[logline]

Settebello is opening a 2nd location in Summerlin.

Settebello to open new pizzeria in Summerlin - Las Vegas Weekly

An embarrassment of riches! Best pizza ever!

[ScoopLV]

Well, not exactly. I can throw a dime in Naples and hit a better pizzeria. I suspect that the 300-year old ovens have much to do with it, and the terroir of the tomatoes, and the skill of the pizzaiolos. Pizza in Italy is all about the crust. Thin, with both crunch and chewiness. They put as little on the pizzas as necessary to do the job. (This is one thing that Settebello gets right and almost nobody else does.)

But as far as "pizza in America" goes, there aren't any better than Settebello. A couple places in New Haven and San Francisco are on the same level, though. I'm told that Portland has some really good pizza as well, but I haven't visited.

[skugelstadt]

Originally Posted by logline

Settebello is opening a 2nd location in Summerlin.

Settebello to open new pizzeria in Summerlin - Las Vegas Weekly

An embarrassment of riches! Best pizza ever!

Ate there once. Prefer Metro

[Onlyliveonce]

I tried Settebello and thought it was ok, but way overpriced. I prefer Dom Demarcos on S. Hualapai as this is the same ownership from a Brooklyn pizza shop " Difara's ". IMHO one of the few things wrong here is the pizza and Italian food. In NYC and the surrounding areas it is very easy to find great pizza by the slice ( most are personal pizzas here ) in just about any pizzeria. It is funny when I ask for a "pie" I get strange looks LOL . In fairness to Las Vegas the pizza sucks just about everywhere outside of some East Coast areas ( again IMHO ). Now if I could only find Gnocchi and bolognese sauce ( real bolognese with chopped veal in a pinkish sauce with peas, mushrooms, and onions ) instead of chopped ground beef and red sauce i see here.

[Coco6163]

Settebello is distinctly not American Pizza. It ain't like the thin crust you find in NYC or the deep dish in Chicago. If you want thick cheesy pies, this is not the place for it. But for perfectly cooked pie crust topped with a few wonderful ingredients meant to compliment the bread, Settebello is as good as I have had in the USA unless I have made it myself on my Big Green Egg. So very happy to see this business expanding to Summerlin.

[airics]

Originally Posted by Onlyliveonce

I tried Settebello and thought it was ok, but way overpriced. I prefer Dom Demarcos on S. Hualapai as this is the same ownership from a Brooklyn pizza shop " Difara's ". IMHO one of the few things wrong here is the pizza and Italian food. In NYC and the surrounding areas it is very easy to find great pizza by the slice ( most are personal pizzas here ) in just about any pizzeria. It is funny when I ask for a "pie" I get strange looks LOL . In fairness to Las Vegas the pizza sucks just about everywhere outside of some East Coast areas ( again IMHO ). Now if I could only find Gnocchi and bolognese sauce ( real bolognese with chopped veal in a pinkish sauce with peas, mushrooms, and onions ) instead of chopped ground beef and red sauce i see here.

If it's still there, Marinelli's at the M had great Gnocchi but it's in a pesto sauce

[von949]

Originally Posted by airics

If it's still there, Marinelli's at the M had great Gnocchi but it's in a pesto sauce

I probably need to check that place out. I ate Gnocchi almost weekly while stationed in Italy. Haven't had much since I left. I remember Scoop giving me some Gnocchi restaurant ideas a while back.

Gotta find that thread.


Motorola DynaTAC 8000x

[Onlyliveonce]

Originally Posted by airics

If it's still there, Marinelli's at the M had great Gnocchi but it's in a pesto sauce

Thanks. I will check out the M. The bolognese gravy makes the dish what it is. I find most gravies out here do not have the chopped veal and a pinkish sauce. Why can't the eateries here use this combo ? It really is that good

[logline]

Originally Posted by Onlyliveonce

Thanks. I will check out the M. The bolognese gravy makes the dish what it is. I find most gravies out here do not have the chopped veal and a pinkish sauce. Why can't the eateries here use this combo ? It really is that good

Isn't pink sauce just a mixture of the regular marinara with a little alfredo sauce mixed in?

[Onlyliveonce]

Cream gives the pinkish color. I find Bolognese to be a very complex sauce and not just mixing marinara/alfredo.