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Wynn Las Vegas Lakeside is now serving a special "Ocean to Table" fish program from chef David Walzog
The "Ocean to Table" program will highlight sustainable seafood from a team of Hawaiian fishermen.
Chef David Walzog and Wynn Las Vegas have partnered to introduce an “Ocean to Table” fish program at LakesideSeafood, featuring fresh fish exclusively from the Hawaiian Islands.
Lakeside restaurant will work with a fleet of 30 Hawaiian day boats to find the freshest seafood each day, and chef Walzog will create daily menus to highlight the selection. The chef will also create “an array of seasonal preparation options.”
The partnership is part of an industry-wide consciousness of the need for more sustainable seafood, and will also allow consumers to understand better where their food comes from, and the work behind it.
“There is nothing more magical than being able to personally forge relationships with the people who catch the fish and grow the produce that you prepare,” said chef Walzog. “The Hawaiian fishermen that we work with are a group of people who go above and beyond every day to differentiate themselves and their practices to source the most amazing product in the Pacific.”
The “Ocean to Table” program will be featured nightly at Lakeside from 5:30 p.m. until 10:30 p.m.
Karen Lo is an associate editor at The Daily Meal. Follow her on Twitter @appleplexy.
David Walzog’s Lakeside Grill Opens at Wynn Las Vegas
Opening this November, Lakeside Grill will bring a lively new dining destination to Wynn Las Vegas. Situated on the picturesque Lake of Dreams, Executive Chef David Walzog offers modern twists on classic American dishes in a striking and stylish setting. Lakeside Grill is the second restaurant at Wynn helmed by Walzog, who has garnered critical acclaim for his cuisine at SW, the resort’s signature steakhouse.
“I’m very excited about the opening of Lakeside Grill at Wynn Las Vegas,” says Walzog. “While SW offers a traditional steakhouse experience, Lakeside Grill serves contemporary American cuisine—what I hope will be a fresh approach to familiar food. Both are distinct destinations that will appeal to a broad range of guests.”
The menu at Lakeside Grill is inspired by the diverse array of popular dishes that have come to characterize modern American cuisine, to which Walzog applies an inventive touch. Appetizers include small plates meant for sharing, soups, salads and an expansive selection of hot and chilled shellfish. Dishes such as Strip Steak Sandwiches with caramelized shallots and truffled Robiola cheese Garlic Bread Meatballs with puttanesca sauce and basil and Tempura Maine Lobster Tail with sriracha aioli satisfy an array of cravings.
Entrees include pizza and pasta options such as Tomato Pizza with San Marzano tomato sauce, pecorino and basil and a decadent Butternut Squash Agnolotti with sage brown butter. Main courses are divided by preparation—grilled, oven roasted, poached, braised and charbroiled—and include tempting offerings from the land and sea. Here, guests can try Walzog’s flavorful steaks, including a char-broiled 20 oz. Rib Chop and oven-roasted 21 Day Dry-Aged Smoke Prime Rib, along with seafood such as Crispy Dover Sole with melted leeks and confit tomatoes and a hearty Fisherman’s Pot with lobster, crab legs, scallops and shellfish cream. Entrees can be enjoyed along with a number of delicious side dishes such as Polenta Cakes with stewed peppers, Crispy Steak Fries with homemade ketchup or simple Roasted Autumn Vegetables.
Guests of Lakeside Grill can end their meal on a sweet note with desserts from Executive Pastry Chef Kimberly Valdez. A special “dim sum” cart offers desserts divided into nutty, chocolate, creamy and fruit categories—a playful approach that encourages conviviality among diners. Selections such as Buttermilk Panna Cotta, Hazelnut Bar Tart and French Toast Bread Pudding round out the menu of crowd-pleasing selections.
Located in the space formerly occupied by Daniel Boulud Brasserie, Wynn’s Executive Vice President of Design Roger Thomas has updated the interiors to lend Lakeside Grill its own distinct character, while retaining design elements such as the 17th-century mosaic-tiled floor. The restaurant is outfitted in white materials such as Carrara marble, metals and leather for a bright, modern feel, complementing the beautiful view of the Lake of Dreams beyond its windows.
