Desert shrimp, double the happy hours, delish chicken and ‘Pizza! Pizza!’

“We [in Las Vegas] consume as much shrimp as the rest of the country combined,” according to local sustainability advocate and celebrity chef Rick Moonen. That alone makes North Las Vegas’ new Blue Oasis Pure Shrimp Farm a development of high ecological significance.

Shrimp produced in a massive 36,000-square-foot facility at 13985 Grand Valley Parkway ( are 100 percent natural and pathogen-free—a completely organic product. Blue Oasis plans to bring 450,000 pounds of shrimp to the Vegas market annually, all without discharging wastewater.

This is achieved through a biological filtration process. Water in the shrimp tanks is constantly recycling. CEO Scott McManus claims that the entire facility uses no more water than a typical North Las Vegas household in a given month.

It takes four months for the shrimp to achieve full size, and the yield will be 16 to 20 per pound of Mexican whites. Border Grill, N9NE Group restaurants and Chef Moonen’s RM Seafood have already committed to using the shrimp, which should be available in late August.

There’s a reason, meanwhile, why Due Forni Pizza & Wine (3555 S. Town Center Drive, 586-6500) has become our favorite pizza joint on the west side. In addition to those two massive ovens of stone, chef Carlos Buscaglia and his partner, Alex Taylor, have been busy adding innovations. Chef has added a delicious roasted baby-octopus appetizer with Taggiasca olives, piquillo peppers and mint vinaigrette, and an oddball Hudson Valley foie gras pizza special with caramelized onion and red-wine reduction, laced with farmers market peach slices. Taylor is also serving a number of boutique wines from Sicily and other Italian provinces for $5 a glass during a 4-6:30 p.m. daily happy hour and after 9 p.m.

There’s a new happy hour at Morels French Steakhouse & Bistro in the Palazzo as well, called “Roll Back the Clock.” From noon-6 p.m. daily the restaurant offers two-for-one well drinks, and a special lounge menu featuring more than 60 artisanal cheeses and types of charcuterie.

In other northwest pizza news, chef Vincent Chiyuto, an alum of Table 10 at the Palazzo, offers authentic hand-tossed, New York-style pizza at the new Radio City Pizzeria at Tivoli Village (998-7580, 410 S. Rampart Blvd.). Dairy-free mozzarella and gluten-free crusts are options.

Finally, there’s a new sheriff in town for rotisserie chicken, a clone of L.A.’s successful Zankou Chicken chain, which serves a nicely spiced bird with pita and garlic sauce, half chicken with one side is $8.25. That would be Chicken D’Lish, in the Target mall at 9711 S. Eastern Ave. (365-5050). The owner, I’m told, is Armenian, but came to Vegas from Ethiopia, of all places. Go figure.

Hungry, yet?

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Ultimate Kobe “Stacked” Burger at Stack

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Ultimate Kobe “Stacked” Burger at Stack

This burger doesn’t mess around. It starts with 10 ounces of American Kobe beef, ground to spec for Light Group restaurants. The patty is seasoned with salt and pepper, then char grilled and topped with Spruce Mountain Vermont white cheddar, hand-cut breaded onion rings, butter lettuce, tomatoes and house-made Louis sauce and served on a fresh brioche sesame bun griddled with butter. Dayum, as the kids say. $29, in The Mirage, 791-7111.