In the city that never sleeps and with endless options of things to do, Las Vegas is the destination on everyone’s map that is a must. You have broadway shows, one of a kind performances that you can only experience there, nightclubs that go all night long, themed opulent suits to stay in, a plethora of pools and spas to relax at and of coarse restaurants to suit every taste buds desire.
With so many options it may become daunting but we have found a hidden gem in an unexpected beautiful hotel which we know your tastebuds will enjoy as much as we did. The Veranda dining experience at the Four Seasons Hotel in Las Vegas impressed us beyond measure. The staff is so attentive and sincere and the decor is inviting.
Chef Antonio Minichiello carefully created a delicious menu incorporating tones of elegant Italian dishes which will accommodate any dietary specifications yet will not compromise his talented creativity, flavors and selections in the menu. This sophisticated and yet understated dining experience is complimented by the hand made pastas and the wood fired oven tastes which add to the attention to detail Chef Antonio Minichiello creates in his kitchen.
As a child growing up in Naples, Italy, he would wake up to the aromas of freshly baked bread paired with a hearty ragu. In the evenings, homemade pastas, fragrant sauces, fresh herbs and wine would abound. After cooking alongside his mother as a boy, Antonio realized his passion for food and entered culinary school at age 15.“My desire is to transfer all of the passion I have to the plate,” he said and lucky for all of our readers he is now in Las Vegas. Below are some of the images from our dining experience and that was only a fraction of what is on the menu. If you are looking for a delicious range of foods in one enjoyable place, we highly recommend the dining experience at Veranda in Las Vegas at The Four Seasons Hotel.
A Great Way To Start Your Dining Experience Is With Their Thinly Sliced Raw Ahi Tuna With Balsamic-Soy Dressing and Avocado.
Then We Recommend The Breaded Eggplant With Oven Roasted Tomatoes and Smoked Mozzarella ‘Guazzetto’. It Tastes As Good As It Is To Visually Look At.
How about a little bruschetta to fill your mouth with a burst of flavor before your next coarse? The Toast Is Crunchy and The Toppings Were Crisp and Filled With An Aromatic Melange Of Pallet Cleansing Bites.
We Loved The Tiger Prawns With Hand Made Saffron Tagliolini. It Was Such A Delicate Dish But Delivered An Unexpectedly Beautiful Amount Of Aldente Pasta With Such Rich Flavors.
A Refreshing Special Salad Made For Us Filled With Citrus Flavors and Tomatoes With Pine Nuts.
The Buffalo Pizza Has Prosciutto, Wild Chiodini Mushroom, Buffalo Mozzarella, Wild Arugula, Saba. All Of There Pizza’s Are Devine At Veranda, The Dough Is Perfect and The Topping Amounts Are Just Right.
The Chef Personally Created This Delectable Dish Filled With Pasta And Vegetables.
Presentation Is Just One Of The Perks Of Dining At Veranda. The European Sea Bass with Artichokes, Potatoes, Sweet Fennel and Puttanesca Sauce Cooked and Served In A Parchment Bag Was Cooked Perfectly.
Sicilian Pistachios With Nutella and Sinfully Good Chocolate Chip Cannoli’s If You Save Any Room For Dessert. We Recommend You Do!
Another Fabulous Assortment of Desserts: Donuts and Sherbet Perfect For Our Vegan Editor and Yet Filled With Decadent Favors For Everyone’s Pallet To Enjoy.
Here Is Chef Antonio Minichiello Making His Delicious Pizza.
