Dom Demarco’s Pizzeria & Bar

For years, Dom Demarco, owner and chef of the Brooklyn institution that sometimes has three-hour lines, turned down offers to produce his famous pies outside of New York City. Then persistent pizza lover Albert Scalleat came knocking with an option for Las Vegas that Demarco couldn’t refuse. The Summerlin outpost opened in December with the same pies Di Fara’s has been cranking out for nearly four decades, right down to the wonderfully crisp crust, which is made with water that has the same properties as the kind you get in Brooklyn. Go straight for the restaurant’s signature Di Fara Special, a square pie topped with excellent pepperoni, cheeses, basil and olive oil.

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Cocktail Culture


By Xania V. Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.