Many of us love to watch Giada prepare food on television, to read her cookbooks, and to try her recipes. Her first restaurant, featuring a California-inspired Italian menu, opened recently at the Cromwell in Las Vegas. Good friends and neighbors ate there last week. They enjoyed an amazing eating experience. A very big thank you to Barb Dean and her handsome husband Bruce for sharing their pictures.

They rated their overall dining experience superb. The knowledgeable staff assured an awesome experience. The finest wines and liquors were available. They left knowing they had truly been pampered!

The restaurant is located on the second level of the Cromwell at 3595 Las Vegas Blvd. There are spectacular views.


Find more information at

Let’s get to the food.


They dined on Mustard Crusted Rack of Lamb with side dishes of smashed potatoes and sweet corn with spicy sausage.

Desert choices included lemon cream, chocolate truffles covered in white chocolate and a glazed fruit tart along with many other decadent and delicious choices.


Giada shares several recipes with those dining in her restaurant. You will taste Giada’s food when you read these easy-to-prepare recipes for her light and lemony food.

A giant prawn in the shrimp and spaghetti dish

A giant prawn in the shrimp and spaghetti dish

Lemon Spaghetti with Shrimp
Recipe courtesy of Giada De Laurentiis

Ingredients: Shrimp
2/3 cup olive oil plus 1 tablespoon
¾ pound large shrimp
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Ingredients: Pasta
1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
½ cup fresh lemon juice (about 3 lemons)
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
1 tablespoon lemon zest
2 tablespoons fried capers

In a medium sauté pan heat 1 tablespoon olive oil over medium high heat. Season shrimp with salt and pepper. In a single layer add shrimp to preheated pan. Cook for 3 minutes per side or until pink and cooked through. Set aside.

Cook the pasta in a large pot of boiling salted water until tender but still firm, stirring occasionally to prevent sticking, about eight minutes. Meanwhile combine the oil, Parmesan and lemon juice in a large bowl to make lemon sauce.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with lemon sauce, shrimp and reserved cooking liquid. Season with salt and pepper. Stir in basil, with lemon zest and fried capers.

Fried Smashed Potatoes with Lemons (pictured with the rack of lamb)
Recipe courtesy of Giada De Laurentiis
Prep Time: 8 min.
Cook Time: 30-41 min.
Serves: 4

2 pounds baby or fingerling potatoes
¼ cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved

3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
Zest of lemons
Kosher salt and freshly ground black pepper

For the potatoes: Place the potatoes in an 8-quart stockpot with enough cold water to cover by at least two inches. Bring the water to a boil and continue boiling until the potatoes are tender, about 20-25 minutes. Drain the potatoes in a colander and allow to dry for five minutes. Using the palm of your hand gently press the potatoes until lightly smashed.

In a large, non-stick skillet, heat ¼ cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches add the potatoes and cook, without stirring for 5 to 8 minutes until the bottoms turn golden brown. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, for 5 to 8 minutes longer until golden brown on the underside.

For the dressing: In a small bowl, whisk together 3 tablespoons of oil, lemon juice, parsley, thyme and lemon zest. Season with salt and pepper, to taste.

Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste. Transfer the potatoes to a bowl and serve.

Sauce for Pan Roasted Salmon served with Succotash or other Vegetable
Recipe courtesy of Giada De Laurentiis

½ cup crème fraiche
¼ cup whole grain mustard
2 teaspoons lemon zest, from 2 lemons
¼ cup lemon juice, from 2 lemons
¼ teaspoon kosher salt

In a medium bowl whisk together the crème fraiche, mustard, lemon zest, lemon juice and salt. Cover with plastic wrap and set aside.

To serve, place 2 tablespoons of sauce in a circle onto each plate and top with salmon and vegetables and/or drizzle sauce atop the cooked salmon. Serve more on the side, if desired.

I’m lovin’ these lemon dishes. I’m not sure which one to try first. Which one will you try, or are you headed for Las Vegas?

Sincere thanks to Barb Dean for sharing the dining experience she and her husband had in Vegas!

Leave a Reply