Parma By Chef Marc

This is our family’s go to spot for Italian food! The gnocchi is to die for. The eggplant is uhhhmazing. The cheese mushroom small plate is a must! Go here! You won’t be disappointed!

Marc replaced Parma with Trattoria, ed this restaurant with Chef Marc’s, (702) 233‑6272 · 8615 W Sahara Ave Las Vegas, NV 89 117

This was one of the best Italian restaurants in town. Service was always great and the food and wine selections were top notch. We would go several times a month and were never disappointed. And now… it appears to be closed. No official word from management but it hasn’t been open for business in a couple of weeks. So sad. If true, I will really miss this place.
Best of luck to the owner and staff. Hopefully, their future endeavors will be successful.

I see the reviews on here and it’s a joke. My families from Sicily and this is not Italian food. This is a New Yorkers excuse for Italian food. We came in around dinner time and were treated like we were invisible by the staff because we didn’t make a reservation. When we finally got seated the «Chef» was making his «rounds» in the lobby acting important. When he finally came by our table we started asking about the food and where he was from and he was accommodating until we mentioned our family was from Sicily. He started talking about how New Yorkers make better Italian food. WRONG MOVE.
I decided to play his game and asked him where he went to school to become a Chef and his answer was hilarious. «You don’t have to go to school to be a Chef.» Well every Chef beyond Chef Boyardee went to school to earn the title of Chef, and you just decided you were a Chef? Honestly Chef Boyardee could of threw together the same Chicken Parmesan we had. Over fried and soaked in cheese and sauce to hide the cheap chicken they use. Any real Chef wouldn’t even hire this guy to stir the sauce.
This guy was a piece of work. Egomaniacal. Probably the reason why one of his restaurants already closed and he can’t sell the others. When he goes bankrupt he can start calling himself Dr. because you don’t have to go to school to be a Dr. nowadays either.

Stopped here for a quick lunch and the service was just that so we were able to get in and out in less than an hour along with their wait staff being very attentive and nice!
I had good chicken parmigiana sandwich which was served on the perfect crunchy yet soft inside bread, piled with tender chicken, melted provolone and the perfect portion of marinara but the chips it was served with tasted stale and fried in old oil. We also ordered a chopped salad and that was fresh and full of good Italian ingredients including salami and cheese, and had the perfect amount of dressing.
I would like to go back to try our dinner!

I was so excited to try this place for dinner. With reviews like Anthony M’s, I had some pretty high expectations. And it started off pretty good…
Chef Marc has a fantastic presence and warm welcoming personality. I do really appreciate the personal attention. He comes by all the tables to talk personally to the diners, making recommendations and talk about the food. I loved that!
But ultimately I came here to eat. And the food, while it sounded amazing, was just not THAT great. Was the chicken parm good? Yes, it was. And the portion was very generous. All good things, but it was definitely not the best chicken parm I’ve had in LV. And the side pasta, sad to say, was like chef-​boyardee.
Chef Marc also initially told us about the black linguini he had that he could make with Linguini and Clams. However, there was no black linguini :(The linguini and clams dish itself was overly salty.
Overall, no one was particularly impressed with their dishes.
Décor was homey.
Service was aaaiiiiight.

This is a lunch review.
The Skinny: skip lunch and come for dinner — food is better albeit more pricey (2); service is good (3); value: relatively expensive for the level of cuisine for lunch and not worth coming back for. Dinner is another review (2 starred review).
We have been to Parma before during dinner time and the food is good albeit kind of expensive for the portion size. When I saw that they had a truncated but less expensive lunch menu, I was sold.
So we ordered a small side salad ($ 3), fazoletti ($ 12), and spaghetti with meatballs (actually it is one big meatball, $ 12)
Bread service is not at all like dinner time. The French bread is cold, chewy and a far cry from the crisp, warm garlic bread they have at dinner. Served with butter, we had to ask for olive oil and balsamic vinegar.
The side salad was a little sad and meager. (One slice of tomato with 6 chickpeas a few olives and shaved onions with 7 pieces of red leaf lettuce.) The flavors were not well integrated.
Fazoletti was a huge disappointment (this was supposed to be a baked pasta dish with Sunday meat sauce, ricotta topped with mozzarella). The dish came onto the table looking like more of like a standard pasta dish with no golden brown cheese topping from baking. Never had a Sunday sauce taste so bland without a hint of aromatics or acidity to lighten the dish. To add insult to injury, the meat chunks mixed in with the sauce were salty. The paparadelle itself was nothing to write home about and I felt a tad overcooked.
Their best dish was the spaghetti and meatball but even that was far from perfect. The meatball was pretty firm and overly salty. The marinara sauce was much better than their Sunday sauce but still lacked the sufficient aromatics to make it spectacular. The spaghetti at least was perfectly al dente.
In terms of the ratio of sauce/​gravy (whatever you want to call it) to pasta, the pasta was overly dressed for my tastes in both the dishes.
Service was prompt and efficient.
It is hard to believe this is the same restaurant we came to before. I am not sure if this was an off day or what but after looking at other reviews for lunch, ours is not an isolated incident. Our previous experiences here would have ranked this place about a 3.5 starred joint with a bump up to 4 stars if only the prices were a bit more reasonable. But given the lunch items, this place scores a 2 starred review.

