Mimmo Ferraro's Restaurant
5900 W. Flamingo Rd, Las Vegas NV 89103This restaurant operated by Mimmo Inc. dba Mimmo Ferraro's Restaurant has filed Chapter 7 Bankruptcy and will be closed indefinitely.
Ferraro's: Full-Bodied Italian Immersion
Review by TableAgent
Just beyond the blinding glitz of the Las Vegas Strip lies the quiet elegance and homey charm of Ferraro's Restaurant. This family institution has been delivering refined Italian fare to locals and savvy visitors for almost 24 years. Executive Chef Mimmo Ferraro's menu pairs familiar staples with more adventurous and atypical specialties, educating diners' palates in the subtleties of Italian cuisine. Presented with charm and enthusiasm by an inviting staff, it is no wonder that Ferraro's continues to be a popular and convenient destination for those seeking the gastronomic excess of Sin City without the the sensory overload and frenetic pace.
Arriving at Ferraro's, we feel like we have discovered a tranquil island amidst Las Vegas's tumultuous sea of traffic and activity. Only the restaurant's neon sign hints at its flashy location, its glow shaded by bowed palms. We enter and are immediately greeted by Gio Ferraro, the restaurant's owner who welcomes us with a warm smile and handshake. On our way to our table, we pass the bar, already bustling with happy hour revelers settling in for a more casual after-work respite.
The main dining room evokes a classically romantic ambience with soft amber lighting illuminating Roman style columns and red rose table centerpieces. Ferraro's embraces an Old World class, with a chivalrous attention to detail: chairs are pulled out for us, napkins are placed on our laps, and offers of assistance with our sweaters are made with gentle concern. Seated at our pristine white clothed table, surrounded by pictures of dreamy Italian coastlines, we soak up the peaceful calm of the restaurant and await our feast.
We don't wait long: our waiter, Piero, arrives shortly to present us with Ferraro's dauntingly expansive wine list, saying with a flourish “Here is our Bible and I will be your priest.” After looking through the tome of regionally specific and deliciously obscure Italian, French, German, Californian, and Australian wines, we are happy to put ourselves at the disposal of our oenological “priest,” who teams up with Chef Mimmo himself to guide us through the divine epicurean epiphanies that lay in store for us.
We are immediately immersed in Italian dining tradition when we are presented with glasses of Bracceto d'Aqui, a sweet, slightly sparkling red from the Abruzio region, that, in Piero's words, is sipped in Italy to “open up the stomach” before a meal. With fruity, cassis notes, and a subtle floral, nectar taste, the wine is a distinctive beginning to the evening and a brilliant lesson for the palate in the unknowns of Italian dining culture.
Our feasting commences with an exercise in contrasts: the Spaghettini Carbonara and the Lobster Risotto. On the left side of the plate, the earthy aroma of black truffles wafts up from a delectably creamy pile of risotto, studded with large pearly white nuggets of lobster meat. To the right, a tangled mass of saucy, red spaghettini conceals large, crisp bits of bacon. Each dish is a revelation in layered flavors and textures. The richness of the Lobster Risotto creeps up on the palate and builds with each bite: beginning with the creamy, milky swollen grains of risotto, the earthy, almost fermented potency of the truffles begins to permeate, punctuated by sweet, buttery lobster morsels that act as little explosions of oceanic opulence.
Unlike the subtle richness of the Lobster Risotto, the Spaghettini Carbonara immediately announces itself with a smoky, spicy assertiveness. The meaty, salty flavor of bacon engulfs the palate, using the spaghettini as a starchy platform for presenting its boldness. Hints of other Carbonara ingredients are detected as we dive further and further into the depths of the dish: an eggy richness, a fresh burst of tomato acidity, the salty notes of parmesan. The Pinot Grigio selected by Piero further accentuates the distinctions of each dish, its lighter notes illuminating the subtle sweet and smoky aspects of the risotto while its traces of spicy undercurrents marry well with the bacon in the carbonara.
