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Duck confit pizza? Due Forni unleashes tasty new menu

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Due Forni’s new lobster ravioli with spicy tomato sauce.

Due Forni chef/partner Carlos Buscaglia.

After three years in Summerlin, Due Forni has established itself as one of the best pizzerias in Las Vegas, serving up thin-crust Neapolitan and Roman pies from its dual brick ovens. But it’s also one of our best overall neighborhood restaurants, a place where service is stellar and only the best ingredients are acceptable. It’s no wonder Due Forni is one of few Las Vegas-born restaurants to expand beyond the desert; it opened in Austin, Texas, late last year.

Chef Carlos Buscaglia and his team recently overhauled the Las Vegas menu, offering even more creative pizza combinations and entrees to accompany the compact selection of flavorful salads, appetizers and pasta dishes. Don’t worry: Due Forni’s magnificent semolina gnocchi, with smoked bacon, peas, black truffle crema and parmigiano reggiano, is still available.

But you might have to choose between that favorite and a new sweet lobster ravioli ($22.95) with braised leeks and roasted crimini mushroom, doused in a fresh tomato sauce spiced up by Calabrian peppers. There’s also a new, rotating lasagna offering ($16.95), as well as a juicy flat iron steak ($22.95) served over Brussels sprouts and Fresno peppers.

Due Forni's new duck confit pizza.

Leading off the list of new pizzas is the Maiale Bolognese ($14.95), a rustic, sweet and spicy masterpiece topped with a luscious pork ragu and San Marzano tomatoes, Bufala mozzarella, caramelized onions, crispy basil and more of those Calabrian peppers. It’s simply the perfect pie, a meaty and well-balanced bite. Then there’s the duck confit pizza ($18.95), where tender, rich meat is amplified by an over-easy egg cracked on top right before it hits the oven. Fresh spinach, red onion, parmigiano reggiano and mozzarella round this one out.

Equally impressive and experimental is the new Tacchino ($16.95), topped with savory turkey sausage, fig marmalata, goat cheese, arugula and a drizzle of the balsamic vinegar-esque vincotto, a sweet reduced wine. Typically, the sweet-creamy-peppery flavor combination of figs, goat cheese and arugula are combined with prosciutto, but the sausage provides an unexpected and delightful contrast, and the Tacchino succeeds on either the chewy Neapolitan crust or the crispy, cracker-like Roman.

If you haven’t revisited Due Forni recently, these new dishes are the perfect excuse. They’re also a reminder of how great this casual, fun neighborhood restaurant can be.

Due Forni 3555 S. Town Center Drive #105, 586-6500. Sunday-Thursday, 11 a.m.-10 p.m. Friday & Saturday, 11 a.m.-11 p.m.

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Brock Radke is Las Vegas Weekly's food editor and author of the Strip-focused column The Incidental Tourist. He has written ...

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