Your lunch options just got better now that you can get your D.O.C.G. (in the Cosmopolitan, 702-698-7920) fix in the middle of the day. The wine bar by chef Scott Conant is known for its rustic Italian fare, including antipasti, chops and pizzas with great charred, chewy crust. When it launches lunch at 11 a.m. on June 29, D.O.C.G. will offer a more dialed in, casual menu. There are pizzas, of course, to the tune of the classic margherita, or sausage with broccoli rabe and provolone, and a few others. Only-at-lunch pasta options include linguine with clams, plus D.O.C.G’s own spaghetti with baby meatballs.
What we’re most excited about are the sandwiches. There’s a bona fide hero, the Padrino, that comes stuffed with all your favorite eye-talian meats: prosciutto, mortadella and salami, finished with provolone and Italian vinaigrette. In-house roast beef gets dressed with arugula, pickled red onions and Parmigiano. But we have a feeling that the clear winner will be the porchetta sandwich, made with spiced pork belly, broccoli rabe and a fried egg (because if you want to make something even better, you put an egg on it). Unfortunately, if you want the namesake D.O.C.G. pizza topped with fonduta, truffles and egg (see?), it’s still only available at dinner. And there’s nothing wrong with coming back for it that same night.
On the topic of Italian restaurants, the latest dining addition to Red Rock Resort is still in its construction stages, but Salute Trattoria Italiano is already making a name for itself. While we’re waiting for chef Luciano Sautto’s Southern Italian approach to fresh seafood and braised meats, Sautto and Clique Hospitality boss Andy Masi are taking a trip to Italy. The two are heading to the Amalfi Coast for more inspiration for the Salute menu, and in the spirit of Italian generosity, are giving away the same trip as a seven-day luxury getaway to one winner and a guest. Feeling lucky? Learn more and enter at SaluteVegas.com.
The food truck festival known as The Great American Foodie Fest has parked itself on the Strip for the summer. Mobile kitchens, such as the doughnut-and-swine-combining Bacon Boys, Korean-American Dragon Grille and Filipino fusion favorite White Rabbit have set up shop in the middle of Grand Bazaar Shops. They’ve ditched the wheels for tents, but are still slinging their specialties all day (even in the heat). This summer, you won’t even want to go near your mall food court.