Latest / Vegas Revealed / Storm Area 51 Documentary, Chef Fabio Viviani's New Italian Spot, Indian Restaurant from London Coming to Las Vegas Strip | Ep. 283

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Storm Area 51 Documentary, Chef Fabio Viviani's New Italian Spot, Indian Restaurant from London Coming to Las Vegas Strip | Ep. 283 · Vegas Revealed

• 0:00
  Sean McAllister: It's episode 283 of Vegas Revealed.
• 0:03
  Sean McAllister: This week we sit down with Chef Fabio Viviani at his New Vegas restaurant.
• 0:09
  Dayna Roselli: He serves up food and a ton of personality.
• 0:12
  SPEAKER_00: Just because you can doesn't mean you should mess with things.
• 0:17
  SPEAKER_00: You see, sometimes you just gotta leave it alone.
• 0:18
  SPEAKER_00: If it's good, it's good.
• 0:19
  SPEAKER_00: Don't touch it.
• 0:20
  SPEAKER_00: Just make it well.
• 0:21
  SPEAKER_00: You know, we say you can put a crown on a chicken's head.
• 0:24
  Dayna Roselli: Plus, the strip's first high-end Indian restaurant is set to debut.
• 0:29
  Sean McAllister: And an original Beatle is among the top talent that is Vegas found.
• 0:33
  Dayna Roselli: Let's get to it.
• 0:35
  Dayna Roselli: Vegas Revealed, presented by Galindo Law, starts now.
• 0:40
  Sean McAllister: Welcome to Vegas Revealed, episode 283.
• 0:43
  Sean McAllister: Sean McAllister and Dana Roselli here with you.
• 0:46
  Sean McAllister: Uh, it's no secret, Las Vegas is a culinary destination.
• 0:51
  Sean McAllister: And now we're adding to the offerings that are available here.
• 0:55
  Dayna Roselli: And I'm really excited about this latest announcement out of Aria.
• 1:00
  Dayna Roselli: We are getting our first high-end Indian restaurant on the strip.
• 1:05
  Dayna Roselli: And Sean, I love Indian food.
• 1:07
  Sean McAllister: You know, I've only dabbled in Indian food.
• 1:10
  Sean McAllister: I've never sat down and had a full like Indian meal.
• 1:15
  Sean McAllister: Okay.
• 1:15
  Sean McAllister: And I'm excited to.
• 1:16
  Dayna Roselli: We need to start with that.
• 1:18
  Dayna Roselli: We need to go for an Indian lunch or dinner with me right down the road there on Twain.
• 1:23
  Dayna Roselli: Indian uh Indian palace?
• 1:25
  Dayna Roselli: Why am I even blanking?
• 1:26
  Dayna Roselli: I just drive in and pull in the parking lot.
• 1:28
  Dayna Roselli: Anyway, um, you've gotta I know the best stuff to get.
• 1:32
  Sean McAllister: Okay.
• 1:32
  Dayna Roselli: Yeah, but I'm not a curry person, so I know that's weird.
• 1:35
  Sean McAllister: Oh, see, I love curry.
• 1:36
  Dayna Roselli: Yeah, so but I think what you'll like what I order chicken tikka.
• 1:40
  Dayna Roselli: It's just delicious.
• 1:41
  Dayna Roselli: All of it.
• 1:42
  Dayna Roselli: I've got all the sides, everything.
• 1:44
  Dayna Roselli: Anyway, so I'm excited for this restaurant to come.
• 1:48
  Sean McAllister: Yeah, Jim Cana is uh the original location is in London.
• 1:53
  Sean McAllister: And this is a restaurant that's kind of modeled after uh the private clubs that you would find in India.
• 2:01
  Sean McAllister: Well, Gym Cana is now coming here to the Las Vegas Strip, opening this fall inside of Aria.
• 2:08
  Sean McAllister: This is the location where uh the Julian Serrano uh Tapas restaurant used to be.
• 2:15
  Sean McAllister: Uh now Gym Cana is opening there.
• 2:18
  Sean McAllister: It's uh supposed to stay true to the the vibe that you find at the London location.
• 2:25
  Sean McAllister: Uh the restaurant operators say that Aria has been absolutely great, a great partner in honoring the traditions and everything that goes into bringing this level of cuisine to the Las Vegas strip.
• 2:41
  Dayna Roselli: That's great.
• 2:42
  Dayna Roselli: You know, and people don't realize that London is really known for its Indian restaurants.
• 2:46
  Sean McAllister: Right.
• 2:47
  Dayna Roselli: Um, but if you ever go there, you'll see a lot of Indian restaurants, and then you know, some hard hard to get into, some highly recommended, some so it's it's good.
• 2:56
  Dayna Roselli: I was looking up Indian Palace because I felt guilty to make sure it was named that.
• 3:01
  Dayna Roselli: I also go to Mint Bistro.
• 3:06
  Dayna Roselli: I always feel guilty.
• 3:07
  Dayna Roselli: I'm like, oh, I want to give them a shout out, but yeah, okay, Indian Palace, I was right.
• 3:11
  Dayna Roselli: On Twain, it's delicious.
• 3:13
  Dayna Roselli: Um but yeah, this is gonna be cool.
• 3:14
  Dayna Roselli: I you know, I I don't because I know it's the first high-end Indian restaurant, but I'm even trying to think if we even have like one Indian restaurant on the strip.
• 3:23
  Dayna Roselli: But maybe I mean maybe in like some of the food courtish things.
• 3:28
  Dayna Roselli: I don't know.
• 3:28
  Sean McAllister: Yeah, there could be.
• 3:29
  Dayna Roselli: Yeah, but anyway.
• 3:30
  Sean McAllister: But uh this is I mean, this it's exciting that the offerings uh on the Las Vegas strip are expanding to include more more culture, more flavor, because I mean that's what you get.
• 3:45
  Dayna Roselli: I mean, listen, everyone loves an Italian restaurant or a steakhouse, but how many can you have?
• 3:50
  Sean McAllister: Well, walk down the strip and look.
• 3:53
  Dayna Roselli: I know.
• 3:54
  Dayna Roselli: So that's exciting.
• 3:55
  Dayna Roselli: Um, and i on the like same lines of that, but a new kind of fast food is the wrong word.
• 4:02
  Dayna Roselli: I don't know, a new smaller, fast casual Indian restaurant just opened near the strip.
