By Frank Sabatini Jr.
As the name implies, you can bet Flour & Barley is loaded with gluten. And beer.
The sleekly designed restaurant, located in The Headquarters at Seaport, replaced Pizzeria Mozza earlier this year with a complete makeover commissioned by Block 16 Hospitality. The Las Vegas enterprise operates several high profile eating and drinking venues in Sin City, including Flour & Barley’s flagship kitchen at The LINQ Promenade.
With a slate of tempting brick-oven pizzas in place, the dough is made with high-gluten All Trumps flour favored by East Coast pizzerias. And the “grandma-style” meatballs derive their suppleness from pieces of bread in the meat mix — exactly how my grandmother made them religiously for Sunday dinners.