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The Tony Gemignani Invasion of Las Vegas Continues with Little Tony's

You can try one of Gemignani's cast iron pizzas that won the World's Best Pizza titles in 2013 and 2014.

Little Tony's
Little Tony's
Amelinda B Lee

Little Tony’s
Address: Palace Station, 2411 W. Sahara Ave.
Phone: 702-898-2813
Status: Open Sundays through Thursdays from 11 a.m. to midnight, and Fridays and Saturdays from 11 a.m. to 1 a.m.

The Tony Gemignani pizza invasion of Las Vegas now includes his old-school Italian eatery Little Tony’s, now open at Palace Station. Yes, you can find his more popular pizzas from Pizza Rock, found at the Downtown Grand and Green Valley Ranch. But Gemignani also brought his cast iron pizzas here as well. Two of these pies won the World’s Best Pan Pizza title in 2013 and 2014, honors Gemignani stacked up next to his 11 World Pizza Champion titles.

“These pizzas are not available anywhere else in Nevada, so I am excited to share them with the community at Palace Station,” Gemignani says in a press statement.

The menu also includes meatballs, calamari fritti and spinach and artichoke crostini as well as a complimentary bowl of pasta fazool soup. Calzones, Stromboli and house-made pastas make the list, as well as Gemignani’s Italian and American pizza styles, including classic Italian, classic American, Sicilian, New York, traditional Chicago cracker thin with a corn meal crust and gluten free. The World’s Best Pizza in 2014, The Dillinger, also makes the menu. The Chicago cast iron and cracker thin crust features smoked vodka cream sauce, marinated chicken breast, mozzarella, provolone, cheddar, artichoke hearts, garlic and broccolini.

More than 90 different varieties whiskeys make the cocktail menu, and guests can sample many with personalized whiskey flights, as well as a build-your-own Old Fashioned with a choice of spirit, sweetener, flavor of bitters and garnish. The Tony’s Negroni and a Secret Recipe Manhattan are both found on tap.

Palace Station

2411 W Sahara Ave, Las Vegas, NV 89102 Visit Website

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