TREVI Italian Restaurant celebrates its first anniversary at The Forum Shops at Caesars this month. Overlooking the Fountain of the Gods, TREVI is named after the famous Trevi fountain in Rome.

Take a trip to the Italian countryside with a design by Rockwell that features café dining with elaborated street lamps surrounding the fountain and a walk-up gelato/espresso bar. A 28-seat, oval bar – consisting of granite and decorated with blown glass bar lamps – is a cool place to relax and enjoy appetizers.

Stairs flank both the north and south sides of the restaurant, and a 12-foot-tall custom glass chandelier hangs from the center of the rotunda through the opening in the floors. Located at the rear of the restaurant is the “open kitchen” boasting custom mosaic glass tile stretching from the brick oven to the grills. The Mezzanine Level features seating that looks out through arched windows into the plaza of the Fountain of the Gods.

Start off with a favorite cocktail or one of TREVI’s specialty cocktails, such as the Pomegranate Cosmo, Macchiato Martini, Frozen Lemon Sorbetini, Nona’s Cinnamon Cookie, Italian Margarita and Mojito.

TREVI’s menu features some of the long-time favorites from Bertolini’s and many new items. Start off with a choice of appetizers, including the Polenta Fries and Calamari Fritti. The homemade soups are sure to warm the appetite. Salads include Tuscan Tuna Salad and Mediterranean Salad.

Mouthwatering brick oven fired pizzas feature Classic Pepperoni, Chicken Marinated, Margherita, Italian Sausage and Classic Cheese. Entrees range from chicken and veal to pastas and seafood.

Leave room for a mouthwatering dessert, such as the homemade sorbetto, tiramisu, coppa spumoni, crème brulee and banana veneziana. “Master Gelato Maker” Hank Sbraccia is at TREVI by 2 a.m. daily to make the freshest gelato anywhere this side of Florence, Italy. Sbraccia is dedicated to making award-winning gelato that’s creative and tasty and whips up daily specials, as well as guest favorites, such as vanilla, chocolate and strawberry. Guests have to look twice to make sure the Spaghetti Ice isn’t really a heaping portion of spaghetti and meatballs. Strands of vanilla gelato double for spaghetti; strawberry sauce resembles tomato sauce; chocolate gelato is made into the “meatballs”; and white, shaved chocolate is sprinkled on top for parmesan cheese.

TREVI’s Mezzanine Level is the ideal location for celebrations, such as rehearsal dinners, wedding receptions, birthdays and anniversaries. Attendees will look forward to business functions, networking and cocktail receptions at TREVI. A view of The Forum Shops and The Fountain of the Gods, a mural of an Italian village, the elegant chandelier lit with dozens of candles and the personal touch of the sales & marketing team make every event a success.

The award-winning staff includes General Manager and Managing Partner Nick Catanella, a veteran in the restaurant and hospitality industry. Catanella served for six years as General Manager and Managing Partner for Bertolini’s. He was named 2000 General Manager of the Year from the Morton’s Restaurant Group for the Bertolini’s concept.

Executive Chef Peter Scaturro, who led the team of chefs at Bertolini’s since 1999, was the recipient of the 2000 Chef of the Year designation from Morton’s Restaurant Group, Inc.

Visit TREVI from 11 a.m. to 11 p.m. Sunday through Thursday and 11 a.m. to 12 a.m. Friday and Saturday. For reservations, more information and banquets/special events, call TREVI at (702) 735-4663 or visit www.trevi-italian.com.