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 flour 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 seven 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. Honey-wheat and gluten-free dough, as well as vegan options, are also available.
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.
A 2002 Best of Las Vegas winner from the Las Vegas Review-Journal, Northside Nathan’s Detroit Pizza has been slinging its signature sauce, melty cheese, and always-fresh ingredients atop a flavorful square of medium crust ever since it moved from Motown to Sin City in 1997. Northside Nathan's 6-, 11-, and 16-inch pizzas delight hungry gamblers and musical-theater enthusiasts alike with the Guys & Dolls pile-up of pepperoni, sausage, and onions ($7.50–$20.95), or the Nicely Nicely's pie—a flavorful mix of roast chicken, garlic, and mushrooms ($7.80–$21.95).