Valentino Casino

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Valentino Casino

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Valentino will take you for a journey that is filled with refined elegance and contemporary Italian cuisine. It is fitting that Piero Selvaggio named his restaurants Valentino—the Italian word for Valentine—because it is clear that love for food, service and hospitality is the mission of each of his three award-winning establishments.

His flagship was founded in in Santa Monica with a chef by the name of Gianni Paoletti. The two parted ways a few years later but Selvaggio was fearless and continued as a restaurateur, it has paid off.

Today, Valentino has three locations with Las Vegas representing the second locale established 13 years ago followed by Dallas, Texas.

Despite the three distinct locations, each Valentino adheres to a strict standard of hospitality through their attentive and knowledgeable staff as well as consistently well-prepared Italian food using the finest ingredients.

Together, Selvaggio and Pellegrini are maestros orchestrating the gastronomic equivalent of Luciano Pavarotti solos. The classic Roman design of the hotel easily segues into the stylish Valentino with its rich colors, wood accents, luminous lighting and bold design accents of mirror, glass and walls of sparkle.

There are two Valentino dining experiences available: The Grill at Valentino, the casual dining option located in front of the establishment, and the main dining room.

It may be informal but the appointments are as welcoming as the main dining area except The Grill has a TV and adjacent lounge to the bar.

The menu uses the same fresh ingredients as the fine dining neighbor except the provisions are smaller and served in paninis, antipasta salads or on the rustic pizzas.

A coffered ceiling, intimate pub tables and modern seating with chrome accents provide niche areas to meet friends pre- or post-show, grab a plate of calamari and a chilled Peroni.

Beers are but a fraction of cheers found at the bar because the global selections of wine can also be decanted at the bar.

Of course, Limoncello,—the tangy Italian aperitif—is a wonderful conclusion to a meal or on its own.

Our host Jorge Luna enthusiastically welcomes us. As he checks on our table, my guest and I spend a few minutes at the bar admiring the rich mahogany wood that reflects the glow from the overhead Venetian glass pendants.

Polished glass and silver punctuate the spirits wall, allowing guests to clearly see every beverage offering.

As Luna guides us, he pauses to proudly show off the cozy wood paneled vestibule. The walls showcase the many awards earned by Valentino and Chef Pellegrini.

These accolades are the pedigrees indicative of culinary and wine proficiency and superiority. Wine Spectator.

Bon Appetit. Robb Report. Four Diamond. And the award many U. There is also an abundance of local epicurean, wine and community services awards that are all very impressive.

Luna gives us a tour of the entire restaurant before it is filled by eager diners. What is most remarkable about these rooms, or the whole restaurant for that matter, is the magnificent wine collection featured in the overall architectural design.

The list is so extensive that Wine Spectator has lauded Valentino with the Grand Award annually since There are approximately 2, global selections with emphasis on wines from Italy, California and France.

We are seated in a cozy, velvet high back corner seat. Our waiter, Neil, promptly greets us as he brings us Parmesan wafers gingerly arranged in a starfish pattern.

They melt on our tongues like snowflakes imparting a burst of buttery saltiness. As Neil pours our Panna still water, out comes Chef Pellegrini equipped with an extending hand and a warm smile.

His voice possesses enough of his Italian accent for us to know where he was born. He asks us if we would mind him choosing our selections and we gratefully accept his guidance.

Before he departs he asks if either of us has a food allergy to which my guest notes eggplant. We are duly impressed with the chef for asking especially since eggplant is a staple ingredient and a trip to the hospital is not what we wanted this evening.

Chef Pellegrini chooses the sampling menu with wine pairing for us. Though the menu changes on a daily basis, the inspiration reflects all regions of Italy including the autonomous location of Sicily.

Our first course arrives shortly thereafter and is served on a round plate but in linear fashion. Our waiter skillfully recites the preparation, ingredients and gives us a lovely brief on the Piemonte wine with which these appetizers are paired.

What is interesting about its construction is the accordion-like slices of eggplant placed plank-to-plank after being dredged in the homemade breading and then lightly fried.

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