• 4:07
  Dayna Roselli: And the reason I know that is because a place I used to go, Piology, closed.
• 4:12
  Sean McAllister: It did?
• 4:13
  Dayna Roselli: Yes.
• 4:13
  Dayna Roselli: What?
• 4:14
  Dayna Roselli: Well, and I don't know if all of them closed.
• 4:16
  Dayna Roselli: The one on Flamingo and Paradise and that Howard Hughes area closed.
• 4:19
  Dayna Roselli: It was bummed.
• 4:20
  Dayna Roselli: Um, so I was waiting to see what was gonna go in there because I go to that little plaza a lot to eat.
• 4:25
  Dayna Roselli: And so an Indian restaurant opened.
• 4:27
  Dayna Roselli: It's called Non and Curry Indian Grub.
• 4:31
  Dayna Roselli: I went there and checked it out for the first time.
• 4:33
  Dayna Roselli: Brought my friend Rob, and she'd never really had Indian either, and she loved what I ordered her.
• 4:37
  Dayna Roselli: Oh, good.
• 4:38
  Dayna Roselli: Okay.
• 4:38
  Dayna Roselli: But anyway, it was delicious and it's really cute inside.
• 4:42
  Dayna Roselli: I I love it.
• 4:43
  Dayna Roselli: And if you're looking for something that's near the strip, but uh off the strip, and you could walk there.
• 4:48
  Dayna Roselli: Um I guess it's right, really right across right near the sphere and across from the Tuscany.
• 4:53
  Dayna Roselli: Yeah.
• 4:54
  Dayna Roselli: So anyway, it's in that plaza now.
• 4:56
  Dayna Roselli: I know Pyology Clothes.
• 4:57
  Dayna Roselli: I used to love their cauliflower crusted um pizzas, but it's it's really good.
• 5:01
  Dayna Roselli: It just opened, and so go check it out.
• 5:03
  Dayna Roselli: So if you want something on the you know, affordable Indian, want to walk to it from the strip, and you're craving that, you might want to check that place out.
• 5:11
  Dayna Roselli: And then we've got um a new restaurant coming to the aria.
• 5:14
  Dayna Roselli: Does it say in the release when it's supposed to open?
• 5:17
  Sean McAllister: Uh it just says this f coming this fall.
• 5:19
  Sean McAllister: Okay.
• 5:19
  Sean McAllister: There wasn't a specific date in there.
• 5:22
  Sean McAllister: So TBD will let you know when Jim Cana makes its official debut over there at Aria.
• 5:28
  Dayna Roselli: All right, let's go off the strip now.
• 5:30
  Dayna Roselli: We traveled over to Summerlin.
• 5:33
  Dayna Roselli: We say traveled because we live in the center-ish and east side of Summertown, so it's a trek, but easy to get to.
• 5:39
  Dayna Roselli: Uh JW Marriott there is great.
• 5:41
  Dayna Roselli: It's a great hotel.
• 5:42
  Dayna Roselli: It's been there for a very long time.
• 5:45
  Dayna Roselli: And Chef Fabio Viviani just opened a new Italian restaurant there.
• 5:50
  Sean McAllister: He did.
• 5:51
  Sean McAllister: He has dozens of restaurants, uh, ranging from casual to sit-down um all across the United States.
• 6:00
  Sean McAllister: You might know Chef Fabio.
• 6:02
  Sean McAllister: He was on season five of Top Chef.
• 6:05
  Sean McAllister: That was back at like the height of Top Chef's popularity.
• 6:08
  Sean McAllister: Yeah.
• 6:09
  Sean McAllister: And then he was on All-Stars as well.
• 6:11
  Sean McAllister: Well, after the show, uh, Chef Fabio has just built his own little culinary empire, not so little, really, that now includes uh iPotsy inside the JW Marriott over there in Summerlin.
• 6:25
  Dayna Roselli: Yeah, and we actually have been trying to catch up with him.
• 6:27
  Dayna Roselli: He's a busy guy.
• 6:28
  Dayna Roselli: Very good, our schedules kept, you know, it just was not working out.
• 6:32
  Dayna Roselli: And then finally we were able to get some time with him.
• 6:35
  Dayna Roselli: We got him in the back room.
• 6:36
  Dayna Roselli: We sat down with him and we talked to him for a while.
• 6:39
  Dayna Roselli: And we loved him.
• 6:40
  Dayna Roselli: He is entertaining, he knows his food, uh, he is funny, and you know what?
• 6:46
  Dayna Roselli: He he makes a lot of sense.
• 6:48
  Dayna Roselli: And he talked to us about how he really wants this to be a local hotspot.
• 6:52
  Dayna Roselli: It's a good restaurant.
• 6:54
  Dayna Roselli: He's proud of it, but he also says, I'm not trying to compete with the strip at the moment.
• 6:59
  Dayna Roselli: I want to be off the strip.
• 7:00
  Dayna Roselli: He said he, you know, JW Marriott's been a wonderful partner, all that kind of thing.
• 7:04
  Dayna Roselli: So we sat down with him and asked him all the questions you probably want to know.
• 7:09
  Dayna Roselli: And let's play that interview.
• 7:11
  Dayna Roselli: Well, first of all, welcome to Las Vegas.
• 7:13
  Dayna Roselli: Why did you choose Las Vegas?
• 7:14
  Dayna Roselli: We're happy to have you.
• 7:15
  SPEAKER_00: Las Vegas chose me.
• 7:17
  SPEAKER_00: I I have spent many, many days and many, many nights in Vegas.
• 7:21
  SPEAKER_00: I learned to appreciate the crowds.
• 7:23
  SPEAKER_00: I learned to appreciate the burbs and the wonderful restaurant scene that Las Vegas has to offer.
• 7:29
  SPEAKER_00: And I got a lot of restaurants around the United States, and Las Vegas was on my bucket list.
• 7:35
  SPEAKER_00: So I'm very, very happy and humbled to have a restaurant in the city.
• 7:40
  Dayna Roselli: And that's evolved over the years.
• 7:42
  Dayna Roselli: We weren't always a restaurant town way back, right?
• 7:45
  SPEAKER_00: I mean, you had some amazing restaurants all along, but I think in the last decade, it truly became a culinary Mecca.
