PHOTO BY SABIN ORR
Eataly’s first 24-hour location opened this winter in—where else?—Las Vegas, at the Park MGM. Here, the experts at the Italian food emporium’s sixth American outpost help us plan a perfect takeout post-casino fourth meal.
“Pasticcini are served as a treat with espresso or for dessert at any time of day,” says executive pastry chef Patricia Brock. “I really like the hazelnut quadratino al cioccolato, because there are different layers, so you get cake, cream, and crunch.”
For fresh market manager Lucian Davis, the salumi e formaggi mistiboard—five Italian cheeses and meats, plus extras such as housemade apricot mostarda and marinated olives—is all about balance. “Some spicy, some sweeter, some smoke,” he says, “and the king of the prosciutti, Prosciutto di Parma.”
“Our cannoli are filled to order to keep their shells crunchy and maintain freshness,” Brock says. “My favorite is the simple cow’s milk. It’s softer on the palate, and then you can enjoy different toppings,” such as orange and pistachio.
Roman pizza alla pala, named for the wooden paddle on which it’s served, is thicker than a traditional Neapolitan pie. “In Rome, you see more of a risen crust, with light, simple toppings,” says executive chef Nicole Brisson. “I’m a purist, so I always go for the margherita.”
“If you love big, bold wine, this Tommasi Amarone della Valpolicella Classico 2013 is for you,” says wine store manager Kealoha Aipa. Made in Veneto with grapes that have been dried for several months, this red has dried cherry and fig notes, as well as hints of baking spices.