The World’s 5 Most Expensive Suites
“I wanted to illuminate the interiors through the use of various white textures, and by opening up the walls to bring guests closer to the nightly water show,” says Thomas.
The space marries contemporary and antique elements—vibrant orange lacquer and white acrylic surfaces juxtaposed with neo-classical sculptures and 19th-century falling angels adorning the walls. Strangler figs—vines that grow on tree trunks in tropical climates—festoon the interior and serve as the structural focus of the restaurant. Towards the back, a “peek-a-boo” wall provides a glimpse of the action in the kitchen.
Lakeside Grill offers an experience that blends fine dining with the fun and energy of a lounge setting, where guests can enjoy Chef Walzog’s imaginative takes on American favorites in a dynamic atmosphere.
David Walzog Debuts 'Ocean to Table' at Lakeside Restaurant - Recipes
After reading the reviews and being a seafood lover I was excited for my reservation last Friday. First, let me say the service and the ambiance were spectacular our waiter was attentive and very good. The restaurant is beautiful and the fountain show is neat. The bread and butter that they brought our were delicious. The truffle fries we ordered as a side were delicious. The rest of the meal tasted like the chef was absent on seasoning day. I ordered and sent back the lobster risotto it was so bland and had no flavor at all. I love risotto and was really looking forward to this dish for $56 I knew it was going to be great. I sent it back and ordered the Salmon entre that the waiter said was "spectacular", it was just as bland and just as disappointing as the risotto. My friend ordered the sea bass and he said it was well below an average tasting piece of fish. Bland and boring are the two best words I have to describe the food here.
Thank you for giving us the opportunity to review your feedback. We are saddened to hear that your dining experience fell short of your expectations. We have sent you a private message so that we may be able to gather further information from you.
We look forward to being of assistance.
Wynn Las Vegas Guest Relations
Come away from Las Vegas a winner with these sure bets for dining
NoMad Restaurant’s spectacular fruits de mer shellfish platter with traditional accompaniments.
COURTESY MAXIMAL CONCEPTS
Mott 32 at the Venetian Resort serves the applewood-smoked and roasted Peking duck, carved tableside and served with thin, steamed pancakes and assorted fixings. Don’t forget to order in advance.
The main dining room is just one of the attractions of Mott 32 at the Venetian Resort.
Lakeside at the Wynn Las Vegas serves Kauai’s sugarloaf pineapple upside-down cake with brown sugar toffee and coconut sorbet. It’s big enough to share and transport back to your hotel room for later.
Lakeside at the Wynn Las Vegas serves fresh opakapaka flown in from Hawaii within 24 hours of being caught by Hana fishers and others across the state.
The “Ninth Island,” aka Las Vegas, always impresses with fun entertainment and memorable meals when my husband and I travel there for business events. Read more
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The “Ninth Island,” aka Las Vegas, always impresses with fun entertainment and memorable meals when my husband and I travel there for business events.
The Peking duck is reason enough to dine at Mott 32. But another compelling reason is the award-winning design with five private dining rooms, booths that resemble Asian opium beds, a dining table made of a vintage roulette wheel and chandeliers with feather boas.
We headed there right off the plane and discovered five Hawaii-born servers on staff, exuding aloha spirit all the way.
As repeats to Mott 32, we ordered the Peking duck ahead of time, as is required. Marinated for 48 hours and roasted with apple wood in a fiery brick oven, the duck is wheeled to your table on a “gueridon” and carved tableside by a chef in traditional Chinese attire. Diners can spread thin, steamed pancakes with brown palm sugar sauce, hoisin, peanuts and freshly grated garlic for wrapping around a piece of crisp skin and juicy meat with fresh julienne vegetables. Your taste buds will be transported to Beijing.
Located in the Palazzo casino level, Mott 32 is the perfect place to go for Chinese New Year on Jan. 25, or any time. Other crowd pleasers are shishito peppers stuffed with chicken paste in black-bean sauce, delicate pea shoot tendrils sauteed with garlic, dim sum and Chinese tea. Come during happy hour and you won’t bust your budget. Call 702-607-3232.
