My spouse and I dined at Cioppino Restaurant and Cigar Bar for
dinner on a Saturday evening in late October 2019. Cioppino is open for happy
hour, dinner, and drinks on Mondays through Saturdays (closed on Sundays). Diners
can book a spot using the online Open Table reservation system. Although the
space accommodates a lot of diners at one time, the restaurant was full on the
rainy evening that we visited, so reservations are recommended.
Cioppino opened in 2008 in the Strip District on Railroad
Street across from the Cork Factory Lofts. (In fact, the restaurant/bar
occupies the street-level of the Cork parking garage.) The Cioppino “complex”
includes a bar and restaurant, market (called Osteria 2350), and cigar bar (we
didn’t smell even a hint of smoke). Upon entering Cioppino, a large barroom is
located on one side, with several televisions, a big bar, and cocktail tables
adjacent. Live music is available in the bar. The main dining room is
expansive, with high ceilings, large decorative light fixtures (although the overall
effect is dim), large floor-to-ceiling windows, a wine cellar/rack, and a tin
inset ceiling. Patrons sit at stand-alone tables of various sizes, shapes, and
configurations, some of which share a padded fabric banquette on one side. An
additional dining room offers overflow and/or private dining space.
As its name suggests, Cioppino features a seafood-based menu,
although meat and pasta are also available. As we perused the menu, our server
delivered a delicious bread basket (about three different types) and a basil
pesto dipping sauce. (It was one of the best and tastiest bread baskets that we
have received in some time!) As a starter, we first ordered the chef’s charcuterie
(which included a pate and terrine), but our server soon returned to inform us
that the chef (who was relatively new to the restaurant) did not care for the
pate recipe, so he wasn’t comfortable serving it. Instead, we shared the
antipasti plate, which included three types of meat, two cheeses, and some
accompaniments (baguette slices, olive tapenade, mustard, candied nuts, grapes,
roasted red peppers, olives, and pickled vegetables). As our main courses, we
ordered the cioppino (fish stew that included mussels, clams, scallops,
lobster, crab, shrimp, and halibut in a tasty broth, served along with a fourth
type of bread [buttered and toasted ciabatta]) and the scallops (three, served
atop lobster risotto). For dessert, we shared the signature sampler for two,
which included creme brulee, chocolate pecan turtle candy, raspberry-filled and
confectioner’s sugar-dusted beignets, banana French toast topped with
chocolate-covered bacon, and chocolate Guiness Baileys Irish Crème layer cake.
Cioppino offers a full liquor license, including beer, wine, and cocktails.
We enjoyed our dinner at Cioppino; the food, service, and
atmosphere were great.
