Marc Vetri Launches a New Brunch in Summerlin

Just opened: Osteria Fiorella weekend brunch

By Rob Kachelriess

Crafting a New Identity

Four months after opening at the Red Rock Resort, Marc Vetri’s Osteria Fiorella is launching a weekend brunch with plates served in smaller portions meant to be shared. It’s the latest example of the restaurant continuing to carve out its own identity after moving past its original purpose of filling the void of Vetri Cucina, which is currently on hold at the Palms.

Get Your Fill of Savory Dishes

Under the day-to-day guidance of Executive Chef Joel Myers, the brunch menu is a diverse, but restrained selection of vibrant dishes. The biscuit egg sandwich overdelivers with a subtle spiciness from Vetri’s own Fiorella Sausage. It’s easier to eat with a knife and fork, which is also true for the thick-cut gourmet toast options. Try the one topped with prosciutto (sliced fresh in view of the dining room), poached eggs and a soft Hollandaise sauce that mixes almost undetected with the runny yolk.

What You Need to Know
WHAT? Osteria Fiorella
IT’S … An elevated but approachable Italian restaurant
OPENED: July 10, 2020 (Brunch launched November 7, 2020)
BRAINS BEHIND IT: Chef & Owner Marc Vetri, General Manager Matteo Giacomazzi, Executive Chef Joel Myers and Pastry Chef Ashley Acosta.
FUN FACT: Osteria Fiorella originally opened as a temporary pop-up dining experience while the chef’s other restaurant, Vetri Cucina, remained closed at the Palms (which has yet to reopen after the pandemic-related spring shutdown). However, in less than two months, Osteria Fiorella claimed its space indefinitely.
LOCATION: Red Rock Resort
HOURS: Monday to Sunday | 4:30 p.m. to 9:30 p.m. (Brunch: Saturday & Sunday | 10 a.m. to 2 p.m.)
WEBSITE: Book a Reservation Online
INSTAGRAM: Check out photos of pizza, pasta and more

Photo by Rob Kachelriess

Brunch pizzas include smoked salmon with creme fraiche as a play on a lox-and-bagel and the Cacio e Pepe with egg and bacon. The latter is topped with ice cubes in a wood-burning oven, which melt away and mix with romano cheese to form a simple, easy sauce that comes alive with the crack of black pepper. (Insiders know the Cacio e Pepe pizza is also available as an off-menu dish during dinner without the egg and bacon.) 



Stick With Something Sweet

Expect the pastry plate (put together in house by Ashley Acosta) to be the first thing eagerly offered by your server. The selection can change on any given day, but may include treats like a salted croissant, white chocolate cranberry scone or a chocolate chip coffee cake. 

Champagne and mimosas can be poured tableside in a bottle service format. Yet the cocktails steal the show, especially a smells-like-fall Autumn Jawn with spiced rum and a robust chocolate negroni, in which cacao nibs balance out the sharpness of the Campari. 



The Cost

Sweets and appetizers $8-$16, toasts $11-$22, pizzas $13-$24, pastas $17-$23, savory dishes $14-$24, sides $8-$10, brunch cocktails $12-$15 and “brunch bubbles” (by the bottle) $40-$880

The Gist

Osteria Fiorella is mixing familiar Italian flavors with fresh ingredients and inventive brunch recipes, all served in a warm modern space with the welcome energy of an experienced staff and open kitchen.  

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