ZEN VERSUS OPULENT
Named after the Mandarin term for “pulled,” La La Noodle in the Park MGM excels at hand-pulled Chinese, Vietnamese and Thai pasta dishes including vegetable lo mein with choy sum, bean sprouts and shiitake mushrooms and spicy Szechuan pork over hand-ripped egg noodles with cucumber and scallions. The minimalist decor sets a Zen-like backdrop for lively ’80s American pop music. Indulge in dim sum, won ton soup, drunken beef and stir-fried green beans in XO sauce at moderate prices. Call 702-730-7777.
NoMad Restaurant in the NoMad Hotel is a Harry Potter-meets-Dead Poet’s Society affair with 25,000 books on shelves that soar skyward lining the opulent restaurant.
“We have a robust menu that celebrates grand, clubby, midcentury dining with a dash of theater,” spieled our server Phillip Cadiz, who attended Sunset Beach Elementary on Oahu. “We feature fruits de mer seafood platters in two sizes, seasonal pasta, signature black truffle-laced roast chicken and baked Alaska flambeed tableside. “
Located directly across from the T-Mobile Arena, NoMad Restaurant also presents Lady Gaga’s trumpet player, Brian Newman, reimagining the swinging, cocktail-swilling Las Vegas of old with a late-night show featuring vocal sirens, burlesque queens and sexy horns. It’s a bawdy hoot. NoMad Restaurant is open for dinner and Sunday jazz brunch. Call 702-730-7000.
DIRECT FROM MAUI WATERS
It had been a few years since we visited Lakeside at Wynn Las Vegas. We had heard that executive chef David Walzog’s renowned restaurant features Hawaii seafood, mainly line-caught by family fishermen in Hana. The website reads, “Flown to Wynn and served fresher than even restaurants in Maui.”
Focusing on fresh sustainable fish, Lakeside imports catch that is out of the water less than 24 hours before it arrives from fishers such as Hana’s own Greg Linn.
“Recently I had the pleasure of visiting the island of Maui and working side by side with the fishermen who catch seasonal and indigenous species of wild fish that are hook-and-line caught using only sustainable methods,” said Walzog. “With our ocean-to-table program, Lakeside is the only restaurant on the mainland to source from this group of local day boats.”
Savor opakapaka, uku, monchong, mahimahi, shutome and niragi — all from Maui waters — while you watch videos on a massive screen at Wynn’s Lake of Dreams. Also unique to the restaurant is a regional selection of live lobsters, presented in a tank tableside with three to five species offered nightly. High-end, Lakeside is open for dinner as well as Dixieland jazz Sunday brunches. Call 702-770-3310.
Just off the Strip at 99 Convention Center Drive is the Barrymore in the Royal Resort boutique hotel, listed at the top of many haunted tours of Las Vegas because of its gangster past. A hidden gem for tourists, it’s well known by local Las Vegans who park right next to the entrance in fancy cars. The Barrymore is a throwback to Sin City’s ring-a-ding-ding history, with pictures of Bugsy Siegel, Frank Sinatra and other legends adorning the dimly lit dining rooms.
The award-winning wine list includes more than 50 selections priced at less than $50 per bottle. The Barrymore looks like the old Chez Paul in Olowalu, with a Ruth’s Chris Steak House-style menu of crisp salads, seafood platters, fabulous cuts of steaks with sauce add-ons and sides from lobster creamed corn to charred broccolini. Prices aren’t bad for such a classy joint. The Barrymore also boasts Social Hour and lounge performers. Call 702-407-5303.
PIZZA ON THE GRAND CANAL
You’ll feel like you’re dining in Italy at Sixth+Mill Ristorante, Pizzeria and Bar in the Venetian. Watch mimes and other street performers in Saint Mark’s Square as you dine on the air-conditioned indoor patio overlooking action at the Grand Canal Shops and fountain. The menu features Neapolitan-style pizzas with airy and chewy crusts, gnocchi, ravioli, chicken Parmesan and branzino (sea bass) with tomatoes and basil.
“We use three varieties of tomatoes for our pizza sauce,” the server told us. “One for sweetness, one for tanginess and one for consistency. Our pizza ovens were flown in from Italy to achieve the best results.”
Two happy hours daily feature 50% off all wines by the glass along with beer and specialty cocktails. Savor super-reasonable pizzelo (surfboard-shaped individual pizzas), fried calamari and Brussels sprouts with toasted almonds, paprika and lemon. Owner Matteo Ferdinandi stopped by our table and said he wants to open a restaurant on Maui. Call 702-414-1227.
