FIVE50 serves pizza and a whole lot more

Posted by on Jul 10th, 2013 and filed under Dining, Featured. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.

James Beard Award-winning chef Shawn McClain is renowned for his Sage restaurant at Aria and now guests can taste his cuisine in a more casual setting at the hotel’s new FIVE50 Pizza Bar.

FIVE50, named for the temperature at which the pizza is cooked, is McClain’s first casual concept and features a fun, vibrant atmosphere with rock music playing overhead.

Gotham pizza

Designed by Rockwell Group, the intimate space captures the vibe of a traditional pizzeria and features built in wood-fired ovens, communal tables, a walk-up slice counter and bar in the center. A large part of the wall showcases a black and white photo mural by Los Angeles street artists Cyrcle Group.

The handcrafted pizzas were created to combine the best of New York style with Sicilian style and feature McClain’s signature crust and sauces with unique fresh, seasonal toppings.

Guests can order one of FIVE50’s signature 16-inch pies or choose to build their own concoction.

The signature pizzas include a mouthwatering truffle pizza with potato, truffle salami, béchamel and fresh-shaved truffle.

Meat lovers will enjoy the Gotham, created with house-made sausage, pepperoni and salami with a rich tomato sauce.

Other options include everything from a simple margherita pizza to the more adventurous North Beach, which is topped with clams and smoked mozzarella, or the Farmstead, which features prosciutto, olives and a farm egg.

For those who opt to build their own pizza, toppings include sweet peppers, wood-fired tomatoes, pedron peppers, whipped ricotta, white anchovy, smoked bacon and much more.

Beer is the perfect companion to pizza and FIVE50’s beer program doesn’t disappoint. There are 12 craft brews on tap, including regional and local selections. There are also a variety of international and domestic beers available, as well as wine and specialty cocktails. The Lemon Basil is a refreshing choice, made with Ketel One Citroen, Stiegl Lemon Shandy and fresh basil.

Porchetta

While pizza is the main attraction at FIVE50, the restaurant also serves a delicious array of gourmet small plates, handmade pastas, an artisanal charcuterie selection and decadent desserts.

If you’re just stopping in for a beer, be sure to check out the snacks menu ($5 – $6), which includes marinated olives, warm ricotta served with toasted bread and pork rinds dusted with malt vinegar powder and cheddar cheese powder.

The menu features a variety of small plates to share. The must-try is the shaved pork belly porchetta – pork rolled in herbs, sliced extremely thin, marinated in honey and vinegar for 48 hours and roasted. It is served carpaccio style with grilled peaches and black garlic.

Another favorite is the marinated octopus crostini – roasted fennel puree, eggplant caponata, and poached Spanish octopus served on grilled rustic baguette.

If you want to start your meal with a salad, try the heirloom tomato salad served with creamy burrata, olive oil and basil puree. It’s simple, yet delicious.

Pasta lovers can choose from several dishes including a wild mushroom ravioli with braised veal, capers and Castelvetrano olives.

There’s also a variety of charcuterie available including meats like soppresata, cotto and finocchiona paired with cow, sheep and goat cheeses.

Milk chocolate lavender custard

No matter what you decide to dine on at FIVE50, be sure to save room for dessert. The milk chocolate lavender custard is to-die-for – chocolate streusel, whipped crème fraiche and chocolate pearls flavored with a hint of lavender. Ice cream sandwiches, a beer float, fried zeppole and a smoked apricot crostata round out the dessert offerings.

FIVE50 is open daily for lunch at 11 a.m. and dinner runs until midnight. The slice counter is open until 2 a.m. and whole pies are also available to go.

Kristine McKenzie

It’s not that warm in Minnesota. I know this from spending half my life freezing in the northern part of the state. So 20 years ago, I decided to thaw out and traded in scarves and mittens for tank tops and flip-flops (Take that, polar vortex!). I swapped snow for 300 days of sun a year. I may not have been born here, but there are hotels that haven’t lasted in Vegas as long as I have. The Sands, Hacienda, Aladdin, Desert Inn and the Stardust too. I've been to my fair share of implosion parties. (Yeah, that’s a thing.) As a writer for Vegas.com, I've applauded hundreds of shows, explored every major hotel in town and raised a few glasses at most of the city's bars and clubs. Now I'm the resident foodie here. I write about all things dining — from $3.99 shrimp cocktail at the Golden Gate to the finest sushi at Nobu, and everything in between.

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