What’s New at Eataly Las Vegas, Sin City’s Upscale Food Hall

When Eataly Las Vegas debuted at Park MGM in late 2018, the opening ushered in a new food-and-beverage business model for the Strip:  a combination Italian food and wine market, a mix of casual, prepared food stations and a full-service, fine dining restaurant – all under one roof.  Guests could also buy fresh fish and meat, then have it prepared onsite, where it could be enjoyed inside the skylit marketplace.  And the 40,000-square foot complex has been humming ever since, offering visitors a taste of all things Italian with authentic representation from the country’s various regions at La Cucina del Mercato. 

And while minor changes have taken place over the years, some fairly recent modifications have enhanced the marketplace substantially, with several new and combined food stations, a new bar, design improvements and other features gracing the hall.  A recent inspection – augmented with an exhaustive tasting session – revealed what’s new as well as a don’t-miss dish at each station. 

NEW: Le Polpette 

While North Americans have made spaghetti and meatballs a favorite dish, the two items are actually never served together in Italy.  In fact, meatballs are typically eaten as an appetizer – with tomato sauce – in Southern Italy.  And while this counter’s Cheeseburger con Uovo is an impressive Italian take on an American burger (made with quality Snake River Farms Wagyu, imported provolone and an egg), the don’t-miss dish here is the namesake Polpette Classiche: braised pork and beef meatballs served with Mutti tomato sauce, Agriform 14-month Parmigiano Reggiano DOP, and house-made focaccia as the perfect vehicle to soak up the sauce. 

NEW: Pizza al Padellino 

As the first Eataly location in the U.S. to offer a style of pizza from Torino (Turin), this station excels at its pride and joy, baked to order in small round pans that deliver a crispy edge and soft, pillowy interior.  A variety of toppings are available, and the house-made mozzarella makes this specialty pie – not typically found in North America – a must-try for pizza aficionados.  But even Italians will agree that Napoli (Naples) is the true birthplace of pizza, and the Neapolitan pie that’s emblematic of the city is the classic Margherita.  Thankfully, this station’s most-popular version combines the best of Torino and Napoli by topping the soft dough with Mutti tomato sauce, buffalo mozzarella and fresh basil leaves. Other seasonal pies are offered here, but the Margherita al Padellino lives up to the hype, checks off all the boxes, and stands up to stiff competition at this counter as a don’t-miss dish.      

NEW: Eataly Bar 

What was previously a bakery and wine shop has been transformed into the new Eataly Bar, spotlighting 10 Italian spritzes, new craft cocktails and a dedicated bruschetta menu for noshing.  The bartenders here do justice to the classic Aperol Spritz, while extolling the virtues of the Bella Rosa, which offers an interestingly delicious twist-on-a-spritz with Remy Martin VSOP, Ramazzotti Rosa, Hibiscus Syrup, Lemon, Fever Tree Club Soda and Sparkling Rosato.  Paired with the Tartufo Bruschetta, topped with whipped ricotta, Urbani black truffles and a drizzle of truffle honey, the combo is a hit. 

NEW: La Carne e Il Pesce 

Hearty options at this now-combined, well-provisioned meat and fish station include Tonno: Grilled Wild-Caught Tuna with Cherry Tomatoes; Taggiasca Olives and Basil; and Oysters on the half-shell.  And while the Double R Ranch Ribeye, simply dressed with Arugula and Agriform 14-month Parmigiano Reggiano DOP – cooked medium-rare – is near-perfect, another rarely-seen-in-the-U.S. item is actually the go-to, don’t-miss dish.  The Spiedino di Manzo, a brochette combining cubed Double R Ranch skirt steak, homemade rustic bread and brushed with Olitalia EVOO, is a delicious value proposition at $16. 

NEW: La Pasta Fresca 

In central and southern Italy, pasta is king.  And each region – sometimes even a province within a region – proudly touts its respective, special pasta shapes and the sauces that accompany them.  But since it’s the sauce that determines which pasta shape is the most appropriate partner, that shotgun marriage is virtually sacrosanct.  So for the classic Bolognese sauce, it’s always an egg-based noodle, and tagliatelle’s wide, flat and porous surface is perfect for picking up the rich meat sauce.  Thus, La Pasta Fresca’s Tagliatelle Alla Bolognese, featuring a rich, beef and pork ragu, is the hearty don’t-miss dish at this counter. 

Myriad Additional Delicacies Enhance Choices 

While not new, myriad additional, authentic food options also grace the marketplace, attractively displayed to gain the attention of grazing patrons.  Some of the most popular options include: Arancini (fried, filled rice balls) and panini at the Italian Street Food counter; Roman-style pizza by the slice at La Pizzeria alla Romana; and Italian cheeses, meats and antipasti at La Salumeria. 

Two sit-down, full-service restaurants also line the edge of the Mercato:  Toscana Ristorante & Bar and La Pizza & La Pasta.  

And for sweet endings, guests tend to gravitate to La Pasticceria for delicate, handcrafted pastries and sweets, or to Il Gelato for frozen specialties.  But the Sicilian-style cannoli at I Dolci Italiani – filled to order with traditional ricotta, pistachio- or chocolate chip-infused ricotta – provide just the right finishing touch.