Bonanno’s New York Restaurant makes its home amid the flair of Las Vegas while still evoking the warmth of New York City's mom-and-pop Italian restaurants. That traditional feel partially comes from the kitchen's dedication to using fresh ingredients and signature recipes to craft all their homemade entrees and desserts. But the chefs also add inventive, personal touches to their creations: spaghetti comes topped with housemade pork loin and Angus ribeye meatballs and seafood dishes are always made with fresh catches. Even the Philly cheesesteak holds its own thousands of miles away from its roots with a hoagie piled high with tender ribeye, peppers, and onions. With an al fresco dining option to boot, the restaurant transports diners to Italy in every bite, which is as technically impressive as it is delicious.
When the neon lights illuminate the midnight sky of Las Vegas, the cooks at Monte's Pizza Restaurant are still hard at work. They dart about their kitchen, checking on saucepans of marinara and bubbling pots of angel hair pasta before showering dough in creamy ricotta cheese, fresh basil, and plump sausages and loading pies into fiery ovens. Others layer crusty rolls with meatballs, steak, and salami before turning their attention to juicy slabs of baby back ribs sizzling on grills. Throughout the week, this kitchen staff keeps late hours, making its restaurant a popular spot for late-night carousers or sleepwalkers dreaming of enchanted meatballs that will grant them eternal beauty.
The Luna Rossa Ristorante family tree is composed of five locations that all specialize in homemade pastas and thin-crust pizzas. Chefs drizzle vodka sauce over rigatoni noodles and ladle garlic white wine sauce over spaghetti with clams. Thin-crust pizzas are topped with premium ingredients like prosciutto, black olives, and baby artichokes. Sophisticated dining rooms welcome guests with dark-wood walls, tables dressed in crisp linens, and gold-framed paintings. Nightly entertainment livens the space with live music from jazz bands and singers who croon about Sinatra's depraved lobster dependence during his later years.
The people behind Noble Roman's Take-n-Bake Pizza know that a quality pie is only as good as its ingredients. It starts with the crust. Whether it's a crispy thin-crust, a deep-dish Sicilian, or a hand-tossed 7-incher for one, each crust is made with specially milled, high-protein flour, cornmeal, and bakery yeast. And then there's the sauce, made with vine-ripened California tomatoes and a secret blend of spices. A blanket of mozzarella and muenster comes next, and the whole thing is topped with top-shelf fixins, such as fresh sliced tomatoes, and 100% real meat aged pepperoni, sausage, beef, and bacon.
Layer upon layer of cheese and a touch of tomato sauce blanket each thick yet airy crust baked to crispy perfection inside a rectangular tin. This Detroit-style pizza may not be as widely lauded as its Chicago and New York counterparts, but the square pies pack just as much flavorful crunch. Northside Nathan’s team loads crusts with classic Italian toppings such as sausage, capicollo, meatballs, mushrooms, anchovies, salami, and roma tomatoes. Equipped with the recipes of his parents, who opened their own pizza parlor in Detroit during the 1960s, Todd Malinowski brought the square-pan pizza west and opened Northside Nathan’s Detroit Pizza in the late 1990s. The eatery has since expanded to a second location, where Todd continues to toss the same dough that has earned him a spot on the Best of Las Vegas list for best pizza twice. The Malinowski family also piles fresh and hearty ingredients into a septet of Detroit-themed sandwiches, such as the model T and the cadillac.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.