For the first time, we checked out the LINQ Promenade with the world’s highest observation wheel, the High Roller, zip lines, Jimmy Kimmel comedy show, shopping and dining. We stumbled upon a familiar name: Flour & Barley — Brick Oven Pizza, also at Waikiki’s International Market Place. We were looking for someplace casual and affordable and knew this traditional pizzeria would fit the bill.
Brought to life by Las Vegas entrepreneur Billy Richardson, Flour & Barley stokes wood-fired pizzas made with whole-milk mozzarella and a selection of toppings. Also on the menu are Italian-inspired appetizers, pastas, salads and seasonal entrees, beers galore and craft cocktails. Perfect for families, it’s open for lunch and dinner. Call 702-430-4430.
HERE’S THE BEEF
Stripsteak at Mandalay Bay Resort & Casino is a modern American steakhouse owned by acclaimed chef Michael Mina, who operates 20 restaurants from Oahu to Miami. Stripsteak features certified Angus beef and American Kobe cuts of beef cooked over mesquite, better known in the islands as kiawe, wood. Sides such as truffled mac ’n’ cheese and spinach souffle with Parmesan cream are recommended.
“I’m such a fan of the islands and am thrilled to head over to Four Seasons Resort Maui Food & Wine Classic May 21 to 25 in Wailea,” emailed Mina. “Hawaii has an emerging culinary community and I’m so honored to be a part of it. I spend a lot of time on Oahu between my home and our restaurants there, but I’ve always loved Maui and can’t wait to expand my work and passion to this special island.” For reservations, call 702-632-7200.
Bazaar Meat in Sahara Las Vegas
Named “Best restaurant in Nevada” by Business Insider. Michelin Star Chef Jose Andres created Bazaar Meat restaurant is a celebration of the carnivores. Here are a few delicious menu highlights from their menu.
Start with Bar Centro’s classic cocktails or selection from the Wine Spectators Best of Award list. Little Snacks and Sandwiches are not your average snacks! Sample Ferran Adria Olives and traditional albondigas.
The Raw Bar choices include king crab legs, Crudo, fresh oysters, or sashimi. Entree selections range from classic Beef Tartare, “Beefsteak Tomato Tartare, Beef and Parmesan Grissini, Wagyu and Kobe beef. The Bazaar Meat fire pit features a rack of lamb, bone-in striploin, Josper roasted half Jidori chicken.
The soup and salads are just as extraordinary. Explore some of these fresh flavors: vegetables grilled asparagus or piquillo peppers confit. Chef Jose Andres, a James Beard Award winner, offers exciting options for every palate!
New Restaurant Concept to Debut in Botero Space
LAS VEGAS ( Aug. 19, 2015 ) – Wynn Las Vegas looks forward to welcoming Joseph Zenelli back to the resort as executive chef of Botero, the steakhouse at Encore. Zanelli will bring his experience and skill to Botero as executive chef until Nov. 1 , when the restaurant will close and he will then oversee a new concept that will debut in the space.
Zanelli was part of the opening Wynn culinary team his tenure at the resort included serving as executive chef of in-room dining, working under chef David Walzog as chef de cuisine at Lakeside and executive chef at The Country Club – a New American Steakhouse.
“Joe played an important role in shaping the resort’s culinary direction as part of the opening team,” said Wynn Las Vegas senior vice president of food and beverage, Steve Weitman. “We are looking forward to his return and developing a new concept that will further enhance the Encore dining program.”
