wine racks almost totally cover the warm wood-paneled walls of the intimate dining rooms. A table for four sits in what appears to be a wine closet; another wine cellar-style room seats 25. The vaulted-ceiling main room is decorated with elegant earth tones splashed with color to complement the cuisine. Furnishings and artifacts from Italy include the terrazzo flooring, Venetian glass for the lighting and plush leather chairs. Sicilian-born Selvaggio reached his goal to bring the fine foods and culture of Italy to America.
Expect Italian dishes you might not find elsewhere, plus excellent versions of classics that focus on the quality of the ingredients. Breads are baked in-house daily. Among imaginative appetizers are warm Maine lobster with spring mix, gold beet salad and pomegranate dressing, and Muscovy duck breast confit over wilted spinach and artichoke salad with raspberry vincotto. The risotto is made with sweet peppers, corn and fava beans. Entrées include gifted executive chef Luciano Pellegrini's sautéed pancetta-stuffed day boat jumbo sea scallops, and pan-roasted veal rack with mushrooms and polenta.
For dessert, try the chocolate ravioli over wild berries and mint soup. To make the most out of a splendid dinner here, choose one of the multi-course tasting menus."

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"Valentino's"

Excellent restaurant. The service was quick and helpful. She had the filet mignon and I had the shrimp pasta, both outstanding. The eye candy was also very nice when we dined, lots to look at =). We left there with a 140 dollar bill after tip...not too bad.