Valentino casino

valentino casino

Juni Am Dienstag war im Casino Schenefeld wie üblich Big Addy Time. Für ein Buy-In von €30 + €5 nahmen bei dem Re-buy & Add-on Klassiker. Enzo Casino. Public. · Hosted by Disco ENZO. Interested pin. Hauptstrasse 15, San Valentino Alla Muta, Veneto, Italy. Artikel 1 - 11 von 11 Valentino: Ceramics - Valentino - Ceramics - Valentino 25 - Ceramics - Valentino - Ceramics - Valentino 5 - Ceramics - Valentino.

So keep an eye on our website Enter the coupon code from Pokerstore. We will be happy to answer your question! For more information and free advice contact Pokerstore.

You can also leave a message using our contact form or send an email to help pokerstore. Be the first to review this product. The Valentino Poker Room ceramic chips are casino quality chips in a sophisticated classic design.

The Valentino ceramic chips have an embedded print and weigh 10 grams per chip. The ceramic poker chips The Valentino are available in 12 different poker chip denominations, 2 different casino plaques and 1 dealer button.

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Do you have a discount code? He asks us if we would mind him choosing our selections and we gratefully accept his guidance.

Before he departs he asks if either of us has a food allergy to which my guest notes eggplant. We are duly impressed with the chef for asking especially since eggplant is a staple ingredient and a trip to the hospital is not what we wanted this evening.

Chef Pellegrini chooses the sampling menu with wine pairing for us. Though the menu changes on a daily basis, the inspiration reflects all regions of Italy including the autonomous location of Sicily.

Our first course arrives shortly thereafter and is served on a round plate but in linear fashion. Our waiter skillfully recites the preparation, ingredients and gives us a lovely brief on the Piemonte wine with which these appetizers are paired.

What is interesting about its construction is the accordion-like slices of eggplant placed plank-to-plank after being dredged in the homemade breading and then lightly fried.

The seared and plump scallop is cooked perfectly, making its bite hearty but not overdone or chewy. Set aloft is a polenta wedge topped with a butter caper sauce and crisp basil micro greens, the contrast of the briny shellfish with the dense polenta marries texture and flavor beautifully.

As we sip our Arneis wine, we enjoy the Culatello or prosciutto. The saltiness of the cured pork complemented by the fresh mozzarella, which was slightly drizzled of virgin olive oil, gives an earthy platform that showcases the complexity of the curing process.

The pacing between dishes allows us to observe the restaurant for a moment. A steel grey table linen dress each of the angular tables in the main dining room and are topped with a simple votive and a silver water sleeve.

The square chargers are curvilinear from the side and resemble stone. Unlike the other dining areas, the main dining room whispers to art deco with bold, primary colored linear rooms but our favorite area is the decanting station.

Valentino utilizes the hallway for maximum efficiency and abutted glass tables to the wood paneled walls.

They then outfitted them with modern Italian decanting glassware that glisten under the scone lighting on each side of an oversized mirror: Our second course consists of rapini gnocchi, spaghetti ragout with rabbit and crescenza ravioli with a dash of crunchy walnuts and complemented by poached pear slices.

These are all enhanced by the smooth and feminine wine Veneto Corvina. The ravioli pillows are truly al dente and tinted deep red thanks to beet juice.

They burst with a buttery cheese filling. My companion adores the rich gnocchi that gets its green color from the integration of slightly bitter rapini.

It is beautifully contrasted by the smooth and classic tomato vodka cream sauce. Pellegrini makes all his pasta in-house, and the result is evident in the Spaghetti with Rabbit.

This is my favorite so far with nice chunks of lean, shredded rabbit steeped in a rich peppery meat sauce on firm noodles. Sprigs of fried parsley top the appetizing dish and are delightful on its own.

We could eat more but Neil tells us we may want to save room for the upcoming items. We reluctantly agree as I grab just one more bite of the crusty bread from the complimentary bread basket.

Our fish course consists of a medley including poached swordfish roll atop a red pepper reduction, a branzino sea bass that is so light and buttery that the skin remains to bolster the flavor and adds a healthy crunch.

It is served with braised cabbage in a butter, wine, and caper sauce and lightly crusted with fine breadcrumbs.

I cut my milky veal scaloppini with a fork and take a bite with the accompanying golden yellow polenta drizzled with Bottarga Chardonnay cream sauce.

Next is the moist and juicy Pollo al Mattone. I like a crisped skin on chicken and this has it along with demi-glace and is served with a glistening brick of spinach risotto.

