Located within the bustling UnCommons campus, AMARI Italian Kitchen & Wine Shop is a charming oasis for all foodies and wine lovers alike. Stepping inside, visitors are transported to an authentic Italian-American cuisine experience, with a menu that tantalizes and delights taste buds. From classic pasta dishes and hand-tossed pizzas to refreshing salads, patrons are sure to find something to satisfy their cravings. And with a carefully curated wine selection, guests can pair their meals with the perfect glass, bottled and ready to take home. AMARI truly reimagines what it means to dine and drink in style in Southwest Las Vegas.
“At AMARI, we’re community focused. We’re in the unique position of being the first full-service restaurant to open at UnCommons, which is a dynamic new mixed-use community that’s attracting more locals, visitors and businesses to southwest Vegas. Most of the up-and-coming culinary hot spots are now popping up off of The Strip,” Jason Rocheleau, Partner of Heart & Vine Hospitality, told us. “We not only offer lunch, happy hour and dinner in our dining room, bar and on our patio, but we also cater to the community with our to-go options. Visitors can stop by to pick up freshly baked bread, sandwiches, salads and house-made pasta sauces to enjoy at home.”
The menu features a selection of traditional Italian classics and modern takes on familiar dishes. “AMARI celebrates the experience of Italian-American dining through cuisine that is comfortable, yet elevated,” Rocheleau said of the menu. “Executive Chef Brent Stanford brings his culinary foundation in refining house-made pastas and rich sauces, as well as his specialty in making different styles of pizza doughs, breads and focaccias. Our menu reflects a diverse selection of pastas, prime meats and freshly caught seafood.”
Though AMARI is newly opened, foodies have been flocking to the restaurant for a taste. “Chef Brent uses local ingredients such as mushrooms from Desert Moon and Atomic Mushroom,” Rocheleau told us. “We also utilize other local businesses frequently for fresh ingredients and other culinary needs. We source ingredients regionally as well; our dough is ground in Utah, and we use all organic tomatoes from California.” The focaccia is especially popular. “Chef Brent uses ground flour from Utah, a 25-year-old starter, consisting of Einkorn wheat starter from Vermont, then a 6-hour room temperature fermentation process, followed by three days of cold fermentation to achieve the best possible dough for our house-made focaccia.”
The restaurant’s design and ambiance contribute greatly to the dining experience. “AMARI’s design seamlessly blends art deco and modern elements to create an environment that is both visually striking and inviting,” Rocheleau said of the space. “Our indoor and outdoor spaces were carefully designed to reflect different facets of AMARI’s identity, enhancing the overall ambiance. The artful presentation of our dishes on colorful, hand-painted dinnerware adds to the entire experience. It’s the small but thoughtful touches that contribute to a multi-sensory dining experience that is as captivating as it is delicious.”
If you’re not able to enjoy a full dining experience in-house, you can enjoy a taste of AMARI at home. “AMARI’s market area, located at the entrance, will feature our to-go offerings like freshly baked bread, sandwiches, salads and house-made pasta sauces,” Rocheleau told us. “Guests can stop by to pick up items for lunch or to take home with them for a hassle-free dinner. It’s a nod to the familiar small Italian markets on the east coast that a lot of us here at AMARI were familiar with growing up.”
No matter what you opt for, a visit to AMARI is a delicious experience. “When customers dine with us at AMARI, they can expect to be welcomed into an inviting atmosphere that celebrates elevated Italian-American cuisine,” Rocheleau explained. “Our menu has been meticulously curated to feature a wide range of delectable options, from fragrant pastas and signature pizzas to enticing entrees and exquisite desserts.”
