Inside Dolce Notte: The Glamorous New Speakeasy at Buddy V’s Ristorante
Tucked away inside Buddy V’s Ristorante at the Grand Canal Shoppes within The Venetian Resort, a former private dining room has undergone a complete transformation. The space has been redesigned into Dolce Notte, an intimate speakeasy dining hotspot defined by cozy vibes, a rich color palette, and a sophisticated lounge menu. Bypassing the bustling energy of the main dining room, guests step through a secret entrance hidden behind the Valastro family portrait into a venue designed for slowing down and connecting over late-night drinks and refined plates.
Designing the “Sinatra Era” Mood
The atmosphere of Dolce Notte pays homage to the timeless elegance of classic Las Vegas. Designed with warm amber lighting, rich woods, velvet textures, and comfortable seating, the room creates an ambiance where music encourages conversation rather than competing with it. “I’ve always loved the elegance of old Las Vegas—the Rat Pack era where everything felt glamorous without trying too hard,” shares Lisa Valastro. “The goal was that the second the hidden door closes, you forget you’re steps away from one of the busiest restaurants on the Strip. We wanted it to feel like you’ve discovered a secret lounge that has been there for decades.”
That philosophy extends to the concept of the nightcap itself. Instead of the high-volume late-night offerings typical of the city, Dolce Notte offers an avenue to end the evening at an unhurried pace. “Dolce Notte is about ending your evening—not rushing through it,” says Buddy Valastro. “You can sip a handcrafted cocktail, enjoy a few incredible bites like the Prime Ribeye Panino or the Lobster Fritto Misto, then finish with dessert and actually have a conversation. That’s what old Vegas was all about.”
While the concept elevates the traditional guest experience, the brand’s core remains tied to family. “Every decision we make starts with one question: ‘Would this still feel like the Valastro family?’ If the answer is no, we don’t do it,” Lisa Valastro notes. “We can elevate the experience and introduce something new, but it always has to feel warm, authentic, and inviting.”
Elevated Tapas and Culinary Innovation
Translating the large-format Italian comfort food of Buddy V’s into a bite-sized lounge menu fell to Executive Chef Bryan Forgione. The kitchen focused on creating smaller, playful items that remain full of flavor while staying sophisticated and familiar. Among the early highlights are the Osetra Caviar Bombs, which reimagine a classic pastry. “We were exploring different vessels and thought it would be fun to take the idea of Buddy’s cream puff and turn it into a savory item,” explains Chef Forgione. “We made a pâte à choux and loaded it with formaggio and sprinkled it with everything bagel spice… It’s really just a play on an everything bagel with lox and cream cheese; the caviar was the perfect element that made sense and elevated it to the next level.”
The culinary team also elevated traditional lounge staples through rigorous testing. For instance, mini prime ribeye paninos are served with high-end techniques reminiscent of a French dip. “We first started with a rough draft menu of things we love and sounded great and then asked ourselves a lot of ‘what if we did it like this’ and then tried it,” Chef Forgione shares. “There were a lot of tastings with the staff both in the kitchen and, more importantly, in the Dolce Notte room to feel the final result from the guest’s perspective.”
Given the property’s baking roots, sweet offerings are treated as a core element of the experience rather than an afterthought. Pastry Chef Miranda crafted items such as the Kiss Me in Capri cake, which features vanilla sponge, strawberry-rhubarb jam, Chantilly cream, and fresh strawberries to complement the savory dishes.
Craft Mixology and Perfect Pairings
The food and beverage offerings were developed side by side to ensure flavor harmony between the kitchen and the bar. Complex cocktails like the pineapple-infused Bello or the Il Cervo sit alongside familiar yet elevated creations. “All the food is very flavorful but light at the same time, which helps everything play really well together,” says Chef Forgione. “I also heard if you’re really lucky, you might get a special sampling of some of our house-made Arancello by Randy, our Dolce Notte manager; he’s a well-dressed true class act with an amazing recipe.”
For a complete night out, the founders have their own favorite orders at Dolce Notte. Buddy Valastro leans toward starting with the Ciccio—a twist on an Old Fashioned incorporating tequila, bourbon, dark espresso, hazelnut, and bitters—followed by the Prime Ribeye Panino and the Kiss Me in Capri cake. Lisa Valastro favors pairing the espresso and coconut notes of the Caffè cocktail with the Lobster Fritto Misto, finishing with the light Dolce Notte Limon dessert. “And that’s the funny thing—we’d probably go in there planning to unwind, but before long we’d be talking about new recipes, new ideas, and what we want to create next,” Buddy Valastro adds. “That’s just who we are.”
