3960 Las Vegas Blvd South
Las Vegas, NV, 89119
$25 to $35
Payment types accepted:
AMEX, VISA, MASTERCARD, DISCOVER, CASH
Monday: 6:30 AM to 10:00 PM
Tuesday: 6:30 AM to 10:00 PM
Wednesday: 6:30 AM to 10:00 PM
Thursday: 6:30 AM to 10:00 PM
Friday: 6:30 AM to 10:00 PM
Saturday: 7:00 AM to 10:00 PM
Sunday: 7:00 AM to 10:00 PM
Reservations: Reservations Suggested
Breakfast buffet: Saturday & Sunday, 8 a.m. - 1 p.m. ($35 per person; $42 with mimosa or bloody Mary, $16 for children ages 4 - 12)
Traditional afternoon high tea: Monday - Friday, 3 p.m. - 4 p.m.
($30 per person/$38 with champagne)
More info: Reservations are required 24 hours in advance for the high tea.
A retreat within a retreat, the Verandah at the Four Seasons Hotel has redefined itself as an authentic Italian restaurant with tranquil elegance and a welcoming atmosphere.
The Verandah has a beautiful outdoor space with comfortable teak wood lounge chairs and tables, perfect for dining al fresco. Calming hues of moss green, sand and earth tones make it feel as if you're in someone's well-furnished back yard. Various foliage and greenery, outdoor ceiling fans and plush cushions make it a comfortable place to have a cocktail or a full dinner.
Indoors, the restaurant features a bar and lounge area that is transformed into the buffet area every weekend morning for a fantastic boutique buffet-style brunch. There are also two private dining rooms: La Luna, which seats up to 12 people and La Sala, which seats up to 28 people.
Chef Antonio Minichiello recently joined the Four Seasons Las Vegas team from Four Seasons Prague, but the New Jersey-born chef has strong Italian roots. His upbringing in Naples, Italy, is translated to his food at the Verandah.
For dinner, try a taste of Italy. Tender baked ricotta di bufala is a well-balanced appetizer. The sweet, melt-in-your-mouth ricotta is paired with soft, slightly acidic sautéed grape tomatoes and a bit of heat from the chili flakes.
A delicious beef tartare is prepared simply, with crumbled Reggiano Parmesano cheese and served with a mascarpone truffle cream sauce and crostini. A true Burrata cheese is wrapped with prosciutto di Parma and served with arugula, drizzled with a syrupy sweet 25-year aged balsamic vinegar.
The menu includes delicious pizzas like mushroom truffle pizza and a quattro formaggi with smoked mozzarella, Parmesan, provolone and fontina cheese. There are also traditional cuts of steak, and fish like the blue nose snapper. The snapper is served with whipped potatoes and spinach in a light puttanesca sauce.
The highlight of the menu lies in Minichiello's pastas, handmade daily. The saffron gnocchi are like large fluffy pillows of potato and ricotta, served with chopped broccolini and a de-shelled langoustine. The Caprese ravioli is also delicious, made with mozzarella, tomato and topped with a sprig of basil. The ravioli is perfectly cooked, with a little bit of bite or served near al dente.
For dessert, Pastry Chef Jean-Luc Daul creates a show-stopping dessert with a lot of different elements--but it works. When brought to your table, you can't help but notice the presentation. A foot-tall ornate Murano-glass goblet comes to your table, piled high with cinnamon cotton candy. Under the cotton candy lies gelato du jour (I had cinnamon, rum and butter pecan) in a waffle bowl. Under that, a tiramisu made with Amaretto. This dessert is perfect for sharing.
The Verandah offers a delightful, relaxing dining experience with strong Italian influences and a comfortable environment.
-- Review by Nikki Neu
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