Bartolotta Ristorante di Mare at Wynn Las Vegas Nominated in 'Best New Restaurant' Category by James Beard Foundation.Previous James Beard Award Winner Paul Bartolotta receives national recognition once again for his innovative restaurant concept at Steve Wynn's preeminent Las Vegas resort
LAS VEGAS, March 17 /PRNewswire/ -- Wynn Las Vegas (3131 Las Vegas Blvd. South; 702-770-3325), Steve Wynn's latest resort is now home to a James Beard Award nominee: Bartolotta Ristorante di Mare (selected as one of Esquire Magazine's Best New Restaurants in America 2005). Chef Paul Bartolotta's signature Italian restaurant has been nominated in the "Best New Restaurant" category. This is the second nomination for the Chef. In 1994, he became the first Italian chef to win the coveted James Beard Award for "Best Chef, Midwest." The James Beard Awards are the nation's top honors for culinary professionals, and winners will be announced on Monday, May 8th in New York City New York City: see New York, city.
New York City
City (pop., 2000: 8,008,278), southeastern New York, at the mouth of the Hudson River. The largest city in the U.S. .
Chef Bartolotta is one of just a few chefs outside of Italy who is recognized as an "authentic ambassador" of Italian cuisine. In 1997, he earned the prestigious Insegna del Ristorante Italiano del Mondo mon·do Slang
Enormous; huge: a mondo list of pizza toppings.
Extremely; very: a mondo big mistake. , an award that was personally presented to him by former Italian President, Oscar Luigi Scalfaro Baron Oscar Luigi Scalfaro IPA: [ˈskalfaro] (born in Novara, September 9, 1918) is an Italian politician and magistrate, member of the Christian Democracy, President of the Italian Republic from 1992 to 1999 and senator . Bartolotta developed his culinary style in some of Europe's most distinguished restaurants and has brought his rustic, yet refined approach to Italian cuisine to Bartolotta Ristorante di Mare.
For a true taste of the Italian seaside, there is no equal to Bartolotta Ristorante di Mare. The chef exquisitely prepares regional specialties emphasizing the freshest seafood and homemade pastas in a bright and vibrant setting that evokes life by the sea.
In Bartolotta's view, his cuisine falls into three categories: cucina tradizionale including Primi courses such as Gnocchi gnoc·chi
Dumplings made of flour, semolina, or potatoes, boiled or baked and served with grated cheese or a sauce.
[Italian, pl. di Patate con Fonduta di Pomodoro, Stracci con Ragu di Funghi and an antipasti selection of Polenta Mantecato con Ragu di Funghi; cucina d'inspirazioni regionale spotlighting Carni e Volatile courses such as Faraona alla Ligure lig·ure
A precious stone of ancient Israel.
[Middle English liguri, from Late Latin lig and Antipasti di Mare like Cappesante Dorate con Porcini e Parmigiano; cucina creativo (food that is contemporary in technique, but traditionally Italian in flavors and ingredients), including such signature Bartolotta creations as Dentice All'Acqua Pazza (literally Mediterranean Red Snapper in "crazy water") and Costole di Maiale Nero al Rosmarino e Ginepro (Berkshire Black Hog Chop sauteed in a white wine sauce and scented with rosemary and juniper).
Previously, Bartolotta was Chef and Managing Partner at Chicago's Spiaggia, where under his direction, from 1991 to 2000, the restaurant earned every major national fine dining award including four-star ratings from both the Chicago Tribune and Chicago Magazine. This was the first time an Italian chef was awarded four stars in any major U.S. market.
While at San Domenico in New York City, he received an unprecedented three-star review for the Italian restaurant from Bryan Miller of the New York Times. It was also highly praised as one of the "Top 50 Restaurants in the United States" by Conde Nast Traveler. In 1990 and 1991, San Domenico was the only Italian restaurant to receive four stars from Forbes magazine and Esquire magazine's John Mariani presented San Domenico with the Esky Esky is an Australian brand of coolers manufactured by Nylex. The name is a reference to the association of Eskimos with cold climates.
The term has become a genericized trademark and as such is a colloquial term for any portable cooler. Award, selecting it as 1988's best new restaurant in the U.S.
Chef Bartolotta returns to Italy frequently to participate in international food conferences. He has appeared on numerous television programs including "Chef du Jour" on the Food Network, "Great Chefs, Great Cities" on PBS PBS
in full Public Broadcasting Service
Private, nonprofit U.S. corporation of public television stations. PBS provides its member stations, which are supported by public funds and private contributions rather than by commercials, with educational, cultural, and "Lifestyles of the Rich and Famous" (in addition to numerous television appearances in Italy and France).
For more information on Bartolotta Ristorante di Mare and Wynn Las Vegas please contact: KB Network News, 212-777-3455, email@example.com
CONTACT: Karine Bakhoum, or Helen Medvedovsky, or Meryl Scheinman, +1-212-777-3455, all for Wynn Las Vegas; or Amy Rossetti of Wynn Las Vegas, +1-702-770-3626