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| - Of course I'm a fan, this is the brainchild and work of the blood, sweat and tears and years of one of my local culinary heroes, Chef Marc. I was worried for a while and avoided the place, loyalty to Marc runs deep in my veins as it does to all people and things culinary I love. Novecento delivers on the passion Chef Marc dedicated to bringing authentic VPN Za to Las Vegas.
Arriving and seeing my "civillian" friends (thanks Terri R for a less awkward non -Yelper moniker) who had joined me several times @ Parma including Nelson's last off the hook Feb "Mangia" series, we were ready. Afterwards, it has become included on family and friend recommended and HIGHLY endorsed list.
Since having such an incredible experience at Nelson's UYE, I've had the opportunity to taste (comp training = boo) many of Marc's and my friends creations. They remind me very much of Northern Italian Za and I've been to Italy 3 dozen+ times. Za there (thank anyone/Gd/Gdess) that Marc's hand pulled VPN Za does not taste like "get GMO laden pie for $5!!!" (though at times I'd prefer natural selection thin the herd of those "foodies") Anywhooo...
Still go with white pie and any available seafood; or simple Margarita with post oven cracked egg & arugula (the latter my ch 3 buds call "over easy Pizza? ") It is perfect, uncut is the way to go IMHO, but just as many are conditioned to eat crap, they want a pre-sliced pie :::le sigh:::
After so much self-imposed hesitation, I see how silly it was since nearly a decade of trusting Marc's genius. Yes, VPN Za is "soupier" in center, if you cannot wait for it to settle after a mere 90 seconds in the eponymous 900 degree oven, just breathe for a minute... all you ranch dippers who confuse we Italians in the house: the crispy crust dipped in the fresh from oven Za is the way they do it in Naples (Sicilian girl talking) This is where you dip the crust into the center, which will be "soupy" if you don't give it a few minutes to settle. The pizza is not circumcised as it is meant to be eaten from crust to center, but dipping crust into center (make sense?) It is not your "grab and fold" East Coast Za "slice" - it is a pie, in every sense of the word. A delicious genius fantabulous pie Marc has agonized over perfecting for years. As such, it is beyond the comprehension of some...again, I see it as Natural Selection in action, but might not be the best for business. Still, folks are catching on and early glitches have been worked on diligently.
This Za will never please chain loving ranch dipping people and does not try to: they don't carry Ranch dressing (as a New Yorker, I need to know HOW that Ranch BS happened?!?!) but it is not meant to. Marc is about whole, clean, fresh food.
However you have it: please do. Fresh everything (including gluten free dough!) And Marc puts his heart and soul in all he does. Another winner. Bravo! Marc can frequently be found perusing the local Farmers Markets for the freshest ingredients possible and pulls his own mozzarella (why oh why does that sound dirty?! ;)) A local Chef who cares deeply about his food and heritage which he honors with the food he creates. Mangia!!!
Yelp 100 Challenge
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