Las Vegas, NV – September 14, 2017 – The love for pizza runs strong at Jerry’s Nugget as a revamped restaurant specializing in gourmet pizzas makes its way to North Las Vegas. Replacing the closed Uncle Angelo’s Pizza Joint, Contento Pizzeria and Bar offers pizzas and pastas made in the authentic Italian style. Led by two pizza specialists from Florence, Italy, Carmine “Giuseppe” Conte and Ismaele Romano, they bring their food philosophy of quality ingredients and simple flavors to Jerry’s Nugget. Alongside the duo, Jerry’s Nugget welcomes new Executive Pastry Chef, Douglas Taylor to the culinary team.
“At Contento, we are bringing the concept of artisan pizza back to basics,” claims Conte, General Manager of Contento Pizzeria and Bar. Conte knows all about Italian food. He worked at Italian restaurants all his life – from running the kitchens as a sous chef and assistant executive at Sabatini and Vecchio Carlino in Italy, managing family-owned Italian restaurant Forlini’s in Vasalia, California, and working at Vegas’s own Ferraro’s Italian Restaurant and Wine Bar. “The simple truth is that pizza in its purest form of cheese, tomato, and crust is the perfect food,” says Conte. Contento’s crafted single-serving pizzas are made with premium flour, San Marzano tomato sauce, imported cheeses, and the freshest ingredients. The menu boasts of Sicilian-style appetizers, fresh salads, plus pasta, meat, and seafood entrees available for lunch and dinner. Responsible for all of Contento’s Italian comfort food is certified Pizza Master and Executive Chef, Ismaele Romano. Contento’s menu is inspired by his cooking experiences in his hometown of Sicily, Italy.
In addition to the food, Contento features an extensive wine list with a fine selection of fifty wines under $100. The wines come from France, Italy, Spain, New Zealand, and Napa Valley to name a few. The lounge and bar’s Happy Hour available Monday thru Friday, 3 p.m. to 6 p.m. and 9 p.m. to closing, serves wine by the glass and signature cocktails for $6 each. On Mondays, order a bottle of wine for half off. For the guest in need of a quick meal, Contento To-Go is located alongside the dining restaurant and features salads, pizzas, and focaccia paninis. Combination to-go meals even include beer or a glass of wine as a drink choice.
Desserts at Jerry’s Nugget are all baked-from-scratch and Executive Pastry Chef, Douglas Taylor is taking it to the next level. An advocate of farm-to-table cooking and an expert in desert agriculture, Chef Doug’s baking creations focus on seasonal produce and locally grown products. Once the executive pastry chef at Mario Batali’s Las Vegas restaurants – Carnevino, B&B, and Otto, and a previous chef and owner of Downtown’s Flavor of Arts Gelato and Sweets, Chef Doug oversees all baked goods and pastries at Jerry’s Nugget, including the upcoming Contento Pizzeria and Bar. Expect to see unique cake flavors made with ingredients from the Las Vegas farmers market and more bread options such as sourdough, ciabatta, whole wheat, and pumpernickel at Jerry’s Famous Coffee Shop. Try the tiramisu and cheesecake on Contento’s dessert list made by Chef Doug himself.
Contento Pizzeria and Bar at Jerry’s Nugget debuts to the public on October 15. The hours of operation are 11:30 a.m. to 10 p.m. Sunday thru Thursday and 11:30 a.m. to 10:30 p.m. Friday and Saturday. For additional information, visit www.pizzeriacontento.com or follow Contento on Instagram and Facebook at @pizzeriacontento and Twitter at @pizzacontento.
About Carmine “Giuseppe” Conte
Born and raised in Florence, Italy, his passion for food started young and has flourished for over seventeen years. His career started in the south of Italy in his uncle’s supermarket. At the age of 17, he worked as a prep cook at the famous Villa Vecchia Ristorante in Florence, to later become Sous Chef and Assistant Executive to restaurants like Sabatini and Vecchio Carlino. In 2004 he moved to Visalia, California to work for a family owned restaurant called Forlini’s Italian Restaurant, where he became the General Manager. In 2006, he moved to Las Vegas and worked for eight years at the famous family owned Italian restaurant Ferraro’s, where he met his wife Gina. After that he had three more years of service experience on the Strip between Caesar’s Palace and Bellagio. Today continuing his philosophy of providing exceptional customer service, Giuseppe is the general manager of Contento Pizzeria and Bar located in Jerry’s Nugget Casino.
About Ismaele Romano
The one and only true Pizza Master of Las Vegas. In 2000 when he started working in the food industry, he never knew that of all the food he would learn to cook, pizza would be the one to steal his heart. Ismaele started his career in Florence, Italy as a kitchen manager. When he moved back to his hometown in Sicily, he ran the kitchens of many four-star hotels, which eventually landed him in the United States. In the central coast he made his name after working as executive chef at the prestigious Daou Vineyards & Winery in Paso Robles, California. From there he relocated to Newport Beach, as the executive pizza manager at Pizzeria Sapori, which was named “Best Pizza in Orange County”. In 2016, Ismaele moved to Las Vegas to work as sous chef at Canaletto Italian Restaurant inside the Venetian Hotel. He found his new home with Jerry's Nugget Casino as executive chef at Contento Pizzeria and Bar.
About Douglas Taylor
Doug has been a pastry chef for 20 years! Born in Sonoma County and raised on the Big Island of Hawaii, Doug Taylor began cooking for his family at age 12, took a dishwasher job at age 17, and at age 19, started to run the pastry line in Daniel Thiebaut's esteemed restaurant where the value of locally grown products was instilled in Doug's approach. The principles of Mario Batali’s kitchen, including the insistence on local and seasonal products and the celebration of simplicity, inspired Doug to join the Batali team in 2007. In addition to running the pastry programs at Carnevino, B&B Ristorante, and OTTO LAS VEGAS, Doug was an instructor in the horticultural program at the University of Nevada Cooperative Extension, which concentrates on producing sustainable ingredients in the arid desert climate. Doug Taylor helped launch the Molto Vegas Farmers Market (Bet on the Farm), a non-profit farmers market to show that good quality fruits and vegetables can be grown in our desert. In 2016, Doug took over Art of Flavors Gelato and Sweets located in Downtown Las Vegas. He is now the executive pastry chef for Jerry’s Nugget Casino.
About Jerry’s Nugget Casino
Jerry’s Nugget Casino, family-owned and operated since 1964, and located one mile north of Downtown Las Vegas, is “Your Kind of Place.” The casino boasts two casual restaurants, the newest slots and video poker, live table action, a race and sports book, keno lounge, an entertainment venue, and a 150-seat bingo hall. For five decades Jerry’s Nugget has continued as the premier gaming property in North Las Vegas and built its reputation on consistent quality, service, and value. For more information on Jerry’s Nugget Casino, please call 702.399.3000 or visit www.jerrysnugget.com.
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