Joshua David Stein
LEthicurious is a website founded on the premise that the luxury lifestyle can be a force for positive societal and environmental change. The dichotomy between living well and doing good is a false one, or rather, is not inherent. Our project here is to highlight the people, brands, properties and companies who fulfill Ethicurious’ two-part threshold. Firstly, they must qualify as a true luxury experience Secondly, they must embody and execute some sort of meaningful social or environmental sustainability program. We cover, primarily, the worlds of food, travel and fashion, areas in which luxury is well-defined and where social and environmental sustainability are particularly germane. As sustainability becomes a marketing buzzword, we hope to help you sort the organic wheat from the greenwashed chaff. [Though our mission extends well beyond the environmental to encompass questions of social justice, economic ramifications and community involvement.] There’s no reason one can’t live a tremendously elegant lifestyle, full of adventure, luxury and joy, while at the same time, using those expenditures to enrich the world in which one operates. We’re not talking about off-setting carbon (or guilt) or remaining net/net neutral. Living, what my former boss used to call, “the right life” can be a force for good. One need only know how to live it. As part of this project, you can expect complete transparency in all matters ethical. If an Ethicurious post is sponsored, it will be clearly noted. If a writer took a press trip or was a guest of a property, that too will be clear. Being ethical, after all, starts right where we are. Our hope is that Ethicurious will both cater to and help inculcate the market for ethical sustainable and truly luxurious living.
Lakeside's outdoor dining area
&ldquoDinner is not what you do in the evening before something else. Dinner is the evening.&rdquo Should you find yourself in agreement with the late, great American humorist Art Buchwald on this point&mdashwhether as a general rule or just for an evening&mdashthe restaurants of Wynn Las Vegas and Encore operate along this principle. Despite the resorts&rsquo many options for post-prandial entertainment and amusement, one could find oneself very much satisfied by an evening spent simply dining, which is not at all to say dining simply. Three venues in particular&mdashLakeside, Wing Lei and Costa di Mare&mdashpresent the opportunity to relax in the knowledge that the dishes placed before you have been tended to with the utmost care.
From impeccably sourced ingredients to knowledgeable, attentive service and expertly prepared dishes, an exceptional dining experience is something Wynn restaurant-goers have come to expect. And rightly so.
Take as a starting point the lobster cart at Lakeside. There&rsquos nothing quite like the dinner theater of an elegantly appointed, custom-designed silver trolley rolled to your table, displaying various sizes and species of lobster to choose from. Lakeside Executive Chef David Walzog, who also helms the adjacent SW Steakhouse, says he enjoys a little bit of show and tell. &ldquoThe lobster experience is the Vegas thing,&rdquo says the chef. &ldquoEverybody&rsquos coming for those experiential ingredients, and the roving cart, showing off lobsters from California, Scotland, Australia, Maine, is great for that. We like to tell guests about the differences and let them decide.&rdquo
A lobster supper at Lakeside
Walzog explains that each variety has its own &ldquoproprietary&rdquo tastes and textures. The Scottish blue lobster, hailing from cold waters, tastes &ldquosweet with a silky, tendery, buttery texture,&rdquo Walzog says. &ldquoMaine is right in the middle, flavorwise, and has a tooth to it. The earthy, southern Australian rock lobster takes on that ocean big-time flavor and those are great. We&rsquore bringing them from all around the world, and they&rsquore live. We get them here and to the table as soon as possible.&rdquo
So that&rsquos expertise in procurement and presentation. Then there&rsquos technique. Because where some diners have perhaps only enjoyed lobster steamed or boiled (which the kitchen will happily accommodate if preferred), Walzog has his own method. &ldquoAll the lobsters we can prepare in many different ways,&rdquo says the chef. &ldquoBut our unique way of preparing them is that we steam them partway, and then finish them off in the wood stone hearth where they roast on the shell. It&rsquos very similar to cooking beef on the bone where it intensifies all that flavor. You want that moisture from steaming, and then the nuttiness that comes from roasting it on the shell.&rdquo
Imperial Peking duck is a specialty of the house at Wing Lei.
Walzog says some groups order a tasting of one of each of the varieties. &ldquoThat way you can really see the different taste and texture profiles.&rdquo A great lobster experience, the chef suggests, is to order a lobster split in two, with half simply roasted, and half prepared with a house-made chili rub. All lobster orders are served with a trio of butters&mdashred chili, citrus with yuzu and clarified. &ldquoTo be able to take things to the next level, it&rsquos fun,&rdquo says Walzog. &ldquoAnd that&rsquos the Wynn way, to have those experiences, those cool things that are around every corner&mdashwhether they&rsquore design elements or on a plate.&rdquo
No less than a royal experience awaits, meanwhile, at Wing Lei, where the authentic Imperial Peking duck is a specialty of the house. Wing Lei, the country&rsquos first Chinese restaurant to be awarded a Michelin Star and the only Forbes Travel Guide Five-Star Award-winning Chinese restaurant, Chef Ming Yu&rsquos menu offers a mix of Cantonese, Shanghai and Sichuan cooking. Peking duck was historically only served in the emperor&rsquos palace. In keeping with this symbol of status, Wing Lei presents the duck to guests tableside, slicing and serving it with traditional accompaniments of cucumber, scallions and hoisin sauce and a choice of either crepes or steamed buns made in the restaurant&rsquos dim sum kitchen. Often steamed buns are so thick you don&rsquot really taste the flavor of the duck here the chef prepares a thinner version, leaving the emphasis on the duck and crispy skin.
