fresco italiano mussels

Restaurant of the Week: Fresco Italiano

Fresco Italiano, located in the Westgate Resort & Casino, provides the ideal compromise for those who want the highest quality dishes and drinks without the pretension of some resort restaurants.

The Italian countryside is out your “window.” The Vespas are parked below. The EVOO with roasted garlic and herbs await the warm house-made bread served fresh from the oven. Your cocktail has fresh blood orange juice and an amaro that separates it from your usual choice. You’re not in Toscana or Umbria. You’re in Las Vegas at Fresco Italiano.

Executive Chef Katelyn Ford has been with Fresco Italiano since July 2019. Since taking over the kitchen, she has continued to refine a menu of traditional Italian and “New York-Italian” dishes with creative twists to set it apart. The broad menu is easy to read, thanks to clearly organized courses. There is also a Chef’s Selection three-course menu available which includes your choice of soup/salad, a selection of pasta and entrees, and a choice of dessert. Wine pairings by the glass are also available for the Chef’s Selection.

The specialty cocktails are not featured prominently on the menu, but don’t sleep on these concoctions. The attention-to-detail and effort that goes into their cocktails is evident from the first sip. The Italian Paloma is a wonderfully complex and refreshing drink. The tequila hits then is immediately tempered by the elderflower and Meletti 1870 (an aperitivo). Another recommendation is the Blood Orange Martini. The fresh blood orange juice shines and goes perfectly with the splash of Cointreau that gives the drink elegance. The wine list has an appropriate mix of Old and New World, with some impressive choices that are a steal compared to the same bottle on The Strip. Imported and domestic beer selections and Lavazza coffee drinks are also available.

The bruschetta trio from the antipasti section is perfect for the table to share. Three different combinations are served on Fresco Italiano’s house-made bread. The contrast in taste and texture of the fresh toppings makes each piece a new adventure. The meatballs are made with slow-braised beef, pork and veal. As our server Angelo exclaimed, they’re “like Grandma used to do it.” Fresco Italiano has three pizza options available. Traditional margherita, Calabrese with three different types of meat, and a Prosciutto di Parma pie. The thinly sliced Prosciutto di Parma melts in your mouth and is complemented wonderfully with an apple-balsamic drizzle. It also features pesto ricotta, Sweety Drops peppers, and topped with arugula and Grana Padano cheese. All Fresco Italiano pastas are made in-house. Servings are large enough to act as a meal or be shared among the table. The secondi course features a veal scaloppine pounded thin with a traditional sauce that isn’t too thin nor too buttery, allowing the rich, tender veal to shine. It is served with a side of spaghetti so if you skipped a pasta course, you are still able to enjoy some with your meal. Other entree highlights are a 16-oz. bone-in ribeye, an 8-oz. Australian wagyu flat iron and a seasonal fish selection. 

Fresco Italiano is open for dinner seven nights a week, Sunday through Wednesday, 5 to 10 p.m., and Thursday through Saturday, 4:30 to 10 p.m. 

For more information about Fresco Italiano, visit

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