How would you describe the restaurant’s cuisine?
It’s really where Italian soul meets steakhouse tradition. We wanted it to feel generous, with lots of dishes you can pass around and share—things that invite conversation. There are definitely nods to Scott Sartiano’s roots and what we’ve done in New York, but we’ve also created dishes specifically for this space. Our executive chef, Michael Rubinstein, brings his own perspective to it, which keeps things fresh and grounded at the same time.
What are some must-try dishes and cocktails on the menu?
The dry-aged bistecca fiorentina that we carve tableside is always a moment, and people really respond to that. The caviar cannoli has also become a signature. It’s a little unexpected but really fun. All of the pastas are made in-house, which is something we take seriously.
On the cocktail side, Mariena Mercer Boarini created a program that feels thoughtful but still playful. The martinis are a highlight. The Black Card is definitely one that people talk about. Then you have something like the Sorrento Sunset, which is easy and refreshing, especially in Vegas. There’s a nice balance overall.
The lasagna includes roasted wild mushroom and black truffle.
What’s an off-menu item that your VIPs love?
There are always a few things that regulars know to ask for. The miso cod and the Dover sole, both from our Zero Bond menu, tend to come up a lot. They’re just really clean, well-executed dishes, and once people try them, they usually come back for more.
“At its core, Sartiano’s is about that feeling of a great night out.” –ALFRED PORTALE
What are you personally ordering?
I’d probably go with the caviar cannoli and a glass of Champagne. It’s one of those combinations that just works. The mascarpone is rich, the caviar brings that nice salinity, and the Champagne cuts through it all and keeps it balanced. It’s simple, but it feels a little indulgent in the best way.
What else should we know?
We’ve leaned into tableside moments in a way that feels a little theatrical, but not overdone. The bistecca and the fettuccine Alfredo are finished right in front of you, and that adds a sense of occasion. It’s not just about the food. It’s about the experience of it. We’re also always thinking about what’s next—new presentations, off-menu moments, things like that. The goal is to keep it evolving so there’s always something new to discover when you come back.
Dining and Cooking