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1050 S. Rampart Blvd. (W. Charleston Blvd.) Send to Phone
This handsome restaurant in a suburban setting, marking what the Maccionis call "an evolution in the family's legacy," features their new twists on old favorites.

Lunch Mon.-Fri., Dinner nightly
Open late Fri.

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: Renowned for their upscale Le Cirque and Osteria del Circo, Sirio and Egi Maccioni and their family yearned for a neighborhood restaurant. In Summerlin's Boca Park, Tré is their dream come true, named for sons Mario, Marco and Mauro and the three cuisines, as well as its being their third restaurant in Las Vegas. The free-standing contemporary steel and glass building, entered by way of a dramatic revolving door, is an inspired contrast to the stunning Mediterranean-style interior with a modern touch. The high-ceilinged dining room is divided into three sections. The popular ten-seat bar where drinks are born is located in the first one, designed for smokers. An impressive glassed-in floor-to-ceiling, climate-controlled wine cellar is the focal point of the middle section. Gifted chef Alberto Tapia honed his skills in Palermo and Milano, among Italian cities, as well as in Casablanca and in New York City's acclaimed Felidia, Giambelli and Da Umberto, and presiding over Caesars Palace's Terrazza kitchen from its 1998 opening until joining the Maccioni family in 2003. His superb cuisine is graciously served by the friendly staff. Appetizers, salads and pastas are served individually or family-style for two or more. The antipasto rustico is a favorite, as is the Tré pizza topped with mozzarella, prosciutto, arugula, ricotta cheese and truffle oil. Penne, rigatoni, spaghetti, linguine and angel hair are prepared with oil and garlic, pomodoro, Bolognese, mixed vegetable, basil pesto or shrimp with marinara or white wine and garlic sauce. Go for Mamma Egi's famous ravioli filled with ricotta, spinach, butter and sage. We like the Atlantic salmon piccata; try an Italian classic such as chicken or veal Marsala, Parmigiano, Milanese or saltimbocca with a choice of an array of sides. Trencherman like the bone-in 16-ounce New York strip and the 22-ounce porterhouse with the potato del giorno and a side. Save room for the sublime tiramisu with coffee caramel sauce.
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