By Russ White and Ward Billeisen
Some meals are merely eaten. Others are remembered, retold, and dreamt about for days after. Our dinner at Balla Italian Soul, located inside the revitalized SAHARA Las Vegas, was emphatically the latter. It was an elegant, earthy, and deeply satisfying culinary journey through modern coastal Italian cuisine—equal parts tradition and innovation.
We walked into Balla with its airy Mediterranean glow and smart, unfussy sophistication. Our server, Daniela, greeted us with a warmth that felt more like being welcomed to someone’s family table than seated at a luxury restaurant. She's the kind of server who remembers your wine from three courses back and casually drops knowledge about the dairy sourcing behind the cheese. A gem.
First Impressions: A Calm Canvas for Culinary Art
Tucked into a corner of the SAHARA's eclectic dining wing, Balla Italian Soul feels like an escape from the clamor of The Strip. The design is open yet intimate, polished but not pretentious. There’s something cinematic about the warm lighting playing across terracotta tones and soft upholstery.
Bread Service: The Opening Act That Stole the Show
Let’s get one thing straight: we did not come here for the bread—and yet, this humble start had us wide-eyed.
The house-made focaccia arrives with rosemary crackers, aged pecorino, a lush balsamic, and extra virgin olive oil. We added the whipped garlic butter, a light, fluffy creation that was neither overly rich nor sharp, but danced right at the edge of indulgent.
A standout surprise: the Warm Castelvetrano Olives, served with citrus and spices. Served warm, yes—you read that correctly. It completely redefined our idea of what olives could be. Briny, buttery, and aromatically complex, they disappeared within minutes.
For the Table: Sharing Is Caring (and Delicious)
With a menu this inviting, choosing was nearly impossible. So we did what any seasoned food-lovers would: we shared everything.
Whipped Ricotta with roasted baby beets and pistachios had the airiness of mousse, sans the graininess that usually keeps Russ away from ricotta. It paired beautifully with the subtle sweetness of the beets and crunch of crushed pistachios. A drizzle of balsamico bianco gave it that perfect lift.
The Caesar Salad—while often an overlooked classic—was one of the most refined takes we’ve seen. Instead of the standard romaine, Balla uses sweet baby gems, smaller and denser, with a crunch that stands up to the creamy anchovy dressing and fresh dill. Bonus points for the delicate, briny white anchovies layered on top.
The Meatballs—a holy trinity of beef, pork, and veal—delivered a surprise twist with golden raisins. That gentle sweetness balanced the rich tomato sauce beautifully. We debated whether to ladle more sauce over the top… and then did exactly that.
But if there was one dish that came close to dethroning the meatballs, it was the Blue Fin Tuna Crudo. A sophisticated plate of raw tuna dressed with lemon, red onion, microgreens, and capers, it was like a deconstructed bagel gone glam. There was a subtle mustard note that brought the tuna alive without overpowering it. The result? A dish so refined and delicate, it made us rethink everything we thought we knew about crudo. “It’s Italian sashimi,” Russ declared after Googling it on the way to the restaurant.
The Pasta Chapter: A Love Letter to Italian Comfort
No visit to Balla is complete without diving into at least one of their handmade pastas. We, of course, tried several—but not without some expert guidance.
We’d been eyeing the Braised Lamb Mafaldine—a hearty-looking pasta with baby kale and demi tomatoes—but Daniela steered us toward the Tomato Casarecce instead. Her reasoning? We already had a heavier main on the way, and this would offer a lighter, brighter contrast. She was absolutely right.
The Tomato Casarecce, twirled perfectly with garlic, Calabrian chili, and basil, delivered an unexpectedly layered experience. It was tomato-based but not in the traditional marinara sense—it leaned on olive oil and aromatics rather than weight or cream. The Calabrian chili gave it a gentle heat, just enough to wake up the palate. This was a dish that proved restraint can be just as satisfying as richness.
Then there was the Truffle Macaroni, decadent with black winter truffles and caciocavallo cheese, and a textural dream that managed to feel luxurious without being too heavy.
From Land and Sea: Mains That Make a Statement
When it came time for entrées, we each had our eyes on different stars of the menu. Ward went straight for the Wagyu Short Rib. Braised for 36 hours, the short rib arrived cloaked in a barolo jus with accents of black garlic and pickled radicchio. It was a dish that required no knife—each bite surrendered effortlessly, melting into something between silk and butter. It was a soulful, stick-to-your-ribs kind of luxury that could easily anchor the whole menu.
Meanwhile, Russ yielded to Daniela’s suggestion and placed his trust in the Mediterranean Sea Bream—a choice he had not expected to make, but one he didn’t regret for a moment. The skin came perfectly crisped, offering a delicate crunch against the tender flake of the fish. A lemon butter sauce carried just the right amount of acidity and richness, cut with capers and served over a bed of wild greens. It was vibrant, clean, and quietly complex—a dish that whispered instead of shouted.
Together, these mains illustrated the versatility of Balla’s kitchen: equally adept at bold, slow-cooked depth and bright, coastal freshness.
Wine, Cocktails & That One Banana Liqueur
Our drinks mirrored the meal—eclectic, nuanced, and refreshing.
Russ sampled the Villon’s Paradiso, a cocktail made with cognac, banana liqueur, and chicory pecan bitters, served with a smoked pineapple ring. Despite banana not being a go-to flavor, the drink was smooth, complex, and shockingly subtle—summer in a glass.
Ward stuck with a classic: a glass of Montepulciano Spelt Riserva, deep and velvety, with just the right acidity to cut through the richness of the pasta and short rib.
Later, Daniela brought us a surprise cocktail to accompany our desserts, laced with chocolate and nutmeg—something off-menu, delicate, and delicious. We were charmed.
The Grand Finale: Desserts Done Right
When dessert arrived, we were full. But as any proper Italian meal teaches: there is always room.
Limoncello Panna Cotta, with its wobbly perfection and fresh berries, was light enough to cleanse the palate but rich enough to satisfy.
The Dark Chocolate Tart was divine—dense as fudge, with hazelnuts, mascarpone, and Nutella dancing together like an aria from Tosca. We took slow, deliberate bites and share with envious hesitation.
And then came the Gelato flight: Pistachio, Nutella Crunch, and Luxardo Cherry. Pistachio emerged as the dark horse favorite—pure, buttery, and not overly sweet. The Luxardo cherry option, however, won Russ’ heart. “It’s like having dessert and an aperitif in one,” he said. Ward just nodded, already stealing a second spoonful.
Service with a Soul
It would be remiss not to highlight the exceptional service. Daniela embodied what it means to be not just a server, but a host. Knowledgeable, intuitive, and warm without being intrusive. She read our tastes, made confident recommendations, and curated an experience that felt tailored just for us.
We left with a warm hug of gratitude and a house-made Meyer Limoncello—sharp, fragrant, and floral—still lingering on our tongues.
The Verdict: Soul, Seasonality, and a Standout Experience
In a town where flash and gimmick often trump substance, Balla Italian Soul delivers something rare: real culinary soul. Each dish is thoughtfully constructed, drawing from traditional Italian roots while embracing bold, seasonal flavors. The menu reflects a respect for ingredients and a love for the dining experience itself.
Chef Shawn McClain, a James Beard Award winner, has created something special here. It’s not just another Italian joint—it’s a destination for those who want to taste, feel, and remember their meal.
Whether you're planning a romantic night out, a celebratory dinner with friends, or a solo evening at the bar with oysters and a spritz, Balla invites you in, fills your glass, and reminds you why we gather at the table in the first place.