Israeli celebrity chef Eyal Shani opened the globally recognized restaurant HaSalon in Tel Aviv nearly 20 years ago, garnering praise for its dramatic flavors and artful presentation. Shani honors his ingredients down to the last stem, and that’s especially noticeable in the new spring menu at the Venetian, where HaSalon expanded two years ago.
HaSalon
At a recent omakase-style tasting led by chef Ivan Villasana, we took a seat at the chef’s counter, one of the best spots in the house. Here, you can observe chefs pulling fresh tomatoes from the stem and gathering bunches of grapes for the next course, a true garden-to-plate experience. Everything within reach of the counter, from fruit to fresh lemons and pasta, may wind up in your dish.
Favorites for the table include HaSalon’s bruschetta, topped with caramelized grapes, Humboldt Fog goat cheese and honey ($34). Appearing every bit like a Renaissance painting come to life, it’s almost too gorgeous to eat. But you’ll soon move past that thought once its salty-sweet profile hits the palate.
HaSalon’s handmade pastas, namely the sweet pea tortellini ($32) tossed in an earthy sage butter, is also a springtime delight. For the main course, fill up your glass of -red and try the seasonal lamb shank ($76), which comes with a steaming pot of spring veggies. The rich meat has been braised in just water, creating a tender, fall-off-the-bone consistency worth raving about.
If spring is one of the nicest times of the year in Las Vegas, we can’t think of a better way to spend it than here.
HASALON Palazzo, 702-607-3065, venetianlasvegas.com. Tuesday-Thursday, 4:30-9:30 p.m.; Friday & Saturday, 4:30-10:30 p.m.
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