Salute Welcomes Chef Luke Palladino

Salute Welcomes Chef Luke Palladino

“When in Rome…” has never been a more perfect expression. 

Salute TrattoriaA year and a half after its coveted debut, Salute has welcomed the gifts of celebrity chef Luke Palladino to breathe new life into the Red Rock Resort restaurant.  The executive chef brings his Italian heritage to the Vegas trattoria, tapping into his celebrated culinary endeavors in Venice, Rome, Piedmont, and Tuscany.

Luxury is in the details.  Palladino’s new vision has invigorated the restaurant, reflecting his passion for design, style, and service—making it as hip and bold, as it is refined. Greeted by its stately gold letters on white and grey marble, warm lighting and rustic-orange seating, Salute will indulge foodies with more than just the finest in Italian cuisine, it will pamper you with a whole experience as fresh as the Tuscan air. 

Like love at first sight, Salute captures what is to have first impressions: patrons will be Chef Luke Palladinoenchanted by the epicurean antipasti display as they step into the eatery; accents of wood and exposed bulbs with gold trim add enveloping warmth to the chic and polished milieu.  As welcomed in by the gracious host, your senses sharpen—surrounded by mouthwatering smells and sounds: the air fills with the hum of buzzed chatter, you hear the clink of cutlery on plates of hand crafted pasta, you smell fresh pizza baking in the oven, and you eye bulbous glasses of red wine.  Finally, you breathe in the scent of delicious, authentic, melted Pecorino cheese—the Salute Signature Pasta, the trattoria’s signature dish, showcasing Roman style spaguetti alla chitara in “cacio e pepe,” (literally, cheese and pepper) served table side in a wheel of authentic Pecorino cheese.  Definitely Instagram worthy.  The trip to your table is as much an appetizer as the Antipasto Misto on the menu. Hand crafted Pasta

Palladino has curated a mix of comfort and cool into Salute’s updated menu. He brings over thirty years of experience, spanning back to 1989 when he was voted “Most Likely to Succeed” by his classmates at the prestigious Culinary Institute of America (CIA) in New York.  Today, he continues to set the bar, expanding the experience of Italian dining with his signature flair for the artistic-yet-refined.  Named one of “The Best Unknown Italian Chef in America,” Palladino’s combines his passion for style and design the art of handcrafted Italian trattoria cuisine. “I decided early on that it was important to specialize in a specific cuisine and, because of my heritage, I wanted that to be Italian,” says Palladino, who remembers family gatherings as a potluck of food with each relative’s signature dish on a table.  After training at CIA, he immersed himself in his original inspiration, and cooked in restaurants across Italy over a period of four years. He has worked with legends such Paul Bertolli, Emeril Lagasse, and Todd English, but the chef humbly admits there are simply some cooking tricks that can’t beat his mother and grandmother’s home cooking.  He incorporates these home-grown assets into his passion in the kitchen—bringing the love of a home-cooked meal into fine dining.

Caprese SaladBeyond cooking, Palladino demonstrates veracity for creativity, attention to detail, commitment to quality, and refreshing simplicity. If you want it all, start light and fresh with a classic Caprese Salad—large sliced tomatoes, fresh mozzarella and fresh basil, drizzled with balsamic vinegar. Opt for the crespelle, an Italian take on the crepe, filled with baked taleggio cheese and wild mushrooms.  If you want to treat yourself a little more (because “When In Rome…”) get a bianco pizza (you can share if you don’t want to treat yourself that much). This includes buffalo mozzarella cheese, sun-dried tomato pesto, and toasted pistachios. 

For another hot antipasti, try the  Wood Oven Roasted Clams Casino, with smoked chilli garlic butter and crisp pancetta.Roasted Clams Casino

For Palladino’s most notable masterpieces: his hand-crafted pastas:

 Truffle RavioliTry the Truffle Ravioli—ricotta and truffle sottocenere agnolotti, foie gras-cognac crema, and shaved parmagiano.  Have you ever seen ravioli so photogenic ?

If you’re in for savory meat, try the Tagliatelle Bolognese, you’ll satisfy your protein craving with veal, pork, and beef ragu topped with shaved parmagiano.Tagliatelle Bolognese

If you love to share, you can’t go wrong with a simple Carne dish; the Bistecca Alla Fiorentina—a 32-ounce prime porterhouse is perfect for two, it’s served with crisp fingerling potatoes and black garlic-porcini butter. 

Palladino’s intuitive gift of bringing the tastes of Italy to his diners has elevated him past his 2014 “Best Unknown Italian Chef in America” title.  A Jersey-native, his entrepreneurial endeavors, brand, and hard work have made him a house-hold name in South Jersey. Now, it’s time for Vegas to say “Bueno appetite! Per la Buena salute!”