The celebrity chef helmed Masso Osteria at Red Rock Resort is a vegan-friendly restaurant in Las Vegas. Chef Scott Conant’s osteria marks the return of a Conant-led restaurant (previously he opened Scarpetta in Vegas). The “Chopped” judge’s restaurant inside Red Rock features housemade pasta, wood-fired eats and more.
So, what’s vegan at Masso Osteria?
Quite a few items. In fact, they have a vegetarian menu that notes which items are vegan or can be made vegan, making it easy to find vegan options at Masso Osteria.
Start your meal with the fresh, crisp Insalta Misticanza. This salad comes with pickled shallots, greens, shaved carrots and radishes and a light dressing of olive oil.
Then, move on to one of the best appetizers we’ve had — the vegan Fritto Misto. These lightly battered veggies, grilled lemon and herbs (they even toss in whole rosemary to nosh on) are easy to devour and a perfect appetizer to compliment the salad.
Other dishes to start your meal that can be made vegan include the tomato salad (nix the burrata), roasted beet salad (skip the goat cheese), the kale parmesan salad (hold the parmesan) and the mixed radicchio and endive salad without the parmigiano.
For your main course, there’s Conant’s signature pasta dish — the Pasta Al Pomodoro — veganized. Made with gluten-free pasta, the pomodoro sauce takes 24 hours to make and is stewed overnight.
Or, try the pearl cous cous with wild mushrooms and grilled veggies for your entree.
Vegan sides at Masso Osteria include crispy potatoes, market mushrooms with sunchoke puree and cipollini onions, brussels sprouts (hold the ricotta salata) and the cauliflower with a caper-currant germolata and balsamic.
For dessert, order up the sorbet.
Red Rock Resort, 11011 W. Charleston Blvd., 89135; 702-797-7097; 5 p.m. – 10 p.m.
Diana Edelman is the founder of Vegans, Baby. She previously lived and worked in Thailand where she spent years working for an elephant sanctuary. She is a public speaker, journalist and entrepreneur.