World pizza champ to open Las Vegas pizzeria
By Canadian PizzaNews
June 28, 2013, Las Vegas – Tony Gemignani, 11-time world pizza champion, is bringing his award-winning pies to Pizza Rock, his new Las Vegas pizzeria.
“I absolutely love Las Vegas and have many fond memories of the city’s
exciting nightlife, food and entertainment scene,” said Gemignani, who
visits Las Vegas for the annual International Pizza Expo. “I’m
especially excited to be in downtown Las Vegas, an area that is
undergoing tremendous renovation and becoming a true destination
The 185-seat restaurant designed by Michael Boskovich and constructed by
Terra Nova Industries, will offer Italian and American
pizza styles including Neapolitan, classic Italian, classic American,
Sicilian, Roman, and gluten-free.
Highlights will include Gemignani’s
1. Sicilian-style Burratina Di Margherita: Burrata cheese, cherry tomatoes tossed with basil, extra virgin olive
oil and balsamic reduction (Gold Cup Pizza Championships
2. Napoletana-style Margherita: San Marzano tomatoes,
Mozzarella Fior de Latte, basil, extra virgin olive oil and sea salt (World Pizza Cup Naples, Italy)
3. Cal Italia: Asiago,
Mozzarella, imported Gorgonzola, sweet fig preserve, Prosciutto di
Parma, Parmigiano-Reggiano and balsamic reduction (Gold
Medal in Food Network Pizza Champions Challenge)
The restaurant will also serve a selection of pastas, calzones, Stromboli, antipasti and
salads with a focus on authentic Italian
ingredients and organically-grown produce. All pasta will be made
on-premises, as will the Sicilian and Calabrese link and bulk sausages.
Additionally, there will be New York slices, calzones,
paninis, strombolis, grinders, meatball subs and house-made vanilla soft
serve (with toppings from olive oil and sea salt and Fernet reduction
to seasonal berries, hazelnut and Valrhona chocolate) that can be
ordered and served from the sidewalk.
Pizza Rock’s full bar will focus on
hand-crafted artisan cocktails, a draft and bottled beer list
and a collection of wines with a focus on California and Italy. An acoustic Sunday brunch will feature specialty breakfast pizzas, but also a
twist on classics like meatball hash and eggs, eggs Benedict with
pancetta and French toast made with focaccia bread.
Hours of operation: Sunday-Wednesday from 11:30 a.m. to
midnight and Thursday-Saturday from 11:30 a.m. to 4 a.m. Sunday will also
feature an acoustic brunch served from 10 a.m. to 2:30 p.m.
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