The time has come, once again, to celebrate moms and dads (not that you shouldn’t year round!). With that spirit in mind we asked our staff to share some of their favorite dishes that they would recommend to mom or dad on the day that’s all about them…
Name: Goran Bekirov
I recommend: The menu item that I recommend for mom and dad to celebrate Mother’s and Father’s Day is Osso Buco. There’s no doubt they would love it. Plus, it is just like my mom cooks it!
Name: Lucia Yrizarris
I recommend: To celebrate Mother’s Day, the menu item I recommend for my mom is Agnolotti Freschi Alla Crema because it is perfect for her.
Name: Tim Giancola
I recommend: The menu item that I most recommend for Mother’s Day is the Halibut because it is flaky and customers love it. For Father’s Day I recommend Veal Parmigiana because it is a traditional meal and one of the favorite dishes at Piero’s.
Name: Billy Hutton
I recommend: For Mother’s Day, the Piero’s dish I recommend for my mom is salmon because it is my favorite dish. I’m sure she would love it. For Father’s Day, I recommend the Bistecca di New York Grille’ because it is flavorful and a perfect size portion. Plus, it is a nice option for any steak lover!
Name: Patrick Lindner
I recommend: For Mother’s Day, I recommend the Sea Bass because it is a delicious, yet lighter meal. For Father’s Day, I strongly recommend the Osso Buco because it is a tradition and a house specialty at Piero’s.
Name: Manuel Zareñano
I recommend: The Piero’s dish item I recommend for Mother’s Day is Fettuccini Wild Mushrooms because it is a very light dish and healthy as well. For Father’s Day I recommend the Nodino ‘Gran Duca Alba’ because it is very tasty and it is not a big portion – just leaves enough room for dessert!
Name: Ian Garvey
I recommend: I recommend the fresh baked salmon served with basil pesto sauce for Mother’s Day. For Father’s Day, I recommend Osso Buco because it is a traditional and hearty meal at Piero’s.
Name: Angela Despain
Position: Administrative assistant
I recommend: For Mother’s Day, I recommend Agnolotti Freschi Alla Crema. It is very good and tasty. For Father’s Day, I think my father would like the steak dish. What guy doesn’t want a good steak and potato dinner?
If you’d like to make a reservation for mom or dad please call 702-369-2305 or email email@example.com.
We take great pride in all of the items on our menu and Pollo al Carciofi is no exception. Our customers enjoy it because Executive Chef Gilbert Fetaz makes sure it remains a consistent and classic Italian staple on the menu.
Pollo al Carciofi has been on Piero’s menu since its start – that’s more than 30 years!
Here are some ingredients from the delicious dish:
The dish is popular and requested daily. Try it next time you come to Piero’s. I can assure you that it’ll become one of your favorite dishes!
We typically think of soup as something to warm us up during the winter season. However, there’s never really a bad time to enjoy a delicious bowl of soup, especially at Piero’s. You can taste our version of the classic Pasta e Fagioli soup – also known as peasant soup – all year round. Pasta e Fagioli, meaning “pasta and beans,” is prepared by our Executive Chef Gilbert Fetaz.
Here are some of the ingredients for our mouth-watering soup:
This soup is requested often and made daily. We’re proud as most guests say they like because it is a healthy choice. It’s also one of Italy’s most famous soups, and can be traced back to every region in Italy, with different variations.
Did we entice your taste buds? Try it the next time you’re at Piero’s. We guarantee that you’ll love it!
Through the Patrick Kelley Youth Foundation (PKYF), more than 200 elementary and middle school students will pick up their bikes and helmets at the event. These children are affiliated with the After-School All-Stars Las Vegas (ASAS) program and met the guidelines set by the Clark County School District and ASAS.
There is nothing more gratifying than watching the joy on the children’s faces as they are rewarded for their academic efforts. If Patrick were here, he would also be proud and enjoy those heartwarming moments as well.
The students will have the opportunity to choose from an array of bicycles provided by PKYF and enjoy lunch provided by Piero’s. Children will also participate in a variety of fun outdoor games and activities.
