Chef Nicole Brisson Returns to The Strip at Brezza Resorts World Las Vegas | NV

Brezza restaurant, Resorts World | Las Vegas, Nevada

By Bob Barnes

Las Vegas, NV, October 2021

• GAYOT’s Rating: 14/20
• Cuisine: Italian
• Open: Dinner nightly 5:00 p.m.-10:00 p.m.; Brunch Sun. 11:00 a.m.-3:00 p.m.

Brezza (Italian for breeze) at the Resorts World is showcasing the talents of Nicole Brisson, one of Las Vegas’ most popular and revered chefs. Chef Brisson is a graduate of the renowned culinary school Johnson & Wales University, was the first chef appointed to the board of directors of the Southern Nevada Health District and her former head culinary positions include being the first female executive chef of Eataly in the U.S. and culinary director of Batali & Bastianich Hospitality Group’s Las Vegas operations.

As you enter the restaurant, you’ll be met with an open and inviting ambience with white stone walls, Italian mosaic tile flooring, floor-to-ceiling windows, an open kitchen and a 110-seat patio overlooking the Vegas Strip.

Chef Brisson is celebrated for her background in aging and butchering a variety of the highest quality Prime cuts of beef, lamb and pork, and the menu here shows evidence of her expertise. Cooked over live coals of white oak and olive branches, the succulent meats can be found in several menu items, such as tagliatelle Bolognese with veal, beef and pork ragu; dry aged Bistecca di Fiorentina, bone-in New York and tomahawk rib-eye; Heritage Farms pork chop; and warm lamb’s tongue with arugula, poached super egg, mushroom and black truffle-sherry vinaigrette.

Balancing the meaty proteins on the menu are antipasti (like arugula and fresh corn with trumpet mushroom and goat cheese), handmade pastas (such as cappellacci “oreganata” pasta with cauliflower, spinach, lemon, garlic and crispy caper) and selections of sustainable fish (e.g. pan-seared orata layered with crispy potato, caviar and garlic-chive cream).

Miklós Katona, the former wine director of Wynn Resorts, leads the bar program as director of beverage, and has curated a wine list of 200 wines (mainly from Italy, France and the U.S.) such as Marcarini “Brunate” Barolo, Piedmont, 2015; and Daou Reserve Cabernet Sauvignon, Paso Robles, 2019. To further help you unwind, upon completion of your meal a cart is brought to your table loaded with more than 35 bottles of digestives including grappa and amaro.

The desserts are a treat for your eyes as well as your taste buds. The chocolate tiramisú is shaped like a coffee bean and composed of espresso caramel, Savoiardi biscuits and mascarpone mousse; and the lemon olio verde tart layered with lemon curd, Nepitalla and olive oil meringue forms the letter “B.”

> Bob’s tips;
• Resorts World is humongous, so to save yourself some steps, the closest entrance to Brezza is via the Conrad Valet or the self-parking garage on Resorts World Drive on the north side of the resort.
• The 60-70-year-old olive trees in the patio are historic, as they once thrived on the site of the old Stardust (where Resorts World is now situated) and were salvaged just before it was imploded in 2007 and kept in a nursery until Resorts World was built.
• In addition to the stellar wine list, director of beverage Miklós Katona can also pair your meal with beer, offering seven Italian craft beers including Birrificio del Ducato “Nouva Mattina” (Farmhouse Saison) and “Torrente” (India Pale Ale), Extraomnes (Triple), Baladin “Isaac” (Witbier) and Menabrea Bionda (Blonde Lager) and Ambrata (Amber Lager).