For one night only, this Friday, June 23, Chef Mario Batali and Joe Bastianich’s flagship New York City destination, Babbo Ristorante e Enoteca, will stage a pop-up dinner at B&B Ristorante at The Venetian in Las Vegas. Encompassing four courses complemented by wine pairings, the Babbo pop-up dinner will begin at 7 p.m. and be presented by Babbo Executive Chef Frank Langello. The event represents the newest installment of Batali & Bastianich Hospitality Group’s (B&BHG) Las Vegas guest chef dinner series, which launched this spring.
“We’re overjoyed to bring New York’s famous Babbo to Las Vegas for one special evening,” says Nicole Brisson, culinary director, B&BHG. “Guests will have the distinct pleasure of indulging in Chef Langello’s superb dishes—right here, in Las Vegas, for the very first time.”
After graduating from the Culinary Institute of America in 1998, Chef Langello began working at Le Cirque 2000 and honed his skills in the kitchen there for two years. In 2001, Frank decided to return to his Italian roots. He set his sights high, determined to work only for a then up-and-coming chef whom he greatly admired. Chef Langello left Le Cirque 2000, printed a single copy of his resume and submitted it to Mario Batali at Babbo. He got the job and has worked under Batali, who became his mentor, ever since. Langello has led the Babbo kitchen as Executive Chef since 2002.
The evening’s Babbo pop-up menu will feature:
Antipasti (served family-style)
Carciofi alla Romana
Heirloom Tomato Caprese with burrata and pesto
Grilled Octopus with “fagioli marinati” and spicy limoncello vinaigrette
Paired with Bastianich Vespa Bianco 2012 1.5-liter
Primi (select one)
Stinging Nettle Tonnarelli with morels, favas and Asiago
-or-
Gnocchi with pesto Genovese
Paired with Valenti Norma Etna Rosso 2013
Secondi (select one)
Pancetta Ripiena with speck and escarole, paired with Masi Costasera Amarone della Valpolicella 2011
-or-
Braised Lamb with fagioli al fiasco, paired with Podere Le Ripi Amore & Follia Syrah 2009
-or-
Red Snapper with cherry tomatoes and cool cucumber gazpacho, Cantina Terlano Vorberg Riserva Pinot Bianco 2013
Dolci (duo)
Maple and Mascarpone Cheesecake
Stone Fruit Crostata
Paired with Donnafugata Ben Ryé Passito di Pantelleria 2014
The price is $150 per person and includes wine pairings, gratuity and a take-home pastry creation; for guests who also wish to take home a copy of Mario Batali’s “The Babbo Cookbook” following dinner, the price is $185 per person. Click here to purchase tickets. Limited seating is available.
