CHICAGO, Feb 05, 2007 /PRNewswire via COMTEX News Network/ -- Introducing Trevi, the spectacular new Las
Vegas Italian restaurant that opened at The Forum Shops at Caesars Palace on
Formerly Bertolini's Authentic Trattoria, the restaurant has been
transformed into Trevi, a visually stunning, festive and spacious Italian
brasserie with a new menu featuring classic Italian favorites and an
impressive selection of new dishes.
Trevi is owned and operated by Morton's Restaurant Group (NYSE: MRT),
which owns and operates the 74 Morton's steakhouses throughout the United
States and in Toronto and Vancouver, Canada, Hong Kong and Singapore, as well
as the three Bertolini's Authentic Trattorias located in Indianapolis, IN,
King of Prussia Mall, PA and West Las Vegas, NV.
Inspired by Rome's magnificent and fabled Trevi Fountain, Trevi was
designed by the internationally-renowned Rockwell Group, whose acclaimed
designs include the Nobu, Vong and Rosa Mexicano restaurants; The Kodak
Theatre (site of the annual Academy Awards ceremony) in Los Angeles, the
Cirque du Soleil building in Walt Disney World and the Mohegan Sun Casino, in
Trevi is located at the Fountain of the Gods in the Forum Shops, on the
site where Bertolini's stood since 1992.
Trevi features cafe dining with elaborated street lamps surrounding a
fountain and a walk-up gelato/espresso bar. The vine-covered fields of the
Italian countryside are set against rich wood, mosaic glass tiles and custom
Trevi's patio dining area surrounding the Fountain of the Gods is accented
by glass mosaic table tops, new torcheres and cantilevered, etched lit-glass
canopies. Chandeliers with Italian wording fused to cast glass hang through
the canopies. The granite-topped oval bar has been designed to be part of the
plaza experience and the interior environment.
A new 22-foot high staircase flanks one side of the restaurant. Walkways
are adorned with blackened steel laser-cut illustrated panels set over a
richly textured and colored wall provide a striking backdrop to the stairs.
The large open-display exhibition kitchen, featuring custom mosaic glass tile
stretching from the brick oven to the grills, is located at the rear.
The entrance to the mezzanine level consists of a dramatic design of solid
teak stairs, which are broken by edge-lit risers. The mezzanine features
seating that looks out through arched windows into the plaza of the Fountain
of the Gods. At the far end of the mezzanine level, an area is framed by
custom ceramic tile and a hand-painted mural of an Italian streetscape.
A truly dramatic touch is provided by the centerpiece, a 2,000 lb., 12-
foot-tall, hand-blown, vivid red and orange chandelier hanging from the domed-
ceiling in the center of the rotunda.
Trevi's menu includes classic favorites, such as the Caprese Salad with
homemade mozzarella; Linguini al Frutti di Mare filled with shrimp, lobster
meat, scallops, tomatoes and scallions in a seafood cream sauce; sausage
Polenta; Tuscan Tuna Salad, with Italian-style tuna, cannelini beans, kalamata
olives, sundried tomatoes with balsamic vinegar and olive oil; Baked Macaroni
and Cheese Trevi; and Polenta Fries with homemade polenta, tossed in romano
breading, fried, and accompanied with marinara sauce.
"The transformation from Bertolini's has been so significant that we felt
this spectacular restaurant merited a new name to reflect its new identity,"
said Nick Catanella, Trevi's general manager and managing partner.
"One of the prime reasons for our popularity," added Catanella, "has been
our famous homemade gelato (18 varieties) and our sorbetto. And Trevi has a
fulltime gelato chef."
Morton's Restaurant Group, Inc., which includes the new Trevi and the
three Bertolini's restaurants, is the world's largest owner and operator of
company-owned, upscale steakhouse restaurants. All Morton's restaurants have
remained true to its founders' original vision of combining generous portions
of high-quality food prepared to exacting standards with exceptional service
in an enjoyable dining environment.
Safe Harbor Statement Under the Private Securities Litigation Reform Act
Except for the historical information contained in this discussion, the
matters addressed are forward-looking statements. Forward-looking statements,
written, oral or otherwise made, represent the Company's expectation or belief
concerning future events. Without limiting the foregoing, the words
"believes," "thinks," "anticipates," "plans," "expects" and similar
expressions are intended to identify forward-looking statements. The Company
cautions that forward-looking statements are subject to risks, uncertainties,
assumptions and other important factors that could cause actual results to
differ materially, or otherwise, from those expressed or implied in the
forward-looking statements, including, without limitation, risks of the
restaurant industry, including a highly competitive environment and industry
with many well-established competitors with greater financial and other
resources than the Company, the impact of changes in consumer tastes, local,
regional and national economic and market conditions, restaurant profitability
levels, expansion plans, timely construction and opening of the new
restaurant, demographic trends, traffic patterns, employee availability,
benefits and cost increases, product safety and availability, government
regulation, the Company's ability to maintain adequate financing facilities
and other risks detailed from time to time in the Company's most recent Form
10-K, Forms 10-Q and other reports filed with the Securities and Exchange
Commission. Other unknown or unpredictable factors also could harm the
Company's results. Consequently, there can be no assurance that actual
results or developments anticipated by the Company will be realized or, even
if substantially realized, that they will have the expected consequences to,
or effects on, the Company. The Company undertakes no obligation to update or
revise any forward-looking statements, whether as a result of new information,
future events or otherwise, except to the extent required by applicable
SOURCE Morton's Restaurant Group, Inc.
Roger Drake, Vice President-Communications & Public Relations, Morton's
Restaurant Group, Inc., +1-312-923-0030