Flour & Barley
Sesame Bread Sticks
Meatballs – Beef, Veal, Pork with Tomato Sauce, Parmesan, Salsa Verde
Mozzarella en Carozza – Italian Bread, Mozzarella, Prosciutto, Basil, Tomato Sauce
Eggplant Parmesan Sandwich – Tomato Sauce, Mozzarella, Arugula on Ciabatini
Margherita – Mozzarella and Basil
Calabrese – Meatball, Sausage, Prosciutto Cotto, Mozzarella, Calabrian Chili, Salsa Verde
Carbonara – Mozzarella, Pancetta, Cauliflower, Cracked Black Pepper, Farm Egg (added Sottocenere Truffle Cheese)
Located in The Linq and part of a relentless wave of new artisan pizzerias throughout Las Vegas, Block 16’s “Flour & Barley” seems, at first glance, to be just another “me too” restaurant concept but with a well culled menu of Southern Italian plates to round out an interesting collection of wood fired pizzas it was with modestly high expectations that I sat down to lunch with four others on Saturday. Originally seated outside but later transitioning indoors as thumping music and debris from a nearby palm tree made the former unpleasant it should first be said that the interior of the restaurant warrants a look even for those opting for a ‘slice’ at the Linqside window as design flourishes such as repurposed barstools and lighting are built to wow and moving past expected freshman service mistakes to the meal that transpired, most of it was good – no more and no less. Beginning with appetizers, expectedly suffering from on-strip pricing much like the pies, a trio of plates arrived after rather forgettable breadsticks and with the meatballs and whole-milk mozzarella ham sandwiches both pleasant enough only the eggplant really shined; the breading harkening panko and the meaty vegetable supple without being oily in the least. Focusing next on Pizza, one white and two red, a quick look at the crust shows a good char begetting a crisp chew to mixed flours imbued with either semolina or corn, and moving on to ingredients both meats and cheeses shined – a truffled addition to the Carbonara adding great depth to a pie that easily stole the show from overly sugared San Marzanos hampering the simple Margherita and spicy Calabrese. Passing on desserts based on a complete lack of creativity and the presence of Sprinkles next door it was to the tune of $125 after taxes and tip that we settled the tab and while I’m rarely one to quibble prices suffice it to say there are better pizzas and superior red sauce Italian values to be found throughout the Valley…even on strip I can name at least five.
http://www.flourandbarley.com/