With our final wine, the raisin rich Toscana Vin Santo, pairing in hand, we stand our ground and wait for the barrage of desserts to come our way.

Neil brought us an assemblage of four gorgeous treats. They sat before us and like the other presentations, were placed in linear fashion and we were advised to eat them in order per the chef.

The first treat up is tiramisu. The combination of mascarpone, cocoa and ladyfingers in the hands of Pellegrini equals a heavenly rich yet fluffy representation of this classic dessert.

Two red sugar wands reach out from the cocoa sprinkled top and we use them to swizzle our espresso. The chocolate ganache cake made with hazelnut is adorned with succulent fresh raspberry and blueberries, and a raspberry sorbet.

The delightful dessert pieces dance in unison on a delicate creme anglaise dressed platter that completes the composition.

The piece de resistance: Even Chef Pellegrini admits he indulges in this item, and after one bite we understand why. This is the Italian food equivalent of being able to smooch George Clooney!

My companion is equally smitten. As we bask in the afterglow sipping our perfectly brewed espresso, Chef Pellegrini joins us. He is a man of contrasts.

He is a self-assured and confident man yet makes self-deprecating comments followed by a chuckle. Then it occurs to me. Chef Pellegrini looks like Adonis, the Greek god of desire and love.

Though we may never have that answer, what is known is that love by any other name would nary taste as sweet as Valentino. Such a great place to eat!

The atmosphere was great, the service was awesome, and the food was amazing! I highly suggest this place if you are in Vegas and want a nice place to eat.

This restaurant excelled in both service and food quality. The food selection was diverse as was the wine list. Expect great things but be prepared to pay for it.

I think the Restaurant was a little over hyped. Food was average at best,overpriced for Average. I wouldn't recommend it to a friend and have no plans of returning.

Lots of other better choices.

Valentino casino -

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Valentino will take you for a journey that is filled with refined elegance and contemporary Italian cuisine. It is fitting that Piero Selvaggio named his restaurants Valentino—the Italian word for Valentine—because it is clear that love for food, service and hospitality is the mission of each of his three award-winning establishments.

His flagship was founded in in Santa Monica with a chef by the name of Gianni Paoletti. The two parted ways a few years later but Selvaggio was fearless and continued as a restaurateur, it has paid off.

Today, Valentino has three locations with Las Vegas representing the second locale established 13 years ago followed by Dallas, Texas. Despite the three distinct locations, each Valentino adheres to a strict standard of hospitality through their attentive and knowledgeable staff as well as consistently well-prepared Italian food using the finest ingredients.

Together, Selvaggio and Pellegrini are maestros orchestrating the gastronomic equivalent of Luciano Pavarotti solos. The classic Roman design of the hotel easily segues into the stylish Valentino with its rich colors, wood accents, luminous lighting and bold design accents of mirror, glass and walls of sparkle.

There are two Valentino dining experiences available: The Grill at Valentino, the casual dining option located in front of the establishment, and the main dining room.

It may be informal but the appointments are as welcoming as the main dining area except The Grill has a TV and adjacent lounge to the bar.

The menu uses the same fresh ingredients as the fine dining neighbor except the provisions are smaller and served in paninis, antipasta salads or on the rustic pizzas.

A coffered ceiling, intimate pub tables and modern seating with chrome accents provide niche areas to meet friends pre- or post-show, grab a plate of calamari and a chilled Peroni.

Beers are but a fraction of cheers found at the bar because the global selections of wine can also be decanted at the bar.

Of course, Limoncello,—the tangy Italian aperitif—is a wonderful conclusion to a meal or on its own. Our host Jorge Luna enthusiastically welcomes us.

As he checks on our table, my guest and I spend a few minutes at the bar admiring the rich mahogany wood that reflects the glow from the overhead Venetian glass pendants.

Polished glass and silver punctuate the spirits wall, allowing guests to clearly see every beverage offering. As Luna guides us, he pauses to proudly show off the cozy wood paneled vestibule.

The walls showcase the many awards earned by Valentino and Chef Pellegrini. These accolades are the pedigrees indicative of culinary and wine proficiency and superiority.

And the award many U. There is also an abundance of local epicurean, wine and community services awards that are all very impressive.

Luna gives us a tour of the entire restaurant before it is filled by eager diners. What is most remarkable about these rooms, or the whole restaurant for that matter, is the magnificent wine collection featured in the overall architectural design.

The list is so extensive that Wine Spectator has lauded Valentino with the Grand Award annually since There are approximately 2, global selections with emphasis on wines from Italy, California and France.

