Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
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beef on superheated stones delivered to the table. But Um and Versola's new seasonal offerings are destined to become fan favorites as well. Wasabi is a sushi staple, but the fresh grated wasabi tasting at SushiSamba is unlike any you've ever had. A trio of fresh wasabis—a mildly citric yuzu-infused version, an umami-laden miso rendition, and plain—is a welcome departure from the ubiquitous neon-green, powder-derived wasabi at all-you-can-eat sushi joints. Each is so clean and refreshing, you'll fnd yourself eating it straight long after you've devoured your sashimi. The salmon ceviche mixes salmon with red onion, jalapeño slices, and grapes, fnished with a sweet and citric grape-yuzu sauce and creamy coconut milk in a dish hinting of heat. Similarly, in SushiSamba's salmon tiradito—a traditional Peruvian dish that refects the Japanese infuence on that country's cuisine—salmon sashimi slices are bathed in a sharp garlic ponzu and adorned with garlic chips and cit- ron honey gelée. Each bite hints of sweetness and citrus without obscuring the seafood favor. The more traditional Samba Strip roll swaddles Maine lobster, mango, and avocado in soy paper and decorates it with beet root juice – marinated lotus root chips for a fash of color and texture. The dish is fnished with aji honey truffe sauce, with the South American chili pepper contributing a hint of heat. But if you're looking to roll in style, SushiSamba now offers a duo of osetra caviars: traditional and the nuttier imperial. Served with a mother-of-pearl spoon, the sturgeon roe comes with a trio of non- traditional accompaniments: chimichurri rice crisps, black sesame rice crisps, and plantain chips. So much more exciting than the standard blinis. From the samba kitchen, the crispy egg wraps a soft poached egg in shredded phyllo reminiscent of a bird's nest. Perched atop asparagus and slightly sweet kabocha (Japanese squash) gnocchi, it's fnished with earthy black truffe, sweet onion purée, and an umami-laden truffe soy reduction. The intricate dish is a reminder of the expertise required to seamlessly weave textures and favors, which Um and Versola do so well. In a city whose restaurant turnover is constant, SushiSamba's party is just getting started. Grand Canal Shoppes at Venetian and Palazzo, 702-607- 0700; sushisamba.com V taste photography courtesy of carbone (lamb chops, carbone team) Maine lobster is the star of the Samba Strip roll. One taste of SushiSamba's grilled meats and you'll be saying domo arigato to Mr. Robata. Carbone's double lamb chops. inset: Mario Carbone, Jeff Zalaznick, and Rich Torrisi. new classic lavish, midcentury italian-american new york dining is reborn at carbone. oh captain, your captain. when dining at aria's hotly anticipated carbone, he will make sure your evening is as grand as you want it to be. and that's just what major Food group's partners envisioned when they launched the original in new york's greenwich village in 2013. the elevated italian-american classics on the menu are of course a huge part of the draw—and indeed, carbone is home to probably the most perfect tortellini you've ever had, as well as the meatiest, juiciest pork chop with peppers. but the idea started with three guys— mario carbone, rich torrisi, and Jeff Zalaznick—wanting to create a specific kind of lavish dining experience. it was one that resonated instantly with new york diners (torrisi and carbone's sterling reputation from the smash torrisi italian specialties didn't hurt) and is easily transferable to vegas: old-school luxurious ambience; white linen table- cloths; just the right level of attentive, personal service; and the best, updated versions of rat Pack–era dishes. snagging a reservation at the original location remains a challenge, but the vegasification of carbone means a space three times the size, which should help. in an age when prices seem directly proportional to the number of ingredients in a dish, a simple, upscale red-sauce italian restaurant turns the dining experience on end. sure, the immense veal parmigiana (it resem- bles a personal-size pizza when brought to the table, and the server—snappily outfitted by Zac Posen— divides it into four sections with, yes, a pizza cutter) is as instagram-worthy as it gets, but you're having too good a time to snap a pic. that's okay—it's a good excuse to come back, as if you needed one. and don't worry: when you do return, your captain will remember your name. 877-230-2742; aria.com — karen rose The crispy egg small plate has a nest of asparagus, shiitake, fresh truffle, and kabocha gnocchi. 70 vegasmagazine.com