 Chef Scott Conant has brought his proven Scarpetta brand to The Cosmopolitan of Las Vegas. The décor is elevated by floor-to-ceiling windows and its third floor vantage point, which provide a view of the Bellagio lake and its fountain and light show. Pasta is well represented by the short rib agnolotti with Parmesan, brown butter horseradish and red wine reduction; or house-made spaghetti coupled with tomato and basil. The star of the menu is roasted sea scallops served atop caramelized sunchokes with porcini mushrooms. Also noteworthy is the creamy polenta, slowly cooked with indirect heat and joined with a fricassée of black truffled mushrooms and shallots. Meat lovers will be happy with the Colorado lamb loin accompanied by artichokes and pearl onions. The wine menu lists more than 450 bottles and is weighted with Italian and French varietals. For a sweet finish, try the zeppole---a fried donut hole with a Nutella center, vanilla sauce and candied hazelnut.
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Scarpetta Restaurant is one of our 2012
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