"Pizzaolo Tony Gemignani is a living legend; his Vegas pizzeria, Pizza Rock, demonstrates Gemignani’s virtuosity in the art of the pie — he can knead, toss, and wood-fire cook pizzas of all kinds and denominations, including classic Neapolitan, Roman, Detroit, and New York pizzas. He’s earned several international awards for his fluid approach to pizza-making, with nods from the International Pizza Championships and the Las Vegas Pizza Expo. It’s hard to go wrong on this menu, but visitors are well-served by ordering the margherita that won the World Pizza Cup in Naples, Italy. Gemignani only makes 73 of them a day, each pie crust swathed in San Marzano tomatoes, mozzarella fior di latte, basil, olive oil, and sea salt. Or try the slightly sweet Cal Italia with fig preserves, prosciutto di Parma, four different cheeses, and a balsamic reduction." - Janna Karel
