For more than 50 years, Round Table Pizza has fired up the appetites of flavor-starved foodies with a host of appetizers, crisp salads, and topping-laden disks. Dough is made from scratch using wheat sourced from the company's family farms, ensuring that the bready foundations of mainstays, such as the barbecue chicken pizza ($17 for a medium), are fresh and familiar with agricultural machinery. House creation King Arthur's Supreme takes charge of nearby chompers, guiding them through an invasion of pepperoni, italian sausage, salami, linguica, mushrooms, green peppers, onions, black olives, and more ($14 for a small). Meanwhile, the Wombo Combo tempts taste buds with crisp bacon, mushrooms, roma tomatoes, artichoke hearts, green onions, and a medley of magnanimously portioned meats ($8 for a personal size). Inspiration-stricken patrons can design their own pie or swing by the all-you-can-eat salad bar ($5 with a meal, $7 without) to adorn lush leaves with tasty toppings under the glow of the light bulb growing from their forehead.
This genuine family pizzeria traces its roots to the Old World. Back in 1969, immigrants from the home of the pizza, Sicily, sensed a pizza absence in Las Vegas. Making their way to the American Southwest via New York, they founded what became today's Graziano’s, bringing along an ethos of fresh ingredients, handmade care, and an almost motherly love for the perfect pie.
The daughter of one of Boston's most legendary pizza chefs, North End Pizza owner Claudia Vaccari sates Western palates with a menu full of authentic East Coast pies, calzones, subs, and pastas. Every pie is tossed-to-order with Vaccari's father's special dough—forged in his Boston kitchen—before a spoonful of her mother's locally made secret sauce creates a matrimonial union of court-ordained freshness. Taste the tradition with a hand-tossed pizza ($9.25–$13.25) and a savory selection of 22 fresh pie toppers that include pepperoni, salami, eggplant, anchovy, and jalapeño ($0.50–$1.50 each). Unlike full metal aprons, pizzas can be folded, transforming them into calzones packed with a selection of meatballs, ham and cheese, veggies, and more ($12–$13). Miniature gourmands can prep their palates for a half order of spaghetti or rigatoni ($2.75) or a sundry sampler adorned with fries, mozzarella sticks, and mac 'n' cheese bites ($5.75).
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.
Amid a cozy dining room or fully furnished patio, Mark Rich's NY Pizza & Pasta's disc-creators send hand-tossed, New York–style pies to tables aboard thin, crispy crusts or heartier, Sicilian-style bases. Beer and wine offerings sail from glasses into parched mouths or famished napkins, while a collection of gluten-free pies and pastas enable health-friendly feasts. Traditional Italian desserts such as cannolis and zeppole deliver siren calls from display cases, ending taste voyages on the sweetest of notes.