Dining Pick of the Week: Maestro's Pizzeria

Maestro’s Pizzeria

3230 E. Flamingo Road at Pecos Road; 702-434-5770

Pete Mullai is the owner, chef and maestro at this Italian-Greek restaurant that serves a variety of dishes throughout the day and into the early morning. His classic thin or thick pies range from 10 inches to 24 inches and include spicy garlic chicken, Margherita, cordon blue with chicken, bacon and mushrooms, veggie supreme, spicy Mexican with jalapenos, Say Cheese (mozzarella, ricotta, feta, Provolone) and Maestro’s Specialty with pepperoni, marinated pork, sausage, mushrooms, ham, ground beef, tomatoes, onion and green peppers. Among the pasta entrees are eggplant spaghetti, chicken Alfredo, spaghetti primavera and meat lasagna. There are half-pound hamburgers, wings, fingers, calzones, various Philly cheesesteaks, chicken sandwiches on kaiser rolls, Italian grinders, subs featuring turkey breast, ham and cheese, Italian (ham, capicola, salami, Provolone, lettuce, tomatoes, onions, Italian dressing) and Maestro’s Signature Reuben pastrami on grilled rye with sauerkraut and Swiss. Several salads are Greek, tuna, Buffalo chicken, Caesar and antipasto. The Greek Corner has gyros, stuffed grape leaves and calamari fritti. Several homemade desserts are baklava, chocolate cake and tiramisu. Daily lunch specials are $6.99 and are served until 3 p.m. Pizzas start at $5.95 and sandwiches at $3.95. Maestro’s is open from 10 a.m. to 2 a.m. Sunday through Tuesday and 10 a.m. to 4 a.m. Wednesday through Saturday.


Rules for posting comments

Comments posted below are from readers. In no way do they represent the view of Stephens Media LLC or this newspaper. This is a public forum. Read our guidelines for posting. If you believe that a commenter has not followed these guidelines, please click the FLAG icon next to the comment.


Due to an increase in uncivil behavior and dialogue the Review-Journal has temporarily disabled the comment boards. The Review-Journal will use the time to evaluate the effectiveness of the comment boards and find an appropriate time to reintroduce them to reviewjournal.com.