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In a city where the culinary competition is fierce, Zio’s Italian Steakhouse, nestled in the Renaissance Hotel next to the convention center’s South Hall, has quietly been building something special since its October opening.
The bright, airy space—a complete transformation from its previous incarnation as the moody, red-and-black-themed Envy Steakhouse—transitions beautifully from a casual daytime restaurant to an intimate date-night spot. It’s one of those rare Vegas venues that manages to be both sophisticated and approachable, regardless of the hour. For convention-goers, it’s a walkable spot for breakfast, lunch or dinner. For locals, it’s a dining destination without the hassle of Strip traffic, and as a bonus, a few window-adjacent tables offer prime views of the Sphere.
To get you in the right spirit for a meal at Zio’s, start with a drink or two from its impressive cocktail program. The seasonal Summer Negroni ($19), with Gray Whale gin, Italicus Bergamotto liqueur and Suze Amaro, or the Amalfi Spritz ($18), with Malfy gin, Pellegrino limoncello and Prosecco, are both excellent choices. The wine and beer list also hits the spot.
Fans of Italian classics will be delighted with the menu. Start with appetizers for the table, such as the steamed mussels ($26), traditional meatballs ($23) and the yellowtail crudo ($26), part of the restaurant’s recent seasonal menu refresh.
“We put our unique twist to the old classics,” says executive chef Carlos Garcia. He is especially proud of the signature 20-layer lasagna ($35), meticulously crafted with 10 layers of pasta sheets alternating with ragù Bolognese, béchamel and mozzarella. Sliced thin and served in a rustic style with generous sauce, it’s a dish you’ll remember long after you leave.
Other standouts on the pasta side include the rigatoni Bolognese ($39), with slow-cooked Duroc pork and veal, pancetta and Chianti ragù, and the classic clam linguini ($34), with Manila clams, lemon butter sauce and focaccia breadcrumbs.
“We’re a 100% scratch kitchen,” says Garcia, noting that everything from broths to sauces is made in-house. “It’s really more about the flavor than just presentation. We let the food speak for itself.”
Zio’s is also a steakhouse, and the protein-based menu is just as strong. This hybrid approach allows Garcia to bring Italian flair to traditional steakhouse fare—finishing steaks with a touch of balsamic, for instance—while offering diners the flexibility to experience a variety of dishes. The spring menu features a magnificent tomahawk Duroc pork chop ($60) that’s hard to resist, showcasing the kitchen’s commitment to both presentation and flavor. Pair a classic ribeye ($82) or a New York strip ($72) with sides such as in-season asparagus ($14) and a creamy lemon risotto ($14), and you’ll have a steakhouse meal that rivals any you’ll find on the Strip.
For dessert, don’t miss Zio’s new pannacotta ($12) or the Chocolate Fondente ($12), both part of the spring menu refresh. The tiramisu ($12), another house specialty, remains a favorite among regulars. If the night is still young, order an Espresso alla Nocciola ($20) with vanilla bean-infused Tito’s vodka, Italian hazelnut and Borghetti liqueur.
Sure, there are many restaurants in town competing for diners’ dollars and attention, but Zio’s is something special—a sleeper hit that stays true to its culinary mission.
“We know the competition’s out there, but as long as we respect the product and we do it right, that’s all that matters,” says Garcia.
ZIO’S ITALIAN STEAKHOUSE 3400 Paradise Road, 702-784-5716, zioslv.com. Monday-Friday, 6:30 a.m.-11:15 p.m.; Saturday & Sunday, 7 a.m.-11:15 p.m.
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