Pizza - Las Vegas Weekly

Pizza

Giovanni Mauro has returned to familiar turf, the original site of Nora’s Cuisine at Jones and Flamingo.

Nora's family brings Pizzeria Monzú to the table

March 29th, 2018

Giovanni Mauro has returned to familiar turf, the original site of Nora’s Cuisine at Jones and Flamingo.

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    In a city full of pizza superstars, the man with the converted rig should be part of the conversation.

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    The bacon and egg pizza—with grilled asparagus, roasted potato, garlic confit, rosemary and, of course, a fried egg—is perfect for sharing.

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    "Even more important than making the pizza really good is making the community feel like they have a place."

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    It’s time to go back to eat at Jerry’s Nugget.

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    Creative pies include the corned beef, ’kraut and caraway-coated Reuben and the Thai pizza with peanut sauce, chicken and mandarin oranges

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    Even if you’re one of those people that doesn’t think Chicago deep-dish qualifies as pizza, it’s delicious.

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    The Angry Sicilian features all the meats from Satriale’s on The Sopranos.

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    Local institution Metro Pizza has played a pivotal role in the development of the biggest pizza biz show in the world.

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    The Brooklyn-born chain plans to open five pizzerias with Tablez Food Company.

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    Chris Palmeri’s square-shaped, Buffalo, New York-style pizza took out a series of heavy hitters en route to the title.

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    Pick the champion in the final round of our 32-pizza joint tourney.

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    It's down to four. Pick the winners in the fourth round of our 32-pizza joint tourney.

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    Pick the winners in the third round of our 32-pizza joint tourney.

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    Pick the winners in the second round of our 32-pizza joint tourney.

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    Pick the winners in the first round of our 32-pizza joint tourney.

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    Add a bunch of familiar toppings if you like, but this is simple pie that’s better without over-adornment.

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    We picked our top pies and chatted up pizza champ Tony Gemignani about his.

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    “It’s not gonna be this foo-foo stuff … It’s gonna be cheap booze, cheap slices and just really good food.”

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    Blending cultures and cuisines has always been at the heart of what he does.

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    Hold on. There’s meat here, and it’s treated well.

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