The piazza is the center of Italian social life. It’s a place for people to enjoy la dolce vita: the good life.

Situated on the Venetian’s Piazza San Marco on the Canal Level, OTTO Las Vegas combines the elegance of a Bolognese enoteca with the energy of an Italian train station. 

Open daily from 11AM until 11PM, OTTO Las Vegas offers a diverse and decadent menu, flexible and full of variety. The lively music and cool vibe bring everyone a smile from their first bite of salumi or griddle-cooked pizzas to their last spoonful of creamy, homemade gelato.

Antipasti include a variety of vegetables from our local Farmers Market, such as Beets with Saba and Mixed Marinated Olives. Our salumi is house made and perfected by Director of Operations Zach Allen. Our pizzas are the ideal version of thin, crisp Neapolitan-style and come in over 15 varieties, including classics like Margherita and Meatball and creative variations like The Vongole with fresh clams and The Carbonara with guanciale and locally farmed eggs.

Spend the afternoon at OTTO’s marble antipasti counter watching European street performers while sipping a glass of wine… or two.

Sustainability

Committed to the triple bottom line—people, planet and profit—our management team works with Director of Environmental Health, Elizabeth Meltz, to make our restaurant as environmentally conscious as possible. From water to waste, disposables to chemicals, locally sourced food to the materials we use to outfit our space, sustainability is always at the forefront of our minds. We are constantly trying to reduce our impact on the environment by taking action on operational efficiency, ingredients and carbon offsets.

 

the team

Mario Batali

With restaurants worldwide and a host of television shows, including ABC’s “The Chew,” Mario Batali is one of the most recognized and respected chefs working today. Mario is also the…

Joe Bastianich

Restaurateur Joe Bastianich, alongside partners Lidia Bastianich and Mario Batali, owns thirty successful restaurants worldwide including New York City-based Babbo and Del Posto and Carnevino in Las Vegas.…

Nicole Brisson

Raised in Upstate New York, Nicole was introduced to the culinary industry early at her grandfather’s restaurant in Saratoga. After graduating from Johnson & Wales University, Nicole studied and learned…

Danny Herrera

Originally from Puebla, Mexico, Danny Herrera began his career in the kitchens of New York City where he spent four years in the kitchen at Tao perfecting his skills under…

Yancy Perez

General Manager

Kirk Peterson

Wine Director