Spicy Pickle entices with sandwiches, pizza

Spicy Pickle, the Denver-based chain of sandwich and pizza restaurants, has arrived in Southern Nevada through the efforts of two Las Vegans.

After dining in one of the fast-casual restaurants in Poway, Calif., "we thought the food was incredible and should be brought here," says Lynelle Robison, who with her husband, Brent Robison, is an area developer of Spicy Pickle restaurants in Southern Nevada through their company, CM Pickle Ventures.

Lynelle Robison says the food at Spicy Pickle stands out from other sandwich shops because of its freshness. "The spreads are made from scratch and the bread (including ciabatta and focaccia) is fresh, it's made on location daily."

Popular items, according to Robison, are the Pizzetti, thin-crust individual-size pizzas and The Bronx, a panini with corned beef, Swiss cheese, coleslaw and Thousand Island dressing.

Spicy Pickle, seating 70, including patio dining, is open from 11 a.m. to 7 p.m. Mondays through Fridays; 11 a.m. to 7 p.m. Saturdays; and 11 a.m. to 5 p.m. Sundays (485-5907). The restaurant is at 9985 S. Eastern Ave.

Soups and salads: Twice-baked potato soup, chicken noodle soup, seven bean vegetable soup, Southwest chicken chili and Red Rock seafood bisque (small, $2.59; large $3.59; bread bowl, $4.99).

Salads include spinach, plus apples, walnuts, blue cheese and apple cider vinaigrette (small, $3.59; large, $5.99); the Forest, with spinach, portabella mushrooms, toasted hazelnuts, grilled onions and sun-dried tomatoes served with honey-balsamic vinaigrette (small, $3.59; large, $5.99); the El Rancho with romaine lettuce, mesquite turkey, black beans, corn relish and chopped tomatoes served with spicy ranch dressing (small, $3.99; large, $6.89); and the Spicy Pickle tuna salad with romaine lettuce, tuna mixed with chipotle mayo, Spicy Pickle relish, tomatoes and kalamata olives served with lemon-olive vinaigrette (small, $3.99; large, $6.89).

Entrees: Panini (hot pressed sandwiches served on focaccia bread) choices include the Gobbler, featuring Sausalito turkey with artichoke hearts, feta and sun-dried tomato mayo; the South Side with roast beef, pepperoncini peppers, red onions, lettuce, tomatoes, cheddar and horseradish mayo; the Sausalito Bandido with Sausalito turkey, roasted red peppers, sun-dried tomatoes, pepper jack cheese and chipotle mayo; and the Bastille with portabella mushrooms, roasted red peppers, smoked mozzarella, red onions, tomatoes, alfalfa sprouts and sun-dried tomato mayo ($6.59 each).

Sub sandwiches include the Wise Guy with capocolla, mortadella, hard salami, lettuce, tomatoes, red onions, roasted red peppers, pepperoncini peppers, provolone cheese and basil mayo; the Santa Cruz with mesquite turkey, lettuce, tomatoes, avocado, corn relish, cheddar cheese and chipotle mayo; the Yard Bird with roasted chicken, bacon, apples, spinach, blue cheese and honey mustard; the Sinker with tuna, lettuce, tomatoes, pepper jack cheese and horseradish mayo; and the Garden State with portabella mushrooms, tomatoes, red onions, roasted red peppers, spinach, mozzarella cheese and honey-balsamic vinaigrette ($6.59 each).

Pizzetti pizzas (11-inch thin crust) include the Sicilian with sausage, roasted red peppers, smoked mozzarella, chili flakes and tomato sauce; the Sonoma with roasted chicken, mozzarella, sun-dried tomatoes, rosemary, mozzarella and tomato sauce; the Santorini with green peppers, kalamata olives, artichoke hearts, sun-dried tomatoes, oregano, feta cheese, mozzarella, tomato sauce and extra virgin olive oil; and the Athena with artichoke hearts, tomatoes, feta cheese, mozzarella and basil pesto ($7.59 each).

Extras: Build Your Own sandwiches also are served with a choice of meat, bread and toppings ($6.59), as well as create your own pizzas with a choice of meat, as many as three toppings and one cheese ($7.59).

Dessert: Large chocolate chip cookies ($1.25 each).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.