A Year of Crazy Good Food at Ai Pazzi in Vegas

When Chef Fabio Viviani named his flagship Summerlin restaurant Ai Pazzi—which translates loosely from Italian to “to the crazy ones”—he wasn’t just picking a clever title. He was laying out a philosophy.

One year in, that passionate, slightly wild dedication to Italian dining has proven to be a resounding success at the JW Marriott Las Vegas Resort & Spa. Balancing big Las Vegas energy with authentic neighborhood warmth, Ai Pazzi has officially cemented its place as a go-to culinary destination for both Summerlin locals and off-Strip visitors alike.

The Spirit Behind the Crazy

Reflecting on the milestone year, Viviani explains that the name encapsulates the precise energy driving the entire operation.

“We’re crazy about Italian flavors, crazy about hospitality, and just crazy enough to push things a little further without losing the soul of the food. The foundation is timeless—slow braises, handmade pasta, beautiful seafood, big shared steaks—but the way we plate, the cocktails we pair, the little twists on classics… that’s where the ‘Vegas’ part shows up. It’s comfort food dressed up for a night out, with enough attitude and innovation to feel right at home in Las Vegas.”

From the Windy City to the Desert: Adapting the Empire

While Viviani oversees an extensive restaurant group—including a massive footprint in Chicago—he approaches each market by honoring the local culture and dining habits.

“Look, we have a lot of Italian restaurants, right? Different in offering, different in hospitality approach, different in price point, but some of the menu items, they are similar,” Viviani notes. “Because at the end of the day, we’re trying to do the same things everywhere, which is serve great Italian hospitality. So, the very same good meatball that you find here, you find it also in another restaurant in a different town.”

However, local nuances play a key role in how the Las Vegas menu evolves.

“Suburbia is suburbia, no matter where you go. Now, some of the food choices and some of the drinking habits vary between cities,” Viviani explains. “You know, in Chicago, in wintertime, they order heavier things and heavier dishes, and they drink more red wine. Vegas is kind of warm year-round, warmer than Chicago. So, what we do here is present a little bit more fresh approach to Italian cooking. Because it’s based on the dining habits of the people around you. So, we adjust as we control what people prefer.”

Mastering the Vegas Vibe

Opening in Las Vegas comes with its own distinct set of demands, particularly when bridging the gap between resort guests and neighborhood regulars.

“Las Vegas is its own universe. You’re cooking for hotel guests, casino players, locals, conference groups, and people celebrating something big—often all in the same night. At JW Marriott, we wanted Ai Pazzi to feel like a true neighborhood Italian restaurant for Summerlin, but with the polish and energy visitors expect from Vegas. That balance—high volume, high expectations, and very high standards—is something my team and I have been training for over many years, and Ai Pazzi is the perfect stage for it.”

Comfort Meets Indulgence

Whether guests are dropping in for a casual weeknight dinner or celebrating a major occasion, the menu offers a complete range from salads, pastas, and shareables to prime steaks, Mediterranean seafood, and decadent desserts. Standout options like Short Rib Agnolotti, Maine Lobster Linguine, and Bistecca alla Fiorentina anchor the experience.

“For me, ‘comfort Italian’ has nothing to do with how fancy the ingredient is—it’s about how the dish makes you feel,” says Viviani. “Short Rib Agnolotti is basically Sunday dinner at Nonna’s, turned into a handmade pasta. Maine Lobster Linguine still has the simplicity of good linguine with seafood, just with a little more generosity in the pan. Bistecca alla Fiorentina is a classic Tuscan family-style steak; it looks like a showpiece, but it eats like something you share with people you love. We build the menu so you can go big and indulgent or keep it simple and rustic, but either way the flavors are familiar, soulful, and very Italian.”

A Space Built for Connection

The physical restaurant was designed to reflect the same approachable elegance found on the plate, ensuring the ambiance enhances the meal without feeling overly formal.

“I wanted Ai Pazzi to feel like a refined Italian dining room that you can actually relax in. Warm light, comfortable chairs, rich colors, natural textures, an open view of the action—those were all non-negotiables for me. The room has enough elegance for a special occasion, but it’s not stiff; you can laugh loud, pass plates, order another bottle of wine, and stay a little too long.”

What Sets Ai Pazzi Apart—And What’s Next

In a city brimming with world-class dining options, Viviani attributes Ai Pazzi’s standout first year to its personal touch and focus on community.

“What sets Ai Pazzi apart is that we built it first for people who want to come back every week, not just once on vacation. The food is high-end but still craveable and recognizable; the portions are generous; and the hospitality is very personal—we greet you like old friends, not like another reservation on the books. My fingerprints are everywhere—from the recipes to the training to the way we talk to guests—and I think that mix of big Vegas execution with true Italian warmth is what will keep both Summerlin locals and Strip visitors coming back.”

Looking ahead, Viviani has no plans to slow down his expansion in the area.

“We’re always trying to figure out how to expand our footprint because it’s easier when you have more than one place in a certain area,” Viviani says. “On top of that, we’re creating a little Italian ‘neighborhood’ at the resort with Ai Pazzi, Ai Pazzi Pizza, and more concepts coming, so guests can experience different sides of Italian cooking in one place. But for now, we’re focusing on Ai Pazzi and on the final development here of the neighborhood hall.”

Happy first anniversary to Chef Fabio Viviani and the entire Ai Pazzi team—here is to many more years of great food and “crazy” good Italian hospitality.