LAVO Italian at Palazzo

Lavo at The Palazzo Resort in Las Vegas reinterprets coastal Italian selections through brick-oven pizzas, handmade pastas, and oversized starters, serving as a bridge between structured meals and terrace lounging. Set in the tower’s main lobby area, this space accommodates flows from daytime arrivals to Strip explorations. For dinner reservations at this Las Vegas restaurant, myrsvp.com organizes VIP table bookings, prioritizing terrace access for gatherings such as bachelor parties or weekend brunches.

The operation stems from Tao Group Hospitality, founded in 2000 by Jason Strauss and Richard Wolf as a nightlife venture starting with Manhattan’s Supperclub. They expanded into dining with Tao Asian Bistro in 2000, blending food with club elements to attract entertainment crowds. Lavo emerged in 2008 as their Italian entry, opening first in New York City’s Meatpacking District under chef Ralph Scamardella, who drew from family recipes to scale classics for shared tables. The Las Vegas site followed that year in The Palazzo, spanning 20,000 square feet as a quick anchor for the resort’s launch. It pioneered the “party brunch” format in 2011, turning weekend mornings into bottle-service events that influenced Strip trends. Global outposts now include London, Singapore, Mexico City, Los Angeles, and New York, with the Palazzo location earning Wine Spectator awards annually since 2010 for its 300-label Italian focus. A June 2024 closure led to a refresh reopening in October 2024, under Scamardella’s ongoing direction, yielding a 4.5 OpenTable average from nearly 10,000 logs for its consistent energy.

Access leads from the valet through lobby doors into a configuration blending lounge zones, main seating for 300, and an outdoor terrace with 100 chairs framed by olive and citrus plantings. Venetian plaster walls and a blue marble bar divide flows, while retractable screens and glass railings open views to passing boulevard traffic. A wood-fired oven anchors the kitchen pass, visible for plate reveals, and private areas hold 20-50 for fixed tastings at $150 per head. Staff handle shared deliveries with roving carts for spritzes, building from quiet seatings to DJ sets post-8 p.m. The dress code favors collared pieces over casual tees, suiting the resort’s blend of visitors. Hours cover dinners from 4 p.m. to 10 p.m. daily, with brunch Saturdays and Sundays from 10 a.m. to 2 p.m. featuring endless plates and mimosas at $95 per person; this supports pre-pool starts or TAO nightclub escalations upstairs.

The range structures around antipasti, oven-baked items, and pasta builds, with scales for group pacing. The one-pound Meatball, mixing Imperial Wagyu, veal, and sausage in ricotta-tomato sauce, commands $32, its heft a ritual split for four. Baked Clams Oreganato, littlenecks topped with breadcrumbs and garlic butter, arrives at $28 for a half-dozen, briny with crisp edges. Lobster Scampi Pizza, stretched on whole-grain flour with chilies and parmigiano, runs $48 for the full round, charred from the brick heat. Penne alla Vodka weaves prosciutto and cream into spicy tomato for $36, a Greatest Hits staple at $68 for the four-course tasting. Rigatoni with Sunday pork gravy and house sausage fills bowls at $34, slow-simmered for meaty cling. From the grill, roasted sea bass with fennel and citrus jus provides a lighter close at $58, flaky against herbal lift. Salads like heirloom tomato with bufala mozzarella and basil go for $24, while sides such as truffled fries or grilled artichokes add $16-20. Vegan entries include eggplant parmigiana stacked with marinara at $32. Finishes land on tiramisu layered with mascarpone and cocoa at $18, or gelato flights at $15. The beverage slate pulls Lazio whites from $16 per glass, with pairings at $80; cocktails revive the Lavo Spritz—prosecco, Aperol, and seasonal fruit—for $20.

This positioning aids bachelor parties, where myrsvp.com secures terrace clusters or oven-side tables for ongoing pours. The brunch pivots and shared portions sustain momentum, aligning with Las Vegas restaurants’ function in resort transitions. At The Palazzo, Lavo adjoins Venetian pools for morning links or CUT for steak shifts. In scope, it upholds Tao’s fusion of scale and familiarity, now refined through Scamardella’s steady iterations.