Wynn Las Vegas Magazine by MODERN LUXURY

Wynn - 2013 - Issue 1 - Spring+Summer

Wynn Magazine - Las Vegas

Issue link: http://digital.greengale.com/i/120116

Contents of this Issue

Navigation

Page 87 of 99

FOOD FOR THOUGHT WORLD CLASS Kumamoto oysters are topped with smoked ponzu gelée and Indonesian sambal. 86 WYNN 086-090_W_FoodForThought_Spring_13.indd 86 4/4/13 1:07 PM

Articles in this issue

Archives of this issue

view archives of Wynn Las Vegas Magazine by MODERN LUXURY - Wynn - 2013 - Issue 1 - Spring+Summer