Food and Fun Come Together at ‘sixth + mill’


Venetian’s latest culinary offering brings the flavor of southern Italy to St. Mark’s Square…

If you’ve ever visited the city of Venice, you no doubt have fond memories of indulging in the wonderful tastes of the local cuisine, most likely from a scenic outdoor patio. The dining opportunities of that amazing destination are one of a kind…yet Vegas visitors can relive the experience once again…or for the very first time…at sixth + mill ristorante, pizzeria and bar at Venetian.

You may recall my previous write-up of Venetian/Palazzo‘s Matteo’s Ristorante Italiano, a glorious Sin City extension of L.A.’s famed Factory Kitchen. Situated along Restaurant Row, this eatery is the brainchild of restaurateur Matteo Ferdinandi and his longtime friend Chef Angelo Auriana. Now these gentlemen have brought another Los Angeles destination to Vegas, this time at Venetian’s St. Mark’s Square.

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sixth + mill takes its name from the original location in California. The restaurant is a celebration of southern Italian culture as seen through the region’s food. Here guests can enjoy “outdoor patio dining” while taking in Venetian’s signature street performer shows. This is their operating philosophy and conveys why dining there is such a pleasant way to enjoy a meal:

Experience a casual-refined atmosphere that recreates the feel of a classic ristorante – pizzeria and the platform to educate and share the culture and the lifestyle of Southern Italy and its people’s dedication to food and wine.

In Southern Italy, the rich volcanic soil has always been the fueling force of the agriculture that from thousands of years has produced unique ingredients that are intrinsically part of the much sought-after Mediterranean Diet.

Chef Angelo’s commitment is on keeping these old traditions alive today. The cuisine of sixth+mill focuses on traditional recipes that capture the uniqueness and versatility of the regional southern Italian food and include appetizers, fritters, homemade pasta, meat & poultry, seafood, and desserts, keeping an eye on traditions and looking at today’s necessity of lightness, healthiness, and simplicity.

With a description like that, it’s clear that Chef Angelo and Matteo take great pride in sharing their heritage with guests. And fortunately for Vegas foodies, we now have two restaurants by these gentlemen to choose from.

My first visit to sixth + mill was a veritable bounty of flavor, color, and presentation. Interestingly, my companion and I gravitated towards plant-based dishes that were perfect for a satisfying lunch without a heavy feeling afterward. We began with some dishes from the list of “Fritters”.

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First up was u’vroccolo, a plate of cauliflower florets accompanied by parmigiana dipping sauce ($11). It was followed by brussels sprouts toasted, a hearty mound of the divisive little cabbages prepared with a slightly smokey flavor and topped with almonds, paprika and lemon ($12).

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Our final fritter was arancinotto, a generous portion of the traditional Sicilian recipe made with rice, beef, pork, tomato and mozzarella ($12 for 3 pieces). Mouthwatering with every bite, this delight was my favorite part of the meal.

We then moved to a selection from “Small Plates” with melanzana, a warm shareable made with eggplant, parmigiana, scamorza and tomato ($15). Other small plates on the list include minestra soup with quinoa, vegetables, ricotta and chili oil ($15), crostone, an inviting mushroom toast with herbs, reggiano and provolone ($13) and rapini, a leafy green vegetable cooked with chili oil and oregano and served with ricotta and bread crumbs ($9).

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While these delicious vegetarian dishes were incredibly satisfying, there was plenty left to explore on the extensive sixth + mill menu. Our next selection from “Meat & Poultry” was brasato (braised beef with carrots, red onions and gaeta olives – $38). It was so moist, delicious and tender that I was able to separate it with a spoon.

There’s also polpette beef and pork meatballs, chicken parm, pollo romano, and siciliana prime beef steak to go along with seafood selections like acqua pazza (sea bass), pepper-couli salmone and spicy mussels mitili.

While enjoying the brasato, our table was visited by Matteo Ferdinandi himself. Jovial and clearly excited about his new restaurant, he wanted to be sure that we were enjoying our meal. Yet…he couldn’t resist chiding us in a joking fashion about not trying any of his endless combinations of pizzas.

The menu features hand-crafted Neapolitan style pizzas, traditional wheat pastas, and tomatoes chosen with purpose. They use three varieties of tomatoes for their pizza sauce; one for sweetness, one for tanginess, and one for consistency.

