Basilico is Italian for basil, an ingredient that is prominent in Italian cuisine. The restaurant of the same name located in the upscale master-planned Evora community comprised of residential and commercial spaces in southwest Las Vegas on Buffalo between Sunset and Patrick is fresh off celebrating its 1st anniversary.
Décor: I would describe the décor as classy and comfortable, with large windows allowing for supreme views, enticing red padded chairs, a stone brick wall, woodgrain floors and a wood slat ceiling.
Chef Francesco Di Caudo: Self-described as a modern Italian restaurant, it’s also quite authentic, due to its Executive Chef Francesco Di Caudo. Chef hails from Sicily and was raised on a farm where he learned the art of butchering meat and sourcing produce.
He attended culinary school in Italy for five years and trained in Milan, Venice and Paris before coming to the US. Chef has worked in some renowned restaurants in Las Vegas, including Osteria del Circo at Bellagio, opened Sinatra at Wynn, spent six years as executive chef at Ferraro’s and was part of the opening team at Anima.
Now at Basilico he says he has the opportunity to create more complicated menu items and after experiencing his cuisine it’s evident he is a genius at combining ingredients, some of which you wouldn’t necessarily expect to see paired.
Culinary Surprises: When dining here you should expect the unexpected. The Eggplant (Chef’s grandmother’s recipe) is unique in that it is comprised of 12 extremely thin layers, uses no flour and combines bufala mozzarella with tomato and basil.
The Smoked Cigar is culinary theater, as the duck mousse rollup in a cigar shape arrives in a cigar box which when opened reveals smoke to announce what awaits inside and is accompanied with sesame-truffle ash to dip it in (which kind of mimics eating a cigar!).
Yet other surprises are Risotto enhanced with crab, ginger and shaved Lingotto Caviar; Short Ribs that are braised 4-5 hours and served with potato mousseline, shitake mushroom and Castelmagno Cheese; and Branzino that is ingeniously paired with artichokes confit, fava beans, tomato conserva and pistachio oil.
Of course, the desserts are no less creative, with the likes of Parmigiano Gelato made from a salty/sweet parmesan cream base that has liquid nitrogen poured atop it when presented tableside and served with lemon ginger pound cake and vin brule (mulled wine) poached pear; and Cappuccino—espresso panna cotta and chocolate mousse—which is described as if cappuccino and tiramisu had a baby.
The menu is fluid, changing about 50% with the seasons, so whatever time of the year you visit you will likely be able to try something new. Or enjoy old favorites executed to perfection by a masterful authentically Italian chef who is not afraid to experiment and expand your palate.
Basilico is open Wednesday-Sunday from 4 p.m., with a Daily Social Hour from 4-6 p.m. at their indoor or outdoor bar and outdoor lounge area with a special menu of select bites and beverages.
Basilico Ristorante Italiano 6111 S Buffalo Dr Suite 100, 702-534-7716 basilicolv.com
