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Max Jacobson Isn't Wild About Gluten-Free Pizzas, Pastas

Max Jacobson checks out the gluten-free dishes at Wild, the new pizza joint in the Ogden from Miki Agrawal. "If you're looking for pizzas that will make you weep with joy and al dente pasta to rival ones in our best Italian restaurants, you might be better served to tread a more conventional path."

He found both pasta dishes he tried were overcooked. He recommends the chicken tikka masala pizza with the arugula-goat cheese pizza coming in second, but recommends ordering the crust well-done.

"The challenge is to attract people not inclined to go gluten-free, not those who are. And that, I suspect, will be a work in progress for a long time."

Brock Radke reminds readers that Valentino closes today at the Venetian and visits its Italian replacement from Cake Boss Buddy Valastro, Buddy V's Ristorante, at the Grand Canal Shoppes. "The early crowds love the bone-in veal chop parmesan, massive and shareable with a baked-crisp buttery crust and golden melted cheese on top," are two of the early favorites. [LVW]

HKR tells a long-winded story about Happy Days actor Pat Morita calling the newsroom to ask her where to find short ribs in Las Vegas to get to the point that she like the short ribs and the view at Vic's New American Cuisine. Confused? While most readers probably stopped reading after this, scan to the end to find she didn't like the dry meatloaf but gives the place an overall A-. [LVRJ]
Wild [Photo: Instagram]


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