"Chef Joel Myers, most recently executive chef of Osteria Fiorella at Red Rock Resort, helms the kitchen with pasta made in-house — like a rotolo served upright in a play on French onion soup with cheese and caramelized onions. There’s also spaghetti with red sauce and veal meatballs, linguine and clams, and a colorful plate of veal carpaccio with tuna sashimi. Dessert is a show-stopping event, with an elaborate three-tiered presentation of small cakes and treats. And, true to its name, Ciao Vino offers an impressive selection of wine by the glass." - Janna Karel
Ciao Vino Ristorante
