As you approach the intersection of Eastern and Siena, you’ll probably notice the beacon of a large copper dome, signaling that you’ve arrived at Gaetano’s -- a pick of both World Pizza Champions team member Chris Decker (of Metro Pizza) and longtime Las Vegas food writer Al Mancini in the off-Strip Italian category.
“It’s one of those old-school family-run Italian joints that’s been serving locals for nearly as long as I’ve been in town,” says Mancini. “Yet nearly 20 years in, the second generation is keeping it relevant and connected to today’s culinary scene.”
While leaning towards Northern Italian cuisine, all regions of Italy are covered, with appetizers like Bruschetta-ciabatta bread (grilled and topped with diced tomatoes, fresh garlic and basil), and scampi alla paglia — shrimp sautéed in garlic, white wine and lemon sauce and served over a bed of crispy shoestring potatoes. Ravioli, made fresh on the premises, include zucca (butternut squash with brown butter and sage), spinach and ricotta cheese with a fresh tomato basil sauce and mezzaluna (veal, peas, prosciutto, mushrooms and cream sauce). Cannolis are made in the traditional Sicilian style with no cream, incorporating candied orange, Limoncello, toasted pistachio and ricotta.
Signature dishes are our Ossobucco, daily Specials and our homemade pasta program. Here are Nick's top 5 pastas: -1) Mezzaluna Ravioli -2) Eggplant Rolatine -3) Lasagna Bolognese -4) Homemade Gnocchi -5) Spaghetti Carbonara