Costa di Mare offers an extensive cordial cart including Italian dessert wines, grappa and amaro along with an extensive selection of port, Madeira and other rare cordials. The cocktail list features unique regional products combined to create classic Italian flavors. The extensive winelist spans the globe yet maintains a rich Italian core, while the by-the-glass offerings remain exclusively Italian.
Since emerging on the Las Vegas dining scene a decade ago, Mark LoRusso has established himself as a creative chef with impeccable instincts, recognized for his refined modern-American cuisine. The elevated restaurant concept of Costa di Mare is committed to sustainably sourced Mediterranean seafood from fisherman throughout the Italian coastline.
“It seems that my whole career has prepared me for Costa di Mare,” remarks LoRusso. “The seasonal style of Keller made me fall in love with cooking, at Aqua I built my menu around seafood, and then I focused my attentions to the five star service standards at Wynn.”
Most recently, LoRusso opened Botero where he applied his playful approach to a sophisticated, classic steakhouse. He believes that even the most elegant of restaurants can be comfortable and welcoming without pretension. This approach earned him the title of “Chef of the Year” by KNPR, Nevada Public Radio, in 2008. Prior to Wynn, he was the executive chef of Michael Mina’s Aqua restaurant at the Bellagio resort for seven years.
LoRusso began his career as a student at the Culinary Institute of America in Hyde Park, New York. As part of the program, he gained experience through a six-month internship at the Trellis restaurant in Williamsburg, Virginia. In 1990, LoRusso moved to Los Angeles to work as a sauté cook at Checkers Hotel alongside nationally acclaimed chef Thomas Keller. There, LoRusso first discovered California cuisine.
During a weekend visit to San Francisco, LoRusso fell in love with the city and wanted to become part of the culinary movement happening there. In 1991, he moved to San Francisco and accepted a position as a line cook at the Cypress Club. Three months later, LoRusso was promoted to sous chef.
After dining at San Francisco’s Aqua restaurant one evening, LoRusso was impressed with his experience. He returned with his resumé and was hired as a sauté cook two weeks later. In just four months, he was again promoted to sous chef. LoRusso developed a strong working relationship with chef/owner Michael Mina, who recognized his talent and became one of his mentors. The east coast beckoned, and LoRusso moved to New York City to work for Charlie Palmer at Aureole before deciding to leave for Las Vegas in 1998 to run Aqua restaurant.
LoRusso resides in Las Vegas where he enjoys entertaining at his home preparing family-style Italian meals for his guests. In addition to cooking, he is an avid traveler and sports fan.