Sinatra \""popped my cherry\""!  My YELP cherry that is...\n\nSinatra in the new Encore hotel in Las Vegas is hands down worthy of my first review, after much thought about which establishment would be my introduction to this community.\n\nI recently celebrated my birthday at this restaurant and I heard that Steve Wynn celebrated his birthday there a week prior with a host of celebrities and multi-millionaires including the \""Donald\"" himself.  Anything good enough for the owner of the hotel is good enough for me.\n\nHere is the review...enjoy\n\nType: Sinatra's is a modern take on classic Italian.\n\nAtmosphere: The decor and ambiance can only be described as classic elegance.  The sounds of Sinatra filled the very large main dining room in a pleasant and subtle way and was by no means overbearing or too powerful.  I could easily enjoy conversation throughout dinner with my date.  Large chandeliers and a photo of Frank stood out in the main room.  I particularly enjoyed the high decorated ceilings and large windows that looked out into the patio dining and garden area.  The carpet was a little much, but with the amazing view of the garden and the delicious food in front of me my focus wasn't on my feet.\n\nStaff: We were greeted at the restaurant like we were VIPs and immediately shown to our table by the gracious hostess.  As fine dining should be various staff members were on point to take our order, bring our order, and refill our drinks.  Jonathan, our sommelier, recommended an amazing Italian wine (which name excapes me at the moment) based on what we told him we were looking for and it paired nicely with the Ossabuco.  The food was delivered with precision and immpeccable timing as our silverware was switched per course.  \n\nFood: AMAZING! Pretty much that describes the overall satisfaction from my dining experience.  3 choices of fresh baked bread were served along with butter and I must recommend the Asiago bread.\n\nFirst Course: Tonnata - blue fin tuna served \""carpaccio\"" style with thin slices of tuna topped with finely selected seasonings.  The tonnata literally melted in your mouth and left your palette craving for more.\n\n*we ordered originally the Capisante - Maine diver scallops, but was informed from the waiter that the scallops were turned down by the kitchen due to receiving a poor quality batch.  I really appreciated this as this shows the high standard and quality control that Sintra has.\n\nEntree: Ossobuco \""My Way\"" with risotto.  This also was pretty tasty and finely prepared.  The meat was cooked just right and the portion was generous.\n\nSan Pietro - John Dory fillet with gnochi.  Prepared nicely and the white fish was soft and left no hints of the \""fishy\"" taste that is sometimes found with fish dishes.  The fresh fish was complemented nicely with the gnochi as well.\n\nMy favorite dish of the evening was the Ravioli.  The butternut squash ravioli was perfect and possibly the best pasta dish I have ever had!  The flavors of the squash mixed with the vanilla foam that was layered on top was pure heaven in my mouth. \n\nDessert: I was able to get quite a sampling of the desserts and I must say they were all pretty tasty.  The Bomboloni - warm little donuts filled with dark chocolate were amazing!\n\nI was very impressed with this restaurant and will definitely go back.\n\nSinatra would be proud...