By Jacqueline Monahan
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Seafood Reigns at Pasta Palace in Palace Station

Even the atmosphere in Palace Station’s Pasta Palace will lull you into the easygoing Italian attitude of abundanza (abundance). There are no shortages here. Featuring décor reminiscent of a Roman villa, the venue’s warm gold walls are adorned with food-themed artwork or scenes of rustic country life. Elegant chandeliers throw out romantically dim showers of light from flowery champagne-flute bulbs. The large ceramic urn in the middle of the room does its part to add to the ambience.

And so the feast began with our eyes before it hit our palate.


Photo credit: Stephen Thorburn

An impossibly large cold seafood assortment, especially assembled by Chef J.T. Sousa found its way to our table and was presented like our own private tabletop ocean. Lobster, crab, shrimp and oysters formed an exotic mountain of seduction, each with their own unique allure. Superior quality and freshness will have you marveling at Pasta Palace’s ability to acquire such sea-jewels from its desert location. These folks make it look effortless.


Photo credit: Stephen Thorburn

Entrees come with a choice of soup (Minestrone) or salad, comprised of mixed greens, shredded salami and provolone, artichokes, marinated mushrooms and olives. Balsamic vinegar and olive oil flow freely from clever grape-cluster, dual dispensers.


Photo credit: Stephen Thorburn

An Orange Roughy, recommended by Armando, our server extraordinaire, arrived sautéed in a light butter sauce. The Umbrian delicacy, Mussels Puttanesca, featured the raven-shelled New Zealand green tips in a Pomodoro sauce with linguine, capers, onions, black olives and a hint of anchovies. The six jumbo shrimp that circled my plate for a fabulous Shrimp Scampi were also accompanied by linguine and covered with a garlic and cream sauce that begged to be mopped up with the never-allowed-to-be-emptied contents of a bread basket. A passable Chicken Marsala, sautéed with mushrooms, shallots and Marsala wine arrived with a watery side of garlic mashed potatoes that Chef Sousa promptly modified.


Photo credit: Stephen Thorburn


Photo credit: Stephen Thorburn


Photo credit: Stephen Thorburn

A dessert platter filled with moist chocolate cake, creamy tira misu, rich, fruit-sauce covered cheesecake, and a scoop of flavorful spumoni, partially melted on purpose to use as a sauce on the other offerings, arrived in a clock-like presentation. Time really does fly when the challenge is to sample such sugary bliss in all her colorful disguises. The platter looked as if it had been vacuumed by the time it was returned to the kitchen.


Photo credit: Stephen Thorburn

Room Manager Chris Dorsey oversees a skillful operation, ensuring patrons feel like VIPs from the time they are seated. Skillful server Armando is representative of the knowledgeable and welcoming wait staff. Chef J.T. Sousa’s creations make the whole experience something to look forward to every step of the way.

There’s something for everyone at Pasta Palace, including standard favorites such as Lasagna and Eggplant Parmesan. Those looking for pizza and ravioli will not be disappointed; neither will those whose tastes range more into lobster, steak or veal territory. With 26 entrees plus daily specials (not including antipasti and salads) and a $9.99 Endless Pastabilities selection (six different pastas and six different sauces you can put together in any combination) you’ll see for yourself why they were voted Best of Las Vegas three years in a row.

Elegant and affordable, ($10-$25) Pasta Palace is truly one of the culinary jewels in Palace Station’s crown.


For further information:

Pasta Palace
Palace Station
2411 W. Sahara Avenue
Las Vegas, NV 89102
(702) 221-6679
http://www.palacestation.com/dining/pasta-palace/

Hours of Operation
Wednesday-Monday, 5 pm.-10 pm.
Tuesday 5 pm.-9 pm.

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