Spread the word and join us on March 17th to celebrate the accomplishments of these hardworking kids. If you’d like to make a donation towards PK Bike Day or the Patrick Kelley Scholarship Fund please visit pkyf.org.
Incorporated into the menu about 2 years ago, our chocolate cake is one of the most requested desserts at Piero’s. This multi-layered dessert is so tastefully unique and is baked with fresh ingredients by our pastry chef, Antonio. Each mouth-watering bite contains chocolate and rum!
Satisfy your chocolate craving with our cake on Valentine’s Day – or year round!
Friendly warning, you’ll LOVE it!
A couple of summers ago, some friends and I started to experiment with different ingredients for the salad. We worked on it for about two hours! In the end we came up with what would become one of our most requested dishes – Piero’s delicious Garbage Caesar Salad! It’s a caesar salad with a twist, containing tomato, avocado, shrimp and hearts of palms.
Several months after our special creation was born, my friends who helped me create the ‘special salad’ started requesting it! Finally, one of our waiters (Linda) suggested that we add the salad to the menu.
So far, we’re proud to say that our salad has received great reviews. The only knock is that it’s a large portion. I think that’s a great complaint to have!
We invite you to come and taste our delicious Garbage Caesars Salad any time of the year! We guarantee you’ll love it!
Thank you for 30 wonderful years!
As our 30th anniversary celebration comes to a close, it really amazes me that Piero’s has delivered a top-notch dining experience for three decades.
Piero’s has quite a story behind it! There are decades of history within these walls that truly depict the story of Las Vegas. And wow, have we grown. My parents started Piero’s as a small 60-seat restaurant and now we’re nearly 500-seats strong.
We always have, and will continue to, take great pride in serving our local customers, and those from around the globe. We’ve also been very fortunate to serve many celebrities over the years including Justin Timberlake, Nicholas Cage, Bill Clinton, and John Boehner… And the list goes on.
But my fondest memories have formed while watching my children grow up in the restaurant as I did 30 years ago. I used to play in the kitchen, enjoy the food, run around and sit with guests. I see my daughter and my son doing it now, which brings back memories and creates new ones!
The future of Piero’s is bright. We’re still one of the most successful restaurants in Las Vegas and we are fortunate to receive new awards every year.
What a year. I want to thank you for all the continued support. Without our guests and staff, we wouldn’t be here. Here’s to 30 more years of great service and food at Piero’s Italian Cuisine!
Enjoy Piero’s Homemade Carrot Cake All Year!
When we think about carrot cake, we think of the holidays. But at Piero’s we take pride in preparing one of the most delicious and decadent homemade carrot cakes all year around.
Incorporated into the menu during Thanksgiving of 2011, it’s quickly become one of the most requested desserts at Piero’s.
Some of our regular customers and close friends have started ordering entire carrot cakes to enjoy at home with their families and even to share as gifts!
Sure, there are carrots involved; however our special cake is so good that we must keep the rest of the ingredients a secret in our kitchen!
Give it a try this holiday season, or any season. Fair warning, you may be hooked for good!
Due to the dedication of our amazing staff and 45+ volunteers, we were able to provide more than 1,240 people a warm Thanksgiving meal this year. The effort was truly humbling.
Piero’s chefs and employees prepared approximately 350 pounds of turkey, 900 pounds of potatoes, 1500 rolls, 200 pies and more for our special guests, which included underprivileged children and families from local non-profit organizations After-School All-Stars Las Vegas, Youth Charities of Nevada, Catholic Charities of Southern Nevada and the Boys and Girls Clubs of Southern Nevada.
I included the links to some of the wonderful coverage we received below.
Again, thank you! We are truly grateful.
At Piero’s we are always ready to deliver a top-notch dining experience – whether you’re dining solo, or with 170 of your closest friends!
Luckily, when it comes to planning a party, we have one of the best in the business here ready to guide you. After 25+ years of event planning at Piero’s, Jeanne Glusman has a lot of advice to share. Here are some of the ways she will help you plan a perfect Piero’s event…
Finding the right space:
Selecting the best menu:
Extra party perks:
Here’s one more thing you should know. We develop a specification sheet containing all of the details of your party. I give a copy to the staff so they are on the same page, but I’ll also give you a copy for your files and keep one here as well. That way, when you come back and say ‘let’s do it again’ we have a record of what we did before.
