Vegas Seven

Due Forni

  • Expert Opinion

    Xania Woodman

    The 10 cocktails that Vegas Seven mixology maven Xania Woodman is drinking now, and where she’s drinking them. Brandy Crusta at Herbs & Rye. I always start off a session at Herbs & Rye with this glittery, elegant, sugar-encrusted cocktail of brandy, orange curaçao, maraschino, lemon and bitters. It was my first impression of the place, and now a ritual each time I return. $9, 3713 W. Sahara Ave.

  • Diner's Notebook

    Quatro forni for Taylor, Wynn’s Switching it up, and we’re gonna need a bigger duck

    By Max Jacobson

    There’s a mixed bag to report this week, so let’s start with a few announcements. On July 1, foie gras from force-fed animals will officially be banned in California, per legislation signed by Gov. Jerry Brown. Will this lead to a run on the fatty duck or goose liver in the Silver State? I’m guessing the answer will be yes. Stand by for a report from Picasso, Robuchon and Guy Savoy, three bastions of the controversial substance.

  • Cocktail Culture

    Critical Mass

    By Xania V. Woodman

    Like Due Forni owner Alex Taylor, formerly of Wynn Resorts, and chef Carlos Buscaglia, formerly of Fiamma, barman Mike Donaldson carved a career out on the Strip before heading for the hills of south Summerlin. He started with the Light Group and Tao Group before opening Scarpetta and D.O.C.G. in the Cosmopolitan as the sommelier and beverage director. Now at Due Forni (3555 S. Town Center Drive, Suite 105), Donaldson has managed to create a small but powerful cocktail program in a restaurant better known for its wine list and more than 40 by-the-glass offerings.

  • Dishing With Grace

    Prosciutto Cotto Calzone, Due Forni

    By Grace Bascos

    Summerlin pizza joint Due Forni has paired with local food blogger Dominic Scali—better known as “The Vegas Foodie”—for the first Foodie Bowl, a celebration of football and, of course, food. Chef Carlos Buscaglia has several specials running the day of the big game, including a calzone stuffed with thinly sliced prosciutto cotto and lots of cheese. Feb. 5 only, $9.95, 3555 S. Town Center Road, 586-6500, DueForni.com.

  • Henderson/Summerlin

    Henderson/Green Valley Avoid the Strip altogether and dance the night away at Green Valley Ranch, where DJ Hyphy Crunk will spin at Ovation Lounge (10 p.m., $75 in advance, $100 day of) and DJ Seany Mac takes over the Lobby Bar (8 p.m., $50 in advance, $75 day of). GreenValleyRanchResort.com.

  • Due Forni

    By Max Jacobson

    Mom said sharing is caring. And that’s exactly what you’ll want to do at this west-side hot spot, where lovers canoodle over panzanella salad, charred octopus and authentic thin pizzas (chewy Neapolitan or crispy Roman). Everything can be enjoyed family-style, although after 8 p.m. the kid-friendly scene begins to give way to romantic lighting and bottles of wine.

  • Dining

    Best New Pizza

    This one is a toughie, because we have become a mecca for top-notch pizza. But Due Forni Pizza and Wine wins because it boasts two ovens from Naples and the creative juices of chef Carlos Buscaglia (formerly of Fiamma). The restaurant does two types of crust: Neapolitan, which is yeasty and medium-thick; and Roman, a cracker-thin version. Pizza Due Forni ($16) is San Marzano tomatoes, buffalo mozzarella, homemade sausage, Nueske’s bacon and piquillo peppers on the crust of your choice. Wow!

  • Dining

    Best New Use of Bacon

    Bacon is the new crack. Just ask an addict. But somehow—we’re not sure—Alex Taylor and chef Carlos Buscaglia at Due Forni Pizza & Wine have figured out how to improve upon it. The Nueske Bacon Chocolate Gelato begins with chopped applewood smoked bacon from Nueske’s, an eight-decades-old Wisconsin outfit that has pork down pat. The bacon is pan-roasted in an iron skillet in Due Forni’s 900-degree oven before being spooned over a mound of thick, creamy chocolate gelato made fresh by Valentino pastry chef Alessandro Stoppa.

  • Diner's Notebook

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

    By Max Jacobson

    “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.

  • Scene Stirs

    Seven reasons to raise up a glass

    By Xania V. Woodman

    1. Karma does indeed come around. The crisp, moderately dry sparkling white wine in the attractive single-serve glass bottle first took root in California and has finally washed up on Vegas’ thirsty shores this week. A four-pack of these convenient 187-milliliter bottles—cylindrical and wide-mouthed with a screw top to retain the wine’s effervescence—will run you $28, or $7 each at your local liquor store. You can also get your toast on at 30,000 feet as Karma is served on all Virgin America flights.

  • Dishing With Grace

    Buffalo Ricotta with Honey at Due Forni

    “Save room for dessert” is all too often wasted on dry cheesecake and reheated molten lava cakes. This departure is a healthy scoop of creamy, sweet, imported Italian buffalo milk ricotta cheese. It’s whipped, chilled and served drizzled with locally sourced organic honey and sprinkled with toasted pistachio nuts. The final effect is both smooth and crunchy, sweet and savory and just a little sour, not unlike Greek yogurt. And just 300 calories! Enjoyed with an espresso, a partner in crime and two spoons, this is a dessert to share and discuss as you finish up a great Italian meal.

  • Dining

    Feel the Heat

    By Max Jacobson

    What happens to a neighborhood restaurant venture when an experienced food and beverage director like Alex Taylor, formerly of Wynn-Encore, teams up with a seasoned chef like Carlos Buscaglia of MGM Grand’s Fiamma? Good things, it seems. “Like most American kids, I grew up on pizza,” says Taylor, who hails from California and was weaned on Round Table. “My passion for pizza started in Washington, D.C., and then I moved to Phoenix, where I discovered Pizzeria Bianco and was totally blown away. That’s when I fell in love with real Neapolitan pizza.”

  • The Grape Nut

    Read Between the Wines

    By Xania V. Woodman

    Due Forni owner Alex Taylor has imbued his new Summerlin-area pizzeria’s wine offerings with as much love and passion as he put into the menu, music and even the lighting. Don’t be shocked when no one plunks a leather-bound wine bible between you and your date, leaving you to sob over the prices. The list is casually printed along with the menu on your placemat, and if you know a thing or two about wine (or know someone who does), you’ll see that hidden gems abound.

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