Sgrizzi Ristorante & Bar by Chef Marc
4.7 (935)restaurant
4.7 (935)Handcrafted pasta meets Himalayan salt dry-aged beef at this Las Vegas Italian spot cooking with 100% beef tallow.
Description
Helmed by Chef Marc Sgrizzi in Southwest Las Vegas, the kitchen focuses on traditional Italian cooking prepared with zero seed oils. Cuts undergo custom dry-aging for 30 to 90 days in a Himalayan salt chamber, joined on the floor by curated cocktails and private wine lockers.
