By Sandy Zimmerman
(Photos by Sandy Zimmerman & Maggiano’s Little Italy Restaurant)
Maggiano’s Little Italy Restaurant Summerlin creates “real” Italian cuisine enhanced with their own touches.
I walked around the shopping center and suddenly there was a waterway with a special bridge to Maggiano’s Restaurant off by itself, secluded from the other restaurants and stores. What a setting!
During my interview, Maggiano’s Vice President Innovations and Support, Larry Koncky explained, “Our building fits this beautiful shopping center, whenever we build anywhere the buildings are all different. We have lots of room to walk around before or after you eat and there is shopping around too.
We try to mix a little bit of traditional items that we are famous for rigatoni D, one of our most crave able pastas made with marsala cream sauce, mushrooms and samplings of our seafood selections. Our beef medallions are fantastic small filets with mashed potatoes and balsamic cream sauce. You’ll love it! We are passionate about our food.”
SZ: “I love walking around the restaurant looking at the mega-life-size pictures on the walls.”
Larry commented. ”We have got a Frank Sinatra photograph that is painted on brick background in the bar. We enjoy using ghose wonderful old photos and transform them to be part of our restaurant.”
SZ: “Maggiano’s is celebrating 25 years in business, not many restaurants can say that. Why are you successful?”
Larry answered, “We started in Chicago and prided our self on hospitality and great food. Maggiano’s still holds the same standards bringing in fresh products and making our own desserts in house, everything made from scratch. We have great chefs, mix in surprises often and only hire the best of the best.”
Their ultimate dining includes Maggiano’s famous Rigatoni “D” along with their recipe. Maggiano’s Restaurant proudly relates their Famous Rigatoni “D” Specialty pasta’s very special history. This dish was named after its creator, David Di Gregorio. David was an Executive Chef at Clark & Grand and also a Corporate Chef role. He is also the only Chef inducted into the Maggiano’s Hall of Fame. Rigatoni “D” was the first dish to use pulled chicken and rigatoni pasta. David and his team spent about 3 months perfecting the Marsala Cream Sauce to compliment the herb-roasted chicken, mushrooms and caramelized onions. This dish wasn’t his only claim to fame – he also helped create dishes like Nonna’s Toasted Pound Cake, Mom’s Lasagna, Crispy Zucchini Fritté, and Chicken & Spinach Manicotti. So salute to Chef Di Gregorio and enjoy this recipe a home!
I always look for those extras at a restaurant. Maggiano’s add so much to their steaks, you can order three different preparation sauces- Char Crust, Rubbed in a blend of herbs & spices, Crushed Peppercorns, Covered with a peppercorn crust and “Maggiano’s Style,” Herb-marinated and topped with caramelized onions & garlic.
Award winning Sandy Zimmerman is a syndicated columnist featuring Show and Dining reviews, travel, cars, health, luxury and more. Sandy is talk show host of the Las Vegas Today Show programs and Discover the Ultimate Vacation travel specials. If you want to suggest topics for articles or have questions please contact Sandy at (702)-731-6491. email@example.com