Dive into the hidden gem of Il Venetian, created by Malisse Sinito who was inspired by Chef Alberto Leandri. Born and raised in Venice, Chef Alberto created Il Venetians menu based on all of the dishes he loves and excels in. With meals like his Blueberry Risotto, Pistachio Encrusted Tuna, Agnolotti, and Filet Mignon, each were exceptionally handcrafted to exceed any expectations on beautiful and savory dishes. Join us at Il Venetian in the Marriott Key Tower for a night of great food and ambiance.
IL venian is a collaboration between
myself and Venetian born Chef Alberto
LeAndre Alberto and I have been working
together
for six or seven years now um he is one
of the best chefs I’ve ever worked with
he was born in Venice uh so what we do
at venian is is a complete reflection on
his Cuisine and uh his childhood home
Alberto is a true professional uh he
loves food he loves what he does he has
passion
uh we sit down and and I’m surprised
every single time I sit down I have a
meal here how great it is and how much
uh thought he put into the dish and his
technique and craftsmanship he’s just
he’s like none no other and to me
authentic Italian cuisine um from
visiting Italy is food that’s made with
love and care like they do in Italy it’s
not necessarily about particular flavors
because as you travel around Italy
there’s different ingredients and uh
different cooking methods the Common
Thread is the person in the kitchen the
person preparing your meal really cares
he is or she is purchasing the best
product that they can find or that they
can Source typically it’s very locally
grown and then they’re they’re treating
that with with much care and love to
create the dish we worked with a local
interior design firm um to create the
interior ofation and we also worked with
an interior designer from Venice so uh
the sculpture and and some of of the the
glass work and and all the chandeliers
and a lot of inspiration and artwork
came directly from Venice I love
everything on the menu Alberto and I
talk about that all the time if we
didn’t love it we would have taken it
off off the menu so literally I come in
every day and I try something different
every day and every day I say oh that’s
my favorite I want to have that tomorrow
and often times I’ll order something in
a row because I love it and it’s my
favorite and then I I move on so until I
rotate through the menu so everything is
great yeah I come from Venice Italy grew
up in
Venice uh moved back here in the State
in 1995 New York and uh 6 years ago I
decided to move up to Cleveland I
insisted for the freshest ingredient for
example my freezer is completely
empty uh because thanks to Frank and
maliss they gave me the opportunity to
buy the freshest ingredient for example
fresh cheese is come all directly from
Italy some seafood like a sea bream dive
in the menu is coming fly directly from
Europe and uh octopus another example
and uh and try to help the local Fresh
Products vegetable fruit and also all
the ingredient they come from from my
gelato they come from directly from
Italy all those nice fruit and uh they
come directly from over there all the
product I’m using for the gelato every
single day I really love like everything
but if I got to be picky there’s couple
of dish I really love is a blueberry
made with blueberry and a reduction and
a sauce made of the red cow parmesano is
another specialty cheese that know
everybody use it uh also all my the
tiu is tiu pretty much in in Ben and I
try to reinvent the tiu make a little
bit different instead of same tiu I like
to make make it with a with a gelato and
uh you want to see later anyway um the
gelato with a kind of sauce when you
break the top so the whole coffee sauce
come
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out here at Venicia we have a lot of
handmade pasta this is one specialty
pasta stuff is anol that’s the shape uh
then stuff with v and the sauce is made
out the Sicilian pistacho and top with
sapora Del P cheese imported directly
from Italy is a canari rice with a
blueberry puree top with red cow
parmesano cream and caramelized
Walnut C
Fon uh roasted finging potato top with
Fontina cheese fresh broccolini and uh
red wine truffle sauce we want people to
come in and just have a lovely time have
a great dinner and um enjoy your family
your friends your night out your your
romantic date um love the food love the
service love the room um and come back
and see us again I hope when people come
here to eat they really uh see the
passion that we put into every single
dish and uh I hope that when they live
they live really really happy that’s my
my goal all about this restaurant in NE
venea