The ducks in the Wing Lei kitchen (sourced from the same purveyor in Long Island, New York, since the restaurant first opened) are at the sweet spot of 4.5 to 5 pounds. At this point, the chef says, the &ldquomeat is perfectly sweet, tender and not too fat.&rdquo This size is sufficient for at least two, or more, depending on appetizers or sides ordered (warning: if you try the shrimp toast, it will ruin any other version for you). Groups of up to eight order the duck as a mid-course dish, so that everyone can enjoy a sampling. The menu also offers a five-course duck tasting, incorporating the duck in salad, consomme, clay-pot rice and stir-fried with vegetables.
Imperial Peking duck at Wing Lei
The chef&rsquos technique for preparing this delicacy is a 48-hour process. The duck is first seasoned inside with a mixture of five-spice, cilantro, ginger, scallion and bean paste. &ldquoWe marinate it for 24 hours,&rdquo says Chef Ming. &ldquoAfter that we coat the outside with a mixture of vinegar and honey.&rdquo The duck is then air-dried for another 24 hours to enhance the crispiness of the skin, before going in the oven for two phases of cooking. All of this, together with expert tableside carving, results in duck with a perfect balance of crackly skin and tender meat, for a Peking duck experience that even Wing Lei&rsquos many visitors from China say exceeds all others.
A perfect experience at Costa di Mare means partaking of the restaurant&rsquos famous seafood sourced directly from the waters of Italy. The seasons dictate the menu, filled with rare, impossible-to-find-elsewhere fish and shellfish from the Ligurian, Ionian, Tyrrhenian and Adriatic seas. With five different types of shellfish, each chosen for its distinctive qualities in terms of both taste and texture, one dish encapsulates the experience. Chef Mark LoRusso&rsquos Garganelli Freschi al Ragu di Crostacei is, like the restaurant itself, the perfect marriage of pasta and seafood. &ldquoThis dish nicely showcases the house-made pasta,&rdquo says Chef LoRusso. &ldquoWe make it fresh every day. I like the cut of pasta, it&rsquos a little more interesting, and I like the cylinder to catch the sauce. So with each bite you get a taste of shellfish and a nice explosion of sauce.&rdquo There&rsquos Italian lobster, two types of crab and two types of shrimp&mdasha pink and a blue. &ldquoThe pink is a little softer and a little sweeter, and more delicate&mdashwe serve it raw in some of our dishes,&rdquo says the chef. &ldquoThe blue shrimp is meatier and firmer.&rdquo Of the two types of crab, the domestic lump crap is firmer, where the delicate Venetian is shredded and permeates throughout.
The dish starts with a crustacean sauce base, made from the shells, heads and tails of the shellfish the kitchen uses every day. &ldquoWe make a classic French lobster sauce but we make it more Italian by adding tomato,&rdquo he says. The base also includes celery, carrots, garlic, olive oil, brandy, sherry, white wine and herbs. The shellfish is lightly sautéed and gently poached in the sauce. The dedication to technique and freshness&mdash in both the house-made pasta and the crustaceans&mdashis evident. The dining experience is exceptional.
PHOTOGRAPHY BY BARBARA KRAFT (LAKESIDE, WING LEI DUCK WITH CAVIAR), JEFF GREEN (WING LEI DUCK)
SW Veranda Debuts with Dishes Meant to Share
When you just can’t get enough of SW Steakhouse, you now have SW Veranda, opening tonight. Guests can sit on this outdoor terrace that sits above SW Steakhouse, looking down on the Lake of Dreams at Wynn Las Vegas. David Walzog, the chef behind SW Steakhouse and neighboring restaurant Lakeside, provides the small plates and appetizers.
