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Chef Marc Vetri’s Osteria Fiorella Lands a Permanent Home in Summerlin

The pop-up Italian restaurant becomes a regular fixture at Red Rock Resort

The exterior of a restaurant with a patio
Osteria Fiorella
Katrina Albana

Chef Marc Vetri finds a permanent home for Osteria Fiorella, his Italian restaurant specializing in rustic Italian fare. Vetri opened the restaurant as a pop-up at Red Rock Resort in the former Terra Rossa space at the beginning of July. Now the restaurant makes the space its permanent home.

Osteria Fiorella just landed a new sign outside the Summerlin resort, making the move permanent.

Vetri, the James Beard Foundation winner from Philadelphia for Best Chef Mid-Atlantic in 2005, was serving his Italian fare at his Las Vegas outpost of Vetri Cucina at the top of the Palms until Gov. Steve Sisolak ordered all nonessential businesses including restaurants and casinos to close in March. The Palms does not have a reopening date yet.

Osteria Fiorella, named for the former sausage company where the restaurant resides in Philadephia, offers rigatoni with Fiorella sausage ragu and Locatelli cheese, ricotta gnocchi with brown butter and crispy leeks, spaghetti with Bianco di Napoli tomatoes, and Sal’s famous meatballs with bruschetta and ricotta, an ode to Vetri’s father Sal. Other menu highlights include a veal chop Milanese and fried squid with agrodolce. Highlights of the kitchen include a wood-burning oven for the pizzas and a Josper charcoal oven.

The restaurant is open Wednesday through Sunday from 4:30 to 9:30 p.m.

Terra Rossa returned to the Summerlin resort last August with a roster of family-style menu options and classic staples for dinner.

Chef Marc Vetri Returns to Las Vegas With a Popup Restaurant at Red Rock Resort [ELV]

Vetri Cucina

4321 West Flamingo Road, Las Vegas, NV 89103 (702) 944-5900 Visit Website

Osteria Fiorella

11011 West Charleston Boulevard, , NV 89135 (702) 797-7777 Visit Website

Terra Rossa

11011 West Charleston Boulevard, , NV 89135 (702) 797-7777 Visit Website

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