We are seated in a cozy, velvet high back corner seat. Our waiter, Neil, promptly greets us as he brings us Parmesan wafers gingerly arranged in a starfish pattern.

They melt on our tongues like snowflakes imparting a burst of buttery saltiness. As Neil pours our Panna still water, out comes Chef Pellegrini equipped with an extending hand and a warm smile.

His voice possesses enough of his Italian accent for us to know where he was born. He asks us if we would mind him choosing our selections and we gratefully accept his guidance.

Before he departs he asks if either of us has a food allergy to which my guest notes eggplant. We are duly impressed with the chef for asking especially since eggplant is a staple ingredient and a trip to the hospital is not what we wanted this evening.

Chef Pellegrini chooses the sampling menu with wine pairing for us. Though the menu changes on a daily basis, the inspiration reflects all regions of Italy including the autonomous location of Sicily.

Our first course arrives shortly thereafter and is served on a round plate but in linear fashion. Our waiter skillfully recites the preparation, ingredients and gives us a lovely brief on the Piemonte wine with which these appetizers are paired.

What is interesting about its construction is the accordion-like slices of eggplant placed plank-to-plank after being dredged in the homemade breading and then lightly fried.

The seared and plump scallop is cooked perfectly, making its bite hearty but not overdone or chewy. Set aloft is a polenta wedge topped with a butter caper sauce and crisp basil micro greens, the contrast of the briny shellfish with the dense polenta marries texture and flavor beautifully.

As we sip our Arneis wine, we enjoy the Culatello or prosciutto. The saltiness of the cured pork complemented by the fresh mozzarella, which was slightly drizzled of virgin olive oil, gives an earthy platform that showcases the complexity of the curing process.

The pacing between dishes allows us to observe the restaurant for a moment. A steel grey table linen dress each of the angular tables in the main dining room and are topped with a simple votive and a silver water sleeve.

The square chargers are curvilinear from the side and resemble stone. Unlike the other dining areas, the main dining room whispers to art deco with bold, primary colored linear rooms but our favorite area is the decanting station.

Valentino utilizes the hallway for maximum efficiency and abutted glass tables to the wood paneled walls. They then outfitted them with modern Italian decanting glassware that glisten under the scone lighting on each side of an oversized mirror: Our second course consists of rapini gnocchi, spaghetti ragout with rabbit and crescenza ravioli with a dash of crunchy walnuts and complemented by poached pear slices.

These are all enhanced by the smooth and feminine wine Veneto Corvina. The ravioli pillows are truly al dente and tinted deep red thanks to beet juice.

They burst with a buttery cheese filling. My companion adores the rich gnocchi that gets its green color from the integration of slightly bitter rapini.

It is beautifully contrasted by the smooth and classic tomato vodka cream sauce. Pellegrini makes all his pasta in-house, and the result is evident in the Spaghetti with Rabbit.

This is my favorite so far with nice chunks of lean, shredded rabbit steeped in a rich peppery meat sauce on firm noodles. Sprigs of fried parsley top the appetizing dish and are delightful on its own.

We could eat more but Neil tells us we may want to save room for the upcoming items. We reluctantly agree as I grab just one more bite of the crusty bread from the complimentary bread basket.

Our fish course consists of a medley including poached swordfish roll atop a red pepper reduction, a branzino sea bass that is so light and buttery that the skin remains to bolster the flavor and adds a healthy crunch.

We are one of the largest online retailers of poker supplies on the poker market in Europe. We sell poker products like: Your fun is our Business!

Have fun shopping at Pokerstore. Bargain hunters are well served by Pokerstore. Our store regularly present spectacular offers!

So keep an eye on our website Enter the coupon code from Pokerstore. We will be happy to answer your question! For more information and free advice contact Pokerstore.

You can also leave a message using our contact form or send an email to help pokerstore. Be the first to review this product.

This classic stylish dealer button has on both sides of the button the text: It measures approximately 48 mm diameter and approximately 5 mm thick.

The Valentino Poker Room Chips are casino quality ceramic chips in a sophisticated classic design. These Ceramic Valentino Poker Room Las Vegas chips have an embedded print, weigh 10 grams each and are available in 12 different values chips, 2 denomination plaques and 1 dealer button.

The mission of Pokerstore. We make it our goal to provide high quality poker offering products and playing cards at competitive prices. All prices listed on our site are inclusive of VAT.

Whether you're playing poker with friends at home or at a high level Pokerstore.

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