• 7:53
  SPEAKER_00: And the things that I like is that, yes, of course, you got great restaurant on the strip, you got great restaurant in the usual suspect downtown.
• 8:02
  SPEAKER_00: But the reality is that 365 days a year, you got locals.
• 8:07
  SPEAKER_00: You got Summerlin here, you got Anderson, you got you got places where people actually live and they don't live the Las Vegas life.
• 8:14
  SPEAKER_00: You know, I'm I I have many restaurants in in great destinations, but the reality is that we like the locals.
• 8:24
  SPEAKER_00: We like to be the gem and the burbs.
• 8:27
  SPEAKER_00: We like to be the place where you can have loyalty and you can have familiarity and you can call people by their first name.
• 8:36
  SPEAKER_00: It's very hard in Las Vegas because it's a quick in and out, three days, five days, seven days, tourists eat as much as you can, take pictures and gone.
• 8:45
  SPEAKER_00: We serve the community.
• 8:46
  SPEAKER_00: We're here for the people that live in the area, and of course, everybody's welcome.
• 8:51
  SPEAKER_00: If somebody wants to come from the strip or somebody's on a golf tour, the JW Mary here in Summerlin, and and they're only three days in town, I want them three days for dinner.
• 9:01
  SPEAKER_00: But when they leave, the crowds, the local are the ones staying.
• 9:05
  SPEAKER_00: And I want to build something that the local are proud of.
• 9:08
  SPEAKER_00: That's why we do the things we do, that's why we do the food we do, and that's why we price things the way we do.
• 9:14
  Dayna Roselli: Okay, so tell us talk about pricing.
• 9:16
  SPEAKER_00: So, you know, we we the our prices are fair.
• 9:19
  SPEAKER_00: You know, we we charge what we have to to make sure that the quality is there and the craftsmanship is there, but we don't overcharge like many plays on the strip.
• 9:27
  SPEAKER_00: You know, and and that's okay because there is a market for the two.
• 9:30
  SPEAKER_00: But when you want to play in the in the in the same sandbox of the local, you have to make sure that you create something that, yes, it's hipster, yes, it's nice, but you can come a few times a week.
• 9:45
  SPEAKER_00: You know, I don't want I don't necessarily want to be the place where I would propose to my soon-to-be wife.
• 9:52
  SPEAKER_00: I want to be the place that once she said yes, you bring her back three times a week.
• 9:57
  SPEAKER_00: See what I mean?
• 9:58
  Dayna Roselli: That's a great scenario that you just set up there.
• 10:02
  SPEAKER_00: You know, get engaged in the strip and then come for dinner here.
• 10:06
  SPEAKER_00: Three nights a week.
• 10:07
  Dayna Roselli: Yes, yes, yes, yes, yes.
• 10:09
  Dayna Roselli: Well, listen, when I walked in, I did feel like, wow, this is a nice restaurant, but there was a warmth to it.
• 10:14
  Dayna Roselli: I immediately was like, I'll be back, literally as soon as I walked in the door.
• 10:19
  SPEAKER_00: Yeah, the previous space was great, it was a little too bright, a little bit too bright, like very, very open, very we like cozy.
• 10:26
  SPEAKER_00: You know, when you're eating, you don't need a theater.
• 10:28
  SPEAKER_00: You just need you and the food, you the food, and your company.
• 10:32
  SPEAKER_00: So we try to create a little bit of an ambience that focused on the table, more so than the setting and the scene, right?
• 10:39
  SPEAKER_00: So we we we just revempe, the JW Merriott team has been nothing short of fantastic to work with, from the people working on the property to ownership um to everybody.
• 10:51
  SPEAKER_00: We're very fortunate to have found this gem and this team in in the area.
• 10:56
  Dayna Roselli: Uh how many restaurants do you have total all over?
• 10:59
  Dayna Roselli: Do you know?
• 11:00
  SPEAKER_00: Or have you lost track?
• 11:02
  SPEAKER_00: No, it's it's always a different.
• 11:04
  SPEAKER_00: So the depends what you consider for for restaurant, right?
• 11:09
  SPEAKER_00: Is a burger joint uh in the middle of nowhere a restaurant?
• 11:12
  SPEAKER_00: If that's a yes answer, then we have dozens, many dozens of restaurants, but some of them are QSR, some of them are fast casuals, most of them are full dining.
• 11:24
  SPEAKER_00: We have over 20 plus, 25, I think, full dining restaurants, and we have just as many, if not more than that, of smaller plays, like you know, the grub and go, the the QSR.
• 11:37
  SPEAKER_00: We do a lot of business with sports entertainment, we do a lot of business in schools.
• 11:42
  SPEAKER_00: Um, if I consider schools and university alones, we have 30 plus concept.
• 11:48
  SPEAKER_00: So, all in between that and the restaurant, we have probably in excess of 60, 70 places.
• 11:54
  Dayna Roselli: Ah, you create so you really created something.
• 11:57
  SPEAKER_00: Well, you know, sometimes I'm I'm I don't even know what we're going and no, but it we have a great team, right?
• 12:03
  SPEAKER_00: And and I'm only able to grow as fast as the team can can manage and control and the quality and everything else, right?
• 12:11
  SPEAKER_00: And then for me, it's about the team.
• 12:12
  SPEAKER_00: We have good people.
• 12:14
  SPEAKER_00: If I could double the size of my business and share it with everybody in my team, that's exactly what we're doing.
• 12:21
  SPEAKER_00: You know, I want my team winning with me.
• 12:23
  SPEAKER_00: I want the guy, I have people that have been with me for 20 years.
• 12:27
  SPEAKER_00: Been 20 years in this country.
• 12:28
  SPEAKER_00: I met people on day one, two, and three that are still business partners with me today.
• 12:34
  SPEAKER_00: So for me, it's really about the team.
• 12:35
  SPEAKER_00: That's why we grow the way we grow, that's why we do the relationship that we do, and that's why we pick the places that we pick.
• 12:41
  SPEAKER_00: You know, I don't we I I always joke, I said, I need another restaurant, like I need a hole in my head.
• 12:47
  SPEAKER_00: But the reason is it's because of the team.
• 12:49
  SPEAKER_00: I have an amazing team, I have amazing people, I have an amazing partner, and they deserve to grow.
• 12:54
  SPEAKER_00: So we just keep at it.
