Television personalities, judges, and renowned celebrity chefs Michael and Bryan Voltaggio unveiled their sensational one-year culinary residency in Las Vegas, Retro by Voltaggio. The extraordinary dining experience, now open at Mandalay Bay, pays homage to the vibrant pop culture of the 80s and 90s.
Chef Michael Voltaggio explained, “Retro is not just a restaurant; it’s a captivating narrative that encapsulates our personal and professional journeys. Our aim was to revolutionize the Las Vegas dining scene with an innovative concept that immerses guests in a nostalgic atmosphere while indulging their taste buds.”
Drawing inspiration from cherished childhood memories, Chef Bryan Voltaggio added, “At Retro, we skillfully elevate beloved classic dishes from the past to new heights of culinary excellence. Whether it’s savoring delectable pizza rolls with premium meats and cheeses or relishing our succulent Wagyu beef pot roast, guests will be treated to a symphony of flavors that evoke cherished nostalgia. We want to surprise and delight our patrons by delivering familiar yet awe-inspiring creations.”
Classic snacks, drinks, and family dinner staples were celebrated in their new reincarnation at Retro by Voltaggio, expertly crafted by the award-winning culinary duo.
Voltaggi O’s: The brothers’ rendition of the beloved childhood canned meal featured handmade anellini pasta rings, smothered in pomodoro sauce emulsified with brown butter, and accompanied by a substantial meatball.
Wagyu Beef Pot Roast: Taking inspiration from Mom’s traditional pot roast, this dish underwent a modern-day transformation with the inclusion of luxurious wagyu beef. Served alongside beef fat-cooked potatoes and Nantes carrots, it became a delectable indulgence.
Pepperoni Rolls: A nostalgic nod to the timeless afterschool snack, Retro’s version wrapped warm, crispy bread around San Marzano marinara, fragrant basil, and gooey stracciatella cheese.
Cheese and Crackers: Prepare for a unique twist on the classic cheese board. Light and airy pork rinds, dusted with BBQ spice, were presented alongside a pimento coulis nestled in a cloud of whipped brie.
Shrimp Cocktail: Wild Baja shrimp, poached to perfection, made a grand entrance on a bed of frozen aerated coconut, adding an extra layer of flavor to harmonize with the house-made cocktail sauce.
Retro’s cocktail program invited guests to relive the nights of their past, filled with lively adventures and friends, as they indulged in Southern Comfort swigs, appletini sips, and malt liquor from paper bags. Although these nostalgic drinks had faced criticism in the beverage community, Retro shattered preconceptions by reclaiming each classic with fresh-pressed juices, premium spirits, and house-made syrups, resulting in creatively vintage and visually stunning concoctions. Some highlights included:
Appletini: Drawing inspiration from the old-school version, this vibrant cocktail combined Midori and fresh Granny Smith apple juice, topped with egg white foam and a dusting of matcha powder.
Fuzzy Navel: A modern twist on the classic Fuzzy Navel, the Navel-Gazer featured Ruffino Prosecco, peach, orange, and honey, creating a delightful fusion of flavors.
Soco & Lime: Offering a contemporary variation, the SoCo Lime combined Southern Comfort 100 and Old Overholt Bonded with lime juice and apricot liqueur, delivering a refreshing and zesty experience.
Retro Farms Wine Cooler: The iconic wine cooler of the 80s met its sophisticated grown-up self in the Retro Farms Wine Cooler. This exquisite creation showcased sauvignon blanc, yuzu juice, gin, basil, and mint, and was ceremoniously uncapped at the table.
Brass Monkey: Paying playful homage to the age-old tradition of brown paper bag drinking, the Brass Monkey was a shareable 40 oz. malt liquor, elegantly presented and meant to be passed around the table. Guests were encouraged to pour it into their individual glasses of house-made sorbet for a unique and flavorful combination.
Retro by Voltaggio welcomed guests from Monday to Saturday, between 5 p.m. and 10 p.m. Reservations could be made online at Mandalay Bay’s website or by calling 702.632.7401.
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