The concept of the elegant restaurant on two levels with outdoor poolside cabanas is serving the very best of Mediterranean seafood flown in fresh daily from Italy and simply prepared. Through a network of skilled buyers overseas Chef Paul imports a ton and one-half of fresh seafood each week. There is also a live program. Spiny lobsters from Sicily, in season, are in live tanks in the kitchen!
The servers expertly debone the fish at tableside. It’s not unusual to see Paul on the floor touching tables and explaining his dishes.
This is what veteran Las Vegas restaurant journalist Max Jacobson has said about Bartolotta Ristorante di Mare : “The chef is both a fanatic and masterful technician, so expect perfection.”