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Chef-owner Todd English has incorporated the best features of his Boston-area Olives and Figs restaurants in his Las Vegas eatery. Designed by Jeffrey Beers, the restaurant features a long bar topped with beige granite, pillars covered in braided leather, onyx-colored tables complemented by chairs upholstered in burnt orange velvet and candle trees, which cast the room in a soft, relaxing light. The patio overlooking the Bellagio's spectacular lake is perfect for alfresco dining.
Don't miss one of the restaurant's traditional wood-oven flatbreads with imaginative toppings and entrées as diverse as cold-water halibut on a silky white-bean purée and a New England-inspired (the original Olives is in Boston) whole Maine lobster on cheddar-cheese potatoes, crackling from a Ritz cracker crust. Among the fare are appetizers of beef carpaccio on crispy Roquefort polenta, portobello picatta, and venison bruschetta. Entrées include crispy-skin duck breast on pumpkin agrodolce (with a sweet-sour pumpkin sauce) and a signature butternut-squash tortelli. Don’t pass on the tantalizing desserts either. The chocolate cake and vanilla-bean soufflé are just another great treat to expect from this famous chef.
bellagio.com
Bellagio
Lunch: Daily, 11 a.m. - 3 p.m.
Dinner: Daily, 5 p.m. - 10:30 p.m.
Bar hours: Daily, 5 p.m. - 10:30 p.m.
702-693-8181
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