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My most expensive meal was the worst meal I had over my 10 day stay in Vegas. First of all, the service was very good and the place was beautiful. I k…
Frank Tisellano
Portofino
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This restaurant, formerly Onda, has been firing on all cylinders since Chef Michael LaPlaca took the reins to both the menu and kitchen. We received a…
Westie
Portofino
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Portofino serves Italian. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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2 Reviews on “Portofino”
My most expensive meal was the worst meal I had over my 10 day stay in Vegas. First of all, the service was very good and the place was beautiful. I knew I was in trouble however when I noticed the restaurant on a Friday at 7pm was virtually empty. However, the portions were small and were not very good. Appetizers. I had the crab cake. It was bland. It was tiny. My wife had the grilled calamari…She said it was good. Entrees. I had the pappardella. The langoustines were mushy and overdone…again, the pasta was 1/2 portion. My wife had their signature dish, CHICKEN ROLLATINI PARMESAN. She hated it. I tasted it….the sauce tasted like it was out of a jar. The chicken tasted like it was frozen, then warmed up and hot sauce on top…and no taste. Maybe the worst dish I’ve ever eaten. I gambled and lost…at this restaurant…throwing my money away at the tables would have been better.Good news is that I saw Ray Romano and David Spade…they were great…and I had a great coffee and yogurt in the hotel afterwards that filled me up.
This restaurant, formerly Onda, has been firing on all cylinders since Chef Michael LaPlaca took the reins to both the menu and kitchen. We received a basket of warm garlic ciabatta and ordered the chef’s signature appetizer, crab cake arancini (lemon saffron risotto, pesto aioli with fresno pickles). It was very good, but seriously overpriced so I would not order it again. My wife’s entree was another signature dish, chicken rollatini Parmesan which was entirely different from the usual chicken Parm in that a house made sausage using leg and thigh meat is wrapped inside a chicken breast that has been lightly breaded and topped with marinara and mozzarella. This dish proved to be almost as bountiful as it was delicious. Not to be outdone, I chose the chef’s signature pasta, burrata agnolotti (lobster, chanterelle mushrooms, roasted corn butter) which was rich in flavors. Neither of us departed unsatisfied.