We will do anything to make your party perfect – the best recommendation is a personal one!
It’s that time of year again and there’s no better way to say it – our customers go nuts over our stone crab! Here are some quick facts surrounding one of our most popular seasonal items on the menu:
▪ The mouthwatering shellfish is available at Piero’s for about six months out of the year from early fall to April or May, which is prime fishing season in Florida.
▪ Piero’s was one of the first restaurants in Las Vegas to serve stone crab 30 years ago!
▪ Our stone crab is always fresh and NEVER frozen! We receive a new shipment of fresh crab every night, or every other night, during the season. What might hold it up? Mother Nature! If there’s a storm in Florida that can delay the boats and shipments everywhere.
▪ We serve our crab chilled with a special mustard sauce – the same sauce we’ve been offering for 30 years. Our customers love it!
▪ We always crack them open for you in the back to make it easier for you to enjoy. They come three to an appetizer and six to an entrée.
There’s always a rush for stone crab orders early on in the season as folks have felt deprived of crab for six months! A group of six men recently came in and ordered six entrée-sized portions and another guest simply said “keep ‘em coming.”
Don’t worry – when you come in we’ll have some chilled and ready to go. Enjoy!
What a great summer! We can’t thank you enough for sharing your special memories with us in our Favorite Piero’s Story Contest throughout the summer of 2012 in honor of our 30th anniversary celebration.
Gathering with friends and loved ones for a good meal inspires a lot of special moments in our lives. You delivered – sharing numerous stories surrounding love, laughter and good company.
Out of all of the submissions received we selected three at random to win our prize packages. With so many great entries it was a tough job, but we are so happy for our winners! Congratulations. Here they are…
First prize: Stan Tyler
When in Las Vegas we celebrate life by bringing our friends to Piero’s! And they all rave! But our favorite time is dining and drinking in the “Monkey Bar,” while listening to and singing along with Carmine. His crooning those awesome tunes of yesteryear! The whole lively scene – the fabulous food, the amazing drinks, and the entertainment – is what Las Vegas means to me! And I love how the local entertainers come in and share a song on the microphone. How great that is! The memories made at Piero’s are lifelong. And as I sit and rethink my last visit to LV and the Monkey Bar, I’m remembering that very ice cold Belvedere Martini, with three olives… and I want to plan my next time back. Soon! Thanks for that memory!
Second prize: Eva Carter
We celebrated my birthday and an early Father’s Day. It is our favorite restaurant in Vegas. We ALWAYS go when in town and recommend it to friends.
Gaze upon us merry six,
Getting our regular Piero’s fix.
Osso buco, pasta, wine,
Tell me, what could be more fine?
The celebration never ends,
When at Piero’s we dine with friends.
Third prize: Michelle Genna
On the morning of October 15, 2010, my husband (then fiancé) and I decided to elope in Vegas. By that evening we not only had bought rings, a dress, flowers and had a chapel booked, but I had found the name of an amazing Italian restaurant simply by Googling, “best Italian restaurant in Las Vegas!”
We had a 6:30pm reservation and had a lovely, memorable meal as we anxiously anticipated our 8:30pm nuptials. It was not only great food and great memories, but Piero’s has provided us a special place to call “home” when we frequently visit Vegas. Thank you for making our special day, well… special!
Piero’s Italian Cuisine has always meant ‘family’ to me. In a way, the restaurant was almost like an older brother to me when I was growing up. Now my children, Stella (5), Beau (3) and Luke (8 mos.), see Piero’s in the same light.
All of my kids began coming into the restaurant at around 3 weeks old. Just like me when I was little, they absolutely love clams, love to run around the kitchen and look at the live Maine lobsters. They even have their favorite waiters -They all love Mark! And of course, they love to go bang on the piano when nobody is in the room. And who can blame them?
It’s so fun to watch them grow up as part of the Piero’s family. Here are a few things that set each of them apart:
- Stella is the ‘little boss.’ She has absolutely no fear when walking into Piero’s. She knows all of the customers and walks around like she owns the place. I walked in a couple of months ago and she was sitting on Steve Lawrence’s lap “chatting it up” with him and Eydie Gorme. Only Stella!
