Friday, Sept. 12, 2003 | 8:29 a.m.
Muriel Stevens' dining column appears Fridays. Her shopping and travel columns appear Wednesday. Reach her at (702) 259-4080 or [email protected].
Lunch has returned to Tre restaurant at the Boca Park shopping center in Summerlin.
A gentler pricing structure, along with a totally new Italian menu, has energized Tre. Prices are as good, if not better, than most of the chain eateries in the area.
Mario Maccioni, who oversees Tre, Le Cirque and Circo del Osteria (both at Bellagio), said, "Tre's prices are unbeatable." I haven't checked out the neighborhood eateries, but Tre's prices are terrific.
The Linguine ala Mediterranea ($10) offered at lunch includes a small portion of the pasta and a generous amount of Manilla clams, shrimp, calamari and mussels in a light oregano sauce.
Soups and salads are offered in full or half portions -- a dieter's delight. Salad prices range from $9 to $13; half portions are less.
Such pastas as spaghetti pomodoro, pappardelle Bolognese and farfalle (bow ties) with chicken, peas and mushrooms are $8 or $9. I love the crisp-crusted pizzas ($8, $9 or $10) and such sandwiches ($8-$12) as the salmon burger served with Tuscan fries or fried zucchini, a chunky beef burger or the dynamite manzo alla griglia -- grilled sliced minute steak on a crisp baguette accompanied by a mixed green salad. For those with limited time, try the 45-minute, three-course special that Mario calls the business lunch ($20.03).
Included are an appetizer, main course and dessert.
Tre's dinner menu mixes and matches Italian and American flavors. Fried calamari ($13) is served with tartar sauce, and the mussels and clams in a spicy tomato sauce ($12) are sized to be shared.
Lasagna alla Bolognese, vegetable ravioli and veal tortelli are among the pasta selections ($12-$16).
A risotto of the day is market price. Pizzas ($10-$12), fish, poultry, veal, lamb and steak ($19-$31) are among the dinner choices; side dishes included. A la carte side dishes are $4 each.
Such Maccioni classic desserts as creme brulee and macerated fruits are offered, along with a delicious selection of gelati, apple crosata (lunch), panna cotta served with a roasted peach turnover and a variety of hot souffles, including a scrumptious chocolate souffle.
Chef Alberto Tapia, previously with Terazza restaurant at Caesars Palace, is an excellent chef with a keen eye for details. His food is delish.
Tre lunch hours: 11:30 a.m. to 2:30 p.m.; dinner hours: 5:30 p.m. to 10:30 p.m. Call 946-6200 for reservations or more information.
Star Chefs shine for MOD: An illustrious group of chefs, restaurants and hotels will participate in Star Chefs of Las Vegas, March of Dimes' annual gastronomical extravaganza taking place at The Rio Sept. 20. The Rio's executive chef, William Becker, will orchestrate the event.
Among the chefs participating are Carlos Guia (Commander's Palace), David Feau (Lutece) David Robins and Eduardo Perez (Spago), Michael and Wendy Jordan (Rosemary's Restaurant and Rosemary's at The Rio), Wes Kendrick (Wild Sage), Jean-Paul Lebadie (Emeril's New Orleans Fish House), Luciano Pellegrini (Valentino), Philippe Rispoli (Aureole), Stephan Marshall (Ritz-Carlton at Lake Las Vegas), John LaGrone (Postrio), Mark Sherline (Elements and Tremezzo at Aladdin), Dana D'Anzi (Delmonico Steakhouse), Mark Ferguson (Trattoria del Lupo) and many more.
There's new look to the ballroom and an awesome selection of food, drink and desserts. A cocktail reception and silent auction takes place at 6:30 p.m.
Bill Martin, who is the 2003 Star Chefs of Las Vegas chair, promises an evening of gustatorial delights and entertainment.
Money raised will help support March of Dimes' many programs, "To improve the health of babies by preventing birth defects and infant mortality through programs of research, community services, education and advocacy."
Ticket price is $175 per person. For more information, call Dale Andreason -- 732-9229.
Christmas in April: Rebuilding Together with Christmas in April will host its 7th Annual Soiree at the Four Seasons on Oct. 12. A multicourse dinner will be prepared by celebrated chefs from a variety of fine restaurants and hotels. Host chef is Michael Goodman of the Verandah at the Four Seasons, Wolfgang von Wieser, executive chef at Bellagio (previously with Four Seasons), Wendy and Michael Jordan, chef/owners of Rosemary's Restaurant and Rosemary's at The Rio, Chef Steve Landino, executive chef at Charlie Palmer Steak at the Four Seasons, and Four Seasons Pastry Chef Jean-Luc Daul.
Honorary Chairman Jim Rogers is a noted philanthropist and owner of KVBC TV-3; guest of honor will be Col. Tim Hopper of Nellis AFB. A cocktail reception and silent auction will precede dinner. Ticket price is $185 per person. For tickets and more information about the organization and their home renovation programs for the needy, call 259-4900.
Short orders
More restaurant reality: Taking their cue from the success of NBC's new reality series, "The Restaurant," Food Network has produced a new series, "Into the Fire."
"Into the Fire" takes viewers behind the scenes at some of America's most renowned restaurants. Commander's Palace at Desert Passage at the Aladdin is one of the six restaurants nationwide to be featured. The show airs tonight at 10:30 p.m. and at 1:30 a.m. Saturday on the Food Network, Cox cable channel 42.
San Gennaro Feast: The 23rd San Gennaro Feast at Boca Park at Rampart Boulevard and Alta Drive in Summerlin continues through Sunday, offering the sights and flavors of an Italian-style street fair. Hours today are 11 a.m. to midnight; Saturday, 11 a.m. to 11 p.m.; Sunday, 11 a.m. to 11 p.m. Tickets are $6 for adults; $5 for seniors; kids 54 inches and under are free. Check out Tre's food booth. They're featuring different foods each day.
"Monday Night Football" at TI: The Steakhouse at TI is featuring "Monday Night Football" dinners throughout the season. Reserve seats starting at 5:30 p.m. each Monday and enjoy a three-course meal in the Steakhouse's private screening room. Dinner includes a choice of appetizer -- jumbo shrimp cocktail or New England clam chowder or a salad; a choice of 8-ounce filet mignon or 24-ounce bone-in ribeye or roasted chicken or pan-roasted salmon, all with side dishes, and for dessert a choice of sour cream cheesecake with black cherry sauce or key lime pie. Dinner and screening are $42 per person; beverages, tax and tip are additional. No children under 5. For reservations, call 894-7223.
Il Fornaio debuts wine bar: Enoteca is the name of the new wine bar at Il Fornaio Italian restaurant at New York-New York. Enoteco is a comfy replication of the popular wine bars of Italy. Guests will find at Enoteca an extensive wine list by the bottle or by the glass and a limited selection of appetizers and desserts in the quiet coziness of the wine bar. Among the signature appetizers and desserts offered are beef carpaccio, grilled eggplant with roasted peppers, fresh strawberries and cake soaked in Triple Sea, tiramisu and more. Enoteca is open Tuesday through Saturday from 8 p.m. to 2:30 a.m.
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