Luciano Pellegrino opens Heavenly Pies in Southern Highlands | Eater Vegas

"I was excited to try the new Italian restaurant in Southern Highlands where Luciano Pellegrini, the 2004 James Beard Foundation Best Chef Southwest winner, has returned to the kitchen alongside his cousin David Ryan Brister. The menu leans into pizza — including a breakfast version; a green pie with pesto sauce, mozzarella, asparagus, rapini, spinach, zucchini, and roasted garlic; and the namesake Heavenly with black truffle tomato, brie cheese, porcini mushrooms, roasted garlic, speck, and escarole — but the trattoria side lets Pellegrini showcase his skills: meatballs made with beef, veal, and pork come in a tomato sauce served with fried polenta; zeppole (little fried dumplings) are served with anchovies, mozzarella, and basil with marinara; and he offers his grandmother’s lasagna, spaghetti amatriciana, eggplant parmigiana, and veal prepared marsala, piccata, or pizzaiola style. Pellegrini previously worked as executive chef at Valentino (closed in 2013), consulted at Marché Bacchus, and opened Dolce Vita Gelato with Brister. The restaurant is offering takeout and dine-in service with complete meal packages available for dining at home." - Susan Stapleton