Chef Carla Pellegrino Is Back!

Acclaimed celebrity chef and occasional TV star Carla Pellegrino is back in Las Vegas after spending time in Miami and is showcasing her recipes at her Bratalian Neapolitan Cantina with a new breakfast from 9 a.m.-2 p.m. and brunch served from noon to 5 p.m., both of which are served Friday-Sunday.

If you time it right to arrive after noon but before 2, you can have your choice of both, which is exactly what we did. From the breakfast side of the menu we opted for The Mediterranean, a healthy three-egg white omelet loaded with tomatoes, spinach, champignon mushrooms and Feta cheese; and the Chicken Breast Cordon Blu & Waffles—breaded chicken breast stuffed with Swiss and ham and fried in clarified butter over freshly made buttermilk & cream waffles served with Vermont maple syrup, Chantilly cream and fresh fruit salad.

I couldn’t come to Bratalian without enjoying some of Chef Carla’s superb Italian dishes. Her Chicken Parmigiana—chicken cutlet layered with marinara sauce, Parmesan and melted mozzarella—certainly lived up to that adjective, and was such a generous portion that it covered the entire plate.

Accompanying the menu items are a creative cocktail list of 26 creations, such as the Blizzard containing Slow & Low Whiskey, cranberry juice, lemon juice, and simple syrup that had just the right balance of sweet and sour.

Our meal was capped off by the Brioche French Toast, a citrus vanilla stirred custard with a strawberry compote that is easily a serving large enough for four.

As for the décor, as you enter Bratalian, you’ll feel like you’re in the heart of Naples. The first thing you’ll notice is laundry hanging from clotheslines, just as you would find in the Spanish borough on the main street of Naples. The atmosphere is relaxed and eclectic, with colorful artwork and autographed photos of Italian movie stars and Carla with notables that include Bill Clinton.

Bratalian is located in Henderson, on Eastern south of Horizon Ridge Pkwy.

Bratalian Neapolitan Cantina
10740 S. Eastern Ave. #155
Henderson, NV 89052
702-454-0104
www.bratalian.com

Chef Geno Bernardo Is Back!

Brian Malarkey’s ocean-to-table concept is the acclaimed chef’s second restaurant in Las Vegas and the ARIA’s only restaurant featuring outdoor dining. In charge of the kitchen and menu creation is acclaimed Chef Geno Bernardo, who many will remember from the several years he wowed us at NOVE.

Chef Geno was kind enough to invite us in for a tasting of his new summer menu. He started us off with Beavertail Oysters served in white ponzu with a homemade kimchi, which was delectable, but the coolest part was the presentation, as it was served in cups made of ice with a yellow flower in the middle with colorful radish slices.

Tuna Avocado Tortilla Leche, a Peruvian ceviche with tiger’s milk, brought a bit of heat.

Line-caught mackerel that a friend of Chef Geno had caught in Rhode Island the day before was as fresh as could be, and served as the “crudo of the day,” which Chef created in two presentations: one with the raw meat accompanied with farmers market fruit; and the pristine belly of the mackerel paired with quail egg and asparagus.

Chef’s spin on tuna nicoise was yellowfin from Hawaii slow cooked for four hours that was served with an olive tapenade, radish sprout and farm egg. His take on Chinatown wings were marinated in ginger and a Thai-chili vinaigrette and coated with a peanut/coconut sauce.

Japanese Himachi using the collar/neck portion of the fish was matched with a citrus sprout salad with a white soy ponzu.

One classic menu item that will remain on the menu is Baja Shrimp Ceviche, served with saltines, guacamole and Chef’s own version of V-8 composed of Clamato and 7-Up.

More seafood was on the way with Squid Ink Tortellini stuffed with Maine lobster and another menu mainstay: Wild Branzino from Portugal, crispy pan-seared with a salad brightened with peaches.

Although we were pretty full, Chef insisted we try one dessert and he surprised with a Cheesecake Mousse with white chocolate and fresh raspberries.

Herringbone appears to be a perfect fit for Chef Geno, who is from New Jersey and also lived in Block Island, Rhode Island. Fishing has been a part of his life since childhood and his family belonged to the Asbury Park Fishing Club, the oldest salt water fishing club in the US. After spending three years in Baja he’s glad to be back in Vegas and is free to develop his own identity, as the Las Vegas Herringbone menu is unique from the other locations. Not surprisingly, the restaurant is drawing a lot of locals and repeat customers who have been fans of Chef Geno for quite a while and are happy to see him back in town, as am I!

Herringbone@ARIA
3730 S Las Vegas Blvd
702-590-9898
herringboneeats.com/lasvegas