Las Vegas welcomes back Vetri Cucina, a premier destination for modern Italian cuisine. On the 56th floor of Palms Casino Resort, high above the Las Vegas Strip, guests enjoy phenomenal views, excellent entrées and specialty cocktails.
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The influential eatery features a curated selection of award-winning Italian dishes by chef and owner, Marc Vetri. The exciting energy of Las Vegas is uniquely captured by the intimate dining experience.
"I’m very excited and honored to be open in this amazing space and location once again,” says Vetri. “We love creating memories for our guests and simply celebrating life."
Inspired by classic recipes and extensive travels, the signature à la carte menu gives each connoisseur a taste of Italy. The menu features time-honored favorites and daily specialties such as spinach gnocchi with ricotta salata and brown butter, sweet onion crepe with white truffle fondue, smoked baby goat with fresh milled polenta and jus and foie gras pastrami with toasted brioche and mostarda. Lighter dishes offered during aperitivo hour include dishes such as vegetable antipasti, tonnarelli ai fruitti di mare and pizza al taglio.
Only the finest products, ingredients and flavors appear on the exclusive menu. An extensive wine list features specially curated delicacies from around the globe. Also, an excellent collection of beer and cocktail choices are available to each guest.
“It's our great honor to welcome back chef Marc Vetri and his team to Palms Casino Resort,” says Cynthia Kiser Murphey, Palms Casino Resort General Manager. “With the addition of Vetri Cucina we continue to add to the impressive culinary talent and restaurant collection at Palms.”
In celebration of the opening, Palms Casino Resort partners with San Manuel Gaming and Hospitality Authority to donate $100,000 in support of Just One Project, a Las Vegas mobile food bank. Vetri Cocina is located atop the Palms Ivory Tower at the Palms Casino Resort in Las Vegas. Find more information about restaurants, rooms and amenities here.
Photography by: By Clint Jenkins; By Steve Legato
