Brezza

"Chef Nicole Brisson’s coastal Italian restaurant serves a menu of antipasti, fresh crudo, handmade pastas, and a Tuscan-style wood-fired grill, where sustainable seafood, dry-aged prime steaks, heritage breed poultry, and pork, as well as seasonal produce are all grilled over white oak and olive branches. The beef cheek ravioli is a notable standout — super savory portions of meat in supple pasta." - Janna Karel

"Nicole Brisson’s Brezza at Resorts World earned an Eater Vegas 2021 Eater Award for Restaurant of the Year for its handmade pasta, beautiful dining room, and fragrant pockets of cappellacci oreganata. The coastal Italian restaurant sits in the District, the 70,000-square-foot shopping center at the front of the resort facing Las Vegas Boulevard. In addition to pasta, the menu spans antipasti, fresh crudo, Tuscan-style wood-fired grilled vegetables, seafood, and dry-aged steak all charred over white oak and olive branches." - Janna Karel

"Inside Resorts World, Brezza overlooks the Strip from a coastal Italian restaurant. Make a visit here for antipasti, fresh crudo, handmade pastas, and a Tuscan-style wood-fired steak and seafood." - Janna Karel

"Meat should be your priority at Brezza. Steaks are dry-aged for at least 100 days, so they develop a nutty, gorgonzola-like umami flavor, and the 16-ounce New York strip is the perfect size for getting a taste of this delicious funk. Brezza’s dining room works well for a business lunch, but also for a group dinner with friends where you can split a steak and some pappardelle lamb ragu without talking quarterly earnings. There’s also a patio with a view of the Strip when the weather’s nice enough to sit outside. " - emmy kasten

"Nicole Brisson, a James Beard Foundation semifinalist for Best Chef Southwest in 2020, teamed up with Jason Rocheleau, who worked at Wolfgang Puck Fine Dining Group and Mina Group, to open Brezza at Resorts World. The coastal Italian restaurant, Eater Vegas’s Restaurant of the Year, features a menu that spans antipasti, fresh crudo, handmade pastas, and a Tuscan-style wood-fired grill, where sustainable seafood, dry-aged prime steaks, heritage breed poultry, and pork, as well as seasonal produce are all grilled over white oak and olive branches. The patio makes for excellent people-watching when the weather is nice." - Susan Stapleton