Monzú Italian Oven + Bar

"Monzú works for dinner dates when you want something different than the standard red sauce joint. They serve food you probably won’t find at other Italian spots in town—think lamb croquettes wrapped in lemon leaves based on a dish from Catania, and crespelle al forno, a stack of thin crepes, meat sauce, and béchamel. Prioritize the also-interesting rectangular pizzas, made from a 300-year-old mother starter, the best being the Vegas & Italy pie. It’s loaded with scamorza and ricotta, gets some crunch from pistachios, and has a nice balance between the salty prosciutto and the slightly-sweet date cream. " - emmy kasten

"Monzú works for dinner dates when you want something different than the standard red sauce joint. They serve food you probably won’t find at other Italian spots in town—think lamb croquettes wrapped in lemon leaves based on a dish from Catania, and crespelle al forno, a stack of thin crepes, meat sauce, and béchamel. Prioritize the also-interesting rectangular pizzas, made from a 300-year-old mother starter, the best being the Vegas & Italy pie. It’s loaded with scamorza and ricotta, gets some crunch from pistachios, and has a nice balance between the salty prosciutto and the slightly-sweet date cream." - Emmy Kasten

"Giovanni Mauro’s pizzas focus on pizza alla Pala, a Roman favorite made with yeast he developed in 2001 that uses apricots from a local farm and a mother starter from the island of Ischia. Mauro takes five days to ferment the dough that produces a delicate crust with air pockets. The square pizzas come in flavors such as Vegas Meets Italy with pistachios, dates, arugula, prosciutto, red and yellow cherry tomatoes, and a drizzle of date cream with scamorza cheese." - Janna Karel

"There are two things that everyone should know before going to Monzú Italian Oven + Bar. The first is that the Roman-style pies can easily feed two or three people. The second is that the crespelle al forno isn’t meant to be shared. Sure, your friend might order something else and add in, “We’ll just trade bites,” but this is the type of dish that you’ll hold a years-long grudge over if your dining companion takes a piece. " - edward thompson, gabe bergado

"A participating venue in the Vegas UnStripped event, represented by chef Giovanni “Gio” Mauro." - Janna Karel