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Aug 31, 2010 04:18 PM

Did Enoteca San Marco become Otto?

I wanted to make a reservation for Enoteca a couple of weeks ago and it wouldn't go out to the date I wanted. Now I can't find Enoteca on Open table and when I go from the Enotaca website I end up at Otto. Anyone have any details? I've eaten at Otto in NYC and it was excellent.

Enoteca San Marco
3355 Las Vegas Blvd S, Las Vegas, NV 89109

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  1. Yes, Enoteca San Marco will officially change to Otto this week, and there is a corresponding menu change coming as well, although we have not been privy to a look at the new one yet. There is not a huge difference between the concepts, but we will report back as we learn more.

    2 Replies
    1. re: QAW

      ReallY!? I work at The Venetian, and this is the first i've heard of this! I hope we get a memo when it happens!

      1. re: QAW

        "There is not a huge difference between the concepts,"

        We were just at ESM the other day and there are two noticeable differences: Otto here in NYC does not have secondi or fritti courses. The Otto menu is more limited than that of ESM. That said...I LOVE Otto and think the menu that they do have is superb. I found ESM to be just a tad lacking when compared.

      2. My guess, and it's only a guess, is that what this is about establishing Otto as a brand that will expand to more cities. As QAW says, Enoteca and Otto are essentially the same concept

        1. As the Batali empire gets bigger (like his waist line) quality continues to suffer. I was never a big fan of Otto (clam pizza w/clams still in their shells???) as the product feels manufactured. Ingredients, for the most part were good quality, it is more of a crust thing for me.

          6 Replies
          1. re: LVI

            "As the Batali empire gets bigger (like his waist line) quality continues to suffer."

            Actually, he's lost about 50 lbs., so his waist line is contracting. :)
            And...I will respectfully disagree. We were at Osteria Mozza in LA and Carne Vino in Vegas just last week and both were very good. Believe me, I am not a fan of the man; I think he is obnoxious. I just really like the food and menus he creates.

            BTW...I've had pizza in Italy with clams still in their shells. It's not a Batali affectation.

            1. re: ttoommyy

              The Bastianich/Batali empire is one of the most impressive in the food industry in modern times. Mario's ability to combine flavors and technique are truly wonderful, even magical at times. Babbo in NYC was one of my favorite places years ago. However, there are very few people who will agree that his quality has not suffered as he has expanded his empire. And you really can't fault him for doing so. Are there any chefs that can keep the quality at such a high level while expanding beyond 2-3 restaurants? I remember eating at Emeril's back in 1997 and it was a completely different meal 8 years later (and oh yeah, take a look at Emeril's waistline over the years. I would be the same way I think!) And maybe my waistline comment was a little tasteless but if you look at a recent picture of him in NY Post at the opening of Eataly, I find it hard to believe he has lost 50lbs. But if he has, good for him (and keep going)!

              3799 Las Vegas Blvd S, Las Vegas, NV 89109

              1. re: LVI

                Robuchon can maintain the quality.

                1. re: SDGourmand

                  I agree with LVI and SDGourmand. I have eaten at Babbo, Mozza, B&B, Both Rubuchon restaurants in LV and can't wait for Mozza Fashion Island in the OC.

                  1. re: chris2269

                    Mozza will be in Newport, but not in Fashion Island. They will be on PCH a few miles north. I can't wait either!

                2. re: LVI

                  As someone who has struggled with my weight for 46 of my 49 years on this planet, maybe I'm a bit touchy about weight jokes. But...Mario has definitely lost weight. I see him frequently at Otto and around town here in NYC and he was much heavier than he is in the photo you cite. I think the tremendous weight loss by his business partner and friend, Joe Bastianich, has lit a fire under Mario to lose some weight himself.