 Trattoria del Lupo Restaurant Review: Foodies always wondered what Wolfgang Puck's cuisine would have been like had he focused more on Italy than France. They have good reason to be very happy in this smart, striking restaurant with an elegant bar as popular as the dining room. The kitchen is ably presided over by executive chef Eduardo Perez, a veteran of the Wolfgang Puck Fine Dining Group. Lupo’s menu changes daily, reflecting the freshest products. Among popular insalatas is the “tre colore” with arugula, endive, radicchio, ricotta, pine nuts and lemon vinaigrette. Homey soups, such as pasta e fagioli --- Tuscan white bean and pasta soup with pancetta, carrots, onions, garlic and rosemary served with breadsticks --- are winners. Favorite pasta creations include ravioli ai quattro formaggi --- four cheese ravioli with tomato sauce, basil and extra virgin olive oil. Entrées have included grilled swordfish with porcini mushrooms and tarragon cream and salsiccia alla casalinga --- house-made sausage, white polenta, peppers and onions. Also on the menu are gamberetti and fagioli --- sautéed prawns with rosemary- and garlic-flavored white beans; and osso buco with ricotta gnocchi and broccolini. Save room for the zuccotto, glazed chocolate mousse with hazelnut crunchy wafer; and the ricotta cheesecake with farmer's blueberries. The wine list is filled with hard-to-find boutique Italian bottles and surprises from other regions.
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Trattoria del Lupo Restaurant is one of GAYOT's 2013
| Top 10 Las Vegas Bars in Restaurants
| Top 10 Las Vegas Italian Restaurants
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