- Beau has a palate for just about anything. He LOVES salmon and dover sole. He really reminds me of myself as he eats clams endlessly. That’s my boy.
- Luke is still coming into his own (he’s only 8 months!) – So other than being a sweet boy in his high chair, not too many stories yet. But that will change!
Time always goes so fast so please bear with me if I occasionally take the opportunity to brag. I am, after all, a dad!
4:26 pm – September 05, 2012
George Knapp: TV host’s past catches up with him?
… In Las Vegas, posh restaurants come and go. Celebrity chefs rise and fall. But there is one constant: Piero’s. Knappster and the Viking made one of our rare visits to the off-Strip eatery during Restaurant Week and were reminded of what a cool joint it still is. The ageless Freddie Glusman was holding court, as always. The night before, he had introduced boxer Mike Tyson to showbiz legend Jerry Lewis, and then stood back as the two swapped stories and posed for photos. On the night we visited, the still-dazzling Pia Zadora popped into the booth next to us and introductions were made. A few of the old-style wiseguys made famous in Casino (which was filmed in Piero’s) still crave the osso buco or stone crab. It is the only eatery in a town of great restaurants where the clientele is as important a draw as the food. Glusman could write a book, but would be better as the host of a reality TV show, a program drenched with celebs, power-brokers, athletes and a mobster or two. …
GEORGE KNAPP is a Peabody Award-winning investigative reporter for KLAS Channel 8. Reach him at firstname.lastname@example.org.
Full Link Below
Freddie Glusman launched Piero’s Italian Cuisine in Las Vegas 30 years ago. As you can imagine, he has gathered enough stories and experiences overtime to write a novel! Here are a few of his favorites:
We’ve already got football on the brain at Piero’s! Are you ready for our weekly Monday Night Football Party starting on Sept. 10?
Our A-Room will be available for regular seating and we will offer Pat’s “MNF Special” such as spaghetti and meatballs, sausage and peppers, and bresaola – you know, perfect game night cuisine! Please call Angie at 702-369-2305 to reserve your booth in advance.
Monkey Bar will be available for private parties. There is no room charge and we are offering complimentary appetizers for your group. Your cost is only the bar minimum! Call and ask for Evan for more details and to reserve your night!
Share your favorite Piero’s stories this summer! (you could win a Piero’s prize package!)
In honor of 30 amazing years at Piero’s we’ve been sharing stories and memories with you. Now, it’s your turn! Throughout the summer of 2012 we’ll be collecting your Piero’s stories and memories- however you’d like to share them.
How it works:
Click Here to submit your story through one of the following options:
· Attach a photo (please include a photo description)
· Text (no more than 150 characters)
· Video (YouTube link up to 2 minutes)
You must include the following along with your submission to be qualified for a prize:
· First and last name
· Email address
· Phone number
Submissions will be accepted June 20 (12 a.m.) through September 21 (11:59 p.m.). All acceptable submissions and your name may be shared on our website and/or social media sites. Following the submission period we will select 3 winners at random to receive prizes.
o 1st Prize VIP Experience: Dinner for 4 at Piero’s with a champagne toast (includes 2 appetizers, 4 entrees, 4 desserts, a bottle of champagne for the table)
o 2nd Prize Date Night: Dinner for 2 at Piero’s (includes 1 appetizer, 2 entrees, 2 desserts, 2 glasses of wine)
o 3rd Prize Sweet Deal: (Two complimentary desserts and 2 Piero’s Primo cocktails)
If you win, you will be notified through your contact information provided and we will also announce winners on our Facebook page. You’ll have two years to claim your prize (prize is non-transferrable).
Good luck and thank you for sharing your memories with us!
He says it’s the best he has ever had. Hearing that, I told him to give me an award for it then. So, the Jerry Lewis “Five Star Restaurant Award” was born. Jerry still comes to Piero’s Restaurant 20 to 30 times a year to critique the restaurant.
I truly grew up here. I remember eating at Piero’s when I was 5 and running around the kitchen – checking out the live Maine lobsters and trying to play with them. Some of the crew and waiters who I grew up with are still here in this establishment. They watched me grow up and transition from little boy to busboy, from maître d’ to manager, and now as an owner.