• 12:56
  Dayna Roselli: All right, let's talk about some of the dishes.
• 12:58
  Dayna Roselli: Now, I know you really want to emphasize some of the table side stuff because I think the locals will love this, because this is something sometimes you have to go to the strip for.
• 13:06
  SPEAKER_00: Yes, so table side is nothing new.
• 13:09
  SPEAKER_00: Because table side sometimes, you know, you have a Caesar salad, table side.
• 13:15
  SPEAKER_00: Okay, that's cute.
• 13:16
  SPEAKER_00: But I think it's a Caesar salad.
• 13:18
  SPEAKER_00: You know, we say you can put a crown on a chicken's head, it's still chicken.
• 13:22
  SPEAKER_00: You see what I mean?
• 13:23
  SPEAKER_00: So table side is a couple of those dishes that we have over here, the fettuccine alfredo.
• 13:28
  SPEAKER_00: Everybody loves a good fettuccine alfredo.
• 13:30
  SPEAKER_00: Very little people know how it's really made.
• 13:32
  SPEAKER_00: We show it in front of you.
• 13:33
  SPEAKER_00: It's nothing else than the the the crafty way of whipping pasta with broth, uh pasta, pasta, uh, pasta water, butter parmesan or pecorino, depend on the region that you're inspiring your cacio pepe from.
• 13:49
  SPEAKER_00: You know, if you're Roman style, traditional is pecorino.
• 13:52
  SPEAKER_00: If you get it in Florence, Tuscany, there is Parmesan cheese because we are closer to Bologna.
• 13:57
  SPEAKER_00: Food is not black and white.
• 13:59
  SPEAKER_00: You know, food is the grade and matter.
• 14:02
  SPEAKER_00: You know, you can adjust a few things.
• 14:03
  SPEAKER_00: And then we have a wonderful capresa table side.
• 14:06
  SPEAKER_00: Look, I love a capresa salad.
• 14:09
  SPEAKER_00: There is no reason not to always get a caprezza salad.
• 14:13
  SPEAKER_00: Tomato, fresh mozzarella, beautiful olive oil, basil.
• 14:17
  SPEAKER_00: We do a table side because although you had a thousand capres in your life, you probably, at least most people haven't, seen how the mozzarella gets made.
• 14:27
  SPEAKER_00: From cheese curd, boiling water, salted water, the stretching, the pooling, the playing with the cheese.
• 14:33
  SPEAKER_00: It's all done in front of you.
• 14:35
  SPEAKER_00: So you get a little bit of the Las Vegas show, and you still get a delicious capreza.
• 14:40
  Dayna Roselli: I like that.
• 14:40
  Dayna Roselli: You had me at the playing of the cheese.
• 14:42
  Dayna Roselli: I like that.
• 14:43
  SPEAKER_00: We don't wanna we don't wanna overdo.
• 14:45
  SPEAKER_00: We keep a very traditional.
• 14:47
  SPEAKER_00: We have a few, let me throw you a little Vegas out there, right?
• 14:51
  SPEAKER_00: The meatballs are made with Wagyu.
• 14:54
  SPEAKER_00: My mom didn't even know Wagyu existed when she started to make meatballs.
• 14:58
  SPEAKER_00: So we throw the little Las Vegas things, but we keep things traditional.
• 15:02
  SPEAKER_00: Because for us, just because you can doesn't mean you should mess with things.
• 15:09
  SPEAKER_00: You see, sometimes you just gotta leave it alone.
• 15:10
  SPEAKER_00: If it's good, it's good.
• 15:11
  SPEAKER_00: Don't touch it, just make it well.
• 15:13
  Dayna Roselli: Can we expect more restaurants from you here in Las Vegas?
• 15:16
  SPEAKER_00: Two more inside of this place.
• 15:18
  SPEAKER_00: An oyster bar, right?
• 15:19
  SPEAKER_00: Yes, so of course that the pizza counter, so the iPatzi is the restaurant.
• 15:26
  SPEAKER_00: iPatsy Pizza, which I think it's an adorable name, by the way, is the Napolitan style pizza counter that will be the natural extension of the outdoor portion of the bar where you know people pass go by and you're gonna fly pies, and probably not gonna make fly pies, but we're gonna make great Napolitan-style pizza, and we're gonna have a great pizza counter.
• 15:49
  SPEAKER_00: And then after that, we're gonna have an oyster bar with a crudo counter.
• 15:57
  SPEAKER_00: So think about a hybrid between a New Orleans style uh, you know, pot-boil oyster with a combination of sitting on the Italian Riviera, eating Italian crudo, drinking a glass of icy porseco.
• 16:16
  unknown: Wow.
• 16:16
  SPEAKER_00: Delicious.
• 16:17
  Dayna Roselli: You need to like go around and describe that to everyone.
• 16:20
  Dayna Roselli: That's amazing coming out of your mouth.
• 16:21
  Dayna Roselli: That's what we're doing.
• 16:23
  SPEAKER_00: Thank you.
• 16:24
  Dayna Roselli: Everyone, thank you.
• 16:25
  SPEAKER_00: Yes, listen, we want you to come and try it.
• 16:29
  SPEAKER_00: That's all we say.
• 16:30
  Dayna Roselli: Yeah, yeah.
• 16:31
  Dayna Roselli: Well, listen, we're happy to have you here and we're excited to try some of the food.
• 16:34
  Dayna Roselli: Do you have a favorite?
• 16:36
  SPEAKER_00: Is there something it's a cliche, but everything is good depending on what you like, right?
• 16:41
  SPEAKER_00: You're not gonna catch me eating all subuco in 105 degrees.
• 16:46
  SPEAKER_00: So why I have it on the menu?
• 16:48
  SPEAKER_00: Because there is people out there that they don't care about, they're very temperature insensitive, and they get ice cream in December, and they get braised meat in August and 100 degrees.
• 16:58
  SPEAKER_00: God bless.
• 17:00
  SPEAKER_00: Who am I to judge?
• 17:01
  SPEAKER_00: You do you, right?
• 17:02
  SPEAKER_00: So for me, although I love every single dish on the menu because clearly we created everything, I don't need every single thing all the time.
• 17:12
  SPEAKER_00: You know?
• 17:14
  Dayna Roselli: Well, I love that you're here today.
• 17:15
  Dayna Roselli: Will we see you around every now and then?
