SETTEBELLO Plywood Report
Taking a cue from our friends at www.EaterLA.com (who sometimes seem more obesessed with building materials than munchies), here are some pre-opening snaps of the construction progress going on at Las Vegas’s best pizzeria. Settebello is scheduled to open any day now (in its new digs at The District II in Monochrome Valley), and Eating Las Vegas, for one, couldn’t be more excited.
Restaurant reviews, quips, picks and pans-with some seriously salivating history-from the man who eats his way through Sin City every day.
October 23rd, 2008 at 7:20 am
While Settebello is likely to be the best pizza in Vegas, it’s not the pizza place to end all arguments of what pizza should be.
I’ve been to the one in SLC enough times to know that while it’s very good pizza, the place can be inconsistent. I’ve had about half well made and half somewhat less than well made. Authenticity in ingredients doesn’t guarantee everyone manning the stove does it well.
There is a place just south of SLC called Pizzeria 712 (http://www.pizzeria712.com/) . It has been grudgingly getting kudos over Settebello by local foodie blogs. It’s not located in the proper “strip” area to get acknowledged. While not “authentic” in ingredients, it is true to the mission of wood fired pizza. There’s no pepperoni or pineapple here. The organic basil, tomato and locally made hand pulled mozzarella is not called a Margherita pizza, but with a little speck added it’s a great pizza. The owners (former executive chef and pastry chef at Robert Redford’s Sundance Tree Room) are always there and there is never any issues with being consistent.
All the best to what is bound to be a noteworthy new place. Let’s hope for cooking to match the general eye to detail on ingredients. Which begs the question of whether or not certified flour that meets Italian standards is going to be better than the locally produced artisan flour from high desert wheat made less than 25 miles from Settebello that Pizzeria 712 uses? But that’s a whole nuther discussion.
October 23rd, 2008 at 8:02 am
Thanks for the tip – always looking for a good new slice!
October 24th, 2008 at 2:13 pm
My wife and I went to Setebello’s Horizon Ridge location for lunch today about 1pm but it was already closed. I called their number and told the girl that I was looking for their Horizon Ridge location, and she said that it was already closed and that they were now in the GVR District by the Cheesecake Factory.
We turned around, and went there. As I pulled in I noticed they were painting the walls and still preparing the place to open.
I couldn’t believe that, having told the person I was, AT THAT INSTANT, looking for their old location that she would not think it important to tell me that they were not yet open at the new location. It floored me. I know that has nothing to do with the cooks and the food, so I’m still going to the new location after they open to try it out. It still amazed me though how sharp their help is…