GIADA - The Restaurant

For those of you who follow me on Facebook, Instagram, or Twitter, you know that I was fortunate enough to visit one of the hottest dining spots in Las Vegas recently - GIADA.  This Food Network Chef opened the doors to her first restaurant in June of this year.  Situated in the only boutique hotel on the Strip, The Cromwell.  Wondering where this is?  Right across the street from Bellagio and Caesars Palace at the Northeast corner of Las Vegas Boulevard and Flamingo - it was first Barbary Coast and then in 2007 when Harrah's Entertainment purchased it, they named it Bill's Gamblin' Hall & Saloon.

I was super excited about the opportunity to dine here as I am a big fan of Giada!  Making my reservations through Open Table about a month in advance, I was able to enjoy an early dinner before my evening departure back home.  I was in Vegas for business so asked one of my colleagues (and friends!) to join me. We were both able to take some decent iPhone photos during our visit.

Walking in, the hostess toured us through the open kitchen and into the restaurant.  We saw so much beautiful food along with chef's busily preparing meals, and of course fresh pasta being made.

Once seated, we perused the cocktail and wine list.  While doing so, our server brought over a cocktail courtesy of Giada that was a delicious mixture of Prosecco, St Germain, and lemon juice.  He also informed us that he could not request Giada to come out of the kitchen to greet the table.  This seemed to be a standard notification for each table seated.  She was there, but was in the kitchen during our visit.  

After reviewing the cocktail options on the interactive drink menu, my friend ordered The Destroyer filled with Clase Azul Tequila Reposado, fresh tangerine, orange and basil.  This cocktail include an ice sphere. These ice sphere's were pretty cool - we had to snap a photo!

I opted for the La Strada, a beautiful cocktail made with Campari, homeade lemon sorbeto, Bertagnolli Limoncello, and Prosecco.

While enjoying our drinks, our server brought over a delicious bread basket filled with lemon-thyme flat bread, homemade focaccia, and Parmesan bread sticks.  With the basket came a few dipping sauces and seasonings to add as you please.

  
The server did an excellent job of explaining the menu.  It was really geared towards sharing, suggesting four first course items, two pastas and two entrees.  We opted for exactly half of that by starting with the Citrus Marinated Calamari Salad with Sundried Tomatoes and Olives and the Burrata with Balsamic Salt.  Both were amazing.

For dinner, we chose to share the Tortellini with Pea Pesto, Pancetta, and Mint along with the 7 ounce Filet with Salsa Verde and Crispy Polenta.  Again.  Amazing.

Our picture taking started to get a little tricky with our meal as we were seated next to the enormous set of windows, which was awesome, but it was right at sunset so the restaurant was just starting to open the blinds.  We did have a nice view, however!

We were super full from our delicious meal, we opted against the dessert cart.  Overall, we had a wonderful experience at Giada's and I wouldn't hesitate to go back again in a heartbeat!  Thanks Giada!

Crispy Chicken with Rosemary Lemon Salt

A week or so ago, I was SO excited to learn that Giada De Laurentiis was coming to town to sign her cookbook, Weeknights with Giada.  I packed up my family that morning and headed to the book signing.  I had only been to one other book signing in my life - this was about 9 years ago - and I got to meet Tyler Florence.  He signed my cookbook (Tyler Florence's Real Kitchen), took a picture with me (which the hubby had enlarged and framed - and it still sits in my kitchen today!) and we were done! 

The line to see Giada was RIDICULOUS!  It was just before lunch, I had my two boys and hubby in tow - there was no way they would survive this wait!  We decided to eat lunch and then headed to a plaza area where she was speaking.  We did get to see her - from a distance!  But I still bought the cookbook and told the bigger one that we'd make something out of it pronto!  We did just that!  Crispy Chicken with Rosemary-Lemon Salt - this was delicious and the boys loved it!  They even requested the leftovers in the packed lunch the next day!

I did a lot of the prep work ahead of time.  I made the salt, I cut and breaded the chicken.  Once it was time to prepare dinner - I just needed to cook the chicken and warm the marinara sauce!

Crispy Chicken with Rosemary-Lemon Salt
Serves 4
From the cookbook: Weeknights with Giada

Ingredients: (pepper not pictured)

Vegetable oil, for frying
1 (6-inch) sprig fresh rosemary
1/4 cup plus 3/4 teaspoon kosher salt
Grated zest of 1 large lemon
1 pound chicken tenders, cut into 2-inch pieces
2 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary leaves
1/4 teaspoon freshly ground black pepper
1/2 cup fine cornmeal or instant polenta
2 cups marinara sauce, warmed

Heat 1/4 inch of oil in a large, high-sided skillet over medium-high heat (the oil is hot enough when a pinch of cornmeal sizzles when added to the pan).  Add the rosemary sprig and fry for 30 seconds, until crisp.  Using tongs, remove the rosemary sprig and drain on paper towels.  Remove the leaves and finely chop to yield 1 tablespoon.  Combine with 1/4 cup of the salt and half the lemon zest in a bowl and mix with a fork.  Keep the pan over medium-high heat. 

In a medium bowl, mix the chicken, garlic, chopped fresh rosemary, remaining lemon zest, remaining 3/4 teaspoon salt, and the pepper.  Add the cornmeal and toss until the chicken is coated. 

Add half of the chicken to the same skillet used to cook the rosemary and fry for 2 to 3 minutes on each side, until golden and crispy and cooked through.  Drain on paper towels.  Repeat with the remaining chicken, adding more oil to the pan as needed.

Sprinkle the chicken with the rosemary-lemon salt and serve with the warm marinara sauce alongside.