Now I see my children enjoying Piero’s and calling it their favorite restaurant. It is great to pass down these traditions to another generation.
Piero’s means family to me. Everyone I know has congregated at Piero’s for 30 years and continues to do so to this day. We celebrate birthdays and holidays here. I might have had over 10,000 meals here over the years! I hate missing a day of work as there is no place I know of that has such a natural, positive energy.
I’m so proud to call Piero’s ours. There’s nothing better to hear people talking about Piero’s in the community and sharing their stories… and we are honored to lead events such as PK Bike Day and our Thanksgiving ‘Turkey Gobble’ for underprivileged children.
What a ride – cheers to another 30+ years and the chance to share this amazing experience with generations to come!
Introducing a dish worthy of an anniversary celebration! Executive Chef Gilbert Fetaz shows us how he creates “veal and peas” — a special entrée we’ve added this year in honor of 30 years of Piero’s.
That’s why we are announcing special anniversary discounts and a couple of new menu items to try during your next visit.
· Any couple celebrating an anniversary in 2012 will receive 10% off their entire bill.
· For couples celebrating anniversaries of 30 years or higher this year, the restaurant will offer a 15% discount.
In addition to the anniversary specials, our Executive Chef Gilbert Fetaz has rolled out some new menu items including “Veal and Peas” and the “30 Burger.”
Now please come in, sip a Pieros Primo, and help us celebrate!
Angela “Angie” Despain – 5 ½ years at Piero’s
Antonio Martinez – 20 years at Piero’s
Brandon Lizama – 8 years at Piero’s
Meet Lucy Yrizarris – 11 years at Piero’s
We are so grateful to these members of our team, and for all of our staff over the years. Thank you for being an integral part of the Piero’s family!
We lost our great friend Patrick Kelley way too early, but we continue to celebrate his legacy and love for kids each year through PK Bike Day. He was a local business man and philanthropist who believed that children need goals to build character and succeed as they approach adulthood. With that in mind, this event is the right way to mark his legacy each year.
The 9th annual PK Bike Day, held right here at Piero’s, is March 25, 2012. Through the work accomplished through the Patrick Kelley Youth Foundation we will provide 200+ underprivileged kids in the After-School All-Stars (ASAS) program new bikes and helmets. The kids earned these new bikes by meeting certain parameters and guidelines set by the Clark County School District and ASAS.
The bikes and helmets are donated by members of the community. I can tell you from personal experience that nothing feels better than being able to positively affect a child’s life. Patrick would be proud – in fact, he is proud.
What’s the story behind the first menu? One of my father’s (Freddie Glusman) first experiences as a restaurateur was at The Las Vegas Sporting House on Industrial Road with partner Allen Glick. It was a café that served coffee and lunch daily. One day a week Chef Piero, a longtime family friend, would visit and cook up an Italian feast for our guests. The food was so good, and so popular, that my father decided to open up an Italian restaurant on Karen Ave. by the name of Piero’s Italian Cuisine.
Piero’s quickly became a hotspot for locals as well as some questionable characters in town. However, Chef Piero’s tenure with the restaurant was short-lived. At a party for Luciano Pavarotti the chef walked out following a disagreement surrounding a customer’s request for vegetables.
This event made way for Sous Chef Gilbert Fetaz to take over as head chef. He made the menu his own, incorporating in a great amount of fresh fish and Italian classics. Our customers are still enjoying it 30 years later.
It’s our 30th anniversary at Piero’s, and we thought, what better way to celebrate than to raise a glass and say “cheers” to our friends with a special, savory drink!
Our good friends at Southern Wine & Spirits helped me develop our celebratory concoction, which includes Aperol, Plymouth Gin, fresh pink grapefruit juice and a splash of Prosecco for some added sparkling sweetness.
We felt that an apertivo is a great way to start an evening and another 30 years of success! Come in and enjoy one with us – it will be available all year. Or, feel free to try it out at home. Let us know what you think!
A tantalizing mixture of…
Garnish: ½ Slice Pink Grapefruit]]>