Look for dishes meant to share such as Wagyu carpaccio with black truffle dressing, arugula and shaved parmesan SW lobster rolls on warm brioche yellowfin tuna tartar with pickled Japanese vegetables, soy and Gochujang oysters on ice chilled shrimp cocktail and a seafood spectacular featuring Maine lobster, King Crab legs, shrimp, oysters and crab.
Pastry chef Svetlana Almonte conjured up chocolate dipping fondue with strawberries, marshmallows, banana bread and crisp mini-funnel cakes, Biscoff cookie butter cheesecake, seasonal fruit tarts and fun milkshake shots blended with vodka or bourbon. Guests may also order hand-crafted cocktails, wines, spirits and Champagnes.
Where to get your seafood fix in Vegas
We all know Las Vegas is in the middle of the desert so you might not think there would be great seafood in our restaurants. In reality, it’s quite the opposite. We have restaurants that fly in fresh seafood daily from as far away as the coastal waters of Japan and Italy. No matter what you’re looking for, from sushi to shellfish, Vegas restaurants have it. Here are some of our favorite seafood restaurants:
Blackened walu fish at Strip House, photo courtesy of Strip House.
Strip House at Planet Hollywood
A steakhouse is probably not be the first place that comes to mind when you’re looking for a good seafood dinner, but in the case of Strip House, it should be. The restaurant features a new “Dock to Dish” sustainable seafood program in partnership with Honolulu Fish Company. When they say dock to dish, they aren’t kidding. The fish is caught no more than 16 hours prior to being served on your plate at the restaurant.
The fish are line-caught in a region 375 miles north of Oahu known as the Fracture Zone, a part of the Pacific Ocean ideal for fishing this time of year. Corporate Executive Chef Michael Vignola selects a small supply of fresh fish to serve at dinner. If you order the fish you’ll find out exactly where your fish was caught, the fishing vessel and even the name of the boat captain. Some of the fish you might taste include smoked monchong crudo pan roasted ono with tomato vinaigrette and tomato chimichurri and blackened white walu with soy-brown butter.
Costa di Mare at Wynn Las Vegas
Like your seafood with an Italian accent? Costa di Mare and Chef Mark LoRusso serve more than 40 varieties of fresh fish and shellfish flown in daily from coastal Italian waters.
The restaurant specializes in species that are indigenous to the Italian Mediterranean seas of Ligure, Ionio, Tirreno, and Adriatico. Enjoy whole fish including turbot, John Dory, purple snapper, big eye red sea bream, branzino and more. Crustaceans include Mediterranean blue rock lobster and spiny lobster.
If everything on the menu sounds great, you can choose the Gran Menu di Mare, a family-style tasting menu or a “Gifts of the Sea” tasting menu that might include seared sea scallops, sautéed clams, grilled octopus and Sicilian amberjack crudo.
Enjoy sustainable seafood at Rick Moonen’s RM Seafood, photo courtesy of RM Seafood.
RM Seafood at Mandalay Bay
Chef Rick Moonen is a strong advocate for sustainable fishing and sound environmental practices and the menu at his RM Seafood restaurants illustrates that. Seafood selections are flown in fresh daily.
Starters include charred octopus, crab cakes and Rhode Island-style calamari with sweet and spicy cherry peppers. Raw bar items include steamed clams, shrimp cocktail and steamed mussels.
For main entrees there are choices like lobster Thermidor, Cioppino fra diavolo, Rick’s seafood gumbo and Rick’s sustainable catch from the Monterey Bay Seafood Watch program.
Enjoy fresh shellfish at the Rio’s Carnival World & Seafood Buffet, photo courtesy of Rio.
Carnival World & Seafood Buffet at Rio / Studio B Buffet at M Resort
If you prefer your seafood in an all-you-can-eat environment, we have a couple of buffets to suggest. The Carnival World & Seafood Buffet at the Rio has been satisfying seafood lovers for years. You can indulge in more than 70 fresh seafood items including endless oysters, crab legs, shrimp, fresh fish and lobster
Studio B Buffet at M Resort is also a great place for all-you-can-eat seafood, which they offer Friday – Sunday (including free sparkling wine). Buffet items include shrimp cocktail, fried shrimp, Alaskan snow crab legs, lobster mac & cheese, crawfish boil, ceviche shooters, oysters, salmon, lobster bisque and more.