• 17:16
  SPEAKER_00: Yeah, of course.
• 17:17
  SPEAKER_00: I'm I'm planning to be in Vegas very often.
• 17:19
  SPEAKER_00: How often I don't know, but definitely often.
• 17:21
  SPEAKER_00: Um, we're not the company that slaps a name on the door and walks away.
• 17:25
  SPEAKER_00: We're very hands-on, we are very participating.
• 17:30
  SPEAKER_00: We are in the business.
• 17:31
  SPEAKER_00: My last name is the only things I got.
• 17:33
  SPEAKER_00: So for me, it has to work.
• 17:34
  SPEAKER_00: And to in order to work, you have to be present.
• 17:37
  Dayna Roselli: And you're good TV.
• 17:38
  Dayna Roselli: I like that.
• 17:39
  SPEAKER_00: Do you want to do the interview?
• 17:40
  SPEAKER_00: I can ask you a few questions.
• 17:41
  Dayna Roselli: Okay.
• 17:42
  SPEAKER_00: So, what you're gonna eat tonight?
• 17:44
  Dayna Roselli: Whatever you make me.
• 17:47
  Dayna Roselli: I'll make you, I'll make you, I'll make you whatever you want with it.
• 17:50
  Dayna Roselli: Well, Sean, he did make us some good food because then we sat down and ate.
• 17:54
  Sean McAllister: We absolutely did.
• 17:56
  Sean McAllister: And that meatball, I mean top.
• 17:59
  Sean McAllister: That was delicious.
• 18:00
  Sean McAllister: Delicious.
• 18:01
  Sean McAllister: And it's one of the giant meatballs.
• 18:04
  Sean McAllister: It's enough to serve four people.
• 18:06
  Dayna Roselli: Easily, yeah.
• 18:07
  Dayna Roselli: We we had trouble finishing the one because it was our appetizer.
• 18:09
  Dayna Roselli: I was like, oh, I'm feeling full, we gotta leave room.
• 18:12
  Dayna Roselli: But we had the table side capres, and that was really cool to see how they did the mozzarella, like he mentioned, the putting it in the water and the salt and the stretching.
• 18:23
  Sean McAllister: I mean, that mozzarella had serious stretch to it.
• 18:26
  Sean McAllister: It was interesting.
• 18:27
  Sean McAllister: It was.
• 18:28
  Sean McAllister: And that was so tasty, wasn't it?
• 18:30
  Sean McAllister: I am a sucker for a caprese.
• 18:33
  Sean McAllister: Yeah, yeah.
• 18:34
  Sean McAllister: And I will always order it, and it's this was delicious and so pretty.
• 18:39
  Dayna Roselli: Yeah, so pretty.
• 18:40
  Sean McAllister: And it's like served on a platter.
• 18:42
  Sean McAllister: This isn't like four slices of tomato and a couple slices of mozzarella.
• 18:47
  Sean McAllister: No, this is like a platter.
• 18:49
  Sean McAllister: You order this caprace for the table.
• 18:51
  Dayna Roselli: For the table.
• 18:52
  Sean McAllister: Without a doubt.
• 18:53
  Dayna Roselli: And that's when he was talking even about pricing.
• 18:55
  Dayna Roselli: It's like some of the things are well, I don't want to say up there, but you know, it's not like cheap, but I feel like the portions, like if you're ordering that, like you just said, if you've got a table of four, it's fine.
• 19:05
  Sean McAllister: Oh yeah.
• 19:06
  Dayna Roselli: You know what I mean?
• 19:06
  Dayna Roselli: So just one, you just need one.
• 19:08
  Sean McAllister: Yep.
• 19:09
  Dayna Roselli: Yeah.
• 19:09
  Dayna Roselli: Um, what did we have?
• 19:10
  Dayna Roselli: We had the halibut.
• 19:12
  Dayna Roselli: That was good.
• 19:12
  Sean McAllister: Oh, the halibut was delicious.
• 19:15
  Sean McAllister: Uh it was kind of explained, he explained it to us like a halibut schnitzel.
• 19:20
  Dayna Roselli: Yeah, he didn't.
• 19:20
  Sean McAllister: It's he says it's pounded thin, it's breaded, but then it's served over like a lemon cream sauce with capers.
• 19:28
  Sean McAllister: And that was it with some arugula salad uh on the plate with it as well.
• 19:33
  Sean McAllister: So that was delicious.
• 19:34
  Sean McAllister: Uh the short the braised short rib bolognese.
• 19:38
  Dayna Roselli: That was so good.
• 19:39
  Sean McAllister: With was it regatoni?
• 19:41
  Dayna Roselli: Wagyu.
• 19:42
  Dayna Roselli: Wagyu?
• 19:42
  Dayna Roselli: How do I say it?
• 19:43
  Dayna Roselli: Wagyu?
• 19:44
  Dayna Roselli: Wagyu.
• 19:45
  Dayna Roselli: Wagyu short rib bolonese.
• 19:48
  Sean McAllister: That was so good.
• 19:49
  Dayna Roselli: It was so good.
• 19:50
  Dayna Roselli: That was that pasta.
• 19:53
  Dayna Roselli: I can't explain it when you bite into it.
• 19:56
  Dayna Roselli: Like you said, they make it fresh there every day.
• 19:57
  Dayna Roselli: It's it was so good.
• 19:59
  Dayna Roselli: Yeah, and the short rib.
• 20:00
  Dayna Roselli: That was delicious.
• 20:01
  Dayna Roselli: The cheese, that was great.
• 20:04
  Sean McAllister: I'm trying to think what else.
• 20:05
  Dayna Roselli: We had the broccolini as a side.
• 20:08
  Sean McAllister: Uh the focaccia that comes to the table was good.
• 20:11
  Dayna Roselli: That just comes just to set it down.
• 20:14
  Dayna Roselli: And then we had, we weren't we were Oh my gosh, wait! The big takeaway first of all, we had a dessert.
• 20:22
  Dayna Roselli: Was it the date with the sticky pudding or dessert?
• 20:25
  Dayna Roselli: Sticky coffee pudding.
• 20:26
  Dayna Roselli: That was good.
• 20:27
  Dayna Roselli: But let's talk about the coffee.
• 20:29
  Dayna Roselli: We said we were gonna have a big old conversation about this, and I almost forgot.
