Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/63192
FOOD FOR THOUGHT A razor-thin Kobe beef carpaccio is done in the traditional way. The wild-mushroom tart—impeccably French—is topped with Gruyère. Although, perhaps you're in the mood to indulge: If so, an Ibérico ham tasting or a slab of Hudson Valley foie gras with rhubarb cake and balsamic glazed strawberries should be the ticket. Botero offers a wide variety of steaks prepared with a choice of tradi- Mark LoRusso; the main dining room at Botero, with a glimpse of the Encore pool; clockwise from above left: Botero executive chef s'mores brioche doughnuts. tional steak sauce, pepper steak-style or with chimichurri, the Argentine sauce of garlic, parsley, olive oil, and fresh herbs. Add items such as Maine lobster tail, foie gras, Alaskan King crab, scallops, or rosemary grilled prawns to your steak if you wish. Branzino, Italian-style sea bass with crisped skin and Niçoise vegetables, is a delicious fish choice, but the dish seems downright austere when com- pared with the chef's fennel-crusted rare ahi tuna, accompanied by black lentils, short ribs, and horseradish cream. One of the signature items here falls in between as an indulgence: a dayboat scallop on a bed of wild mushrooms, polenta, and truffles. And don't miss sides such as roasted bone marrow with onion jam or Roman-style baby artichokes. LoRusso is truly showing off his skills here. Choosing a wine from Botero's extensive and eclectic list may be a challenge best left to the sommelier. He or she will ensure that any wine chosen fits your budget. And new pastry chef Michael Plourde will complete your fantasy dinner with one of his latest creations. It's hard to resist his butterscotch pot de crème, a silky suspension served with Bailey's infused whipped cream and espresso cookies on the side. But it's impossible not to give in to spiced pear crumble with crème fraîche ice cream, or the s'mores brioche doughnuts. Come to think of it, resisting Botero on almost any level is a task few of us are capable of, which is truly what defines any great restaurant. n 122 WYNN PHOTOGRAPHY BY JEFF GREEN (FOOD); RUSSELL MACMASTERS (INTERIOR)