Was in Vegas for a bachelor party and the bachelor wanted to come here for dinner. We made a reservation for our group of 8 for 6:30pm. We arrived 15 – 20 minutes late but did make sure to call the restaurant ahead.
Once we arrived, our table was waiting for us and were seated right away. Our waiter was very friendly. We were ordering food and planning to share it family style. The waiter had great suggestions for how much food we should get.
We started with some escargot and some salad for appetizers. The escargot was delicious. I’ve had escargot by itself before so I knew what to expect but the way it was served on the bread with the garlic and other seasonings was delicious! I would highly recommend everyone giving it a try.
Overall the food came out quick and didnt really have any issues with any of it. While we were waiting for the main course, we were nibbling on the bread. The bread is damn good. Just try not to eat too much of it, though I would’ve been just fine eating the bread and the extra sauce from the escargot as my meal.
For our main course, we went with chicken parmesan, the 4 cheese ravioli with pesto sauce, and the Cavatelli Bolognese. They were all very good. I liked the chicken parmesan the best out of them all. A couple of the guys had to order their dishes separately due to being vegetarian and being sensitive to diary. They had the 4 cheese ravioli with a marinara sauce and a clam dish. The clam dish was quite large and smelled really good.
Something to note: if you are staying on the strip, this place is about 20 minutes away. The cab ride is going to be about $ 40. While the cab ride can be pricey, the food isn’t very expensive (especially compared to food options on the strip) and is really good. I’ll definitely making my way back to this spot the next time I’m in vegas!

The chicken parm. Best in town, this side of the rockies, best in USA. You gotta come in here. Quality, taste, service, courtesy and price. All my hot points when dining out. Place is clean, staff is attentive. The marinara sauce… just right. Not to bitter or sweet. Right on point. Pasta was perfect. Make sure you bring someone just so they can order the Italian beef sandwich. Better than what they make in East Coast. Dipping sauce on the side for sandwich is a must.
Price is right on point. Usually I go to a place and feel as though I paid to much. Not the case here.
If you are not here. You are missing out.
Cheers…

This is the best Italian restaurant in Vegas off the Strip! We have been here several times, the staff is very attentive, and the food never disappoints. Try the shrimp fra diavlo, the bolognese, the antipasto salad, the eggplant parmigiana and anything that resembles a cioppino. If something is not to your liking, Chef Marc will make it differently without any questions or offer you something else in exchange. Very accommodating with ingredients as well for people who have food allergies. They have a fresh pasta and antipasto bar for you to take home and make it yourself… the pasta cooks just a few minutes and is perfect your favorite glass of wine at home.

I really like this place but it’s off the beaten path and not a place I can get to often enough. The Italian Beef sandwich is what keeps me coming back but each time I order an additional item on the menu. I recently had the meatballs and sausage in Sunday sauce and was not as impressed with the flavors. It was a bit bland to me and it just made me focus again on the Italian Beef sandwich.
I like the couch seating the have in the middle of the restaurant. It may seem odd at first but it’s a nice option for people that want a more relaxed dining experience. Service is spotty. One female server was awesome three visits ago. More recent visits left me wanting more attention to my water glass but the service was friendly.

