Fashion Style

Want an ingenious twist on Italian fine dining? Look no further than Mario Batali’s B&B Ristorante at the Venetian. You have to try the signature beef cheek ravioli with black truffles and crushed duck liver or the whole grilled branzino with summer squash and salsa verde. Joseph Bastianichputs together a fabulous signature wine list replete with selections from every region in Italy that are even served by the "quartino."

This off-Strip locale just moved into new digs early this year across from the Hard Rock Hotel, and the cooking didn’t miss a beat. Homemade pasta, sausage, breads, desserts and an award-winning osso buco make the menu at Ferraro's Italian Restaurant & Wine Bar. For the more adventuresome, try Trippa Calabrese or the Coniglio Brasato. The wines top the lists of Wine Spectator and Zagat. Chef Mimmo and father Gino are regularly in the restaurant ensuring that every dish and experience is perfect.

Italian connoisseurs know to look to Osterio del Circo at the Bellagio for some of the best Italian dishes in the city. Last December, legendary restaurateur Sirio Maccioni opened Sirio Ristorante at Aria atCityCenter with its Tuscan delights. Look for rustic, home-style Italian specialties from Maccioni's Tuscan homeland in this Fellini-esque décor, along with an impressive selection of Italian vintages.

The newest Italian entry on the list comes at the hands of Scott Conant. Scarpetta, which means “little shoe,” serves up traditional Italian dishes interpreted with modern touches and sourced locally. We love the tuna “susci,” a mix of marinated vegetables and preserved truffles and the creamy polenta with fricassee of truffled mushrooms. For homemade pasta touches, try the agnolotti dal plin filled with mixed meat and fonduta, mushrooms and parmigiano, spaghetti served in tomato sauce with basil or the beet and smoked ricotta casonei with pistachios and poppy seeds. For a true entree, try the Mediterranean branzino with caramelized endive and preserved lemon in a spiced red wine reduction or a pancetta-wrapped veal loin served with sweetbreads in an autumn vegetable ragu. Wash your dinner down with one of more than 500 selections from the wine cellar.