Thirty years is a long time to be in business, especially when your business is a restaurant. Gino Ferraro and his wife Rosalba started Ferraro’s Restaurant and Wine Bar as a deli with just a small dining area. There were a couple of moves after that but the current location at the corner of Harmon and Paradise seems just right.
Gino is still on the job every night, keeping an eye on things and making sure every visitor’s experience is a pleasant one. There is a casual elegance that you notice when you first enter. The tables have tablecloths on them, an idea that is disappearing more often than not around town.
The menu is full of family recipes from the Southern region of Italy. Everything is made in house including pastas, sausages, breads and desserts. The Antipastini fare is nicely represented with traditional favorites like Polpettine ($12.00), house-made meatballs served with finger-fried polenta and Parmigiano. Salsiccia Calabrese are spiced-right sausages sitting on top of broccoli with extra virgin olive oil. Bufala e Prosciutto is a fine combination of fresh Italian imported Buffalo mozzarella and 24 month-aged San Danielle prosciutto that is some of the best you will find anywhere. Soup selections vary from day-to-day and there is a tempting list of salads highlighted by a classic Caesar and the “Ferraro” with arugula, fennel, cherry tomatoes, pine nuts, extra virgin olive oil and balsamic vinegar.
Pastas are front and center with wonderful long-wide noodles perfectly represented with Papperdelle Mimmo ($39.00). They are combined with scallops, lobster, asparagus, butter, sage and truffle. Small pocket ravioli is given the star treatment with Raviolini del Plin stuffed with Parmigiano cheese, reduction and veal-truffle sauce. There are a couple of risottos, one with butternut squash and the other with seasonal black truffles, lobster and mascarpone cheese.
Meat options continue the high quality theme. All of the beef (Marcho Farms) is raised with no hormones, steroids or antibiotics and a 100% vegetarian corn-based diet. All of the seafood is “Safe Harbor” certified.
The house specialty is Osso Buco and it isn’t to be missed. Veal shank is braised in red wine reduction and then accompanied with faro. Vitello Piccata ($28.00) is a classic scaloppini with lemon, butter, white wine that has broccoli rabe as a plate-mate.
Branzino is grilled Mediterranean Sea Bass delivered with baby artichokes, cannellini beans and herb emulsion.
Desserts are prepared in-house by Rosalba and what a collection it is. Gino says that they were the first in the Valley to serve Tiramisu and this one is a classic with lady fingers, mascarpone cheese and espresso. Another popular sweet is a crepe with nutella and cheese that has a hint of orange zest. Gelato is alongside. Pastiera Napoletana is a compelling treat consisting of warm Italian ricotta cheese, rice cake, orange marmalade, crème anglaise, ricotta and candied fruit ice cream.
Wine is definitely a priority with a stunning 1200 wines on the list including nearly 900 from Italy. Happy Hour is in session daily from 4:00-7:00 PM and 11:00PM-2:00AM.
Ferraro’s: Italian cuisine with style!
Ferraro’s Italian Restaurant and Wine Bar, Lunch weekdays from 11:30AM-4:00PM, Dinner daily from 4:00PM-11:00PM. 4480 Paradise Rd. Las Vegas (702) 364-5300. www.ferraroslasvegas.com.