November 23, 2010

Wolfgang Puck

Lupo's, in Las Vegas, is the first Wolfgang Puck restaurant I've been to. The food and ambiance was great, though I was a little disappointed with my dish (our server explained it to be quite different than it was, so I was expecting something else). The menu, about two pages long, is easy enough to read through but hard to make a decision about - everything really sounded wonderful. My dish was Scialatielli "Ai Quattro Passi" con Salsicce alla Bolognese, Basilico e Lamelle di Parmigiano - House Made Thick Noodle Pasta alla 'Quattro Passi', Sausage Bolognese, Cream, Basil, Parmesan. It was essentially a bolognese sauce over square-cut homemade pasta (that looked a lot like worms, actually). Their regular bolognese sauce is much brighter tasting, but my sauce had nice warm tones to it and the fresh basil added a nice light, fresh contrast to the dish.

The desserts were also delicious. I haven't seen zeppole ("zeppies") outside of a pizzeria - and they're a rare find even there. Traditionally small round donuts made from leftover pizza dough, the dough is fried and then tossed in a mountain of powdered sugar. They're messy, but delicious. But! These were ricotta zeppole, made with a ricotta dough base and served with a warm caramel and cool vanilla dipping sauce. They were great. I also have a photo of the tiramisu, ordered by my friends (very picturesque, but I'm not a big tiramisu fan) which got rave reviews from everyone else at the table.

Where you can enjoy this yourself:

Lupo by Wolfgang Puck
Mandalay Bay Resort and Casino
3950 Las Vegas Blvd. South
Las Vegas, Nevada (menu available!)

No comments:

Post a Comment

Search This Blog