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Meet the Real Chef Dan and Brandi Thompson of D’Agostino’s Trattoria
By Chef Vic Vegas
This time around we get the privilege of visiting the dynamic duo Chef Dan and Brandi Thompson who are the chef, owner\operators and the creators of D’Agostino’s Trattoria located on Buffalo and & Flamingo on the Southwest corner. I should give the address now because halfway through this you might be on your way there after you read what I’m writing. I got to break holiday bread this time with my good friends the RVM boss lady Candice herself and my good brother Travis.
This one hit home extra as it is within my own personal culture of what I have experienced from the cooking love of my family evolving into my career and passion joining forces to become one. And the fact that I can get this cuisine in West Las Vegas- is a dream to me because there are very few restaurants that generate this specific type of home-style classic Italian American cuisine. But of course, a shout out to all our other origins of Italian restaurants out there doing it right!
I will say the truth is- it’s difficult to find some of these authentic classics. With specializing in filled pastas an authentic classic dish like scallopini, those who desire those dishes have an expectation. I can tell you now this restaurant exceeds that expectation. We will get to the food and our most wonderful experience shortly, but first, I want to give you a little back story on chef Dan’s journey and how he has gotten to where he is at today.
With knowing Dan for a while and having the honor of filming them several years ago during the pandemic, we got to know him and Brandi much more during this meal and learned some respectful back story information on what they/Dan had to go through to be able to perform the level they do today. You would think the way he cooks he was born doing this and technically he was, but allow me to provide some additional insight:
Beside Dan coming from a loving family with legendary home cooks giving extra love from mom and grandma building him a stool so he could be tall enough to see what they were preparing on the kitchen counter. As that showed him the culinary skills early in life going on around him in his home as he was growing up, it was by default for him, and it was embedded in him at a very young age. As time goes on, one needs to focus on work survival, making ends meet and we must take what’s known sometimes as a “job” as opposed to a “career”.
Jumping into the work world at the young age of 15, Dan started out as a men’s suit formal wear tailor. An attention to detail job for sure, but probably the furthest place from the kitchen. With working non kitchen jobs throughout the years doing what he had to do to make ends meet, he was finally able in his 30’s to reconnect with his passion. He was determined to the point where he accepted a dishwasher position just to be able to get back in the kitchen environment. Getting involved with catering companies, between washing dishes, he was taking on culinary duties learning what he could, and taking on the chef’s work and tasks absorbing the knowledge slowly but surely getting him ready for what you see today. Dan first enrolled himself in CSN culinary. With the great teachers and observers that they are, they saw the bright light in Dan which allowed him to earn leadership positions making menus and taking on sous chef duties. At the age of 35, he enrolled himself in Cordon Bleu. At this point it’s safe to say that Dan is back on track in the culinary industry.
At this point Dan was blessed with the true seasoning from these academies that he has aligned himself with. Knowing this industry, the other side of it now is once you are seasoned from the schools, where do you work? Who will give you a chance? Does one have enough experience to work in a reputable establishment under a good chef? And will that chef take a chance on you in the growth of your career?
Dan was determined to work in a primer kitchen under a true chef that has worked under some of the original chefs that started this industry from Europe. Dan needed this type of environment to combine with his technical skills from CSN/CB to aid him in catching up on the industrial side of things be influenced by someone who has done it themselves. I must give a special mention to Chef William Pfersching of Red Rock Country Club. He was a fabulous mentor to Dan and a true chef that’s been through it all in the culinary industry and classically trained by some of the best in the world. I got to know William as we are working on something great (stay tuned), I understand exactly what Dan means. Thank you, Chef Wiliam, for helping all the people you have. I know the determination you had earlier in your career and the top chefs gave you the shot- so full circle all the way!
Chef William did not just hand it to Dan. A position was created to run the pool kitchen. Dan graciously accepted because he wanted in Red Rock Country Club. At this point it’s all coming together because Dan finally earned his steady salary position and got to absolutely rock the members only dining room like a true professional. Eventually moving on to Sienna Golf Club, Dan took his knowledge, grabbed the sous chef position, then became the executive chef that he was seeking to be. Way to go my friend!
