Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/63192
STEVE WYNN The main dining room at Sinatra, with its Tuscan- inspired palette of pale green and deep orange. menu I love," Wynn says. "It' "Sinatra has a vibe and place where Frank would have loved to eat." s a cool, upscale, East Side New York Italian restaurant—the kind of A 22 WYNN sk Steve Wynn to recall a favorite culinary experience among his quartet of award- winning resorts, and he doesn't hesitate. "Paul Bartolotta has a way with langoustines that is out of this world," he says, the memory of a recent meal causing a smile to spread across his face. "They are the most delicious, elegant things. I'm a vegan, so I don't eat shellfish, but once every two or three months I break down and go in and gobble up a bowlful of them." Wynn's not alone, as the large, succulent crus- taceans have indeed become a signature dish at Bartolotta's Ristorante di Mare. They're also a perfect illustration of the lengths to which Wynn chefs will travel—sometimes literally—to resource a particular ingredient. Bartolotta points out a video posted online, depicting a National Geographic- style scene of the chef on a fishing boat examining a recent catch of the pale-pink langoustines; while you may inquire about the location of that sea going adventure, Bartolotta won't divulge this secret. "I've never even told Steve," he says. "We are the only restaurant in North America or South America to offer this particular product, and one of only 12 restaurants in the world. We've become known as the langoustine restaurant because of them. People are racing to us to try them, that's for sure." Of course, Bartolotta and his langoustines are but one choice on the vast culinary menu Wynn has developed in the seven years since the debut of his eponymous resort. From the moment the doors opened on April 28, 2005, Wynn has remained as passionate about the food in his res- taurants as he has about the design of his spaces