Paul Bartolotta, chef of Bartolotta Ristorante di Mare at Wynn Las Vegas, is a two time James Beard Foundation Award winner . Most recently in 2009 for Best Chef Southwest . Bartolotta previously won the 1994 Best Chef, Midwest James Beard Award when he helmed the kitchen of Chicago’s Spiaggia, which received four-star ratings from both the Chicago Tribune and Chicago magazine.
Bartolotta Ristorante di Mare, which received a 2006 James Beard nomination for Best New Restaurant, offers a simple, yet refined Italian menu that redefines traditional American notions of Italian dining. The restaurant provides exquisitely prepared regional specialties emphasizing the freshest seafood and homemade pastas in a bright and vibrant setting that evokes life by the sea. Each week, the restaurant imports 1.5 tons of seafood from cities that lie along the Mediterranean coast.
In 2007 and 2008, BARTOLOTTA Ristorante di Mare received the AAA Four Diamond Award. The restaurant was also named one of the Best New Restaurants in America by Esquire magazine in 2005, and received Restaurant and Institutions’ Ivy Award in 2008, which was Chef Bartolotta’s second Ivy Award.
May we suggest :
ANTI PASTI DI MARE ~ sea food appetizers
cappesante dorate con porcini
seared sea scallops with porcini mushrooms
PRIMI DI MARE ~ seafood appetizer pasta
lasagnette con ragu di crostacei
“rags” of pasta, lobster, shrimp, crab, white wine, tomato
spaghet t i all’ ast ice
spaghetti with rock lobster, spicy tomato sauce, white wine
PESCE - WHOLE FISH
Orata…gilthead sea bream
Branzino… sea bass
San Pietro…john dory
Dentice Imperiale… imperial snapper
Rombo… turbot
Sogliola… northern Adriatic sole
Pagello… pink snapper
Occhiona… big-eyed red sea bream
Pagaro… snapper
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