Ferraro's Gnocchi and Calabrezi are brought out for our second courses. The gamey aromas of meat and spice immediately greet us and set high expectations. The golden potato gnocchi nuggets peek seductively out from their stewy sauce, dotted with sauteed bits of pork, veal and beef. The dumplings dissolve into pure buttery pleasure, a delightfully satisfying mouthful of starchy potato and salty parmesan that is “hugged” in a warm blanket of zesty, wintry meat sauce.
The Calabrezi, a housemade Southern Italian-style sausage, rises from its bed of sauteed peppers with architectural power before a pond of red marinara sauce. The spicy heat of the sausage tingles the tongue, warming the taste buds and invigorating the palate, before the rich, deep gameyness of the meat settles in. The addition of the sauce, dominated by a clean, fruity tomato flavor, calms the heat. It is a dish that combines the intense gratification of rustic authenticity with the refinements of culinary mastery.
In true Italian style, we are treated to a traditional palate cleanser: a simple Lemon Sorbet. Presented in an elegant martini glass, the dainty scoop of snow white sorbet is accented by a sprightly mint leaf garnish. Sweet lemon floods our senses upon the first bite, sweeping away all other flavors like a cleansing tidal wave. We are left with a lingering juicy sweetness and truly refreshed palates.
Ferraro's Osso Buco, its highly anticipated signature dish, is presented to us with the solemn respect worthy of its fame. A large tower of bone, dripping with thick sauce, shadows a large piece of veal on its bed of plump, pebbly faro. Our forks sink through the tender meat with no effort; it easily falls away into pure roasted meat flavor on the tongue. The faro acts as a cushion for the osso buco's boldness, adding a nuttiness that accentuates the roasted, gamey taste. The marrow absorbs all of the jus and saucy splendor of the dish while still maintaining its rich, creamy, fatty integrity, and elevating it to new heights of decadence. The smoky, peppery Allani Campani intensifies the heartiness of the Osso Buco in exquisite complement.
The next dish arrives without announcement, delivered to our table by Piero with a smirk, saying “I won't tell you what this is until after you've tasted it.” A leg and thigh cut of meat resembling chicken, and smothered in an aromatic gravy, cuddles up next to a large pool of buttery polenta, crowned by a sprinkling of nut brown porcini mushrooms. The meat( tender, juicy, with the lightness of chicken, but the depth of flavor of a duck) turns out to be Rabbit and, in the words of my dining companion, “It is the most delicious meat I've ever eaten!” The polenta and mushrooms are sublime pairings: the creamy sweetness of the polenta, cooked to an impossibly silken texture, and the woody mushrooms balance simplicity of flavor with richness to round out the flavor profile of the dish and never outshine the rabbit. It is a delightful surprise and a delicious education in Italian regional cuisine.
Up to this point, our meal has been an homage to Italy and its many different culinary facets. However, with dessert, I am transported to France, and my own potent gastronomic memories of Paris. The Tiramisu square of layered confection still maintains a distinctive Italian influence, however, the prominence of the Chocolate Crepe transports my taste buds to Parisian sidewalk crepe stalls. The hazelnut and chocolate comfort of melting nutella oozes from the crepe and fills my mind and my palate with nostalgic longing. Similarly the White Chocolate Raspberry Crème Brulee, with its berry tartness, caramelized crust, and sweet creaminess, sends me on a sense memory time travel to past visits of Parisian patisseries, and the extravagant indulgence of a midday crème brulee in the City of Love. These two desserts showcase the talents of Chef Mimmo and his skilled staff, who not only have clearly mastered the intricacies of their own native dishes, but have managed to translate French cuisine into Italian.
We end with another quintessential Italian practice: a glass of Limoncello to ease the discomfort of our bloated bellies. The sweet, slightly tart, almost candy-like liquid returns our palates to a pristine state, and gives us a moment of pause and reflection before departure. Our taste buds have been on a whirlwind tour of Italy, schooled in the diversity of its culinary traditions and the richness of its flavors and quality ingredients. And yet, as we say our goodbyes, and are warmly kissed on both cheeks by our waiter and the Ferraro's themselves, we are left with the inviting warmth of home.
