You’ve heard of Italian restaurants.
You’ve heard of American restaurants.
ADVERTISING
You’ve even heard of Italian-American restaurants.
How about Italian-American-Psychedelic?
The Cosmopolitan of Las Vegas, in collaboration with the entertainment giant Spiegelworld, presents a new concept restaurant called Superfrico on September 24th.
The cuisine, created by chef and international pizza tsar Anthony Falco, pays tribute to Falco’s Sicilian heritage by combining a treasure trove of family heirloom recipes with unexpected flavors and techniques.
“The menu reflects the entire Superfrico experience,” says Falco. “We’re here to blow you away, to take guests to places they have never been, with flavors inspired by my Sicilian heritage and reinterpreted by a global awareness. The menu pays tribute to the origins of dishes and ingredients long associated with Italian cuisine, and moves on waves of taste, nostalgia, and sensory memory through time and space.
The kitchen is called Italian American Psychedelic.
“Some will hear the term ‘psychedelic’ and expect sparklers, gels, foam and edible paper when it really is more about breaking dogma,” said Falco. “The actual ingredients, if not the techniques, are terrifyingly simple, but will still blow guests away. There will be delicious, beautifully presented classics, yes, but as far as the culinary fireworks are concerned, we concentrate infinitely more on an all-encompassing sensory experience than on superficial flashes. “
In addition to its signature pizza perfection – including round Neapolitan and perfectly square personal pizzas with crispy, cheesy edges – the menu created by Chef Falco features a mind-altering, multi-sensory melting pot of flavors, tastes and textures from starters to desserts.
The Mortadella Pizza is a mix of northern and southern Italian flavors that combines silky textured pork with homemade stracciatella and Turkish pistachio powder on an airy crust with a satisfying crunch.
The chicken parmesan, marinated in ponzu sauce based on yuzu and coated with a mixture of Japanese panko and homemade sourdough breadcrumbs, surpasses the traditional with a delicious umami and tomato flavor profile.
Even most of the Las Vegas dishes on the menu – the Bistecca alla Fiorentina, a massive 48-ounce Creekstone tomahawk that’s wet-aged in Shio Koji, the fermented marinade used to make miso, soy sauce, and sake – uses international flavors and techniques to create stunning effect.
Award-winning chef Mitch Emge brings over a decade of industry expertise to the table, ensuring that Superfrico’s much-anticipated culinary program remains flawless from plate to palate.
A refreshing drink at Superfrico. (Photo via The Cosmopolitan of Las Vegas / Anthony Mair)
At the top of the talent list is James Beard Award winner Leo Robitschek, who as a beverage advisor and principal pourer will bring unique and unexpected flavors to the restaurant’s drinkable options.
“Every cocktail has its own psychedelic note,” says Robitschek. “My goal in designing this menu was to open people’s minds, get them to experience their senses better; to experience, taste, see and feel something that you would normally not experience, taste, see or feel. “
