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In 1999, Wolfgang Puck opened his first Italian restaurant, Trattoria del Lupo, at Mandalay Bay Resort and Casino. Designed by renowned architect Adam Tihany, the atmosphere is infused with a combination of turn-of-the-century antique furnishings, eye-catching colors and a clean design giving the restaurant the classic look and feel of a traditional Italian trattoria. The menu offers the tastes of authentic, regional Italy and patrons can experience exhibition pizza, antipasto and dessert stations, a glass-enclosed area where fresh pasta is made daily and a wine room that is surrounded by a spacious bar in the center of the restaurant. In addition to the main dining room and banquet facilities, Lupo’s indoor patio provides the perfect setting for people watching without leaving the hotel.
In 2007, Trattoria del Lupo debut both its new menu and new Executive Chef Eduardo Perez. Perez, a 21-year veteran of the Wolfgang Puck Fine Dining Group and former chef de cuisine of Spago, Las Vegas, redefined the menu using the finest and freshest ingredients to produce homemade pastas, seafood and other enticing entrees as well as the updating the signature wood-oven baked pizzas. The new menu was created to incorporate the Wolfgang Puck Fine Dining Groups™ standards and healthful philosophy of Wolfgang’s™ Eating, Loving and Living (WELL) incorporating all-natural, fresh and organic items.
In preparation, Chef Perez embarked on a tour of Italy exploring different regions, cuisine and ingredients. He then worked alongside Chef Puck, Managing Partner and Executive Corporate Chef Lee Hefter and Managing Partner and Corporate Chef-Las Vegas David Robins to create the new Lupo menu.
Featuring Italian fare inspired by the regions of Rome, Tuscany and Emilio-Romagna, Lupo’s™ daily changing menu offers a contemporary blend of tastes from the old country, all inspired by the culinary styling of Chef Puck. New menu items include the Gamberetti & Fagioli, sautéed prawns served with white beans accented with rosemary and garlic; Affettati Misti, a medley of imported Italian meats including proscuitto, mortadella and sopressata; Lasagna Verde Bolognese “ala Nonna,” layered handmade spinach pasta with béchamel and Bolognese; and Osso Buco, slow braised veal shank with ricotta gnocchi and broccolini. Guests can then select from a variety of tantalizing desserts such as Zeppoli, Italian ricotta doughnuts served with vanilla and caramel dipping sauces; Chocolate Hazelnut Zuccotto cake made with chocolate mousse, crunchy wafer and raspberry sauce; and Cherry Ricotta Cheesecake with chocolate pistachio crust and port-glazed cherries.
Watching Chef Perez create one of his wood-oven baked pizzas is a work of art. He expertly rolls and kneads the dough, flipping it in the air and creating the perfect shell. The tomato sauce is fresh and as he adds a variety of fresh ingredients, this is pizza the way it was meant to be made. When Chef Perez puts the pizza in the wood-oven, there is no timer, just watching the crust brown, turning the pizza around and letting it bake to a golden color with everything blended just right.
Some of the pizzas available include:
Born and raised in Guatemala, Chef Perez began his career with Chef Puck in 1986 working as the gardener at the original Spago in West Hollywood, tending to the restaurant’s fresh herbs and vegetables. After eight months, Chef Perez applied for a position as dishwasher to get his foot in the door. A short time later, he was prompted to several positions throughout the kitchen including pastry prep, bread baking, butchery, pizza and pantry. His desire to learn, combined with the honor of working under a team of talented chefs, prepared him for a long, successful culinary career. Chef Perez is truly an example of the American Dream come true with Trattoria del Lupo a great place to enjoy a memorable dining experience.
Trattoria del Lupo is located at
Mandalay Bay Resort & Casino
3950 Las Vegas Blvd. South
Las Vegas, NV 89109
Phone Number: 702-740-5522
HOURS OF OPERATION
5 p.m. – 10 p.m., Sunday - Thursday
5 p.m. - 11 p.m., Friday & Saturday