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Reservations
Business Info
- Address: 5900 W. Flamingo Rd, Las Vegas NV 89103
- Cross Street: Red Rock Street
- Location: East of the Strip
- Cuisine: Italian |
- Cost: | Moderate
- Category: Fine Dining
- Star Rating:
- Reservations: Not Available
- Dress Code: Casual
- Meals Served: Lunch | Dinner |
- Parking: Street |
- Payment Options: VISA |
- Corkage Fee: No personal wines allowed.
- Website: http://www.ferraroslasvegas.com/
- Phone: (000) 000-0000
- Features: Full Bar, Late Dining, Live Entertainment, Private Room, Prix Fixe Menu, Winning Wine List, Happy Hours,
- Occasion: Romantic Dining, Quiet Conversation, Special Occasion,
Business Hours
Reservations Available
- Monday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Tuesday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Wednesday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Thursday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Friday
- Lunch - Main Dining Room 11:30 AM - 4:00 PM
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Saturday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
- Sunday
- Dinner - Main Dining Room 5:00 PM - 11:00 PM
F.A.Q.s
Frequently Asked Questions- How far is Ferraro's from the Bellagio Hotel and Casino?
- Ferraro's Restaurant and Wine Bar is just under 2 miles from Bellagio Hotel and Casino. It's about a 5 minute drive.
- Does Ferraro’s have specific menus for private events?
- Yes, Ferraro’s offers 3 Event Menus to choose from.
- Does Ferraro’s require dining reservations?
- Reservations are not required, but due to the popularity of Ferraro’s they are highly recommended.
- Are your pastas homemade?
- Yes, Ferraro's pastas are homemade.
Menus
Luncheon
18% Gratuity on Parties of 6 or more
ANTIPASTI
- Fritto Misto 9.00
- Fried Calamari, Shrimp, Fennel, Zucchini
- Caprese di Bufala 10.00
- Imported Bufala Mozzarella, Heirloom Tomatoes, Fresh Basil
- Carpaccio Torcello 11.00
- Thinly sliced Beef, Arugula Salad, Shaved Parmigiano, Truffle Oil
- Carpaccio di Tonno 11.00
- Thinly sliced herb encrusted Ahi Tuna, topped with diced Tomatoes, Olives, Capers, Red Onions, Fennel
- Antipasto Misto Italiano 12.00
- Chefs daily selection of Italian Cheeses, Cold Cuts, and Marinated Vegetables
- Zuppa del Giorno 0.00
- 7 Prestigious Awards
INSALATE GRANDI
- Tricolore – Gamberi 16.00
- Grilled Shrimp, Fennel, Arugula, Radicchio, Mango Citrus Vinaigrette
- Tonno Scottato 16.00
- Seared Tuna, Green Beans, Fennel, Olives, Cherry Tomatoes, Boiled Potatoes, Red Wine Vinegar Fresh Herb Dressing
- Caesar 13.00
- Classic Caesar Salad with choice of Grilled Salmon or Chicken Breast
- Tritata 13.00
- Chopped Salad with Salami, Crispy Pancetta, Olives, Bell Peppers, Red Onions, Shaved Parmigiana, Iceberg Lettuce, House Vinaigrette
- Cappuccina Gorgonzola 13.00
- Butter Lettuce, Sliced Toasted Almonds, Crumbled Blue Cheese, Ranch and Balsamic Dressing with choice of Grilled Salmon or Chicken Breast
- Insalata Mimmo Con Manzo 15.00
- Heirloom Tomatoes, Avocado, Red Onions, Fresh Mozzarella, Balsamic Vinaigrette Topped with Beef Tenderloin
