Bartolotta’s chef likes his beer with a layer of slush
Wed, Jul 25, 2012 (4:51 p.m.)
Photo: Alex Karvounis
Chef Paul Bartolotta heads up Bartolotta Ristorante Di Mare at Wynn Las Vegas, proudly serving “Italian-speaking fish.” Offering about 50 varieties of seafood every night, Bartolotta sources from throughout the Mediterranean with an emphasis on Italian product.
Favorite late-night drink spot: Yagyu Yakiniku (4355 W. Spring Mountain Road, 868-5635) Bartolotta doesn’t always drink beer, but when he does he drinks at Yagyu. “I probably drink three beers a month, but I’ll go to Yagyu and drink two before I even order,” he says. “I know every beer person would shoot me, but there’s something refreshing about drinking a beer with a layer of slush on top after a long night.”
Ingredient he’s obsessed with: goose barnacles “They’re very special, because they grow in clusters along the cliffs. To harvest them, little guys have to go down on the rocks with bags and chisels. They stay alive attached to the rocks and that’s how they’re shipped to us. They’re like a sea squirt—really delish!”
Favorite food cities: New York City and Chicago “Because of their depth. You can go eat gyro on a spit made with sliced lamb—marinated and pressed for two days—anywhere in Chicago … or great pierogies … or hit Ukrainian Village. In New York, there’s Koreatown, Chinatown, the breadth of Italian food and the French bistros. They’re one and two on my list.”