Imported from Los Angeles, and joining Factory Kitchen at The Venetian Hotel & Casino, sixth + mill ristorante sees Chef and Restaurateur Angelo Auriana focus on childhood memories overlooking St. Mark’s Square. Open from 11 a.m. to 11 p.m. daily, guests can expect to find everything from share plates to pasta, as well as Sin City’s best Neapolitan pizza, making it an excellent place to dine before seeing any of the Venetian’s signature productions (among them Australia’s Human Nature and Spiegelworld’s all-new Atomic Saloon Show).
Intended to be “the new neighborhood pizzeria,” but at the same time a Bib Gourmand Award recipient from the Michelin Guide in California, the restaurant focuses on dishes from the south of Italy. Executing the menu is Factory Kitchen’s Eduardo Pérez, and much as he does at that Restaurant Row eatery, here Pérez shines a spotlight on ingredients.
Part of The Grand Canal Shoppes, a replacement for Otto not far from The Canals, diners will find excellent service from the moment they approach sixth + mill’s podium. While the staff is young, even early on they all seem well trained and fluent in describing imported ingredients, as well as the Chef’s techniques.
Pairing food with a beer, wine and cocktail list from Sommelier Francine Diamond-Ferdinandi, many will start with fritters or appetizers. From salad to meatballs to arancini, the choices range far and wide. For meat eaters and vegetarians alike, the U’vroccolo with cauliflower – intended to be dipped in Parmigiano sauce – should not be missed.
Approachable but never boring, the restaurant’s pastas also warrant a look. Focused on hard durum wheat, but also making egg noodles and dumplings on-site, six+mill offers portions that are plentiful enough to share, but also sized to serve as an entrée. Do consider the feather-light gnocchi with vibrant tomato sauce, or for something more meaty, order the baked Pasta al Forno.
Using custom-built ovens and Saputo Biscotto straight from Italy, pizzas are sixth + mill’s “raison d'être” no matter whether one prefers white or red. With leopard-spotted crusts cooked in ninety seconds, Auriana’s dough is the result of science and passion, his own yeast starter helping 00 Flour cook up light with just the right amount of char and chew. Enjoy the simplicity of a great Margherita, or consider the “Vince,” featuring creamy burrata, imported mortadella and a zing of citrus.
The menu also seeks to please with plates like chicken parm, pork sausage and mussels, and no meal at sixth + mill should end without dessert. While tiramisu may be a traditional temptation, Pastry Chef Jorge Luque has much more to offer including house-made gelato and sorbetti. From fruit to chocolate many traditional Italian sweets look to impress, and although Baba au Rhum may hail from France “O’baba” with rum-soaked cake, whipped cream and vanilla custard is as light as it is delicious while “Torta della Nonna” redefines cheesecake atop a buttery cookie crust.