Chef Nicole Brisson elevates familiar antipasti, pasta and pizzas to new levels of quality and elegance, and supplements them with some of the finest cuts of beef available on the Las Vegas Strip.
Brezza is the only Italian restaurant to land on our list of top steak spots, thanks for Brisson’s mastery of the art of dry-aging. It’s a skill she learned running the world-renowned aging program at Mario Batali’s now-closed Carnevino. She’s continued that program, aging her own beef in her own Las Vegas facility, and cooking the best of the best over white oak coals and olive branches at Brezza.
But make no mistake about it, Brezza is an Italian restaurant at heart. The pastas and rustic fare she mastered while running all of Batali’s local kitchens are the stars of the show. It’s served in a gorgeous dining room, or on a spacious patio with an awesome view of Las Vegas Boulevard, and the landmark Peppermill.
Brisson spent some time cooking in the suburbs after overseeing the launch of Eataly at Park MGM. And local writer Bob Barnes echoed the sentiment of countless foodies when he wrote that it is “so great that she has returned to the Vegas Strip (where I think she belongs).”