Manzo—which means “beef” in Italian— is Eataly Las Vegas’ fine Italian grill and bar celebrating sustainable butcher farms and Italian culinary heritage. A warm and inviting space inspired by the classic Italian macelleria, or butcher shop, Manzo offers an up-close-and-personal dining experience ideal for any occasion. Central to the restaurant is its custom-built, three-tiered wood-burning grill, for which a careful selection of white oak, apple wood and coals are used to lend each dish its delicately rustic flavor.
Projects I oversee at Manzo include restaurant menu, 34 page wine book, private and group dining event menus, Manzo Guest Chef Series, and themed takeovers.
These were collaborated alongside the talented team of: Executive Chefs Arnold Corpuz, Dennis dello Stritto, and Nicole Brisson, Store Director John Trockel, Restaurant General Managers Anthony Gochal, David Barragan and Lucio Piccozi, Beverage Managers Matthew Rebarchick and Paul Ellis, Marketing Manager Ginevra Santopietro, Public Relations Manager Miranda Lopez, Head of Creative Storytelling James Taylor, and Content Manager Rachel Goodman.
Manzo Chianti e Fiorentina
Chianti e Fiorentina was a themed takeover in Manzo, running from November 2019 – March 2020. This takeover celebrated all things wine and steak, particularly from the region of Tuscany where
Chianti Wine is produced and celebrated.
Chianti e Fiorentina Menu, printed on 11” x 17” Vellum Mohawk “Jute,” vertical fold.
Exterior Decal Display - Tuscan Hills and Steer
Park MGM In-Room Display Advertisement and Eataly.com Website Slider
Storytelling Boards, Store-Side of Manzo (30” x 44”) [See Exterior Photos above for Display]
Guest Chef Series
Known for conquering “Iron Chef” and for his Japanese restaurant at MGM Grand, Iron Chef Masaharu Morimoto launched the inaugural guest chef series at Manzo, introducing a traditional Japanese gyoza mixed with Italian ingredients into the seasonal menu.