Lakeside at Wynn Las Vegas
This Forbes Four Star restaurant from Chef David Walzog features ocean-to-table fresh fish from Hawaii as well as other waters. The Hawaiian day boat fish include snapper, monchong, swordfish, mahi mahi and Ono and the fish from other waters include sea scallops from Japan, halibut from Alaska and ocean trout from Australia.
The restaurant’s raw bar and shellfish menu includes seasonal oysters, Russian Ossetra Caviar, tuna sashimi and king crab.
For all of the wild caught seafood, guests have their choice of several preparations: Maui onion marmalade, hearts of palm, crispy rice cake and teriyaki sauce sweet peas, spring onions, wild mushrooms and mint baby heirloom tomatoes, cucumber, dill, roasted garlic hummus and shiitake mushrooms, baby bok choy, sesame seed and miso butter sauce.
Tip: Be sure to sit on the patio at Lakeside. It overlooks Wynn’s Lake of Dreams and you can catch the water show throughout the evening.
The lobster pot pie at Michael Mina, photo courtesy of Bellagio.
Michael Mina at Bellagio
For a contemporary take on seafood classics you’ll want to visit Michael Mina from the namesake Michelin Award-winning chef. Signature dishes here include a Maine lobster pot pie with baby vegetables, truffle and lobster cream and the phyllo-crusted sole with crab brandade, pea shoots and sauce Dijon.
Other menu items include Chilean sea bass, diver scallops, caviar, kusshi oysters, Dungeness crab salad, coconut ceviche and spiced prawns.
Fresh Mediterranean seafood, photo courtesy of Estiatorio Milo’s.
Estiatorio Milo’s at The Cosmopolitan of Las Vegas
For incredibly fresh Mediterranean fish you’ll want to check out Costas Spiliadis’ Estiatorio Milo’s. This Greek restaurant serves a selection of fresh Mediterranean fish flown in from Greece, Spain and Portugal. It’s grilled and sold at market price by the pound. Some of the types of seafood you might find include fagri, loup de mer, lethrini, dorado royale, Dover sole and blue lobster. The restaurant also serves American varieties such as black sea bass, red snapper and pompano.
Signature dishes include octopus that is accompanied with chickpeas from Santorini, capers, and kritamo and loup de mer cooked in sea salt and finished with extra virgin olive oil and capers.
Hot N Juicy Crawfish, 3863 Spring Mountain Road
This locals’ favorite has been satisfying customers’ Cajun cravings in Vegas for years. If crawfish is one of your favorites, this is where to get it. Pick a seasoning (Louisiana style, juicy Cajun, garlic butter), pick a spice level from mild to extra spicy, and enjoy!
The restaurant also has raw oysters, Dungeness crab, king crab, lobster, fried catfish, clams and shrimp served with sides like corn, potatoes, Cajun fries and rice.
Vegas visitors will be happy to know the restaurant is opening another location this fall at the Miracle Mile Shops at Planet Hollywood.
Joe’s Seafood, Prime Steak & Stone Crab in the Forum Shops at Caesars
Joe’s has been serving up its signature Florida stone crab in Las Vegas since 2004. The crab, from the Gulf of Mexico, is of course one of the most popular items on the menu, but you can also find a wide array of other seafood including fried oysters, calamari, crab cakes, shrimp, scallops, crab and lobster.
Be sure to save room for Joe’s famous key lime pie for dessert.
Nobu’s signature black cod with sweet miso, photo courtesy of Caesars Palace.
Nobu at Caesars Palace or Hard Rock Hotel
Chef Nobu Matsuhisa is one of the most acclaimed sushi chefs in the world. If you have dinner at his restaurant you’ll know why. The fresh fish is imported from Japan and other areas in Asia. The sushi and sashimi are melt-in-your mouth good. Try the yellowtail with jalapeno or the blue fin toro tartare with Royal Ossetra caviar.
You’ll also want to try Nobu’s signature black cod with sweet miso as well as things like Japanese snapper with dry miso and rock shrimp tempura with creamy spicy sauce.