Eataly debuts its sit-down restaurant Manzo today. The ode to all things meat sits on the Park MGM casino side of the 40,000-square-foot Italian marketplace, near Gran Caffè Milano with its ceramic bull on the floor, meant to bring good luck.
The star attraction, a three-tiered wood-burning grill at the rear of the restaurant that uses white oak, apple wood, coals to roast meats sourced from Nevada, Kansas, and Colorado.
Eataly executive chef Nicole Brisson and Manzo executive chef Arnold Corpuz created the menu that includes a 42-ounce rib-eye appesa, a signature dish that uses Creekstone Farms beef suspended over the three-tiered grill for 45 minutes, slow-roasted, and reverse-seared.
Other dishes include anatra, fire-roasted Maple Leaf Farms White Pekin duck breasts with confit duck legs, citrus Nebbiolo ristretto, and caulilini; patate with guanciale, Chino Valley Farms egg, brown butter, and pickled peppers; and millefoglie al limone with layers of crispy tuiles, mascarpone, and lemon sauce.
Of course dishes using pasta made in house make the menu.
Corpuz, a native of Oahu, Hawaii, joins Manzo after becoming the executive chef at the now-defunct Carnevino at the Palazzo in 2017; he joined Carnevino as a sous chef 2014. Corpuz attended the Western Culinary Institute in Portland, Oregon, then moved to California to work for Yoshi’s Japanese Restaurant. He moved to Las Vegas in 2004 to be a sous chef at Wolfgang Puck’s Spago in the Forum Shops at Caesars under chef Eric Klein.
The bar to the left of the entrance features Bull’s Rye, made with pancetta-washed six-year Templeton Rye and chocolate bitters served over a large ice cube stamped with the iconic bull. It’s finished with an Amarena cherry and orange peel aromatized with burnt chocolate bitters.
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