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There are six varieties of red pizzas and four white pizzas to choose from. You can customize your selection with ten specialty toppings like n’duja (spicy pork salume), stracciatella (water buffalo milk cheese) and speck (smoke-cured prosciutto). All pizzas are baked in one of two special pizza ovens created to achieve the best airy and chewy crust. The ovens were flown into Las Vegas from Italy especially for sixth + mill.

Pasta is a big deal at any Italian restaurant, but sixth + mill goes the extra mile. Every ravioli, cavatelli, linguine, and fusilli is made fresh in-house and topped with sauces like meat-tomato ragu, chicken sugo and lemon cream with mint oil. There are whole wheat varieties and gnocchi (potato dumplings), too.

Make sure to complete your meal with one of several delicious desserts. And check out their outstanding beveage menu of cocktails, wines, champagne, beers, and teas.

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So the next time you’re craving authentic Italian food with a view of Venice, head over to sixth + mill at Venetian’s Grand Canal Shoppes. It’s the perfect way to satisfy your culinary urges while indulging in a mini-vacation at the same time.

sixth + mill is open daily from 11 am to 11 pm. Phone: 702.414.1227 for reservations and information…

Photos: Sam Novak, sixth + mill

 

Mott 32 – Asian Fusion on a Global Scale


Palazzo’s fine dining experience is a culinary adventure worth embarking on….

What do you get when you combine the centuries-old cuisine of China with 1800’s NYC industrialism, contemporary Hong Kong’s vibrant culture and the whimsical flair of Sin City? The answer is Mott 32, a gorgeous and glorious new addition to Venetian/Palazzo‘s ever-evolving restaurant family. And this one deserves a place at the top of your must-do Vegas adventures.

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Situated on the north side of Palazzo’s casino floor (next to the popular Grand Lux Cafe), Mott 32 may be one of the most visually striking restaurants in the city. Brought to life by famed Hong Kong designer Joyce Wang, the venue is positively teeming with cultural references, subtle nods and innovative touches.

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From a film tribute to Anna Wong (Hollywood’s first Chinese-American starlet) to a giant metal abacus and artworks of stunning detail and significance, diners could easily get lost exploring the massive 11,400 square foot space. There’s even an exclusive Boom Boom Room private dining area where guests can request a special “Red Menu” designed to conjure joy, happiness and good fortune.

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The name Mott 32 is a nod to New York City’s first Chinese convenience store, which opened at 32 Mott Street in 1891. The fact that the original Hong Kong location took its name from a NYC Chinatown business demonstrates the global scope of their vision. It’s enhanced by a commitment to ethical sourcing and using organic, sustainable ingredients.

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Of course the real reason that you should visit…and will want to return…is for the food, cocktails and service. As you might imagine, all are world-class and exemplary. Recipes are primarily of Cantonese style, with influences from both Beijing and Szechaun cooking.

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After enjoying a couple of Mott 32 Mules from the lounge (more on that later), my party settled into a secluded booth beyond the main dining room. There we had the pleasure of sampling a presentation of dishes selected for us by the Chef.

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We began with a refreshing plate of Marinated Cucumber and Garlic ($9). The Starter Menu includes a wide variety of vegetables and meats like Wild Mushrooms with Black Truffle Sauce in a lettuce cup ($20), Sesame Prawn Toast with Autumn Sauce ($18) and Cubed Australian Wagyu Beef with mustard sauce ($22).

Heading over to the lengthy Dim Sum section, we sampled the unusual but stunning Hot & Sour Iberico Pork Shanghainese Soup Dumplings ($14 for 4 pieces)an absolute must. They were followed by Crispy Sugar Coated BBQ Iberico Pork Buns ($13 for 3), whose tangy flavor offered a marvelous hint of sweetness. If your taste buds long for Chinese barbecue, try BBQ Pluma Iberico Pork ($39). It’s amazingly tender and sweet thanks to a layer of Yellow Mountain honey.

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Mott 32’s astounding meat and seafood dishes are carefully prepared using generations-old cooking methods, seasonings and recipes. The house specialty is Mott Duck, a Peking duck that is air-dried in a special refrigerator, marinated then applewood-smoked in a custom oven.

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The entire preparation of Mott Duck takes two days, requiring that you order well in advance of your meal.

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