It’s kind of like a Sunday love at Brezza at Resorts World. The perfect start to wrapping up the weekend is brunch at the Italian restaurant, run by restaurant partners – Jason Rocillo and Las Vegas culinary superstar and Executive Chef Nicole Brisson.
The restaurant is elegant and upscale, yet totally inviting and relaxing. Enjoy a large dining area flooded with natural light, or choose to dine on the coastal patio filled with greenery and olive trees.
And while the interior is worth the attention, Brezza will be remembered in every bite of brunch. “When Jason and I first started brainstorming about brunch, my inspiration for the menu was the time I spent working in upstate New York,” Bryson said. “I like that brunch is always so focused on fresh fruits and vegetables.”
And that focus flows throughout the entire menu, starting with the appetizer dishes. While pastries are appropriate on all brunch menus, including Brezza, branch out and savor what Brisson has done with fresh produce, from Annabella milk with fresh berries, honey and mint and cabbage mini salad with strawberries, goat cheese and almonds, to mouthwatering caprese with mozzarella. Buffalo and served with grilled basil pesto crostini. There’s also fresh greens in Diane’s Bloody Mary (plus plenty of other toppers).
As Brezza celebrates the flavors of the Italian coast, brunch here includes a large ocean section on the menu with fresh oysters and octopus marinati made with tomatoes, cucumbers and chilies for a fresh and spiced bite, and the amazing flood of ocean with oysters di Giorno filled with shrimp and crab claws Scallops, abalone crudo, oysters and lobsters served with sauces.
The Italian theme continues with the fresh pasta options, and the most memorable dish is the pea agnolotti made with preserved Meyer lemons, morels, and porcini. For those inclined towards more traditional dishes, the appetizer section at Brezza will please you with classic items such as steak and eggs.
If you’re not sure which one to choose, Brisson highlights two options: “The farmhouse tart and zucchini crepes are modern interpretations of the dishes I used to make at the Palmer House Café with Chef Bill Bunsen,” she said. Packed with crepes of fresh mozzarella, basil and thin zucchini topped with a light tomato sauce. Farmhouse tarts are baked with sausage, walnuts, and fontina cheese for a flavor-packed bite.
For more brunch-inspired dishes, especially for those with a sweet tooth, Brisson incorporates fruits from celebrity culinary forage and farmer’s market pioneer Keri Claspie, who draws her treasures from small California family farms. “We’re able to highlight all the beautiful Kerry Clasby fruits and citrus in dishes like Citrus Brûléed budino and our homemade muffins,” Bryson said. Fresh, plump mixed berries are popping up everywhere, including light and airy pancakes, and crunchy pancakes with bramble syrup; And more berries continue to shine in sweet semolina cakes, dense but melt in your mouth, topped with lemon and whipped cream – this is the perfect dish for the whole table.
Finish the meal with a citrus bodino, a pudding with a dessert-like topping—it’s also a great table share and a sweet ending to a sweet Sunday morning getaway.
Resorts World, 702.676.6014
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