Scarpetta in the Cosmopolitan Hotel, Las Vegas is a modern Italian restaurant with a menu that has been designed to reflect the earthy approach to fine dining. The menu is also inspired by seasonal and traditional Italian produce.
The interior design is reminiscent of Italian influences but still retains the low-level lighting and sleek d�cor suited to an evening�s dining in Vegas. The smart and trendy style of the room was also enhanced by the incredible views over the Bellagio Fountains, but this view was only fully enjoyed by one table, on which we were lucky enough to be seated.
We sampled the tasting menu with matched wines during our visit. Although we felt the fine dining menu was slightly out of place in this restaurant, we were immediately impressed by the dedicated front of house team.
We began our meal with a duo of yellowtail and tuna susci. This dish was small but a delicately prepared start to our meal and perfectly accompanied by Adami, Proscecco, Veneto. This dish was followed by roasted diver scallops, asparagus, pinenut gremolata and maitake mushroom. Slightly heavier and highlighting the earthy Italian base notes of the restaurant, the dish was accompanied by a glass of Iberian Remix, Albarino, Edna Valley 2009.
�A rich but delicious end to our meal, dessert was a blend of traditional Italian ingredients�
Our following dish was traditional Italian spaghetti with tomato and basil served with short rib agnolotti, which is a ravioli-type pasta dish. This dish was served with a glass of Il Poggione, Rosso di Montalcino, Tuscany 2008. The dish was beautifully cooked and an effective contrast to the previous dish. We did, however, feel as though the busy restaurant was not best equipped to dedicate time to guests opting for the wine pairing.
Our following dish was fennel spiced black cod served with concentrated tomatoes, mantecato and black olive oil. Returning to the earthy and hearty tradition of Italian cuisine, this dish was beautifully cooked and well matched with Jermann Red Angel, Pinot Noir, Friuli 2008. Finishing our main courses was spiced duck breast, endive, preserved orange and cippollini, also known as wild onions. This was equally well accompanied by a glass of Feudi di san Gregorio, Rubrato, Aglianico, Campania 2009.
We finished our meal with amedei chocolate cake and toasted almond gelato. A rich but delicious end to our meal, dessert was a blend of traditional Italian ingredients and was well matched with port, Quinta do Noval, Colheita, Tawny Port, Portugal 1997.
The Bill: �65 per head
