This was the first of three lunch dates that the No1DP and I had over our last Vegas stay. While doing research on potential restaurant dates I heard about this restaurant opening recently next to the area where the Venetian turns into the Palazzo. \n\nBuddy V's is the interpretation of classical, comfort Italian food of Buddy Valastro, the guy from Cake Boss. Located just inside the entrance to the Palazzo shops, there is indoor and \"outdoor\" seating, a prime location for people-watching.\n\nThe service was rather top-notch for a casual restaurant and what I would normally expect for fine dining. Bussers would ask to serve the last of a dish before taking it away as well as push your chair and make your napkin while you are away. I noticed that the busser's voice seemed a little nervous... maybe it was his first time working here? Still did a good job.\n\nWine we had was a typical low-oak Chardonnay, which brings out more of the natural flavors of the grape - a similar profile to Sauvingon Blanc. I have to thank the No1DP for this because it was him that I can start finally appreciating Chardonnay, a varietal I've disliked because of its normally oaky profile.\n\nI had just arrived from SD a couple hours ago, and wanting a \"light\" lunch to start our vacation, we chose to do lunch \"tapas\"-style with the following entrees:\n\nGarlic Bread ($9): melted mozzarella & fontina. Garlic bread was crispy. You could see the cheese melt into the bread but the cheese did not soak the bread too much, leaving the bread crispy. The slices were big and a slice and a half would be enough for me as an appetizer. They also were good with the tomato sauce from the meatballs. \n\nGrandma's Meatballs ($13): beef, veal & pork, tomato ragu, pecorino. Meatballs were big and juicy, but something seems missing when I just eat meatballs by itself. This seems like it would go better with a pasta dish.\n\nBuddy's Caprese ($16): jersey beefsteak tomatoes, burrata, charred green beans, balsamic. I judge a caprese based on 2 ingredients, the tomatoes and cheese. Cheese was laid out like a poached egg and had a texture of one but the cheese literally just seeps inside your mouth. Tomatoes were plump and juicy. The olive oil/balsamic vinegar combination was not too heavy. Green beans were crispy and the greens were not too heavy as to let the flavors of the cheese and tomatoes shine through.\n\nAs we were both full and the No1DP had to go back to a workshop we didn't have room or time for dessert, otherwise I would have loved to try a dessert from the guy who is the star of CAKE BOSS.\n\nShould I be around the Grand Canal Shoppes area again I would definitely like to check out their dinner menu as I hear the dinners and desserts are what makes this restaurant stand out from the others.