The apex of my culinary adventures for the entire trip was the Detroit
Red Top pizza at Pizza
Rock Las Vegas. Loaded with white cheddar, brick, and
mozzarella cheeses, topped with marinara, Pecorino–Romano, oregano
and garlic, then baked in steel pans from Detroit with
butter-toasted corners! Its the Mother of all Pan Pizzas!
Crispy
cheese edges are toasty without being burnt, and the crust is
pillowy soft within. So damn simple but so good!
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I dropped a lot of green for my supper at Pizza Rock, but it was
worth every bite. So when it came down to a beverage, a quart of PBR
for four bucks was not overlooked.
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