Eventually when you start getting good at this and you had previous passions embedded in your soul from your family at an early age, what winds up happening is the two now meet and the passion with the career become one. Dan has found himself working for high class establishments like Red Rock, The Ridges, Cannon Gate and is now at the point where he feels it’s time to take the chance and create that opportunity to spread their wings and take over their own establishment. It was a big decision that he and Brandi had to make. After working at these top establishments, I have mentioned you can officially do anything. And that’s exactly what they did.
The decision was made to take over this space of a restaurant that was lying dormant for a while. This gave them the opportunity to completely refuel the passion in full control and continue to write their personal story and fulfill their personal destiny and have what is known today as D’Agostino’s Trattoria.
Now to move on- I did this one a bit different! I gave you the full story first, now let’s talk about the food since you know our dear friends that much more. That’s if you’re not on your way there already!
CUISINE – (let’s eat) – Chefs freestyle – No menus needed. “You know we love when this happens.”
First and foremost, we had the absolute honor and privilege being taken care of by Brandi herself! And had Caroline backing her up. Here comes the wine. At this point the bread and wine are on another level. We started off with rustic bread and butter. Of course, we have to give a shout out to Gio at Monzu for providing the most rustic top tier breads. Speaking of chefs on another level.
First course- Cream of Portobello Mushroom Soup with Sherry and Toast Points. Let’s dunk some of that rustic bread in there as well. And now It will be difficult to eat another mushroom soup after this- that’s all I can say.
Second course- Is what’s known as a Modified Caprese Salad from the secret menu that consisted of homemade red roasted peppers and fresh burrata cheese. I would say that was modified on another level. We loved it. Didn’t think a salad could be as adventurous until now.
Third course- Handmade Wild Mushroom Ravioli with Parmesan Jus. Yes, you heard me right, he made a parmesan jus and stuffed to the max with a smooth and silky texture. Paired perfectly with the wine.
Fourth course- Handmade Jumbo Lump Crab and Lobster with Three Cheese Blend Ravioli and a Pink Vodka Sauce. Would you like me to say that again? I can bet you Travis is almost back on his way in for that specific dish.
Fifth Course- Braised Beef Short Rib Cannelloni. Slowly braised short rib with Dan’s three cheese blend, rolled in a thin egg pasta shell, baked mozzarella, and a cabernet sauvignon veal stock. Wowwwww! Just wow!
Remember this is Italian! So, we are now having dinner…!
The dinner course was a beautiful Veal Scallopini with freshly made Veal Demi and Crispy Prosciutto. I haven’t eaten it in a while because there’s a certain way, I prefer it. And this was it right here. Just like in New York City, and the way we would get it going into your top-notch Little Italy establishment in NYC. We have enjoyed this meal to the fullest and we definitely saved room for some dessert. At this point we are all in!
Yes, Brandi- Since you are recommending dessert, we will say yes to anything because everything was more than perfect. And she now has returned with some of their homemade desserts and top tier coffee/espresso. Between the deliciously composed cheesecake, the handmade tiramisu, and coffee ice cream with little waffle cookie; I have to say, the feeling of being blessed is an understatement as we’ve had one of the greatest meals ever, we got to know Dan and Brandi even more receiving the story of the journey of what they went through to create this amazing establishment that is followed by a wonderful clientele that all stuck together during the pandemic with online cooking knowledge classes and contests to keep people going.
I want to say right now that everything I have told you here speaks for itself, and I am just the narrator bringing awareness to these wonderful people and their dream coming true.
Anyone who is seeking this type of cuisine will be in love. Someone like me is getting touched in the soul right now because this food is where I came from, and I get the privilege of eating it tonight in this wonderful establishment that these amazing people created by believing in themselves and going with their dreams.
Being a part of the Knights of Columbus, they also support some of your wonderful charities out there as I ran into them at the Adelson Hospice Gala a few weeks back, and they had amazing food there as well giving the love and support to the local community.
Visit our good friends Dan and Brandi at D’Agostino’s Trattoria
4155 S Buffalo, Suite 115, Las Vegas, NV, 89147 (on the Southwest corner) | dagostinoslv.com
Dan and Brandi, we say again, thank you for sharing this heartwarming journey and thank you for all you do. Of course, it makes sense why your clientele is more like a family!
We will see all your fabulous people that support our local restaurants and RVM magazine in 2025, and we have some great stuff coming your way.
Wishing a blessed New Year to all – Much love from Chef VV and the RVM Fam!
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