Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/149416
PHOTOGRAPHY BY BARBARA KRAFT (RESTAURANT EXTERIOR) FOOD FOR THOUGHT clockwise from top left: Grilled Spanish octopus; a bar menu; the twotiered restaurant features covered terraces that are reflected in the still waters that border it. Lenger is actually responsible for having created several new dishes. One is an Australian barramundi with a lobster dome, an interesting spin on a classical French preparation with cauliflower browned in almond butter. Another is a rather indulgent white sturgeon caviar slider with chives and crème fraîche, a delicious latecomer to the slider parade marching through so many of our best restaurants. These are just a few of the appetizers now anchoring the left side of Lakeside's menu. Oysters Rockefeller and Maryland crab cakes with a vegetable-dill tartar sauce are two irresistible choices, and a signature king crab and guacamole salad manages to be both light and elegant. Tuna poke, a dish that pays homage to the Hawaiian Islands, is served with spiced mango and crackling-crisp shrimp chips. Naturally there are many vegetarian offerings as well, led by a complex Gardein beef/white bean/lentil chili. Lobsters are just the crown jewels on a list of entrées including a variety of sea dwellers, such as Dover sole, Atlantic sea scallops, and achiote-spiced yellowfin tuna. Two preparations not to miss are blackened swordfish with 96 WYNN 094-098_W_D_FoodForThought_Fall13.indd 96 8/9/13 11:33 AM