As light rain fell over downtown Las Vegas on Saturday, the Las Vegas Pizza Festival pressed on under a maze of tents, drawing some of the city’s most respected pizzaioli and a steady crowd of pizza lovers. Food and Loathing was on-site, speaking with several of the industry’s top names — many of whom shared updates about new openings, expansions, and projects that are shaping the Las Vegas and national pizza landscape.
Here’s a rundown of the top news items to come out of this year’s festival. (Hear the complete interviews on the November 11 episode of the Food and Loathing podcast.
Vincent Rotolo (Good Pie)
Good Pie’s third location coming to Red Rock Resort
Good Pie chef-owner Vincent Rotolo had reason to celebrate at the festival. After a successful year that included expanding into Henderson, he revealed that Good Pie is preparing to open its third location — and its first inside a casino. The new restaurant is scheduled to debut at Red Rock Resort in April 2026.
“We are opening in Red Rock in April of 2026,” Rotolo said, adding that the project carries deep personal meaning for him. “My father moved to Las Vegas when Summerlin was still just a master planned community… he never ate Good Pie, so us going into that building is a tribute to him.”
Rotolo also noted that the new shop will combine tradition with modern efficiency, including a high‑tech slice oven capable of reheating pizza “in 60 seconds, perfectly… crispy.”
John Arena (Metro Pizza, Truly Pizza)
New Truly locations planned for Laguna, Venice, and a dedicated Truly gelato shop
Metro Pizza co-founder and Truly Pizza partner John Arena shared updates on one of Southern California’s most buzzed‑about pizzerias. Truly Pizza, located in Dana Point, has earned national recognition in its first two years, and the team is now preparing for a multi‑city expansion.
“We’re opening in Laguna in February,” Arena said. “We’re opening in Venice, California, in the summer of ’26. We’re opening a gelateria — that’ll be Truly Gelateria.”
Arena described the festival as a celebration of collaboration rather than competition, emphasizing the spirit that has defined the Las Vegas pizza community. The festival, he said, is “a time for all the pizza makers to get together and show what we can do in Las Vegas… representing the city more than just representing themselves.”
Ricky Lewis (Rebellion Pizza)
New Centennial Hills shop, sandwich expansion, and a Southwest location ahead
Rebellion Pizza’s Ricky Lewis continues to grow the Henderson‑based business, which has already become a neighborhood favorite.
“We opened up our Centennial Hills location in January,” Wilson said, adding that the team is actively searching for a site in the southwest valley. “Hopefully you’ll see us there in the next year.”
Along with geographic expansion, Rebellion has rolled out a pair of new sandwiches — including a pistachio pesto mortadella on freshly baked focaccia — as part of a larger push to broaden its lunch offerings. Wilson said the shop’s new happy hour and budget‑friendly options are also helping draw in new guests. Despite the growth, he emphasized that events like the festival highlight the camaraderie among local pizza makers.
“There’s no competition… it’s just a really cool experience to come and catch up with everybody.”
Tony Gemignani (Slice House, Pizza Rock)
National Slice House expansion and continued Las Vegas growth
Thirteen‑time world pizza champion Tony Gemignani remains one of the busiest names in the industry, constantly on the road opening new Slice House locations across the country.
“We’ve been going into new markets like Loveland, Colorado; Meridian; Franklin… Frisco, Texas; Boulder, Colorado,” he said, noting that the concept’s wide range of styles — Detroit, Sicilian, grandma, New York — gives it versatility in new regions.
In Las Vegas, Gemignani highlighted the scope of his existing presence, from Pizza Rock downtown and in Henderson to eight outlets inside Allegiant Stadium. He also pointed to two kiosks inside the Sphere, making his pizza available at some of the city’s most high‑profile venues.
Despite the travel demands, the Las Vegas festival remains a priority for him. “I feel it’s one of my top 10 events of the year,” he said. “It’s not just about New York anymore or Chicago anymore — Vegas is where it’s at.”
The Las Vegas Pizza Festival once again underscored that sentiment, bringing together veteran pizzaioli and rising talents who continue to fuel one of the country’s most dynamic pizza scenes.
