Fabio Viviani Opening Ai Pazzi at the Resort at Summerlin

The restaurant will join the roster of attractions at the JW Marriott Las Vegas and the Rampart Casino

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Fabio Viviani Official

Last week, What Now came across a trove of licensing documents submitted to the City of Las Vegas for six different restaurants: For the Win, Pearls Oyster Bar, Tacos 1986, Wineaux, Nom Wah, and Ai Pazzi Pizza—all of these to open in the Rampart Casino at the Resort at Summerlin, according to the submitted paperwork.

Coverage published this week by Vegas24Seven.com has announced that this last concept, stylized as “ai Pazzi,” is, in fact, a new “elevated Italian dining experience from acclaimed celebrity chef Fabio Viviani.”

What Now reached out to Chef Viviani on Thursday to ask about plans for the opening. Viviani was not immediately available for comment.

Ai Pazzi is a celebration of everything I love about Italian food—bold flavors, fresh ingredients, and the joy of sharing a great meal with great company,” Chef Fabio Viviani says in the coverage. “At ai Pazzi, we’ve created a space that’s both refined and welcoming, where every dish—from handmade pastas to indulgent desserts—is crafted with intention and passion. I can’t wait for guests to experience our unique take on classic Italian cuisine in one of the most exciting destinations in the country.”

The new restaurant is expected to launch at the resort this July.

ai Pazzi is a true reflection of the elevated experiences we strive to offer at JW Marriott  Las Vegas The Resort At Summerlin,” Michelle McHugh, Vice President and General Manager at the resort, said in the coverage. “Chef Fabio’s passion for exceptional cuisine and memorable hospitality aligns seamlessly with our commitment to delivering remarkable guest experiences. We’re proud to introduce this exciting new dining destination to the heart of Summerlin.”

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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