Every morning, workers at Mark Rich's NY Pizza & Pasta open bright red and gold canopies above tables in their alfresco dining area. Inside or outside, the casual restaurant invites customers to linger over slices of pizza or a dish of gelato or spumoni. Chefs craft their pizzas New York–style: thin, well-dressed, and able to stop a moving taxi with a focused glare. In addition to pies topped with artichoke hearts, sausage, and jalapeños, the menu also includes Italian-style desserts, pastas, and gluten-free dishes.
Due Forni captivates diners with a menu of authentic Italian antipasti and brick oven pizzas culled from imported ingredients and the masterpiece recipes of executive chef Carlos Buscaglia. San Marzano tomatoes and buffalo-milk mozzarella top Neapolitan pies⎯known for their bubbly, chewy crusts—or Roman pizzas, which are famous for their cracker-thin crust and Republican system of government. Patrons munch on beet and goat cheese salad and carpaccio plates on the open-air patio, or sample a diverse array of more than 40 vinos at the wine bar as they enjoy the sounds of upbeat Italian jazz. Spaghetti Westerns and classic mobster movies play on high-definition flat-screen TVs throughout the earth-hued and orange space, and an open kitchen fills the main dining area with the exciting sights and sounds of masterful foodcraft.
Locally-owned, and operated, Custom Built Pizza creates wood-fired pizzas that respect Italian pizza tradition as well as modern culinary whimsy. Its hand-kneaded dough is made of italian wheat flour, olive oil, and water with pinches of sea salt. The small-batch dough acquires flavor while resting for 24–48 hours, giving the crust a unique personality perfect for snagging online dates. True to its name, Custom Built Pizza lets diners get creative with ingredients, though the chefs do also assemble four house specialty pizzas that stay true to their Italian inspiration.
Six sauces, including pistachio pesto and spicy diavolo, form a base for six cheeses, and 24 total toppings that include applewood bacon, chorizo, roasted garlic, and fresh cilantro. Pizza chefs lay the dough, which also comes in gluten-free or wheat, out on a wooden pizza paddle and layer it with ingredients, standing between the open oven and a counter where patrons can watch the pizza-building process. Flaming logs quickly fire the pizza, which chefs pull out as a crispy crust bubbling with melty cheese. In addition to pizza, guests can enjoy beer and wine.
Siena deli is a longtime Las Vegas authentic Italian deli and bakery tradition. We are going on 30 years of business in the Vegas Valley. We specialize in a variety of different authentic specialty items from our meats and cheeses to all of our homemade breads and bakery items. We are open 7 days a week 8 am-9pm.
For 51 years, the pizza aficionados at Round Table Pizza have been mixing, kneading, and rolling out their pizza dough from scratch every morning. Cooks sling pies throughout the day, an aromatic process that begins when they slather disks in zesty tomato sauce, followed quickly by the application of premium aged cheeses, and finally a trip into the super-hot ovens that shimmer with heat and pride as they create a browned, bubbling masterpiece. The menu includes signature specialty pizzas such as the King Arthur's Supreme, a Mediterranean-inspired assemblage of pepperoni, green peppers, and italian dry salami unimpressed by its neighbors' slapstick antics. The Wombo Combo quickly earns a pass for its bizarre name with a mouthwatering combo of bacon, roma tomatoes, and artichoke hearts.
Nora's Wine Bar & Osteria fosters a social dining experience with a menu of authentic sharable Italian plates and an innovative way to serve wine that opens up dozens of eclectic bottles for the tasting. Consummate serial monogamists, each of Nora's dinner courses would prefer to be paired up with a glass of wine, making the pre-paired cheese and wine flight of nine cheeses and three wines ($28 per person, must have at least two participants) an elegantly orchestrated delight. An appetizer of bruschette, such as eggplant or chick peas and sardine (choice of three for $10), a selection of small bites ($10–$15), and pizzas ($15) make palatable passables. Dive fork-first into creatively concocted entrees, such as the crêpe lasagna ($12.50) or the half rabbit served five ways ($32). Or, keep it traditional with organic grass-fed lamb chops ($24 small/$44 large). The lunch menu pares down the dinner menu and adds a selection of panini served with fries or salad, such as the wild boar with roasted mushrooms ($13.50). The lunch menu also offers a pasta trio tasting, which includes a glass of sangria, chef's crostini, unlimited tastings of three different pastas, and gelato for $17.