Anticipate unexpected flavors on Superfrico’s Italian-American menu, opening September 24
Superfrico, entertainment company Spiegelworld’s premier restaurant, is set to open on September 24 at the Cosmopolitan of Las Vegas with what it calls “psychedelic Italian-American dishes. [that] takes the position that the rules are meant to be challenged. Chef Anthony Falco has already created a menu that pays homage to his Sicilian heritage through family recipes and promises “an international ride of unexpected flavors and techniques”. He says that although his recipes are based on Italian classics, he relies on international ingredients to add surprise umami flavors.
Spiegelworld has created irreverent shows such as Absinthe at Caesars Palace, Atomic lounge at the Palace, and Opium, which is next to Superfrico, so diners should expect the same jaw-dropping food the slanderous show brings when it comes to the menu. Falco says not to rely on sparklers, gels, mousse and edible paper to bring the spice, instead relying on technique and unexpected ingredient combinations to create the “culinary fireworks display.”
First of all, Falco dives into pizzas with personal round, Neapolitan and square pizzas. Mortadella, for example, combines the flavors of northern and southern Italy, pairing sliced pork with homemade stracciatella and Turkish pistachio powder on an airy crust.
Chicken Parmesan takes Japanese ingredients such as marinated chicken in a yuzu-based ponzu sauce and then coats it with a mixture of Japanese panko and sourdough breadcrumbs. Falco uses a massive 48-ounce Creekstone tomahawk aged in shio koji, the fermented marinade made from miso, soy sauce and sake for bistecca alla fiorensna. A yuzu kozo squid is made with mandarin honey and charred green onions, while the lamb stew pasta incorporates Lebanese-style lamb sausages topped with mint, parsley and spicy za’atar labneh. .
Superfrico also has Executive Chef Mitch Emge, a Cosmopolitan of Las Vegas veteran, and James Beard Award winner Leo Robitschek, who mixes the restaurant’s cocktails as the beverage consultant and lead pourer. Again, customers should expect a psychedelic side to the drinks. “My goal in creating this menu was to open people’s minds, to get them to experience their senses more fully; to experience, taste, see and feel something that they would not normally be able to experience, taste, see or feel, ”he says.
Drinks include home-mixed and bottled cocktail vials and drinks in small batches that can be purchased to take away from Superfrico’s Bottle-O retail store on-site. Robitschek’s cocktails include the Under the Host Martini, a high riff on the dirty martini using a bianco vermouth brine infused with house-made Castelvetrano olives and white balsamic vinegar; Pandan & Coffee Negroni, a silky and tropical version of the Italian aperitif made with restado tequila, Campari, sweet vermouth, pandan leaf, cold brew coffee and coconut water; and Take Manhattan Penguins, named after Superfrico’s two cheeky mascots, with sesame-infused black bourbon, rum, sherry and Cynar, served in a coupe dipped in white chocolate and sesame.
While Superfrico is its own restaurant, customers will find the experience between Opium and the dining room merge. More to come.
The team behind Spiegelworld’s “Opium” launches Superfrico restaurant this fall