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A glassed-in wine cellar displaying a notable collection greets guests inside Mimmo Ferraro's entrance. Roman columns, recessed lighting and an abundance of plants contribute to the atmosphere. A pianist or a saxophonist makes beautiful music nightly in the cozy lounge. The cuisine is centered on family recipes such as timballo sardo (caponata with nut-encrusted goat cheese) and cappuccina con Gorgonzola (butter lettuce topped with toasted almonds, blue cheese and balsamic dressing). We also like the carpaccio torcello---thinly sliced beef with arugula salad, shaved Parmigiano and truffle oil, and the array of pastas. Gino Ferraro's outstanding osso buco simmered in Barolo and veal sauce is a longtime favorite, served for lunch and dinner. Mimmo's Italian version of a Philly steak sandwich---sautéed thinly sliced sirloin, onions and melted mozzarella on ciabatta bread---is a luncheon favorite. Save room for Rosalba Ferraro's tiramisu that many years ago introduced the acclaimed dessert to Las Vegas. |
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