Grotto Restaurant - Las Vegas, NV | OpenTable
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Grotto
Grotto

Grotto Details

  • Dining Style: Casual Elegant
  • Website: http://www.grottohouston.com/
  • Email: grlv@ldry.com
  • Phone: (702) 386-8341
  • Hours of Operation: Lunch: Daily: 11:00am - 5:00pm Dinner: Daily: 5:00pm - 11:00pm Late Nite Menu: Fri - Sat: 11:00pm - 2:00am
  • Payment Options: AMEX, Carte Blanche, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Italian, Seafood, International
  • Executive Chef: Ray Bar
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Chef's Table, Full Bar, Late Night, Non-Smoking Area, Non-Smoking Restaurant, Private Room, Takeout, Wheelchair Access, Wine

Getting there

  • Cross Street: Casino Center Boulevard
  • Public Transit: Las Vegas Blvd @ Fremont St.
  • Parking: Hotel Parking
  • Parking Details: Hotel valet or self parking garage with casino validation available. Private lots & metered street parking also available.
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A word from Grotto
Inspired by classic Southern Italian cooking, Grotto features delicious veal, chicken, seafood and house made pastas – the signature Osso Bucco is not to be missed! The breath-taking décor features spectacular hand-blown glass chandeliers, whimsical murals and custom-made polished iron scrollwork. Wine connoisseurs will be impressed with the extensive collection of Italian and domestic selections. With our winning combination of impeccable service, superb cuisine and passion for detail, Grotto is the perfect Las Vegas location for Italian dining.Continued
Grotto
4.0
57 $31 to $50 restaurant
Featured Reviews
  • "The food is outstanding and the service is outstanding and the ambiance in the small room looking out to the pool area i..."
    Dined on 5/14/2013
  • "The waiter, Steve, was outstanding. He answered questions and removed fear of choosing entrees never ordered before. he ..."
    Dined on 5/10/2013
  • "Top shelf service with food that is to die for. Must try!!..."
    Dined on 5/5/2013

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