• 20:33
  Dayna Roselli: It was the best coffee, and I am a coffee person, and I know you are too, that we felt like we had ever had in our lives.
• 20:41
  Sean McAllister: The first sip, I took the first sip, and I was like, oh my god, Dana, this coffee is delicious.
• 20:49
  Sean McAllister: And then sh you took a sip, and you were like, Wow, this is really good.
• 20:55
  Dayna Roselli: And this was, and I'm not, this isn't like we're not talking about we ordered some fancy coffee or cappuccino, nothing.
• 21:01
  Dayna Roselli: We said regular coffee, and they said cream and sugar, and you said yes.
• 21:06
  Dayna Roselli: And I did think the sugar was gonna come on the side, but it wasn't super sugary, that's the thing.
• 21:10
  Dayna Roselli: I don't usually put sugar.
• 21:12
  Dayna Roselli: This coffee, it was just the regular coffee.
• 21:15
  Dayna Roselli: And so then Chef comes over and is like, How was everything?
• 21:18
  Dayna Roselli: What did you guys get?
• 21:19
  Dayna Roselli: And we were laughing.
• 21:20
  Dayna Roselli: I was like, first of all, let's start at the end.
• 21:23
  Dayna Roselli: This coffee is the best coffee I've ever had in my life.
• 21:25
  Dayna Roselli: And he goes, I'm Italian.
• 21:27
  Sean McAllister: So you know that he's gonna have the good Italian coffee.
• 21:31
  Sean McAllister: Yeah.
• 21:32
  Dayna Roselli: He was great.
• 21:33
  Dayna Roselli: Really enjoyed chatting with him.
• 21:34
  Dayna Roselli: We found out that he has a restaurant near our hometown of Rochester, New York, at Del Lago Hotel Casino.
• 21:41
  Dayna Roselli: Right.
• 21:41
  Dayna Roselli: And that you may remember several podcasts ago, last summer, when I went to go see our friend Debbie Gibson perform at Del Lago, 'cause she was doing a a stop there.
• 21:52
  Dayna Roselli: I figured I could get a reservation at the nice restaurant at the hotel, and I couldn't.
• 21:57
  Dayna Roselli: It was completely booked.
• 21:58
  Dayna Roselli: So I told him I said that's a good idea.
• 22:00
  Dayna Roselli: Restaurant does well.
• 22:00
  Dayna Roselli: He goes, Yeah, it does.
• 22:01
  Dayna Roselli: And I said, It's the only really like higher end restaurant in the in the hotel casino.
• 22:06
  Dayna Roselli: He's like, Exactly.
• 22:07
  Dayna Roselli: So sometimes people say, Well, why are you opening you know a restaurant there?
• 22:10
  Dayna Roselli: And he's like, Because it's the it'll be the only one and it'll be busy at all times.
• 22:16
  Dayna Roselli: Um, but I did go there for a drink and I forgot about that.
• 22:19
  Dayna Roselli: And I met up with some friends, me and my mom, and I had the espresso martini there, and it was amazing.
• 22:24
  Dayna Roselli: And it really is a a pretty restaurant at Del Lago.
• 22:26
  Dayna Roselli: So anyway, he was great.
• 22:28
  Dayna Roselli: I look forward to returning.
• 22:30
  Dayna Roselli: You were even saying you might go back, and um it's it the JW Marriott's a great hotel.
• 22:36
  Dayna Roselli: It has a lot of great things in it, and now we know it's gonna have the oyster bar and the pizza counter.
• 22:40
  Sean McAllister: Yeah, that's right.
• 22:41
  Sean McAllister: Coming soon.
• 22:42
  Sean McAllister: Uh, and one other funny thing, before we as we were sitting setting up to um do the interview, the there's these monitors in the private dining room that have these different scenes of Italy.
• 22:54
  Sean McAllister: Yeah, they're just kind of slowly fading through them.
• 23:00
  Sean McAllister: Uh, and one of them caught Chef Fabio's eye, and it was the leaning tower of Pisa, and there was a building behind it that had a little window with shutters, and Chef Fabio goes, Wait a minute, that's the window to my old apartment.
• 23:17
  Sean McAllister: And we were like, wait a second, you had an apartment that just overlooked the leaning tower of Pisa?
• 23:23
  Sean McAllister: I know.
• 23:23
  Dayna Roselli: I wonder if he always felt like he was tilted every time he looked in the Oh, that would be a little weird, huh?
• 23:29
  Sean McAllister: Looking outside to see something tipping over.
• 23:32
  Dayna Roselli: No, yeah, that was so funny, right?
• 23:33
  Sean McAllister: But then there was a second one.
• 23:35
  Sean McAllister: It was like these, you know, old Italian uh buildings along a riverbank, and he was like, wait a second, I lived in this building right here, too.
• 23:43
  Sean McAllister: He's been this was my view.
• 23:45
  Sean McAllister: We're like, man, you had some good apartments.
• 23:48
  Dayna Roselli: I know.
• 23:49
  Dayna Roselli: That that was funny.
• 23:50
  Dayna Roselli: And he's like, I didn't even know these pictures were in here on the rotation.
• 23:54
  Sean McAllister: So just wait till your current home pops up in there.
• 23:57
  Sean McAllister: Oh my gosh.
• 23:58
  Sean McAllister: But that was a it was a great time over there.
• 24:00
  Dayna Roselli: Yeah.
• 24:00
  Dayna Roselli: Um, hey, listen, uh, I just thought of something that we haven't talked about, and if it gets too long, like if we keep going into future podcasts, it might not really make sense anymore.
• 24:12
  Dayna Roselli: Um, I'm in this Area 51 train wreck documentary.
• 24:15
  Sean McAllister: That's right.
• 24:16
  Dayna Roselli: And it's out on Netflix right now.
• 24:18
  Dayna Roselli: Uh people are it really into this train wreck series of documentaries.
• 24:24
  Dayna Roselli: So I did an interview in 2019, and it's part of this second part uh the part two of the documentary.
• 24:33
  Sean McAllister: And this is when you were the morning anchor at the ABC station here in Las Vegas.
• 24:37
  Dayna Roselli: Right.
• 24:38
  Dayna Roselli: And there was this whole storm area 51 movement.
• 24:42
  Dayna Roselli: You can look up the specifics or watch the documentary.
