The opening of ai Pazzi this weekend was one of the best food experiences I have tasted over my 30 years in Las Vegas as a food writer.
Chef Fabio Viviani’s new place at the JW Marriot totally outdid itself putting in this fabulous experience. With an emphasis on bold flavors and vibrant ingredients, the ai Pazzi menu showcases the Top Chef alum’s talent for transforming comfort Italian food into high-end cuisine with exquisite flavors and bold new flavors. We started the meal off with a Crostino featuring Roasted Woodland Mushrooms, Gorgonzola Fondue, and Black Truffle Prosciutto Cotto; Whipped Fresh Ricotta Bruschetta with Charred Cabernet Grapes, Toasted Pistachio, and Truffled Honey; or Fabio’s Wagyu Meatball with Rich Tomato Sugo, Whipped Ricotta, Torn Basil, and Grilled Bread. One of my favorites was the Orecchiette, with duck sausage. The pan with Fruitti Di Mare with clams, mussels, shrimp and lobster broth is extremely delicious.
His particular dishes, featuring homemade pasta, fresh seafood, and true Italian entrées, 
include Short Rib Agnolotti with Taleggio Crème and Summer Black Truffle; Maine Lobster Linguini with Cherry Tomato, Garlic, White Wine, Lobster Butter, and Fresh Basil; Mediterranean Branzino with Oregano Oil Vinaigrette, Charred Lemon and Herbs; Zuppa di Pesce with Manila Clams, P.E.I. Mussels, Shrimp, Fresh Calamari, Rock Fish Bites, Aromatic Herbs, and Lobster Tomato Broth; Bistecca alla Fiorentina, a Grilled & Sliced 32 oz Linz Heritage Reserve Porterhouse, with Roasted Garlic, Tuscan Olive Oil, and Mediterranean Salt; Pollo Parmigiana with Tomato Sauce, Fresh Mozzarella, 24-Month Aged Parmigiano, and Fusilloni in Pomodoro Sauce; and Pollo Scarpariello, Braised Chicken Thighs with House Made Sausage, Braised Bell Peppers, Red Onion, Pepperoncini, and Herbed Roasted Potato.
No meal is complete without dessert. ai Pazzi offers an assortment of decadent dessert options, including Tiramisu with Espresso-soaked Lady Fingers, Sweet Mascarpone Cream, Cocoa And Roasted White Chocolate; Frutti de Bosco Panna Cotta with Mix Berry Custard, Macerated Berries, Lemon Curd, Basil Meringues, and Micro Basil; Lemon Ricotta Cake with Warm Sponge, Champagne Macerated Strawberries, which we couldn’t get enough of.
Complementing the cuisine is a great cocktail program. Influenced by Italian flavors with fresh ingredients and a range of unique spirits, the ai Pazzi cocktail program includes The Roman High Baller featuring Maker’s Mark Bourbon, Bruto Americano, Carpano Antica, and Orange Bitters, topped with an Orange Twist; Montenegro Nights with Old Forester 100 Bourbon, Vanilla Syrup, Caramel Syrup, Angostura, and Amro Montenegro, garnished with a Toasted Marshmallow; Snap Outta It! with Hendrix Gin, Limoncello, Lemon Juice, Ginger Syrup, and Orange Bitters; Sicilian Sunset featuring Bandero Tequila Blanco, Fresh Pineapple Juice, Lemon Juice, Honey Syrup, and Amaro Averna, with a Tajin Rim and Lime Wheel; Positano Paradise with Tito’s Vodka, Fresh Lime Juice, Coconut Cream, Fresh Pineapple Juice, and Amaro Averna, topped with Fresh Minto and a Lime Garnish; Campari Jungle featuring Bacardi Dark Rum, Aperol Spritz, Freshly Squeezed Pineapple Juice, and Blackberry Syrup, topped with Fresh Pineapple.
“ai Pazzi is a true reflection of the elevated experiences we strive to offer at JW Marriott Las Vegas The Resort At Summerlin,” said Michelle McHugh, Vice President and General Manager. “Chef Fabio’s passion for exceptional cuisine and memorable hospitality aligns seamlessly with our commitment to delivering remarkable guest experiences. We’re proud to introduce this exciting new dining destination to the heart of Summerlin.”
The JW Marriot is located 221 North Rampart Boulevard, Las Vegas, NV 89145. Hours of operation are Sunday through Thursday from 5 p.m. to 9 p.m. and Friday through Saturday from 5 p.m. to 10 p.m.
ABOUT FABIO VIVIANI
Fabio Viviani is a celebrity chef, hospitality developer, restaurateur, best-selling cookbook author, and television personality. Born and raised in Florence, Italy, Fabio moved to the United States in 2005 to pursue greater opportunities in the culinary world. His passion for hospitality and raw talent, paired with his signature charisma, quickly propelled him to nationwide fame.
We were a group of about 30 who taste tested and passed with 100% approval every dish last weekend. The tableside dishes around the group, all processing the same unique creations were a hit. We all left with his signature cookbook which is his fourth. www.FabioViviani.com.