- Verdura alla Griglia 14.00
- Grilled Seasonal Vegetables, Italian Goat Cheese topped with Grilled Shrimp
PIZZETTE
- Margherita 10.00
- Tomato Sauce, Mozzarella and Fresh Basil
- Funghi Misti al Forno 12.00
- Tomato Sauce, Mozzarella and Over Roasted Mushrooms
- Parma 14.00
- Mozzarella, Arugula, Prosciutto, Parmigiano and Truffle Oil
- Prosciutto Cotto, Cipolla 12.00
- Ham, Onions, and Fontina Cheese
- Salsiccia 12.00
- Tomato Sauce, Mozzarella, House Made Sausage, Fennel and Pine Nuts
PANINI o PIZZINI
- Pizzini Ortolano 10.00
- Pizza Bread with Grilled Vegetables and Goat Cheese
- Pizzini Parma 13.00
- Pizza Bread with Parma Prosciutto, Fresh Mozzarella, Fresh Basil and Tomatoes
- Pizzini Calabrese 12.00
- Pizza Bread with Italian Spicy Sausage and Roasted Peppers
- Panino Milanese 12.00
- Italian Bread, Breaded Chicken Breast, Sauteed Rapini and Provolone Cheese
- Panino California 12.00
- Italian Bread, Grilled Chicken Breast, Avocado, Lettuce, Tomatoes, House Dressing
- Panino Caprese 10.00
- Italian Bread, Fresh Tomatoes, Fresh Basil, Burrata Cheese
- Panino Manzo 12.00
- Italian Bread, Sliced Sirloin, Sauteed Onions, Mozzarella Cheese
PASTA
- Lasagna 12.00
- House made Pasta, Bolognese Sauce, Bechamel Sauce with Ricotta Cheese and Tomato Sauce
- Penne Pomodoro, Ricotta 11.00
- Penne Pasta with Fresh Tomato Sauce, Basil, topped with Fresh Ricotta Cheese
- Spaghettini Aglio, Olio e Peperoncino 10.00
- House made Thin Spaghetti, Olive Oil, Garlic and Red Crushed Pepper
- Gnocchi Salsa Rosa 11.00
- House made Potato Dumpling in Pink Vodka Sauce
- Spaghettini Polpette 12.00
- House made Thin Spaghetti with House made Meatballs and Tomato Sauce
- Ravioli Fungi 12.00
- Mushroom filled Pasta in Cream Sauce, Prosciutto and Peas
- Penne Pesto 12.00
- Penne Pasta with a light Basil Sauce tossed with Chicken Breast
PESCE e CARNE
- Salmone Checca 14.00
- Salmon grilled with Fresh Tomatoes, Basil, Fresh Garlic and Kalamata Olives
- Tonno Scottato 16.00
- Seared Tuna over Caponata
- Melenzane Parmigiana 12.00
- Eggplant, Mozzarella and Tomato Sauce
- Costolette d’Agnello 22.00
- 2 Single cut Marinated Colorado Lamb Chops
- Pollo Parmigiana 14.00
- Chicken Breast, Mozzarella and Tomato Sauce
- Pollo Vesuvio 14.00
- Chicken Breast, Rosemary Sauce
- Pollo or Vitello Piallard 12.00
- 12 /15 Grilled Chicken Breast or Veal Medallions pounded thin topped with Arugula Salad
- Salsiccia & Polpette 12.00
- Combination of House made Spicy Sausage and House made Meatballs
- Osso Buco 39.00
- Veal Shank braised Served with Farro
Dinner
Antipastini
- Salumi e Formaggi 14.00
- Daily Selection of Imported Italian Cold Cuts & Cheeses
- Carpaccio Torcello 14.00
- Thinly Sliced Beef, Arugula Salad, Shaved Parmigiano, Truffle Oil
- Carpaccio di Tonno 14.00
- Thinly Sliced Herb encrusted Ahi Tuna, topped with Diced Tomatoes, Olives, Capers, Red Onion, Fennel
- Burrata, Prosciutto, Rucola 16.00
- Fresh Mozzarella with a Creamy Center Wrapped with Parma Prosciutto over Arugula Salad
- Trippa Satriano 12.00