• 24:45
  Dayna Roselli: It was quite a thing that happened here in Las Vegas and quite a story that made headlines all over the world.
• 24:52
  Dayna Roselli: Well, it was a train wreck, and now I know why they did the documentary on it.
• 24:55
  Dayna Roselli: But um, I'm in this second part because basically the guy that, you know, started this whole thing came in the studio, and then it was like the event was like two weeks away, and he still kind of had no plan, and all these people were supposed to be coming in, millions of people to storm area.
• 25:15
  Dayna Roselli: And so we're like, well, why would we interview him if he doesn't have any details?
• 25:19
  Dayna Roselli: Like, I feel like this is unsafe.
• 25:21
  Dayna Roselli: Anyway, we were encouraged to do the interview anyway.
• 25:24
  Dayna Roselli: I won't get into that either.
• 25:26
  Dayna Roselli: Um, but we really didn't want to.
• 25:29
  Dayna Roselli: We did it, and that whole fiasco makes the documentary.
• 25:33
  Sean McAllister: It sure does.
• 25:34
  Dayna Roselli: You'll have to watch.
• 25:34
  Sean McAllister: I and how many messages have you gotten about this?
• 25:38
  Sean McAllister: Or just random people coming up to you?
• 25:40
  Dayna Roselli: Yeah, we were at the rest, and that's what I thought of it because I forgot when we were interviewing Chef Fabio.
• 25:44
  Dayna Roselli: Right.
• 25:44
  Dayna Roselli: Was it the general manager that came in?
• 25:45
  Dayna Roselli: It's like, hey, I just saw you on the um, but the messages, first of all, I've been able to reconnect with all sorts of people.
• 25:52
  Dayna Roselli: Uh, someone I went on a cruise, I met on a cruise in like 20 uh 2008, uh messaged me on LinkedIn, like, hey, I just saw you in the um my my friend Rob in the UK.
• 26:05
  Dayna Roselli: Um Liz and Vin just text me.
• 26:07
  Dayna Roselli: Uh, even friends of ours that didn't know I was in it, like Stacey Galani just texted me and said, but anyway, the messages and the text messages and the DMs, it's been endless.
• 26:16
  Dayna Roselli: So I was like, okay, yes, that's me.
• 26:19
  Dayna Roselli: Um, but it's so interesting how many people watch early on because the morning that it came out, July 29th, okay, so I guess it drops at like midnight, right?
• 26:28
  Dayna Roselli: But that morning, as I woke up with my alarm, I already had two text messages that people had watched it.
• 26:36
  Sean McAllister: So somebody was waking up with their coffee watching this train wreck series.
• 26:40
  Sean McAllister: Right.
• 26:40
  Sean McAllister: So watching this new train wreck.
• 26:42
  Dayna Roselli: And I was shocked.
• 26:42
  Dayna Roselli: I thought, wow, people watch Netflix in the morning, but everyone to each their own.
• 26:46
  Dayna Roselli: So anyway, yes, I am in the uh Storm Area 51 documentary, and it's been fun to revisit that moment.
• 26:54
  Dayna Roselli: And all of us have been texting the uh Brendan, who was our executive producer at the time.
• 26:59
  Dayna Roselli: Uh Joyce left me a Facebook message.
• 27:01
  Dayna Roselli: She was uh the head of digital at the time, Beth, my co-anchor.
• 27:05
  Dayna Roselli: So we've had a fun reconnect and a fun laugh about that day in 2019.
• 27:10
  Sean McAllister: Beth did crack me up in that clip, though.
• 27:12
  Dayna Roselli: Yeah, wasn't that funny?
• 27:13
  Dayna Roselli: She's like, I don't understand.
• 27:14
  Sean McAllister: What are we even doing this for?
• 27:16
  Dayna Roselli: What are we doing this for if there's nothing to promote?
• 27:18
  Dayna Roselli: That was Beth.
• 27:19
  Dayna Roselli: You know, Beth is so sweet, she's one of the nicest people ever, but don't she get spicy.
• 27:25
  Dayna Roselli: People sometimes don't see that side.
• 27:27
  Dayna Roselli: And I love that we got to see that side of her there.
• 27:30
  Sean McAllister: Me too.
• 27:31
  Dayna Roselli: She was, we were very, very uh, we had a lot of like old school journalism in us, and we just always tried to make sure that we followed the way that we were taught, and so we were stickers and we did put up a lot of fights.
• 27:47
  Sean McAllister: Well, it's a different world from doing things for viewer benefit rather than doing things for clicks.
• 27:55
  Dayna Roselli: Right, exactly.
• 27:57
  Dayna Roselli: But if you want to know what's happening in Vegas, we've got some good music tips for you and some shows that are coming up, so let's do it.
• 28:06
  Sean McAllister: All right, so we have a lot of entertainment uh in our tips this week, starting with the indie rock band The Strokes.
• 28:13
  Sean McAllister: We know that they are so popular.
• 28:16
  Sean McAllister: Uh, and they are coming to the Chelsea at the Cosmopolitan on September 27th.
• 28:21
  Sean McAllister: That show is at 8 p.m.
• 28:24
  Dayna Roselli: Yeah, and I saw a little headline that said that uh they were what the killers they were inspiration for the killers.
• 28:31
  Dayna Roselli: Um, do you know about that?
• 28:33
  Dayna Roselli: No, I didn't either.
• 28:33
  Dayna Roselli: Yeah, it was it's the headline of uh one of the articles in the review journal or something.
• 28:37
  Sean McAllister: Oh, interesting.
• 28:38
  Sean McAllister: I know I wasn't aware that that was a thing.
• 28:41
  Dayna Roselli: I know.
• 28:41
  Dayna Roselli: So I wonder uh because I did see like so many people sharing this, and I know that they are popular, but I thought, oh, okay, hmm.
• 28:48
  Dayna Roselli: Um, well, listen, Paul McCartney's coming to Allegiant Stadium October 4th, and this is a big deal.
• 28:54
  Dayna Roselli: Um, because Paul is obviously iconic.
• 28:58
  Sean McAllister: Uh like the ultimate icon.
• 29:00
  Dayna Roselli: And he's gonna be playing uh full-on stadium, and so this is great.
• 29:05
  Dayna Roselli: He actually extended his tour, um, and he's doing 19 North American dates.
• 29:11
  Dayna Roselli: Uh, and I guess that's a big deal because this is Paul's first extensive series of shows across the U.S.