My favorite restaurant in Las Vegas. This place came highly recommended by my good Unilocal buddies (The Qs). The quality of food you get at this place is above some of the posh Italian joints on the strip. All the servers are extremely friendly and Chef Marc will personally stop by your table to educate everyone on his unique creations. I’ve been here twice and never been disappointed with any of the food I’ve ordered.
The best thing about their pasta dishes is that pastas are freshly made and their sauces are unique to each variety of pasta dish to compliment it. I also love their mushroom and spinach appetizer, its not on the menu sometimes, but every time I’ve asked for it they have made it for us. I would also recommend their Chicken Marsala, the sauce is just out of this world.
The tasting courses offered at Parma are also exquisite. Chef Marc take a liberty on trying out new dishes that combine old Italian recipes with neo-​American Italian style. Lot of these experimental dishes were featured in a Unilocal event that I went to. The best thing about this event was the way Chef Marc educated uninformed foodies like me about the history and his childhood experience with particular Italian dishes and his versatile take on it.
This is the best Italian food you’ll have in Las Vegas and for the the quality of food and the service make this the best deal for the prices they are charging. Its great for any occasion. And its the best way to end my 2014 Unilocal review line up.

I came during a week day during lunch and parking was easy I was right up front. Visiting this place I was a little skeptical. It’s part deli, part restaurant and part lounge? When you enter there is a large couch seating area. on the inside wall there are Italian supplies and then there are dinning tables and another dinning section inside. The front is for the cashier and a gelato fridge.
I started with the white bean soup. I’ll be getting this on return visits, it had a great mix of flavors and the white bean and noodle went well together. I ordered the eggplant parmesan which was good too but was a little salty and came with a side of spaghetti which I did enjoy. Overall, the food tasted good to me and I would like to try the dinner menu. I saw them go to the microwave a lot so that did have me a little worried. I think the night/​weekend shifts are probably better and have fresher food than a Tuesday lunch.
The menu was limited on my visit to some sandwiches and a small selection of pastas among a couple other choices. Looking online, I see a lot of dishes which are only available at night (mac and cheese and my absolute favorite Gnocchi). I’ll need to return to try them and if they are as good as it looks I’ll edit my review. I was hesitant to choose the spaghetti with Bolognese because some of the pictures I’ve seen online it didn’t look like what I’m familiar with (a darker richer sauce, online it looks like just red spaghetti sauce and if it was what I got with my selection I wouldn’t have liked it as my only dish item). I would have liked a larger selection for lunch at least offer the signature dishes and being out of town it will be a challenge to revisit in the short term.

I was browsing the pictures on Unilocal before I arrived and all of the pasta dishes looked amazing. I came in on a Tuesday morning, right before noon. When the waitress dropped off the menu, I was incredibly disappointed that the menu was drastically different from what was pictured. Turns out that all the dishes I had my eye on were only served at dinner. To top it off, the dinner menu items are not offered at all during lunch.
I ordered the chicken parmesan, which came with a side of spaghetti. The chicken had a tang to it. I wasn’t sure if it was a lemony marinade or if the chicken was bad. But I ate it. The side spaghetti was just ok. I wouldn’t order it by itself.
I had a taste of my husband’s eggplant parmesan and that was a lot better. A little salty for my taste, but better than that funky chicken.

