Award-Winning Pizza And A Classic Atmosphere
This Prohibition-era-style pizza spot has gold-trimmed tables, chandeliers and red brick. The atmosphere alone is pretty awesome…
And then comes the menu.
You can get comfortable in a cushy red booth and skim over the menu, while eating a gratis cup of their Pasta Fazool.
Meatballs and pasta are great. Sure. Of course, you should try them. But save room for their New York-style and Chicago-cast-iron pies topped with things like smoked vodka cream sauce and hot coppa.
Tony Gemignani is the man behind the pizza here, and he has won a world pizza championship 11 times.
Gemignani has received a number of accolades for his impressive pizza making and throwing skills.
He is president of the World Pizza Champions; the first and only Triple Crown winner for baking at the International Pizza Championships in Lecce, Italy; and, his most prestigious title to date, the 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy, where he was the first American and non-Neapolitan victor.
“Little Tony’s is a hybrid of [San Francisco restaurants] Capo’s and Tony’s,” Gemignani tells Vegas Magazine. It’s a combination of those two concepts that I merged into one. When Frank Fertitta and some of the other crew walked into Capo’s in San Francisco, they were blown away and said, ‘We’ve got to have this concept.'”
And you can take your pick from over 90 different whiskeys, which you can choose to consume in a flight, by creating your own Old Fashioned or in one of the cocktails on tap.
This might just be the best pizza spot in the world.