You can do all kinds of things in Vegas.
Many of these things cannot be talked about.
But you can freely reveal others, such as a Spiegelworld show, such as absinthe or opium.
Now the same group that brought you stunning pictures and crazy acrobatics wants to serve you food and drinks.
You should let her.
Superfrico is a new restaurant from a powerful team of hospitality professionals. The theme is “Italian-American Psychedelic,” and you’ll find out exactly what that means from September 24th when it opens at The Cosmopolitan Hotel.
The restaurant promises art and entertainment in an intimate house party atmosphere. While you enjoy this art and entertainment, immerse yourself in a creative menu from international pizza parlor Anthony Falco, while chef Mitch Emge runs the kitchen and the James Beard Award-winning bartender and beverage advisor Leo Robitschek takes care of the drinks.
Anthony Mair
Dishes include a mortadella pizza with sliced pork, homemade stracciatella, and Turkish pistachio powder on an airy crust. The chicken parmesan is not your usual example: it is marinated in ponzu sauce and coated with a mixture of Japanese panko and sourdough breadcrumbs for plenty of umami and tomato flavor. Then there is the over-the-top Bistecca alla Fiorentina, a 48-ounce tomahawk that has been wet-aged in Shio Koji, and the Yuzu Kozo Squid with tangerine honey and charred green onions. You won’t go hungry here.
“The menu reflects the entire Superfrico experience,” says Falco. “We’re here to blow away, taking guests to places they’ve never been, with flavors inspired by my Sicilian heritage and reinterpreted by a global awareness.”
Drinks are inventive too. The Under the Host Martini is a dirty martini riff with a homemade Bianco vermouth sole enriched with Castelvetrano olives and white balsamic vinegar. Penguins Take Manhattan is made from black sesame-infused bourbon, rum, sherry and cynar, all served in a coupe with white chocolate and sesame seeds.
“Every cocktail has its own psychedelic note,” says Robitschek. His goal in designing the menu was to open people’s minds and get them to better experience their senses. So hop on for additional flavors, aromas, and visual elements.
The restaurant is through the same purple doors that lead to the opium stage, so you wander through an interconnected space of bars, lounges and dining rooms. Artists can swing through the restaurant for an impromptu gig, but you can also see a full show after dinner.
Assuming you’re still upright after that 48-ounce steak.
