Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/498649
Tableau ViVant A charming, light-flled reftting of the formal Tableau now has a lively menu to match. by AndreA benneTT photography by robert miller Tableau's seatbacks are adorned with delightful masks painted by artist Kazumi Yoshida. T here is no better way to greet the warmer months than by sitting in an airy conservatory with a full view of a pool sur- rounded by warming bathers—and no danger of being splashed. Conservatory dining at its best strikes a coy balance between whimsical and elegant. big crystal clear windows let all the light in, though it should never get in your eyes. dishes are formal and, most of all, colorful in spring and summer, but not so over- wrought that a fortuitous crop of garlic ramps or fiddlehead ferns couldn't make a cameo appearance during their brief seasons. This kind of sparkling, well, tableau is what the restaurant Tableau has come to represent, and a vibrant new menu matches the feel of the room—now in its more playful, less formal second life. After a design perk-up, the menu, already beautifully sourced and thoughtfully consid- ered, needed a chef to breeze in with whimsy and freshness. executive Chef Paul Zlatos was no stranger to Wynn. After training at Le Cordon bleu and starting his culinary career in Scottsdale, Arizona, he moved to 42 Wynn food for ThoughT