Sixth + Mill brings Neapolitan pizza and more to the Venetian

Sixth + Mill specializes in southern Italian fare.
Photo: Miranda Alam / Special to the Weekly

St. Mark’s Square at the Venetian’s Grand Canal Shoppes has added another piece to its pie: Sixth + Mill Ristorante, Pizzeria and Bar, an LA favorite from Chef Angelo Auriana of the Factory Kitchen (located at the same property). Here it’s Neapolitan-style—an homage to the chef’s roots. (His father was born in Avellino, in southern Italy.) Pizza connoisseurs consider it to be the ultimate expression of the dish—the crust is slightly crispy on the outside (even charred) and soft and tender on the inside with a bit of chewiness, the perfect vehicle for toppings.

Sixth + Mill offers red and white varieties. The margherita ($17) should satisfy purists, who’ll find that its crust stands up to the tomato sauce, fior di latte, Apulian extra virgin olive oil and oregano. For a brinier option, try the apulia ($19): Mozzarella, onion, escarole, anchovies, olives and burrata offer a balance of saltiness and creaminess. On the white side, the pat—with fior di latte, potatoes, pancetta, Pecorino and chives—can serve double duty. Add an egg with a runny yolk and it turns into a breakfast pie.

There are lots of bites worth sharing, including brussels sprouts ($12) and u’vroccolo ($11), breaded cauliflower served with Parmigiano sauce. The meatballs ($23) should also be considered for the table. The pasta is everything you’d expect from the chef of Factory Kitchen, while the meat, poultry and seafood selections are carefully thought-out counterpoints to the pizza.

SIXTH + MILL Grand Canal Shoppes, 702-414-1227. Daily, 11 a.m.-11 p.m.

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