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Taste what Giada has cooking on her Vegas brunch menu

Last updated: August 11, 2016 at 3:47 pm. Posted by in Celebrities, Las Vegas Restaurants, The Cromwell. Comments Off on Taste what Giada has cooking on her Vegas brunch menu.

Mimosas at giada brunch menu

This is how we prefer to get our daily recommended vitamin C.

We’re unabashed brunch fans here at the Las Vegas Blog. Then again, what’s not to love about brunch? It combines our favorite meal, breakfast, with totally acceptable day-drinking, usually of the bottomless variety. So when we heard GIADA at The Cromwell was launching a new weekend brunch menu, you know we were first in line to get a taste of what fab celeb Chef Giada De Laurentiis has dreamt up to fulfill our mid-morning munchies.

Not surprisingly, brunch at GIADA does not disappoint. Of course, it’s hard to be disappointed even just sitting at a table in the sun-drenched space, surrounded by views of such iconic Las Vegas Strip resorts as Caesars Palace and Bally’s.

“Instead of the typical Vegas buffet, here you can still get the indulgent experience but kick up your feet and simply take in the view,” De Laurentiis says. “The experience is more relaxed. It’s a lot more interactive, too—drink carts with fresh-squeezed juices and limitless mimosas, a tasting menu, and all of our pastries are made in-house.”

No matter the particulars of your palette, the dazzling dealers of delicious at GIADA have concocted a brunch menu that combines the best sweet and savory flavors. And everything is prepared with the light, refreshing touch we’ve come to expect from Ms. De Laurentiis and her chef de cuisine, Bruno Morabito.

We started off with the five-piece pastry assortment, because really, how can you not? It included such decadent delights as an orange sticky bun, raspberry Danish and a banana muffin. They came accompanied by sides of butter and jelly, but the pastries were tasty enough not to need any enhancements. To balance out the sweetness, we indulged in a few savory items from the antipasti menu (both imported from Italy): a creamy burrata soaked in olive oil, garnished with balsamic salt, and to-die-for olives marinated in herbs and citrus.

When the main courses came, we tried a few of the all-new brunch entrees. GIADA’s lobster hash combines marble potatoes, Nueske’s bacon, lobster meat, peppers, tomato and onion confit, all topped by sunny-side-up eggs and served with toast. Meanwhile, the Italian chicken & waffle gives the traditional American Southern recipe a GIADA spin, pairing cacciatore-spiced chicken with a polenta waffle.

“I wanted to give people something a bit more decadent with brunch—the true Vegas experience,” says De Laurentiis. “The lobster hash and cacciatore-style chicken and waffles are just that.”

A few favorites that are also available on GIADA’s weekday breakfast menu were perfect for the vegetarians at the table. The strawberry polenta waffle was fluffy but just dense enough, served with pineapple chunks and strawberry slices—with an accompaniment of Nutella for an optional extra kick of sweetness. The caprese frittata, topped with fresh mozzarella, heirloom tomatoes and basil (also available with prosciutto), was perfectly baked, and surprisingly filling.

The excellent edibles at GIADA’s brunch pair perfectly with limitless La Marca mimosas or bellinis, although those of you with fancier tastes might want to upgrade to Moet & Chandon or Veuve Clicquot. (We had no problem being basic.) Other daytime drinking favorites include a classic Bloody Mary, made with RIPE cold-pressed Bloody Mary mix, the Bianco tonic (which mixes Carpano Bianco vermouth, Chareau aloe liqueur, cucumber and Fever Tree tonic), and Giada’s signature sangria, available with Prosecco or Brachetto d’Acqui.

Brunch at GIADA is available every Saturday and Sunday from 8 a.m. to 2:30 p.m. A prix fixe brunch menu tasting is available for $45, and includes a pastry basket, antipasti platter, choice of one main course and one dessert.

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About The Author

Pj Perez is a longtime Las Vegas resident and UNLV graduate who has been writing about his adopted hometown for a variety of travel guides, websites and magazines since the 1990s, which isn't possible, because he's not that old. When not jockeying behind a keyboard, he can be found with a bass guitar in one hand and a gin cocktail in the other.

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