Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/63192
STEVE WYNN The main dining room at Lakeside. "Certainly the food has to be top-quality, but it's in equal proportion to the beauty of the room, the level of service. People are seeking a wonderful experience, a memory they'll savor." or the comfort of his guests. Yet he's also mindful of consumers' evolving mindset, which has been impacted as much by changing tastes as by extra- neous forces such as the economy. "I don't believe the magnificence of the plate as the star of the evening is an important idea at the moment," he says. "What we're seeing in Las Vegas is that the main attraction in dining is the overall experience of the restaurant, its environment, and the energy level of that environment. Certainly the food has to be top-quality, but it's in equal proportion to the beauty of the room, the level of service. People are seeking a wonderful experience, a memory they'll savor, and that extends beyond the plate." On a night not long ago, Wynn was at SW Steakhouse and, while surveying the bustling, popular restaurant, he asked a friend why it was a favorite. "The buzz, Steve, the buzz," the friend 24 WYNN replied. Helmed by executive chef David Walzog, SW has vaulted to the top in a city teeming with steakhouse options, not only because of the magic Walzog works with dry-aged beef—"David has a recipe for a glaze that infuses his steak with such richness," Wynn says—but also because SW's sophisticated room and open-air patio adja- cent to the resort's Lake of Dreams quite simply creates the recipe for a magical evening. "It's really a perfect example of a great menu that's relatable combined with the energy of a beautiful room in an ideal location," Wynn says. SW's success was integral to Wynn's decision to ask Walzog to take over the neighboring Lakeside restaurant. Walzog thought about his concept for that space, which also fronts the Lake of Dreams, and said to Wynn, "Steve, don't get excited, but I want to add more fish." Wynn laughs at his