Good Cheese Brooklyn Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Basil
The Good Good Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Sausage, Artichoke Hearts, Oregano
Good White Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Ricotta, Garlic Oil, Basil
Good Pep Grandma Style – Mozzarella, Fresh Mozzarella, Grana, Tomato Sauce, Pepperoni
A Good Time Detroit Style – Mozzarella, Fresh Mozzarella, Grana, Meatballs, Ricotta, Tomato Sauce, Basil
To hear Vincent Rotolo tell a story about Pizza is like listening to someone talk about their child or spouse and on February 9th, 2018 Good Pie was born in Pawn Plaza, the opening day featuring an overwhelming outpour of community support but day two a bit calmer and allowing time to sit, observe and listen while eating some great Pizza inspired by New York and Grandma with an assist from the talented Ismaele Romano.
Raised in Brooklyn and immersed in the world of cooking from an early age, Grandma’s baking and Rotolo’s father roasting Artichokes stuffed with Sausage just some of the stories one is likely to hear in addition to mentorship from the legendary John Arena when listening to Vincent “talk shop,” Good Pie takes over the short-lived Pawn Pizza with a focus on nothing but making an honest living while doing what one loves, and in the case of Chef Rotolo that is making Pies that his and other Italian Grandmothers would approve of.
A New Yorker at heart but well-known throughout Sin City after stints at 800°, Dom DeMarco’s and Evel Pie, a theme of getting bored easily when past the R&D stages with others finally encouraging the Chef to open a shop of his own, Good Pie can be found on the lower level of the two-story Pawn Plaza across from World Famous Gold and Silver Pawn Shop, a consistent line of tourists present and likely to provide plenty of foot traffic as the shop gains traction.
Refusing to serve anything Grandma wouldn’t serve out of the storefront and appropriately unwilling to doctor up slices after baking for the sake of quality and consistency, diners arriving at 725 South Las Vegas Boulevard will find plenty of parking in a lot adjacent Good Pie’s back-corner lot, the space narrow but full of warmth not just from the ovens but an interior decorated in pictures of Grandmas, oven mitts, wooden spoons and prayer cards.
Naming the space simply based on an intention to make “Good Pie” with great ingredients, the fresh Mozzarella brought in from Brooklyn, Red Pepper from Italy, local Produce and Caputo Flour, it is surprisingly from a single base Dough that Rotolo and his Sicilian co-worker create three distinct Pies, the first out of the oven on Saturday a $3 slice like one might find on the streets of New York but less sweet or oily, the purity of Tomato Sauce and Cheese allowing yeastiness to come across with a lightly saline finish attributable to shavings of Grana Padano.
Not just channeling Grandma in décor and legacy, but equally by way of a regional style of Pie known by the name, it was admitting that the current batch of Dough had only been fermenting for 48-instead of the desired seventy-two that Vince and Ismaele next produced three 16-inch-by-16-inch Pizzas to feed an increasing number of walk-ins, The Good Good featuring those same ingredients he fondly remembers his father preparing and nicely balanced with just a hint of spice while the Cup n’ Char Pepperoni added extra crunch to an already thin and crispy Crust with big blisters.
Expressing a desire to integrate his idea into the Downtown community and feed neighbors the food of his memories, a home nearby showing him already committed to DTLV, it was next a slice of the Good White that impressed by not only intensely creamy Ricotta but locally made Garlic Oil that impregnates the base without becoming overwhelming, a rarity to be sure and something poised to play even better off Vincent’s Gluten-Free Crust that took Number Two at the International Pizza Championships in 2017.
Rounding out the visit with “A Good Time” in the Detroit Style, a Pan-Pizza suddenly making a comeback outside the Motor City for good reason as it takes the best aspects of a Grandma Pie’s crispy square and merges them with Chicago’s Deep Dish, it was after seeing one of The Good $h!t topped with Truffles sent out that this beauty topped in chopped Meatballs and puddles of Ricotta was tasted, a flood of memories of childhood in the shadow of Mo-Town brought back and guaranteeing many return visits.
RATING PENDING: As the first patron on day two, a stellar Grand Opening leaving stock depleted and thus Dough not precisely where Chef Rotolo would like, suffice it to say that the initial impression of Good Pie was very good indeed and a second taste will quickly follow to taste the Garlic Knots, Gluten Free Dough and perhaps a Cannoli or freshly baked Chocolate Chip Cookie as well.
RECOMMENDED: Detroit Style Good Time and The Good White were highlights
TIP: Open 11am daily with online or phone orders available, delivery coming soon.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.