Spiedini Ristorante

(702) 869-8500 | View Website

221 N Rampart Blvd Ste 7136, Las Vegas, NV | Directions   89145

36.175798 -115.291162

Open Hours

Mon-Sun: 5am-9am

Restaurants, Catering, MasterCard  more

More Payment Methods: Discover, Visa, American Express

Tags: Fine Dining, Romantic Dining

Cuisine: Italian

Price: $$$$

General Info: Open 7 Days

Neighborhoods: Summerlin

Owner verified business
Spiedini Ristorante
Spiedini Ristorante
Spiedini Ristorante
Spiedini Ristorante
Prosecco, Cantine Maschio, Brut, Prosecco, Villa Sandi, Brut, Gerard Bertrand, Cremant de Limoux, Rose Top Brut, Heidsieck & Co Monopole, Brut, Yellow Label, Veuve Clicquot, Dom Perignon, Moet & Chandon, Chardonnay, Daou Paripaso, 2010, Chardonnay, Trefethen, Double T, Napa Valley 2008, Chardonnay, Grgich Hills Estate, Napa Valley 2008, Chardonnay, Tre Terre, Ferrari-Carano... more

Reviews for Spiedini Ristorante

over a year ago

It's a pleasure have this cuisine and ambience all in one!!! – This is one of our favorite restaurants in which to eat. Their food is exceptional, the service and atmosphere is also wonderful. We always feel welcome and enjoy eating at Spiedini for special occasions as well as just because. Appetizer and drinks are great.

over a year ago

Disgruntled employee – The previous review by 007vegas is from a disgruntled employee who was fired for this same unscrupulous behavior. I won't hide or try and tell you I don't work for the restaurant. I do, and am proud to do so. The food, ambiance and service are excellent and if you ask anyone who's eaten here, they would concur. Spiedini's can easily speak for itself, stop by and try it for yourself.

Thank you for your time...

Doesn't Recommend
over a year ago

One of the WORST meals ever – Spiedini looks lovely to the eye, with beautiful decor. But the good stops there. To start with, our server was slow to greet us, treated us inconsequentially, and was chewing gum. Her table manner was terrible, what you would expect from a waitress at a roadside diner. We ordered a lovely bottle of wine, and discovered that our server had no knowledge of the wine list and did not know anything about wine service. Our appetizer (grilled calamari) was passable, but my Chicken Parmesan entree was dry, and my husband's steak was overcooked. We sent it back, only to be delivered back with a small piece of fatty meat. And then to top it off, as we were dining in the raised area, we saw a small creature run between the bar stools and then behind the bar. We complained to the server, and she looked at us critically and said "Welcome to Spiedini".

This was one of the worst dining experiences I have had, and I recommend that no one dine there.

Doesn't Recommend
over a year ago

An Off Night? – I requested the spinach salad which was not available because of the e.coli situation. We ended up sharing a fairly decent Caesar salad though the dressing probably came directly from a bottle. I ordered breast of chicken involtini breaded and apparently deep fried until ever bit of moistness had been cooked away. The breast was stuffed with mushrooms, spinach and fontina cheese and accompanied by lukewarm rosemary potatoes and a mix of summer squash. It was only after our departure that I realized the accompanying lemon basil sauce had been AWOL. Ms. Westie fared better with the roasted chicken, spinach and ricotta ravioli in a light pinot grigio sauce with tomatoes entree. Neither of us desired dessert, but Ms. Westie requested coffee which was sent back because it was cold. This was our second visit and was far less enjoyable than our experience earlier in the year.

over a year ago

Master Chef Gustav Mauler creates his own sensational dining establishment at the Regent. – In Short
Captivating architecture marries vertical angles and undulating curves in brushed stainless steel. Warm wood veneers contrast the brilliance of hand-blown Murano glass in lighting fixtures and sculptures. The open kitchen emanates enticing aromas. The innovative Italian menu stimulates and surprises the palate with a fine layering of flavors rather than classically melded sauces. Freshly made pastas, risotto and gnocci bathed in savory oils, herbs, meats (or seafood) and vegetables more than satisfy.


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