Osteria Fiorella, the Italian restaurant from James Beard award-winning chef Marc Vetri at Red Rock Resort, debuts brunch on Saturday, November 7.
The brunch every Saturday and Sunday features pastries including Mom Mom Lynn’s chocolate chip coffee cake, apple fritters, giant cinnamon buns, cornetti Italian croissants, and scones.
Heavier fare includes smoke trout jawn topped with cream cheese and fried eggs; a ricotta toast with plums, hazelnuts, and honey; poached eggs with Hollandaise sauce and topped with prosciutto; a biscuit egg sandwich with Fiorella sausage and provolone cheese; and brioche French toast with sweetened ricotta.
Pizzas also make an appearance on the menu. A cacio y pepe breakfast pizza comes with a sunny-side up fried egg and bacon; Lombarda pizza features tomato sauce, mozzarella, sausage, Bitto cheese, herbs, and egg; and a salmon and gravlax pizza comes with red onion and crème fraiche.
Vetri also offers some of his pasta fare, including spaghetti with carbonara sauce, rigatoni with Fiorella sausage ragu, and bucatini with San Marzano tomato sauce and basil.
Brunch cocktails include the Fiorella Red Snapper, a riff on the bloody Mary, along with a chocolate Negroni with gin, passion fruit aperitivo with blanco tequila rammazatto rosato, guava ice cider, and rosé prosecco, and the Autumn Jawn with spiced rum, amaro, unfiltered apple cider, and Prosecco. The restaurant offers table-side service for mimosas or white peach Bellinis.
Brunch takes place every Saturday and Sunday from 10 a.m. to 2 p.m. For reservations, head online.
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