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The Flavors of Italy in Vegas

The Flavors of Italy in Vegas

January 15, 2020 by

Marisa Finetti Marisa Finetti

Just as Piedmontese foragers venture off the grid to hunt for the coveted white truffle, discriminating palates are enticed to dine beyond the Strip’s glittering lights to satisfy their culinary cravings. Locale Italian Kitchen (pronounced lo-cä-lay) is an off-Strip draw created in a joint venture between longtime Las Vegas food and beverage luminaries Andy Hooper and chef Nicole Brisson, both of the famed and now-shuttered CarneVino Italian Steakhouse. A casual nod to the iconic farm-to-table ristorante, Locale is reminiscent of the familiar vibe and features a few of Brisson’s signature dishes, like the beef cheek ravioli and charred octopus, as well as an Italian-focused wine list. “It’s not only about the food but also about the aura,” says Brisson. “And it’s a welcome place where you can relax with locals,” adds Hooper. In Brisson’s hallmark style, ingredients are sourced responsibly. Take for example the egg-rich tajarin, made from eggs of hens that graze on chrysanthemum and flaxseed who yield the darkest, high-protein yolks. “We’re sourcing good quality that you’d be lucky to find on the Strip but that you can get off the Strip,” says Brisson. 7995 Blue Diamond Road, 702.330.0404, localelv.com













The Flavors of Italy in Vegas

January 15, 2020 by Marisa Finetti

Just as Piedmontese foragers venture off the grid to hunt for the coveted white truffle, discriminating palates are enticed to dine beyond the Strip’s glittering lights to satisfy their culinary cravings. Locale Italian Kitchen (pronounced lo-cä-lay) is an off-Strip draw created in a joint venture between longtime Las Vegas food and beverage luminaries Andy Hooper and chef Nicole Brisson, both of the famed and now-shuttered CarneVino Italian Steakhouse. A casual nod to the iconic farm-to-table ristorante, Locale is reminiscent of the familiar vibe and features a few of Brisson’s signature dishes, like the beef cheek ravioli and charred octopus, as well as an Italian-focused wine list. “It’s not only about the food but also about the aura,” says Brisson. “And it’s a welcome place where you can relax with locals,” adds Hooper. In Brisson’s hallmark style, ingredients are sourced responsibly. Take for example the egg-rich tajarin, made from eggs of hens that graze on chrysanthemum and flaxseed who yield the darkest, high-protein yolks. “We’re sourcing good quality that you’d be lucky to find on the Strip but that you can get off the Strip,” says Brisson. 7995 Blue Diamond Road, 702.330.0404, localelv.com