Modern Italian Cuisine in a Modernist Atmosphere
By Pamela Bieri
Pinzimini, the tantalizing new restaurant The Westin Mission Hills Resort & Spa, enlivens the senses with fresh modern Italian cuisine by Chef Shawn Aoki, and a sophisticated, modernist decor.
Offering a modern-forward palate with a healthy food philosophy, Aoki’s savory Italian flavors are inspired by home-cooked favorites: natural handcrafted artisan salumi, brick oven thin crust pizzas; handmade pastas, contorni or small sharing plates; and classic grilled steaks, chops, poultry, and seafood
Other signature items are the Antipasti Bar which offers a variety of vegetarian items, seafood salads, and cured meats; and the Pinzimini Bistecca, a Porter House Angus steak marinated for 24 hours in Tuscan olive oil, garlic, and rosemary and then seared to perfection. Even its name is diminutive for an olive-oil-and-sea-salt dip served with Pinzimini’s signature crusty bread.
Gluten free, vegetarian, and vegan classic dishes and those containing nuts and dairy products are noted on the menu. Another highlight of Westin’s healthy choice commitment is Pinzimini’s super foods breakfast offering health-enhancing foodsynergy choices such as fruits, vegetables, grains, and proteins known to improve well being and longevity.
Its understated palette of silver gray walls are accented with colorful woven textures and tiles. The centerpiece is Pinzimini’s hand-tiled, bright yellow pizza oven towering to lofty heights. A granitetopped dining bar flanks the oven and exhibition kitchen. Bright red banquettes accent seating under a cathedral atrium, where an arched two-story window overlooks patio dining and the golf course.
Pinzimini’s new sparkling bar features handcrafted cocktails, Bellini’s, and refreshing Italian cream sodas, as well domestic and Italian wines, beers, and spirits.
Chef Aoki also oversees venues that include the Fireside Lounge, in-room dining, three pools, and two championship golf courses. His talent and passion are apparent in each of these venues with his seasonally refreshed menus.
Open for daily for breakfast 7 to 11 a.m.; lunch, 11 a.m. to 3 p.m. and dinner Sunday through Thursday 5 to 10 p.m. and to 11 p.m. Friday and Saturday.
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Director of Bars & Restaurants Dominic Scoles, Restaurant Chef Shawn Aoki, and Director of Sales and Marketing Rob Ferguson.
Some of the tantalizing modern Italian dishes at Pinzimini are (from right, clockwise) the Insalata Mista with romaine, radicchio, sopresso salumi, young provolone, Castelventrano olives, organic hard-boiled egg, garbanzo beans, roasted bell pepper, cipollini onion in a sherry vinaigrette; a Bombolini beignet dessert with lemon curd and chocolate ganache; the Antipasti chef’s tasting platter of marinated olives, brick-oven roasted artichokes, Rogue River blue cheese, hand-crafted pancetta, dates, and pickled vegetables; and the Pizza Salsiccia with fennel pork sausage, San Marzano tomato sauce, roasted pepper, caramelized onion. Featured drink is the Pomegranate Bellini.
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