Another round of MANGIA! with Chef Marc in the Steppin’ Out series (Round 5), another great Italian food-​inspired meal at Chef Marc’s now expanded rustic Parma by Chef Marc ristorante.
FIRST COURSE: As a first course, those partaking of Chef Marc’s fine Chef’s Table presentation were treated to a Deconstructed Caprese Salad with Buffalo Mozzarella and Tomato Pulp that had been freed of all acid, plated atop first-​rate Balsamic Vinegar. Green flecks that tasted like faint Pesto were also on the plate. This concoction was very tasty, including the best Buffalo Mozzarella I have experienced to date. Chef Marc imparted that this cheese was derived from water buffalo cow inhabiting the environs of Naples.
SECOND COURSE: For a second course, we were presented with two very large platters of New York Style Hot Antipasto for every 3 diners, so that, try as we might, some of this delectable food was left behind. We got to sample Eggplant rolled up like a burrito or Chinese Eggroll but not deep-​fried; lovely Clams filled with Oregano, Parsley, and Bread Crumbs to become Clam Oreganata; naked Calamari; Mussels filled with Artichoke Hearts; and some Green Peppers and cut mushrooms spread throughout the hot platters like accent marks unifying all elements of this sumptuous and quite filling appetizer. Would that Western Style Antipasto plates were this tasty and refined!
Also complementing this dish was excellent cheese-​topped and crusty bread and butter. But, alas, Chef Marc directed his servers to remove the bread soon after the repast began, lest we fill up too much on it.
THIRD COURSE: For the next course, we were treated to a very hot and nuanced Spinach & Walnut Risotto with flakes of Mascarpone Cheese circling ’round the rim of the bowl. This rich offering was quite flavorful without any single component overpowering the others.
FOURTH COURSE: As a main course, set down before us was a bowl of rich, delicious, and fork-​tender Slow-​braised Neapolitan Veal Cheek, along with German-​style Red Cabbage made with Brown Sugar and Red Wine Vinegar, and subtly flavored Polenta. The star of this assemblage was the Veal Cheek, which tasted much like well-​prepared Osso Buco. And, Chef Marc confirmed that this entrée did actually come from the cheeks of young calves.
FIFTH COURSE: As a fifth and final course, we were treated to a dessert plate with slices of Green Apple, honey in a small pouring bowl, Blueberries, and somewhat springy planks of solid Parmesan Cheese that Chef Marc referred to as «diving boards.» These elements were to be assembled and joined together according to our personal whims. I found that dabs of honey acted like glue when Blueberries were pressed into them on top of a plank of cheese, and the conglomeration was further sweetened by adding a honey-​soaked slice of apple into the mouth when chewing. This sweet and cheesy dish was my least favorite course, but I appreciated the simplicity and inventiveness of the dish. Everything else I thought was both creative and a foodie’s delight.
Throughout the meal, Chef Marc or one of his assistants provided a running commentary of each course just before it was served, and patiently answered all diners’ questions. This added to the enjoyment of the experience, although in previous MANGIA! rounds Chef Marc did all the narration himself, which I liked better.
Most of our group of about 17 diners experienced the Chef’s Table (some with wine pairings), but a few, like Diane, ordered ala carte. And, she was quite pleased with the two quite large and lean scallops of Veal Parmesan Alfredo and Penne Alfredo with which she was presented. Half of the order served as a fine lunch the next day.
Nelson and Sylvia Q. presented all diners with a vial of sand from different beaches in Hawaii, and did another great job in organizing this event. Props to them for hosting, and to Chef Marc and his staff for preparing and serving, yet another outstanding MANGIA! dining extravaganza!

Unilocal 365 CHALLENGE 2014−(193÷365) «Oldies But Goodies»
We stopped in for dinner recently and Chef Marc happened to be in the kitchen that night, and was bringing back some of his classic signature dishes.
Wifey went with her favorite Fazoletti Pasta and I decided to go with the Chicken Sinatra. We started off with a basket of cheesy garlic bread and Chef Marc was even nice enough to send out a demitasse of some tasty Gazpacho which was very tasty and refreshing. Our entrees arrive and believe me when I tell you that these entrée portions are HUGE! I loved the flavors of the Chicken Sinatra which usually comes with pasta, but side orders of mashed potatoes and polenta were sent out instead, and I was absolutely STUFFED!
We ordered a Tiramisu to share, but our server Tracy delivered a «dessert sampler» instead! can you say FOOD COMA??? Always a great meal at Parma, and if you haven’t been here yet, you don’t know what you’re seriously missing! ALOHA!!!
Shaka Meter: \uuu/​\uuu/​\uuu/​\uuu/​\uuu/​5

Tasty lunch– and conveniently located by my work! Have gone by a few times for different sandwiches. Have heard good things about their, and likely will return to try their $ 55/​person chef special at a later date.
THE PARMA (a spread of european olives and pepperocini topped with assorted italian meats & cheeses including imported provolone & mortadella from parma, italy, topped with shredded lettuce, olive oil & balsamic vinegar). My BF’s kind of sammie: heavy on the meats, bold on flavor. Ask for it warmed in the oven.
THE CAMPANIA (Fresh​mozzarella, fire roasted peppers, pesto, basil, sliced tomatoes, balsamic dressing), definitely my kind of sandwich: pesto and tomato and mozz balls, that’s like the trifecta of Italian perfection, and I’m so glad I ordered it.
NEW YORK: Classic meatball sando with tons of mozz. Incredible balls. Sandwich is $ 11 and easily feeds two, it’s my go-​to. Add on the pasta fagioli soup (hearty and fresh) and the chopped salad ($ 8 for a huge portion) and you’ve gone a great lunch date under $ 30.
The (great quality!) bread used for the sandwiches (different for each) and the overabundance of ingredients makes for large sandwiches that can be difficult to eat in public without making a mess– as in, I practically have to unhinge my jaw– a little awkward.

