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  • In reading up on this place prior to going, I read that they actually hired a scientist that analyzed the water and they now make their pizzas with the same type of water as in Brooklyn. And then we are talking to the young lady that seated us and she tells me that they change the coal in the oven twice a day. How much more authentic and how much more can you care about your customers than that? Absolutely outstanding place. Loved their location (Palazzo Shoppes, LV Blvd. entrance), decor (light fixtures made from wine bottles), ambience, service and, most of all, their pizza. You walk in, are pleasantly welcomed and taken down a long hallway, passing smaller tables of patrons, to the main dining area. Ordered a small pizza with ricotta, sun-dried tomatoes and artichokes. SOOO good!! In fact, I love this place so much more than the Brooklyn location, though there is something to be said for standing on the sidewalk waiting to get in at the original. And I thought the pizza was just better. Mabel was just a very pleasant, smiling and attentive waitress and was very patient with my wife's undecisiveness. You can actually stand there and watch them make the pizza and shove it into the brick oven with their long pizza paddles, all burned and crusted. Quite cool. We also ordered a small dinner salad (that wasn't so small) with a dressing that was excellent. We topped it all off with a superb Tiramisu. Dang, that thing was good! The only other pizza that I believe we like just as much or more is from Bottega Louie in downtown Los Angeles. Either way, you can't go wrong. If there was only one thing I didn't care for, was the price of the toppings. Four bucks each to add the artichokes and sun-dried tomatoes. BTW, they didn't take reservations for only two, so they told us to just walk right up and check in. We got there around 6:30pm, perfect timing. I shall be back. Vegas, baby!!!
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