Wynn Las Vegas Magazine by MODERN LUXURY

Wynn - 2015 - Issue 1 - Spring+Summer

Wynn Magazine - Las Vegas

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photgraphy by sabin orr Las Vegas, where he served as chef tournant for Alex Stratta at Alex until the restaurant closed in 2010. He then helped to open Lakeside, working alongside chef David Walzog until 2012, when he decamped to California and Hawaii to be Oprah Winfrey's personal chef—although he and the chefs who preceded him won't disclose the details of their time with the Queen of All Media. At the end of 2014, Zlatos returned to Wynn to elevate the food to the level of Tableau's peren- nially summer décor, and his newest dishes evoke happy memories for him. The new Acai Booster, for instance, a slurry of frozen berries studded with strawberries, banana, homemade granola, and orange blossom honey, "is one of my favorite things," Zlatos says. "I'd walk down to the beach with my wife or kid and eat one of those and chill out. It feels like such an indulgence, but I didn't want to go home and take a nap." A server pours bright-green sweet pea soup around a little dome of blue crab, lemon crème, fresh mint, and baby carrots. Stir it around and all the bright flavors explode (softly) into the soup. A Caesar salad is deceptively unadorned; it's the rustic crunchy and chewy croutons and deeply garlicky dressing that make it special—and minimalist in a way that no other Caesar can successfully claim. The grilled prawn salad, whose big juicy crustaceans sit atop crunchy quinoa, baby asparagus, Boston leaf lettuce, red endive, and a little quail egg, is a bright rainbow of a plate. And all of the new dishes follow Zlatos's philosophy of simplicity: "You shouldn't have to think about how you're going to eat something. If you put three great ingredients on a plate and make it taste amazing, that's half the battle." The chef himself favors the soft and buttery Burrata—which appears for spring with smoked prosciutto, sugar snap peas, candied pecans, arugula, and aged balsamic. He'll pair it with the season's best tomatoes in summer, "and we might play with it—it could be apricots or grilled peaches or figs," he says. from top: Grilled prawn salad, with quinoa, baby asparagus, Boston lettuce, endive, and quail eggs; Executive Chef Paul Zlatos in the Tableau kitchen. fOOD fOr THOugHT 44 Wynn

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