Locals hungry for a Strip-quality dining experience on the southwest side of town that won’t break the bank needn’t look any further than Locale Italian Kitchen.
Since opening in 2019, the intimate dining destination at 7995 Blue Diamond Road has become one of Las Vegas’ most beloved restaurants. Open nightly for dinner and Sunday for brunch, the 100-seat restaurant is known as much for its impeccable Italian fare as its affordable prices, including a seasonal prix fixe menu that highlights some of the restaurant’s made-from-scratch signature dishes and seasonal offerings.
“We wanted to offer our guests a seasonal menu with some great food selections that also had a great value,” said Locale’s chef, Jacob Williamson. “We take great pride in producing Strip-quality food at an affordable price point.”
Diners can even savor a 36-oz. tomahawk ribeye as part of the seasonal prix fixe menu for an additional fee, or they can order Locale’s Tomahawk for Two prix fixe menu every Tuesday where couples can share the succulent steak alongside two starters, two sides and a dessert for one low price. Locale also offers an all-day happy hour menu at its bar featuring food and drink specials, an affordable kids’ menu, and a selection of bottomless libations during brunch for just $25, making it easy to see why it has become a Mountain’s Edge favorite.
Dishes to Try:
Tomato Bruschetta
42-oz. Creekstone Tomahawk Chop
Peach & Goat Cheese Pizza
Roasted Butternut Squash Soup with Calabrian Chili Crème Fraîche
Locale’s fall soup is not only delicious but also easy to make at home.
Soup Ingredients:
- 1 3-lb. butternut squash, halved vertically, seeds removed
- EVOO (extra virgin olive oil) as needed
- 1 cup yellow onions, thinly sliced
- 2 tbsp. chopped garlic
- 2 tbsp. honey
- 1/8 tsp. ground nutmeg
- 3 to 4 cups vegetable or chicken stock
- ½ cup heavy cream
- Kosher salt as needed
Directions:
- Preheat oven to 375 degrees and line a rimmed baking sheet with parchment paper. Place butternut squash on pan, lightly coat inside of squash with EVOO, and sprinkle with kosher salt.
- Place squash face down and roast until the flesh is soft and tender (about an hour). Once cooked, remove from oven, and allow to cool for 10 to 15 minutes.
- While squash is cooling, add 1 tbsp. of EVOO to a medium-sized saucepot over medium heat. Add onions and cook until translucent. Then, add garlic and cook until fragrant, stirring constantly. Transfer contents and squash flesh to a blender. Discard skin.
- Add remaining ingredients to blender, beginning with three cups of stock (more can be added later to thin out soup, if needed).
- Purée until smooth.
Crème Fraîche Ingredients:
- ½ cup crème fraîche
- ½ tbsp. finely chopped Calabrian chilis, oil completely drained
- ¼ tsp. paprika
- ½ tbsp. honey
- Kosher salt to taste
Directions:
- Combine ingredients in a small mixing bowl and purée with an immersion blender.
- Check seasoning and adjust, if necessary.
- Drizzle sauce on top of soup just prior to serving.
