How often do you get to be a pastry chef for awhile at a nice restaurant? Well I was one tonight.   More on that later.\n\nWe always overlook going to Nove because of its out of the way location so it was on our must try list and was it a good decision.\n\nWe were brought iced teas quickly and they were refilled often during the night.  Then came bread service.  It was three kinds--cheese bread sticks, focaccia, and Italian bread.  We also got a dish with three potential bread toppings and for use during the meal--one container with olive oil, one with red pepper flakes, and one with grated cheese.\n\nOne of the runners brought us an amuse-bouche--two small bruschetta with freshly chopped tomatoes.  A nice palate awakener for what was to come.\n\nFor a starter, we order their salumi plate.  Our server, Alex, assured us it could be shared by two people.  The menu said that it was a selection of cured meats and red pizza.  Well, that sounded fine.  What came was almost a meal in itself.  Four kinds of cured meat, parmigiano cheese, and some fresh ricotta.  That wooden server was placed in front of us and then they placed a wood plate with red pizza.  Wow!  So much!  \n\nCured meat platter:  http://www.yelp.com/biz_photos/nove-italiano-las-vegas?select=6aIiYFgxeFfOKehGuLTmhw#rfBs4_87H9DVi5r3o0E_9A\n\nRed Pizza:  http://www.yelp.com/biz_photos/nove-italiano-las-vegas?select=6aIiYFgxeFfOKehGuLTmhw#a_Kw4-9-qjX9ROujm1IhHg\n\nWe also had another three compartment dish with mustard, olives, and pickled vegetables.  This was really starting to add up in the stomach and we hadn't gotten to the main course.  Everything was excellent.  We had to let two small pieces of pizza go back with the dishes.\n\nFor the main course, my wife got the Veal Nove which the menu describes as thinly sliced Scaloppine, Prosciutto, Arugula, and Lemon.  I tried a small piece and it was very, very good.  I ordered a special--lobster ravioli with a seafood sauce similar to lobster bisque.  It was superb!  There was a small amount of veal leftover and Alex and his crew quickly boxed it for bringing home.\n\nNow comes my pastry chef experience.  One of their desserts is Make Your Own Cannoli.  You get 5 small sized shells, a small, plastic pastry bag filled with the luscious cream that goes inside the cannoli, and a dish with nine compartments for dipping the ends of the cannoli.  The compartments had raspberry sauce, chocolate syrup, chocolate chips, coconut, butterscotch, toffee, pistachio, and chopped peanuts.  If you're counting and only got 8, it's because two of the wells had raspberry syrup.  \n\nTubes and pastry bag:  http://www.yelp.com/biz_photos/nove-italiano-las-vegas?select=6aIiYFgxeFfOKehGuLTmhw#sq32kg1eMJezCQzW7W2dTg\n\nDipping dish:  http://www.yelp.com/biz_photos/nove-italiano-las-vegas?select=6aIiYFgxeFfOKehGuLTmhw#uKRzAlaK3OKmX0AXS_L4cA\n\nLike my Yelp friends who work at Jean Philippe at Aria, I wielded that pastry bag like a surgeon uses his scalpel.  In no time whatsoever, I had completed my first cannoli with one side dipped in raspberry.\n\nSuccess:  http://www.yelp.com/biz_photos/nove-italiano-las-vegas?select=6aIiYFgxeFfOKehGuLTmhw#YFbqugc1i6Yt0wd4ibBihw\n\nMy wife, who hasn't been a fan of cannoli before tonight, ate three of them which left me with just two and I did all the work myself.  That's gratitude I'll tell you.  That dessert was fun and it's a clever menu item!\n\nService was excellent!  Alex and crew were always there to help, removed dirty plates, chat a bit, and do everything as well as they could which was very good!\n\nThe view, while not as good as Aliz\u00e9, is not bad.  I had a view of the original Palms Tower and being a local, I was studying the streets to figure out where the things in the area I know were located.\n\nThis was a very pleasant dinner!  I know I'll be back!  Oh, and I'll be calling Jean Philippe in the morning to check about pastry chef openings.