- Tripe in Spicy Tomato Sauce
- Salsiccia Calabrese 8.00
- House made Spicy Sausage Grilled, Served with Peppers and Tomato Sauce
- Fritto Misto 14.00
- Fried Calamari, Shrimp, Fennel and Zucchini
- Polipo alla Griglia 12.00
- Baby Grilled Octopus, Sliced Boiled Potatoes, Kalamata Olives, Cherry Tomatoes
Insalate
- Insalata di Casa 8.00
- Mixed Greens with House Vinaigrette
- Cesare 9.00
- Classic Caesar Salad
- Cappuccina con Gorgonzola 10.00
- Butter Lettuce, Sliced Toasted Almonds, Crumbled Blue Cheese, Ranch, Balsamic Dressing
- Insalata Mimmo con Manzo 15.00
- Sliced Beef Tenderloin, Heirloom Tomatoes, Avocado, Red Onion, Fresh Mozzarella, With Balsamic Vinaigrette
- Tritata 10.00
- Chopped Salad with Salami, Crispy Pancetta, Olives, Bell Peppers, Red Onions, Shaved Parmigiano Reggiano, Iceberg Lettuce, House Vinaigrette
Pizzette
- Margherita 10.00
- Tomato Sauce, Mozzarella and Basil
- Funghi Misti al Forno 12.00
- Mozzarella and Oven Roasted Mushrooms
- Parma 14.00
- Mozzarella, Arugula, Prosciutto, Parmigiano and Truffle Oil
- Prosciutto Cotto, Cipolla 12.00
- Ham, Onions and Fontina Cheese
- Salsiccia 12.00
- Mozzarella, House made Sausage, Fennel and Pine Nuts
Pasta
- Gnocchi Gorgonzola & Rucola 19.00
- Homemade Potato Dumplings in Creamy Gorgonzola Sauce garnished with Arugula
- Fettuccine Pomodoro – Ricotta 19.00
- Fresh Tomato, Basil, Garlic, Extra Virgin Olive Oil topped with Fresh Ricotta
- Spaghettini Carbonara 19.00
- Speck, Pancetta, Eggs, Romano & Parmigiano Cheese
- Bucatini Amatriciana 19.00
- Long Hollow Pasta, Quanciale, Onions, Red Wine Vinegar, Parmigiano Regiano, Red Pepper Flakes
- Agnolotti 19.00
- Ravioli with Spinach, Mascarpone, Ricotta, Mortadella, Tear-drop Tomatoes
- Pappardelle al Ragu di Cinghiale 24.00
- Large Triangle Shaped Tube Pasta in a Wild Boar Meat Sauce
- Spaghettini Scoglio 36.00
- Shrimp, Sea Scallops, Clams, Lobster, Calamari, Tomato Sauce
- Fettuccine Mare, Monte 49.00
- Fettuccine Pasta, 8oz. Australian Lobster Tail, Mixed Exotic Mushrooms, Thyme, Truffle
- Pappardelle Mimmo 39.00
- Long Wide Pasta with Scallops, Lobster, Asparagus in a Butter Sage Truffle Sauce
Risotto
- Risotto Salsiccia e Vino Rosso 24.00
- House made Spicy Sausage, Short Grain Rice, Barolo Wine finished with Mascarpone
- Risotto Spumante Funghi Misti e Gamberi 32.00
- Mixed Mushrooms, Short Grain Rice, Shrimp, Prosecco
- Risotto Aragosta e Tartufo 34.00
- Italian Short Grain Arborio Rice, Lobster Meat, Seasonal Truffles, Mascarpone, Truffle Oil
1 Secondi
- Osso Buco “Our House Specialty” 39.00
- Veal Shank Braised in Red Wine served with Farro
- Costolette d’Agnello 39.00
- Double Cut Premium, Colorado Lamb Chops
- Lombata Milanese or Parmigiana 36.00
- Breaded Veal Chop topped with a choice of Arugula Salad or Mozzarella and Tomato Sauce
- Coniglio Brasato 26.00
- Braised Farm Raised Rabbit with Polenta and Oven Roasted Mushrooms
- Tagliata di Contro Filetto 42.00
- Prime New York Steak Sliced served over Arugula with Truffle infused salt
- Filetto di Manzo 36.00
- Prime Filet Mignon topped with Seasonal Exotic Mushrooms, Demiglaze Reduction
