Chef Carla Pellegrino Is Back! | Dough House, Las Vegas, NV
Las Vegas, NV, November 2021
> NOTE FROM THE EDITOR, DECEMBER 2021: Chef Pellegrino has left Dough House.
• GAYOT’s Rating: 14/20
• Cuisine: Italian
• Open: Mon.-Tues. 5:00 p.m.-10:00 p.m; Wed., Thurs., Sun. 12:00 p.m.-10:00 p.m,; Fri.-Sat. 12:00 p.m.-2:00 a.m.
Lovers of Italian fine dining cuisine have reason to rejoice, for chef Carla Pellegrino has returned to Las Vegas! Many of her fans remember her for her appearances on Top Chef, Throwdown with Bobby Flay and numerous other television appearances, and especially as a Vegas dining scene luminary, as the first executive chef of Rao’s at Caesars Palace, followed by helming other kitchens on and off the Strip, including Bacio at the Tropicana, Meatball Spot at Town Square and Bratalian in Henderson.
Now, after stints in Miami and Yosemite, the Brazilian-born, Italian-raised chef has graced us with her outstanding culinary gifts, as the opening chef of the new Dough House. Located in Spring Valley on Rainbow south of Russell Rd., the new restaurant is situated in the room where the shuttered Mama Leoni and Go Vegan Café once sat. The 4,243-square-foot space in the Eldan Center boasts an exterior with 32-foot Roman columns. The main dining room is decked out in white tones with white marble-like flooring, padded booths, curtains, tablecloths and ceiling offset with brown chairs, cocktail bar and a grand piano which will be in use for live entertainment.
The menu is described as “Italian with a French flair,” which matches chef Carla’s background and culinary training. Chef’s Italian background shines through in the pasta creations like the five-cheese tortellini in radicchio & prosciutto; and penne alla vodka with Italian ham, vodka, San Marzano tomatoes, a touch of cream and penne noodles.
Seafood lovers will find much to like here, with a seafood salad stocked full of calamari, lobster, shrimp, jumbo lump crabmeat, celery, red bell peppers and Taggiasca olives in citronette; halibut Mediterranean pan-seared with grape tomatoes and caper berries served over sautéed spinach; and shrimp risotto with Vialone rice, white wine and jumbo shrimp.
Hearty meat entrées include 14 oz double pork chops Neapolitan-style served in white wine with sweet and hot cherry peppers over mashed potatoes; filet medallion Piedmontese—beef tenderloin wrapped in bacon over Parmesan cheese risotto, champignon mushrooms & Madeira wine sauce; and steak pizzaiola — 17 oz NY strip steak in EVOO sautéed cherry tomatoes, champignon mushrooms, Taggiasca olives & fresh oregano over mashed potatoes.
The lunch menu has several of the dinner options, as well as the Dough House burger—Angus beef house-made patty on a brioche bun with beefsteak tomato, red onion and pickles served with frites & mixed greens; and spaghetti & meatballs—classic meatballs with ground beef, veal and pork with Pecorino Romano cheese and garlic over spaghetti noodles, marinara sauce and fresh basil.
Complementing the fare is a small collection of wines (11 by-the-glass) mainly from Italy, France and California; and handcrafted cocktails like the espresso martini with espresso café, Kahlua, Stoli Vanilla and crème de cacao.
> Bob’s tips;
• For a tranquil, relaxed setting, step into the Garden Room next door, where you are greeted with a flowing water fountain, several hanging live plants, artwork depicting European settings and red floor and banquettes. .
• With chef Carla’s imaginative culinary talents, not surprisingly, the desserts are unique and creative and have an Italian/French flair, with the likes of tiramasu with mascarpone cheese, coffee sabayon and Irish crème Charlotte; Sicilian cannoli with fresh ricotta, Italian candied fruit, chocolate drops, Amarena cherries and caramel sauce; and Mud Chocolate Cake with chocolate sauce, gianduja gelato and tuile.