I went to Sinatra back in March and had just a great meal. I posted the review here on CH. It was a great meal accentuated not only by the food but also by the service, especially the manager, April. Yet when I wrote the review I left out 1 single word that turned what should have been a compliment into unwarranted criticism. What I said was "she could have been nicer" when I obviously meant to say "she could NOT have been nicer". So for all of you who gave her a hard time, it was my fault and I am sorry!!! Now on to my most recent visit.
Much has been written about this place not being your typical Italian restaurant and there are few choices on the menu. All fair points but should not be construed as negatives either. I, for one, am happy that this isn't your typical Italian joint. Instead this is a comfortable (except noise level) excellent restaurant who's minimalist menu delivers excellence at almost every level. First the negative. The noise. How can a place that has as much fabric and carpet be so loud? My guess is that the vaulted glass ceiling has everything to do with that.
As far as the food is concerned, Sinatra continues to impress me. I started with the "Frank's Clams Possilipo" which came in a wonderful red broth that I could have sipped all night. Next we had, "for the table" an order of the Agnolotti that is about as good as can be made! OMG, the way that the agnolotti remain light while being stuffed with buffalo ricotta is beyond me. And why did I decide I should share these with everyone else? Tactical error on my part. Do not miss these little pockets of flavorful joy! Next was something that April had sent to the table and we also had the pleasure of having Theo Schoenegger greet us. He had prepared a white truffle laced pappardelle that was truly heavenly. I could have eaten that all night! I have a hard time avoiding veal milanese on menu's and here is no exception. Perfectly cooked and well seasoned the only thing I can question is that the decision to use endive w/the arugula. It makes for awkward carving. Not only that, endive's flavor really pales in comparison to arugala so I do miss that. The tomato marmalade is a good accompaniment, but one I wouldn't miss if omitted.
Others had the lobster risotto (which I tried and really loved)...one loved the other liked. I would discount the one "like" as his complaint was that the lobster tail was a bit "tough". Really, seriously? How many times, unless u slowly poach a tail in butter, have you had "tender" Maine/Nova lobster tail? Not sure I would ever use Tender to describe a lobster tail. There was also a shrimp pasta in a red sauce that got so so reviews. Pasta and shrimp were perfectly cooked but it was the red sauce that was off. It was a sauce that was akin to a slow roasted short rib not one to compliment shrimp. Very odd.
All in all Sinatra is an excellent restaurant. Some minor blips but given the over all quality I will consider this one of my "go to" restaurants when visiting Las Vegas. And if you go, make sure you tell April I said hi, but make sure if you write a review to proof read first!!!
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