The Quesa-Birria Pizza is a quesadilla topped with braised beef and pico de gallo and served with birria consommé. The menu boasts Fieri classics like the trash can nachos, as well as dishes like the Crispy Cheese Burger with melted cheese and a crispy cheese skirt. Flavortown spans a whopping 6,540 square feet and seats up to 279 throughout the bar, main dining area, and patio. Guy Fieri’s Flavortown Sports Kitchenįlavortown joins Fieri’s growing number of restaurants in Caesars Entertainment properties, including Guy Fieri’s Vegas Kitchen and Bar at the Linq, El Burro Borracho at the Rio and the recently opened Chicken Guy at the Caesars Palace food court. The new sports bar and restaurant opens on Thursday, June 29 at the Horseshoe Las Vegas with more than 30 TVs, margaritas, and the type of over-the-top fare you would expect from the host of “Diners, Drive-Ins and Dives.” Guy Fieri’s Flavortown Sports Kitchen. “It’s always the pizza.The mayor of Flavortown is expanding his dynasty, opening his fourth restaurant on the Las Vegas Strip with the debut of Guy Fieri’s Flavortown Sports Kitchen. “When people come up to me, they say, ‘I love the pizza,’” he laughs. still remains proudest of the original product. But, regardless of the store’s continued growth, Frank Jr. abandoned his bread truck, the business has never offered delivery. Many of Pica’s customers travel from nearby communities just to eat the pies they grew up with-after all, since Frank Sr. “Years ago, it was grueling to make a pizza-and with no air conditioning-but when you stay on top of the product and make it the same every time, that’s the secret.” “Through all of the changes in technology over the years-going from brick oven to conveyor, or from hand-mixing dough to using an electric mixer-the pizza has stayed the same,” he says. Pica’s assembles its pizzas a little differently-the cheese goes on the crust first, and the sauce is placed on top of the cheese. But the biggest draw is still the delicious pizza, which accounts for about 50% of sales, says Frank Jr. He talked his father into expanding the menu to serve sandwiches, and since then the restaurant has added a variety of items, including steaks, burgers and pasta. who helped grow the pizzeria into a family restaurant. “One employee has been at Pica’s since he was making boxes at 14, and he’s 53 now. “Everything runs better with more hands in the business, but I also have a lot of employees that have been with me for many years,” says Frank Jr. Now it’s run by Frank’s progeny-his son, Frank Jr., and his kids, Frank III, Angela and Lori. In 1955, Pica relocated to Upper Darby, Pennsylvania, only a few miles from the original locale, and that’s where the shop remains today. By 1948 he’d left the bread truck behind and focused solely on his thriving pizza store. He began in 1941 with two to three tables, selling pies steadily by takeout and on his route. Pica’s Italian-born founder, Frank Pica Sr., came to pizza through a natural progression: After working in a bakery and then running his own bread route in Philadelphia, he decided to open up a shop where he could make pizza to sell along his route. Founded in 1948, this Pennsylvania pizzeria’s pies are assembled with the cheese first, followed by the sauce.
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