RPM Italian

The story

Crafted with passion, served with love

A Strip Address with Serious Italian Credentials

RPM Italian sits inside the Forum Shops at Caesars Palace on the Las Vegas Strip, bringing the same Italian cooking philosophy that built the RPM brand in Chicago to one of the world's most competitive dining destinations. The restaurant earned Wine Spectator's Best of Award of Excellence in 2023 — recognition that reflects not just the depth of the cellar but the seriousness with which the team approaches the entire table.

The concept was founded by celebrity couple Bill and Giuliana Rancic alongside siblings R.J., Jerrod, and Molly Melman of Lettuce Entertain You Enterprises. What unites all RPM Italian locations is a stated daily commitment to sourcing the finest possible ingredients — and in Las Vegas, that commitment is visible from the kitchen outward.

The Kitchen and the People Behind It

Executive Chef Tiffany Fox leads the Las Vegas kitchen. Born in Illinois, she spent years working across the Lettuce Entertain You portfolio before becoming Sous Chef at RPM Italian Chicago in 2016, where she developed a deep affinity for Italian cuisine. After six years in Chicago, she moved to Las Vegas and was named Executive Chef in 2024 — a progression that reflects real mastery of the cuisine rather than a quick appointment.

Overseeing the broader RPM culinary operation is Executive Chef Partner Bob Broskey, who refined his skills at Michelin-starred establishments in Chicago before joining the RPM group. The wine program is steered by Partner Richard Hanauer, a former "Sommelier of the Year" honoree and Wine Enthusiast 40 Under 40 Tastemaker, whose work across the RPM portfolio has consistently earned Wine Spectator recognition.

What Arrives at the Table

Pasta is central to the RPM Italian experience. The kitchen makes over a dozen different pasta dishes daily using Molino Paolo Mariani flour, imported from Italy and valued for its hydration properties. The handmade pastas are shaped using bronze dies, gnocchi boards, pasta wheels, and groove cutters — traditional tools that produce textures no machine-extruded pasta can replicate. Olive oil comes from the Giachi family farm in the Chianti Classico hills of Florence, harvested in the first ten days of November. Balsamic vinegar is sourced from Acetaia San Giacomo in Reggio Emilia, aged in traditional wooden barrels by award-winning producer Andrea Bezzecchi.

For those who want to go deeper into the wine side, the Sommelier Tasting Experience offers a dedicated station where the team pours limited-availability bottles from the cellar, explaining how each selection enhances the flavors of the courses. The menu at that station changes nightly, and the experience runs approximately two hours.

Practical Range

RPM Italian Las Vegas serves lunch and dinner seven days a week, with a weekday Lunch Prix Fixe — a starter, pasta, and dessert — available on the Strip at $35. A kids' menu covers the younger guests, and private parties and catering are available for larger occasions. Valet parking is on hand at the Las Vegas Boulevard address.