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Toscana Ristorante & Bar

celebrates Tuscan cuisine

Perhaps no country’s cuisine puts people into so many different camps as Italy’s. Just tell the person next to you why pizza is the best Italian cuisine, and soon you’ll have started an enormous debate as to which of the various pizzas—spread among the boot-shaped country’s north, south and central areas—you are talking about. And that’s just pizza! Just wait until you bring up pasta. Or bread. Or gravy. Heck, even tomatoes will get a discussion going. It all goes to illustrate that people are very passionate about Italian food, and why its appeal is endless. And for an authentic representation of the Tuscan style of Italian, Toscana Ristorante & Bar in Eataly at Park MGM is a must.

By Ken Miller

Confetto

The venue is an inviting space, with a bar that will make you a refreshing signature cocktail. Start with a Fontana di Trevi, blending Borgogno vermouth, Gajàrdo triple sec, passion fruit syrup and prosecco, then make your way to a Confetto, mixing Ketel One grapefruit vodka, hibiscus syrup, grapefruit juice and sparkling rosé, all topped with edible Park MGM glitter and a cotton candy 702.730.7617 ball. The Toscana Sunset features Ketel One vodka, amaro, lemon and sparkling aranciata.

Everything at Toscana is meant to celebrate the culture and food of Florence. Appetizers like burrata—classic pappa al pomodoro, served with fresh basil and di Stefano burrata—and carpaccio di manzo—housemade marinated beef carpaccio topped with lemon mustard vinaigrette, arugula and radish salad—are perfect illustrations of this concept, and a great way to get your tastebuds ready for the flavors to come. Speaking of flavors, make sure to ask your server about the perfect wine pairing for each course—Toscana has an impressive wine list, guaranteeing something for every palate. The pasta courses are endlessly inventive. Make sure to try the lasagna rustica, a beef and pork ragu slathered all over housemade spinach lasagna noodles and topped with bechamel and Parmigiano-Reggiano. And for a truly unique bite, you really can’t beat the gnudi, densely packed spinach gnocchi with housemade ricotta, fresh sage, butter and Parmigiano-Reggiano. Meats here are fall-off-the-bone tender, from peposo alla Fiorentina—chianti-braised short ribs served with black peppercorn, Yukon Gold potatoes and pea tendrils—to Fiorentina, a 42-ounce Creeekstone Farms porterhouse sliced and served with fresh herbs, extra virgin olive oil and Yukon Gold potatoes. Make sure to pair these with sides like roasted potatoes with rosemary and urbani truffle

Toscana Sunset Fontana di Trevi

butter, and asparagi, grilled asparagus with Pecorino Toscano “Il Forino”.

Save room for dessert here. Chocolate lovers will swoon over the cioccolato, combining mousse, hazelnut caramel, almond cremino and chocolate flourless crumble, while those wanting something a bit lighter will love the panna cotta e amarena, combining housemade panna cotta, olive oil crisp, amarena cherries and sauce.

Lasagna rustica