Al Solito Posto is a modern neighborhood restaurant offering refined Italian classics and hand-crafted cocktails in the heart of Las Vegas’ Tivoli Village. “Al Solito” promises to have you look at well known dishes like Rigatoni Alla Vodka, Chicken Parmesan, and Sunday Gravy with new eyes, while the sophisticated bar menu (some highlights: A barrel-aged Boulevardier, Negroni Bar, spritzes and spirit-free selections) delight all lovers of a fine cocktail. Italian wines, naturally, dominate our Wine Spectator award-winning cellar.
Under the watchful eyes of Chef Partner James Trees, Al Solito Posto has been touted as one of the hottest new restaurants in Las Vegas since 2021 by media including Robb Report, Thrillist, USA Today, and Eater–and even spotlighted in TIME magazine’s World’s Greatest Places 2021. Locally, both Las Vegas Weekly and Desert Companion spotlighted it in their Restaurant Awards: Las Vegas Weekly anointing it “Staff Pick: Best Neighborhood Italian” while Desert Companion bestowed it with “Excellence in Service & Management.”
Al Solito Posto also earned Wine Spectator’s Award of Excellence in 2023.
ABOUT US
Al Solito Posto is a modern neighborhood restaurant offering refined Italian classics and hand-crafted cocktails in the heart of Las Vegas’ Tivoli Village. “Al Solito” promises to have you look at well known dishes like Rigatoni Alla Vodka, Chicken Parmesan, and Sunday Gravy with new eyes, while the sophisticated bar menu (some highlights: A barrel-aged Boulevardier, Negroni Bar, spritzes and spirit-free selections) delight all lovers of a fine cocktail. Italian wines, naturally, dominate our Wine Spectator award-winning cellar.
Under the watchful eyes of Chef Partner James Trees, Al Solito Posto has been touted as one of the hottest new restaurants in Las Vegas since 2021 by media including Robb Report, Thrillist, USA Today, and Eater–and even spotlighted in TIME magazine’s World’s Greatest Places 2021. Locally, both Las Vegas Weekly and Desert Companion spotlighted it in their Restaurant Awards: Las Vegas Weekly anointing it “Staff Pick: Best Neighborhood Italian” while Desert Companion bestowed it with “Excellence in Service & Management.”
Al Solito Posto also earned Wine Spectator’s Award of Excellence in 2023.
OUR TEAM
James Trees
Chef/Partner
Adam Rios
Executive Chef
Chris Mattson
General Manager
Evan Packer
Chef de Cuisine
Chef/Partner James Trees
Born and raised in Las Vegas, NV, James Trees began his culinary career as a teenager at the Mirage Hotel & Casino on the Strip prior to attending the Culinary Institute of America, then rising through ranks under chefs including Heston Blumenthal, Eric Ripert, Bradley Ogden, Michael Mina, Akasha Richmond and Ray Garcia. He opened multiple restaurants across the US as Corporate Sous Chef for the Mina Group, and spent several seasons behind the scenes with Gordon Ramsay on Kitchen Nightmares and Hell’s Kitchen.
His first independent restaurant, Esther’s Kitchen, offering seasonal Italian in the Downtown Las Vegas Arts District, has become a local and tourist must-visit within four short years. Trees has followed that with concepts exploring Mediterranean, small batch ice cream, and craft sandwiches.Since then he has added Al Solito Posto, featuring refined East Coast Italian and Ada’s Wine Bar in Tivoli Village. Three new concepts are in the works for 2023.
Chef Trees’ restaurants have been featured in media including The New York Times, Washington Post, Travel & Leisure, Robb Report, National Geographic, CNN, The Times of London, Thrillist, and Eater. In addition to a growing number of local accolades including multiple Best Chef and Best Italian nods, in 2020, Chef Trees was named a Finalist for the James Beard Award: Best Chef Southwest.
Executive Chef Adam Rios
A native of San Jose, California, Chef Adam Rios began his studies in hospitality management before heading to Providence, RI to complete his culinary degree at Johnson & Wales University. After brief stints in California and Florida, he moved to Las Vegas, NV in 2004 to help open the acclaimed Fleur de Lys under Hubert Keller, and has gone on to cook at several of the city’s most esteemed restaurants, including ALEX at Wynn, Rose.Rabbit.Lie, Sean McClain’s Sage and HARLO Steakhouse and Bar before finding a home at Al Solito.
When he’s not in the kitchen he is probably building something, cooking something, golfing, or traveling the world with his wife to explore the local cuisine as often as possible.
General Manager Chris Mattson
A native of Phoenix, Arizona, Chris Mattson began in the hospitality industry at 15, in the kitchen of a family restaurant. From the beginning, Chris loved the fast paced and dynamic environment, gaining bartending and wine knowledge through self-education. At Kai, the only five diamond restaurant in Arizona, Mattson rose from bartender to Assistant Wine Director. From there, he relocated to New York City where he worked his way up from runner to captain and bartender on the service team at Eleven Madison Park, which earned #1 on San Pelligrino’s 50 Best List in 2017 during his tenure. In December 2019, Mattson was transferred to manage the bar program at the NoMad Las Vegas. In the Summer of 2021, Mattson joined the team at Al Solito Posto as Assistant General Manager and was promoted to General Manager in the beginning of 2022.
When he’s not running the show at the restaurant, you can find Chris riding his bike around the Arts District, attending concerts and art galleries, rock climbing, and practicing photography.
The West Lafayette, Indiana native came to Al Solito via Cut by Wolfgang Puck in Las Vegas. Prior to that, he worked in Chicago for Andros Taverna and RPM Steak. Chef Evan landed at Al Solito Posto almost by chance. “I saw everything that James Trees has been doing, and Al Solito Posto has such a great vibe, so I shot over a message, and it came together very quickly. James, Chris, Adam and the whole staff are great to work with!” Outside of the culinary arts, Evan’s other creative pursuits include food and aerial photography. He loves living in Vegas because “We’re 15 minutes from the Strip but also 15 minutes from the middle of nowhere.”
