FOR IMMEDIATE RELEASE:


PIERO SELVAGGIO VALENTINO LAS VEGAS FACT SHEET

Las Vegas, NV – April 16, 2002

HISTORY: In 1972, two friends, with $4,500, teamed up toa cozy Italian restaurant. A short while later, with inspirations of his own, one friend ventured off tohis own place. Fate and hard work had now given Piero the vehicle to fulfill his own dreams. With his passion for wine, a mind for fine Italian foods and a sixth sense about hospitality, it would not take long before Piero Selvaggio and his dining room would become a haven for Hollywood’s elite and what is considered the country’s best Italian restaurant.

Now, 30 years later, Piero’s personal attention and award winning hospitality have become a benchmark for the industry. His dream has grown into a highly regarded enterprise, which now offers two unique award winning Italian restaurants, in California: Posto and his famed Valentino Santa Monica.

In 1998, Piero was lured into joining the culinary explosion of Las Vegas and soon created one of the flagship restaurants for the Venetian Resort-Hotel-Casino. Sinceng Valentino Las Vegas in July 1999, Piero has maintained his level of excellence. He recruited long time friend Arturo Nieto who has worked with Valentino for over 20 years helping make the wine collection one of the most admired in the world today. Arturo Nieto is currently General Manager/Partner for Valentino Las Vegas. Executive Chef Luciano Pellegrini of the acclaimed Primi in West Los Angeles and later theng Chef for Posto, widely regarded the Best Restaurant in the San Fernando Valley, became Executive Chef/Partner for Valentino Las Vegas. The Las Vegas Restaurant has received numerous accolades from Bon Appetit and Gourmet magazines along with the Best of Award of Excellence in Wine Spectator not to mention the Epicurean Award for 2001 by Las Vegas Life magazine. Even with this level of success, countless achievements and honors, Piero and his partners never lost sight of what they wanted to accomplish at Valentino Las Vegas—bring the fine foods and culture of Italy to America.

DESCRIPTION: World class and opulent design, adult-oriented experience. Very swank and chic with light wood and several wine rooms. (Set up for audio/visual capabilities for business breakfasts, luncheons or meeting space.) Expert formalized staff continuously anticipates and exceeds guest expectations with unfailing attention to detail that appears effortless, well rehearsed and unobtrusive. Cutting edge menu, with an obvious dedication to use only the finest and freshest ingredients available. Our culinary team of chefs are directly from Italy and they insure all presentations are spectacular, reflecting impeccable artistry.

WINE CELLAR: Over 2000 labels on our wine list. The Barolo room is a dine-in wine cellar that houses over 4000 bottles of wines and seats up to 4
San Giorgio room seats up to 60 houses 1500 bottles of wine
Cantina Room seats up to 18 houses 2000 bottles of wine
California Room seats up to 12 houses 600 bottles of wine
Wine Cellar 7500 bottles of wine (total bottles on property 40,000)

LOCATION:

VALENTINO Las Vegas
3355 Las Vegas Blvd. S
Las Vegas NV 89109
Located in the Venetian Resort, first Restaurant on Restaurant Row Casino Level

HOURS:7 days a week from 5:30pm to 11pm for dinner. (Available during the day for business functions.)

CREDIT CARDS: All major credit cards are accepted

SEATING CAPACITY: 323

WHEEL CHAIR ACCESSIBLE: Yes

RETAIL: Valentino Cookbook, gift certificates

PRICE RANGE: $90 per person

P.S. ITALIAN GRILL: Located in the front of Valentino, P.S. Italian Grill, a trattoria-style cuisine with moderate prices and fun atmosphere.for Lunch 11:30am straight through for Dinner starting at 4pm and we close at 11pm.

QUOTES:

“Enjoy the swank dining room and killer wine list”
                                                          Max Jacobson
                                                          Las Vegas Life Magazine


“ . . .the service is crisp and professional.” “I loved the peppery roast quail stuffed with intensely herbed snails like some exotic manicotti dish, and the blood-rare pigeon breasts in a sharply tart rhubarb sauce was delicious-soft as warm butter and funky as hell.
                                                          Jonathon Gold
                                                          Gourmet Magazine

“His (Arturo Nieto General Manager) Management style encourages diners to return, the fine Italian food that is the Valentino trademark assures that they will”
                                                          Muriel Stevens
                                                          Showbiz Magazine

“Best Italian Restaurant in Nevada. . .”
                                                          Las Vegas Sun


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