“It’s a completely different dough, kind of like a biscuit.”
Location: NV-Las Vegas
Story Date: 7/26/2018
Publisher: Las Vegas Weekly
Author: Brock Radke
Frank McCarron has been running pizza joints for some 30 years. After helping build his friends’ San Diego restaurant Portino’s into a success, his crew won the International Pizza Challenge in 2009 right here in Las Vegas at the International Pizza Expo. McCarron eventually moved on to a new concept, a pizzeria with a liquor store and market inside, which sparked a new idea. In addition to serving authentic New York- and Chicago-style pies to dine-in and takeout customers, he’d sell frozen pizzas to nearby taverns operating around the clock. That’s the same model he’s using at Da’ Crust, his first Vegas Valley venture, opened in Henderson seven weeks ago.
Place Category: Food & Drink
Story Category: New PlacesTweet