It was yummy! — says our waitress, Diane. And she was right! I cannot believe it took us this long to find Parma or even heard of it, and they’ve been in business for five years!
We were asked if this was our first time, and it was, so Chef Marc came and introduced the menu to us. He boosted today’s specials, especially the sea urchin pasta and the grouper. He also suggested that we pick a «green», a pasta and something «protein» and split everything between the bf and I. That’s what we did.
Green — escarole. To me, it was good, but it wasn’t spectacular; probably because I do not have too much experience in escarole. The bf liked it, and I liked it enough.
Sea urchin pasta — YUMMY! I have never had sea urchin pasta before, and it was delicious! The squid ink homemade spaghetti was so tasty and tasted «oceanic» in a good way. The sea urchin was fresh and it was perfectly tossed into the pasta. I say tossed because it was the perfect temperature from the heat of the pasta and not cooked down. I could have eaten the entire dish by myself and intend to upon my next visit!
We picked the chicken for our protein. It was a huge plate of chicken that was enough to feed three! The chicken was bedded with polenta, and it was the perfect combination. We had as much as we can but had to pack the rest home.
As for dessert, we had the rum cake, and it was pretty good. Not too sweet and not too «rummy», which was a small problem for the bf.
I am definitely looking forward to the next dining experience at Parma and introducing this restaurant to my friends and family!

Oh my! Pasta tasted sooo good and fresh! I finished the whole plate of seafood during lunch visit. They are very accommodating too. I really like their service. We only asked about their olive oil on their display, and the server, which I forgot his name, brought and opened four different kinds of olive oil for us to taste together with more sliced bread. We bought four olive oils and lady fingers to go.
As we’re out and at the neighborhood store, I looked at the receipt and noticed that they didn’t charge us for our take home goodies. As a good samaritan, we went back to the store and told that guy about it. We paid the goodies and he gave us extra treat!
Well, we can just ran away and pretend that our goodies might be free. But hey, they provided us a good service… plus we are a Good Samaritan. :)

I was at Parma once before to enjoy one of Nelson Q.‘s UYE with Chef Marc. This time my wife and I came after a dance program for an early dinner. In fact, we arrived just before 5 PM as they were setting things up for the evening’s dinner service. Tracy, our server, seated us and then went to get menus, dishes, and silverware. While he was gone, Chef Marc came over and discussed the offerings for the night’s menu.
By the time Tracy came back with the menus, I already knew what I was having but my wife needed time to decide. We ordered a house salad to share. The salad had an oil and vinegar dressing and it had a dollop of fresh ricotta to enjoy. I got the salmon special which was a beautiful piece of salmon seasoned beautifully and cooked perfectly. The salmon was on a bed of garlic spinach and some homemade pappardelle dyed with cuttlefish ink. Excellent pasta, too. My wife got chicken marsala that came with a side of rigatoni with red sauce. She enjoyed it and I tasted the sauce and it was quite flavorful
For desert, I asked Tracy about the size of the chocolate mousse cake and he said it was large and easily shared. I was somewhat crestfallen because I wanted to enjoy one of the wonderful cannoli I had when I was here for the UYE. I told Tracy I’d order some cannoli to take home if the cake didn’t fill me up. When he brought our cake, there was one of their small versions of cannoli as a complimentary treat – proof that you can have your cake and cannoli, too! It was very much appreciated!
Tracy was an excellent server. Chef Marc is passionate about his food and he’s a joy to talk to. I’m looking forward to our next UYE here so I can have another of his 5 course special meals he designs for the Unilocal group.

I was so sad to see this amazing place close. But then, I ran in to Chef Marc a few weeks ago! He said he is planning to re-​open near Sahara and Durango by the Outback Steakhouse. Stay tuned Unilocalers! Update 10÷26÷15: the location is under construction and due to open in 3 – 4 weeks!