• 29:17
  Dayna Roselli: and Canada since 2022.
• 29:19
  Dayna Roselli: Wow.
• 29:19
  Dayna Roselli: So a lot of people are excited about this.
• 29:21
  Dayna Roselli: We're the second on the list for the tour stops.
• 29:24
  Dayna Roselli: He's in Palm Desert, California first, then he'll be at Allegiant Stadium October 4th.
• 29:28
  Dayna Roselli: You might want to get your tickets for that soon.
• 29:30
  Sean McAllister: Uh, if you're ready for some laughs, comedian Kathy Griffin is coming back here to Las Vegas.
• 29:37
  Sean McAllister: Uh, we saw her before the Mirage closed.
• 29:40
  Sean McAllister: She was over at the Mirage Theater uh and so funny.
• 29:44
  Sean McAllister: It was one of her first shows back.
• 29:46
  Dayna Roselli: Yeah.
• 29:47
  Sean McAllister: Um, after all of her uh medical treatments and everything.
• 29:51
  Dayna Roselli: Right.
• 29:51
  Dayna Roselli: She's quite a storyteller.
• 29:53
  Sean McAllister: So much.
• 29:55
  Dayna Roselli: Not like she's not splurt, like, you know, she's not like spurting out jokes.
• 29:58
  Sean McAllister: No, it's not like set up punchline, set up punchline.
• 30:03
  Sean McAllister: No, she is like kind of explaining her life and it turns into comedy, which is that's an art.
• 30:10
  Sean McAllister: That's a skill.
• 30:11
  Sean McAllister: She is very good at it.
• 30:12
  Sean McAllister: Kathy Griffin performing at the Chris Angel Theater at Planet Hollywood.
• 30:16
  Sean McAllister: Uh, she is on November 8th, is that show.
• 30:22
  Dayna Roselli: Yeah.
• 30:22
  Dayna Roselli: Hey, and Hart is coming uh to the Blue Live Theater inside Fountain Blue, and this is Wednesday, November 12th, and Friday, November 14th, and Saturday, November 15th.
• 30:32
  Dayna Roselli: The shows are at 8 p.m.
• 30:34
  Dayna Roselli: It's part of their Royal Flush tour.
• 30:36
  Dayna Roselli: They returned to the stage in 2024, and the tour has been like so popular, and critics love it, fans, so they're continuing it this fall, and Fountain Blue is getting three shows.
• 30:45
  Sean McAllister: Awesome.
• 30:46
  Sean McAllister: And singer, songwriter Jackson Brown also returning to the Venetian theater over at the Venetian Resort for a five-night limited engagement that is coming up this fall, uh, October 31st, and then November 1st, 5th, 7th, and 8th.
• 31:04
  Sean McAllister: Tickets start at 55 bucks, and tickets for all of those shows are on sale now.
• 31:10
  Dayna Roselli: I like Jackson Brown.
• 31:11
  Dayna Roselli: I can't forget the name of their song that I really love, but it's in the rotation on my Apple music.
• 31:17
  Dayna Roselli: Um anyway, we do have a lot of stuff, and we talked last week about a bunch of uh people that are coming to perform here too.
• 31:23
  Dayna Roselli: So, like I know everyone says Vegas is slow, Vegas is it's no, it's busy and there are still shows coming, and great.
• 31:30
  Dayna Roselli: We have great, a great lineup of singers, comedians coming to town at all times.
• 31:37
  Sean McAllister: Yeah, and I think last week I had mentioned that like the weekend of October 4th and 5th was gonna be packed with people, and that's the weekend Paul McCartney is coming out.
• 31:46
  Dayna Roselli: Oh, right.
• 31:47
  Sean McAllister: I think that was sticking in the back of my head.
• 31:49
  Dayna Roselli: I don't know.
• 31:49
  Dayna Roselli: Do we still call it Columbus Day?
• 31:50
  Dayna Roselli: Is it Columbus Day?
• 31:52
  Sean McAllister: I don't know if Columbus Day is allowed anymore.
• 31:54
  Dayna Roselli: Oh, okay.
• 31:54
  Dayna Roselli: Well, on my calendar and my iPhone, they still call it Columbus Day.
• 31:58
  Dayna Roselli: Okay, so I thought maybe it'd be Columbus Day weekend, but it's not.
• 32:01
  Dayna Roselli: Columbus Day weekend is actually October 13th.
• 32:04
  Dayna Roselli: So I don't know what the deal is with that.
• 32:08
  Sean McAllister: Yeah, that fourth and fifth is just packed with lots of great shows coming through.
• 32:13
  Sean McAllister: Well, that's good.
• 32:14
  Sean McAllister: It is.
• 32:15
  Dayna Roselli: All right, that's a podcast.
• 32:17
  Dayna Roselli: Um, and we hope you're having a great summer, everyone.
• 32:20
  Dayna Roselli: You can go to Vegas-revealed.com if you're looking for some local specials.
• 32:24
  Dayna Roselli: We've got a list there.
• 32:24
  Dayna Roselli: There are a lot of deals happening around town.
• 32:27
  Dayna Roselli: You can also download the Vegas Near Me app.
• 32:29
  Dayna Roselli: They have a list of specials and deals there.
• 32:33
  Dayna Roselli: You can find everything that you need in the Vegas Near Me app, and you'll hear more about it coming up as soon as this podcast ends.
• 32:39
  Sean McAllister: And a big shout out to our title sponsor, Galindo Law.
• 32:43
  Sean McAllister: Uh, if you live here in Nevada and had home damage from a monsoon that the insurance company, you feel you're maybe owed more, give Galindo Law a call, 800-251-1533.
• 32:55
  Sean McAllister: They'll do a free insurance claim review to see if there's more money left on the table.
• 33:02
  Sean McAllister: Same thing goes if you have a home in if you're listening to us in Texas and your home was damaged by hail or hurricane, even up to two years ago.
• 33:11
  Sean McAllister: Galindo Law uh might be able to help there as well.
• 33:14
  Sean McAllister: And in Southern California, if uh the wildfires impacted you there, Galindo Law could also be able to help.
• 33:22
  Sean McAllister: 800-251-1533 or visit galindolaw.com.
• 33:29
  Dayna Roselli: All right, everyone, we'll be back next week for another episode of Vegas.