Conant’s Masso Osteria Coming Soon, Hell’s Kitchen Taking Resos and North Italia’s Bolognese

This week's most delicious dining news and decadent gossip

Scott Conant

Looking ahead to 2018, we’ll be seeing chef, author, restaurateur and Chopped guest judge Scott Conant debut Masso Osteria Italian eatery inside Red Rock Casino, Resort & Spa, taking over the space previously occupied by Salute. Masso means boulder in Italian. This is significant, as Conant has been a dominant player in Las Vegas’ culinary scene for years and the name Masso reflects the rocky desert landscape that surrounds his adopted city. Expect to see some soulful Italian cuisine coming from his new spot, opening in February.

Designed to be an experiential and immersive destination restaurant, Gordon Ramsay Hell’s Kitchen at Caesars Palace is planning to transport guests to the studio set of the globally popular Fox television show. And if you’re a fan, clamoring for reservations is allowed, to become one of the first to experience his newest culinary venture. Hell’s Kitchen is now taking reservations for seatings starting on January 16. When you enter the restaurant, you’ll pass the iconic bronze HK sign with pitchfork; once inside, you might just feel and hear the energy of the space, with audible kitchen commands. Nobody will mind if you catch yourself repeating back, “Yes, chef!” Expect menu items and recipes featured on the television show during lunch and dinner, including pan-seared scallops, lobster butternut squash risotto, truffle carbonara and crispy-skin salmon. Mark your calendar for the restaurant’s fiery grand opening, set to take place January 26. Public festivities begin at 4 p.m. in the Roman Plaza area, just outside of the Hell’s Kitchen entrance. Reservations can be made at

North Italia’s Bolognese

And a welcome addition to the westside dining scene is North Italia in Rampart Commons (1069 S. Rampart). A large, comfortable and airy space, with indoor and covered-patio seating options, the menu specializes in Northern Italian cuisine, hence the name. And you’ll be happy to see that the Bolognese is made with the correct pasta—tagliatelle. (American renditions using spaghetti would horrify the good people of Emilia-Romagna, the region where Bologna is located.) The house specialty features fresh tagliatelle tossed with Bolognese, garnished with dried oregano, fennel pollen, grana Padano and extra-virgin olive oil. The Bolognese is made with Italian sausage, ground beef, prosciutto, calabrese and San Marzano–style tomatoes from California, simmered for four hours with lots of herbs and mirepoix vegetables. Have it with wine, such as the barbera. It’s hearty and delightful.

Marisa Finetti savors with all five senses. Read more at or visit her blog,