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HOME > VEGAS > Vegas News > August openings at The Venetian Las Vegas

August openings at The Venetian Las Vegas

3 August 2018

(PRESS RELEASE) -- Factory Place Hospitality Group is adding two more locations to its growing presence on the West Coast with its newest Southern Italian-inspired casual-dining restaurant, sixth+mill pizzeria and bar, in Downtown Los Angeles’ Arts District, opening 18 August 2018 and in Grand Canal Shoppes at The Venetian Las Vegas in St. Mark Square Las Vegas scheduled to open April 2019.

“The chance to open our second location at Grand Canal Shoppes at The Venetian in St. Mark Square places us on the greatest stage and in the most perfect setting to establish the concept. I am excited and thankful to Las Vegas Sands Corp., who trusted our vision and, in a short period of time, gave us the opportunity to have two restaurants within their resort,” says Matteo Ferdinandi, CEO of Factory Place Hospitality Group.

In June, the hospitality group announced plans to open The Factory Kitchen Las Vegas December 2018, also at The Venetian. sixth+mill is a more casual-dining concept from Factory Place Hospitality Group and will open first in Downtown Los Angeles.

“We are thrilled to continue serving our beloved Downtown Los Angeles community that has supported us since day one,” says Ferdinandi.

sixth+mill is led by Mr. Ferdinandi and Factory Place Hospitality Group Culinary Director Angelo Auriana. The restaurant reflects Chef Angelo’s Southern Italian heritage. The focus of the restaurant is intended to elicit the taste and emotion of his childhood memories and offer guests a taste of Southern Italy. Besides the pizza, sixth+mill will also feature small plates, fritters, salads and durum wheat pastas.

Chef Angelo also draws upon a few recipes from his father’s home cooking, such as the Pizza alla Montanara, a fried dough topped with a rich tomato sauce and Scamorza, traditionally served during special family gatherings. The Gnocchi alla Sorrentina, a hearty dish from Campania, is a deep simmering dish of garlic-infused potato gnocchi with a bright tomato sauce, topped with bubbling mozzarella and fresh basil.

Chef Angelo has imported a Mario Acunto’s Neapolitan-style wood-fired oven encased with refractory bricks, allowing a thermal source of heat to provide consistency throughout the baking process. A traditional Italian spiral mixer slow-mixes the dough, allowing for a better fermentation process that develops a lighter dough and signature flavor.

Those elements, paired with Chef Angelo’s own natural yeast and a mix of flours, creates pizza that is slightly crispy on the outside, soft and tender inside, light and highly digestible. Imported ingredients including cheeses, cured meats, and olive oil from the mountainous terrain of Molise, coupled with local produce, enhance the authenticity and freshness of each dish.

An affordable wine list, designed by Factory Place Hospitality Group Beverage Director, Sommelier and Partner Francine Diamond-Ferdinandi, features selections that correspond to the menu and focus on Italian Southern Regions. The Spirits complement sixth+mill pizzeria and bar’s thoughtful combination of seasonal and locally sourced ingredients. Draft beers offer crisp and refreshing selections from local breweries and beyond, while the cocktail list includes the San Gennaro: Bols Genever, Carpano and a splash of soda and a vibrant red Malafemmena or “bad woman” cocktail, named after the famous Italian song, made with tomato juice, spices and vodka.

Ferdinandi and Auriana share the vision of imparting their Italian roots and memories through food and welcoming hospitality. sixth+mill pizzeria and bar is the second Las Vegas-based restaurant for Factory Place Hospitality Group. It will join its sister restaurant The Factory Kitchen Las Vegas — scheduled to open December 2018 — at Grand Canal Shoppes at The Venetian in St. Mark’s Square in April 2019.

The Downtown Los Angeles Arts District location will open 18 August 2018 at 1335 East 6th Street. sixth+mill pizzeria and bar will serve an all-day menu, 11 a.m.–11 p.m. Sunday–Thursday and 11 a.m.–midnight Friday and Saturday at both locations.

 
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