U’vroccolo – Cauliflower, Parmigiano Sauce
Pasta al Forno – Meat-Tomato Ragu, Bechamel, Caciocavallo Cheese
Gnocchi Sorrentina – Potato Dumplings, Tomato, Burrata Cheese
Margherita Pizza – Fior di Latte Cheese, Tomato Sauce, Apulian Extra Virgin Olive Oil, Oregano
Vince Pizza – Mozzarella Cheese, Burrata Cheese, Mortadella, Pistachio, Orange Zest
O’baba – Rum Soaked Cake, Whipped Cream, Orange, Vanilla Custard
Lemon Ricotta Torta della Nonna – Cookie Crust, Strawberry Sauce, Pistachio
Zeppoline – Fried Donuts, Pastry Cream, Amarena Cherry, Vanilla Custard
Imported from Los Angeles, and joining Factory Kitchen at The Venetian Hotel & Casino, sixth + mill ristorante sees Chef and Restaurateur Angelo Auriana focus on childhood memories overlooking St. Mark’s Square.
Described as “the new neighborhood pizzeria,” but in reality a Bib Gourmand award recipient from the Michelin Guide in California, the Restaurant focuses on dishes from the south of Italy executed locally by Factory Kitchen’s Eduardo Pérez, and much like the space in Restaurant Row a spotlight is shined great Ingredients presented simply.
Part of The Grand Canal Shoppes, a replacement for Otto not far from The Canals, diners will find excellent service from the moment they approach sixth + mill’s podium, and even though staff is young they all seem well trained and fluent in describing imported Ingredients including DOP Cheeses as well as culinary techniques used behind the scenes.
Pairing Food with a Beer, Wine and Cocktail list from Sommelier Francine Diamond-Ferdinandi, many will start with Fritters or Appetizers, and for meat eaters and vegetarians alike the U’vroccolo with Cauliflower intended to be dipped in Parmigiano sauce should not be missed.
Approachable but never boring, Pastas also warrant a look whether focused on Durum Wheat or Egg Noodles, plentiful portions offering enough to share found in feather-light Gnocchi with vibrant Tomato sauce, as well as baked-to-order Pasta al Forno with unctuous Meat Sauce and Bechamel.
Using custom-built ovens from Saputo Biscotto straight from Italy, Pizzas are sixth + mill’s “raison d’être” no matter whether one prefers White or Red, and with leopard spotted Crusts cooked in ninety seconds Auriana’s Dough is the result of science and passion, his own Yeast starter helping 00 Flour cook up light with just the right amount of char and chew whether as a classic Margherita or the “Vince” featuring creamy Burrata, imported Mortadella and a Citrus twist.
Also seeking to please with plates including Chicken Parm, Sausage and Mussels, no meal sixth + mill should end without Dessert from Pastry Chef Jorge Luque, the Zeppoline a touch underwhelming while a Rum-soaked “O’baba” carries French roots south via Oranges and Custard to compete for top billing with “Torta della Nonna” that rethinks Cheesecake atop a buttery Cookie Crust.
FOUR AND A HALF STARS: Led by The Factory Kitchen’s Eduardo Pérez and Pastry Chef Jorge Luque, sixth+mill ristorante sees Chef and Restaurateur Chef Angelo Auriana focus on Italian favorites across share plates, Pastas and the city’s best Neapolitan Pizzas at a fair price considering the location.
RECOMMENDED: U’vroccolo, Pasta al Forno, Vince Pizza, O’baba, Lemon Ricotta Torta della Nonna.
AVOID: Timing ones arrival is tricky, because while the St. Mark’s Square street performers can be fun the opera gets quite loud and annoying as it drones on at short distance.
TIP: Open from 11 am to 11 pm daily.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.