- Pollette Vesuvio 24.00
- Half Boneless Chicken, Rosemary Sauce
- Tonno Scottato 34.00
- Seared Ahi Tuna Steak served over Caponata
- Salmone Grigliato all Checca 28.00
- Grilled Salmon with Fresh Tomatoes, Basil, Fresh Garlic and Kalamata Olives
- Sogliola al Forno 42.00
- Baked Dover Sole topped with Herb Infused Extra Virgin Olive Oil
- Surf and Turf 72.00
- 6oz. Filet Mignon and 8oz. Australian Lobster Tail
- Vitello Picata 28.00
- Veal Scallopini, White Wine, Capers, Rapini and Potato
Contorni
- Contorni 9.00
- Eggplant Parmigiana, Escarole e Pancetta, Patate Puree del Giorno, Fagioli Biano, Peperoncino, Parmigiana Polenta, Asparagi alla Parmigiana, Pasta con Formaggio al Forno, Fagiolini, Pasta with a choice of Pomodoro or Bolognese (half order) Caponata
Happy Hour and Late Dining Menu
Antipastini "Tapas"
- Bruschetta del Giorno 6.00
- Chef’s daily creation
- Caprese di Bufala 10.00
- Imported Bufala mozzarella, heirloom tomatoes, basil
- Salsiccia Calabrese 7.00
- House made spicy Italian sausage served with tri-color peppers
- Polpette del Nonno 6.00
- House made Italian meatballs
- Fritto Misto 9.00
- Fried Calamari, shrimp, fennel, zucchini
- Croquette di Patate 6.00
- Chefs daily creation of fried potato croquettes
- Cuori di Carciofi 6.00
- Marinated Imported Italian long stem artichokes
- Verdura Grigliata, Caprino 8.00
- Seasonal grilled vegetables with Italian goat cheese
- Acciughe Siciliani con Olivi 7.00
- Imported Italian Anchovies & Olives
- Gamberoni Fradiavolo 9.00
- Shrimp sautéed in spicy tomato sauce
- Gnocchi Pomodoro 8.00
- Potato dumplings with Fresh Tomatoes Garlic, Basil
- Pizzetta Margherita 8.00
- Mozzarella, tomato sauce & basil
- Pizzetta Parma 12.00
- Mozzarella, arugula, prosciutto, shaved parmigiano and truffle oil
- Pizzetta Salsiccia 8.00
- Tomato sauce, mozzarella, house made sausage, fennel and pine nuts
- Pizzetta Funghi 8.00
- Tomato sauce, mozzarella and oven roasted mushrooms
- Carpaccio Torcello 10.00
- Thinly sliced beef, arugula salad, shaved parmigiano, truffle oil
- Carpaccio Tonno 10.00
- Thinly sliced herb encrusted ahi tuna, topped with diced tomatoes, olives, capers, red onion and fennel
- Salumi 8.00
- Daily selection of imported Italian cold cuts
- Arancini al Tartufo 8.00
- Fried rice balls with the essence of truffles
- Peperoni Arrostiti 7.00
- House roasted marinated tri-color peppers
- Burrata al Tartufo 11.00
- Fresh mozzarella with a creamy center, slice summer truffles, truffle salt and grilled crostini
- Prosciutto – Frutta Stagionale 10.00
- Parma Prosciutto and seasonal fresh fruit
- Trippa Satriano 10.00
- Tripe in spicy tomato sauce
- Costolette d’Agnello 16.00
- 2 single cut Colorado Lamb Chops
- Formaggi 8.00
- Chefs daily assortment of cheese
- Agnolotti 10.00
- Ravioli filled with spinach, Mascarpone, ricotta, mortadella
- Rolattini Salsiccia 8.00
- Homemade sausage, roasted peppers, Parmigiano, Romano, rolled in dough and baked
- Pasta Frittata 9.00
- Homemade pasta, eggs, Parmiggiano, Romano, mozzarella, pan fried, served with tomato sauce