Agnolotti, Spago

The half-moon-shaped pockets are made in-house, with chef Eric Klein using 26 egg yolks in each batch of fresh pasta. The filling might be corn, pea or mushroom, depending on what is in season. They come 15 to an order, drizzled with rich Parmesan butter sauce.

Suggested Next Read

Our critic’s final ‘gastropub’ plea

Our critic’s final ‘gastropub’ plea

By Max Jacobson

Restaurant concepts are rarely born in Las Vegas, but many grow old quickly here. The gastropub is one that threatens to become moribund before it had a chance to mature, in spite of clever efforts such as Todd English P.U.B. and all its delicious deli meats, and Public House at the Venetian, where chef Anthony Meidenbauer of Block 16 has given us our only accurate example of the genre. His poutine with duck confit and lamb pierogi is tempting and unusual, and he does dishes native to the concept as well, like a mean Scotch egg and those terrific pickles.

DTLV

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