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Basilico continues their unique culinary offerings to Southwest Las Vegas on Wednesday, October 18 in

Vegas Unstripped has announced its chef lineup for the October 14 event on California Street in the 18b Arts District. Among those set to serve exclusive one-night-only dishes to the masses are Jun and Nick An from Yu-or-Mi Sushi, John Arena from Metro Pizza, Geno Bernardo from the Summit Club, Saipin Chutima from Lotus of Siam, Francesco di Caudo from Basilico, DJ Flores from Milpa, Bruce Kalman from Soulbelly BBQ, Gina Marinelli from La Strega, Gio Mauro from Monzu, Michael Stamm from Cured & Whey, Jamie Tran from The Black Sheep, James Trees from Esther’s Kitchen, Mike Vakneen from 00 Pie and more. Rick Moonen is scheduled to make a special appearance as well. Ticket info can be found at vegasunstripped.com.

In collaboration with Cierto Tequila, Basilico continues to treat the Southwest Las Vegas community with

Basilico Ristorante Italiano at Evora will host the Cierto Tequila Dinner on September 27 at 7 p.m. for $175 per person. Guests will enjoy a four-course meal, with two dishes per course, accompanied by different types of tequila from Cierto and cocktails created by Bar-Kada Hospitality. Reservations can be made by calling 702-534-7716.

In collaboration with Cierto Tequila, Basilico continues to treat the Southwest Las Vegas community with

“Talk about a vibe to go with great food”. Words from one of our friends that we’ve brought to Basilico since it opened. We’ve been a few times, and watched the menu change and evolve. Sometimes even taking off what could’ve been my favorite item on the menu. But every time we go back the staff is friendly and accommodating, the food is top notch, sometime there is live music that doesn’t impede on our conversation (which is absolutely imperative when having live music). We have yet to take advantage of their amazing outdoor space, but that will happen in the near future.

But the food is what sets Basilico apart from a lot of the Italian restaurants in Las Vegas. You want to come here when you want to experience creative and new Italian food. Things they aren’t really doing in the motherland, and that are too bold for your old school American-Italian restaurant. Pasta sauces with cinnamon, that make sense when you eat it, “duck cigars” with truffle ash for dipping, creative flavor combinations for dishes like crudo and grilled octopus which are on a ton of menus throughout the city, but need and update. They also get the hits right. The pizzas are really tasty, the entrees are hearty and delicious, and the “Gnocco Fritto” or fried dough with accoutrements are all very well done and will be a familiar addition to anyone’s meal. To add some pizzaz to the meal, they offer a tableside parmigiano gelato with lemon ginger cake, poached pear, and vin brule that will have all of the camera phones out taking videos. If anyone from Basilico ever reads this, the lobster pasta dish in the bottom row, center picture is one of the best pasta dishes I have ever had, and I would love for you to bring it back!