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.
Great Harvest specializes in baking tasty delicacies and healthy, homemade breads ($4.75–$9.95 per loaf) that are high in fiber, free of preservatives, and crafted every day with freshly milled flour. The bread selection changes each day of the week; current moist and pillowy selections include honey whole wheat, spinach feta, stollen, and, for discerning primates, monkey bread. Gluten-free and high-protein breads are available in a variety of taste portfolios, including cheddar garlic and cinnamon swirl. Sandwiches include a Tasty Turkey Cobb ($6.95) and the Gourmet Grilled Cheese, which comes with a garlic herb spread, roasted red peppers, and sliced tomatoes, all melted together with provolone, swiss, and sharp cheddar cheese ($6.95). For carb connoisseurs who prefer breaded delights that are easily juggled, Great Harvest bakes scones, muffins, cookies, cinnamon rolls, and bars. Fresh coffee and WiFi ensure that reading stories about bread online is as delightfully easy as snacking on actual bread.
In 1975, after lending his expertise to the owners of a sub shop in Sparks, Nevada, public accountant John Larsen realized that his true calling was right beneath his nose—and it smelled delicious. Larsen wanted to make sandwiches, and it wasn’t long before locals eagerly supported his dream. A community-wide contest helped to name Larsen’s enterprise Port of Subs, a name that now, after nearly four decades, graces approximately 140 locales. Each shop has a crew of sandwich makers that prepares subs to order in front of customers, piling freshly sliced meats between toasted bread with hand-painted grill marks. Cold subs feature filling combinations such as roast beef and provolone or peppered pastrami and swiss, available on wheat, white, or sourdough bread. Oven-baked grillers enclose barbecue pulled pork, new york steak and cheese, and other savory meats. In addition to feeding the locals, Port of Subs partners with community organizations for fundraisers and other events.
The Original Lindo Michoacan takes its name from the Mexican state where owner Javier Barajas was born and raised. As a young man, Javier attended a seminary school. There, he befriended a nun named Sister Anita who taught him the recipes and culinary traditions of Michoacan cuisine. Those regional techniques have helped the Zagat-rated restaurant earn one of the Las Vegas Review-Journal's Best of Las Vegas awards for eight years including a 2012 Reader's Pick for Best Mexican Restaurant. Those lessons shine through in dishes such as Pollo con Tomate Estilo—a sautéed mix of chicken breast, tomatoes, onions, sour cream, and spices inspired by the town of Zirahuen—or the Birria de Chivo—a traditional festival dish of fresh goat meat cooked in dried chiles and beer instead of water. Hundreds of tequilas populate the shelves of a full bar, and on weekends, festive mariachi bands sing traditional melodies or passages from Atlas Shrugged
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.
Although the Sumo Bowl sounds fattening, this signature dish is unlikely to add the pounds necessary to take on a loincloth-clad wrestler. The dish unites steamed rice, three types of lean meat, and wok-stirred vegetables drizzled in teriyaki sauce, creating a flavorful mélange that reflects Samurai Sam's Teriyaki Grill's focus on healthy, made-to-order Japanese cuisine. To complement customized bowls of rice or yakisoba noodles, diners can opt for a side of grilled egg rolls, which offer a healthier alternative to egg rolls that are fried or guarded by an irritable lioness.