Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/63192
W Sinatra's Theo Schoenegger spotlights a trio of favorite moments throughout Wynn and Encore. BY LAURIE BROOKINS DISCOVERIES the art of dining this issue, Schoenegger seemed the ideal choice to highlight three elements of Wynn and Encore that resonate with him—in other words, those moments that make his heart sing. 1. FRANK SINATRA'S OSCAR "My love of Frank Sinatra goes back to the days when I was cooking at San Domenico in New York, and Frank used to come in; it was a great thing to say you cooked for Frank Sinatra. I also had the privilege of dining with him on one of those nights, which was only more amazing because Luciano Pavarotti and Bruce Springsteen were also at the table. So to find myself years later running the restaurant with his name on it, the only restaurant allowed to do so with the blessing of his family, really is special. While we were still working on the restaurant's con- cept, which includes a lot of the food Frank loved to eat, we found out three pieces of memorabilia that meant a lot to him—his Emmy, one of his Grammys, and his Academy Award for From Here to Eternity—were going to be included in the design of the space. I' d come to work every day and watch the glass cases being built near the entrance. And then just a couple of days before we opened, Nancy, Tina, and Frank Sinatra Jr. brought in these beautiful pieces—with a couple of security guards, of course. Everyone who walks into the restaurant stops to look at them. The world has seen a lot of great musicians, but there's only one Chairman of the Board. I feel very lucky to be here." 2. PENSKE-WYNN FERRARI/MASERATI "I'm a pretty passionate car guy, and Ferraris are far and above my favorite. I grew up in Europe, where you don't have football or baseball; you have soccer and Formula One racing. So when I was a kid, Ferraris were everything. It's not a car; it's a piece of artwork, with each element—from the engine block to every nut and bolt—lovingly crafted by hand. Not long after Wynn opened [in 2005], I had just moved to Los Angeles, so I came to Vegas one weekend to check it out. Two things blew me away: Paul Bartolotta's restaurant and the fact that Wynn had a Ferrari dealership. To see all these cars under one roof was pretty incredible. After I came here and signed on to do Sinatra, I found myself wandering in there every once in a while as the res- taurant was being built, as though Penske-Wynn had become my own private little hangout. I still go in there about once a month; I sit with the guys, have an espresso, and we talk about Ferraris. It really is like being a kid in a candy store." 52 WYNN GOLF CLUB "Golf came to me a little late in life; I was in my mid-30s by the time I was introduced to it. And it's not just about the challenge of get- ting this little round ball to go where you want it to; the attraction is also very much about the pleasure of being outdoors in a beauti- ful setting. I've played the Wynn course a couple of times, and it just amazes me that this tranquil, well-manicured spot is in the middle of Las Vegas; you tend to forget until you look up and see the buildings around you. When you get to the 18th tee, the vista really is pretty spectacular, from the tee box all the way to the 18th-hole waterfall. Then to be right next to the hotel, walk off that hole and into The Country Club restaurant—I just think it's a moment that was planned so well. I wish I could get out there more, but I have a restaurant to run. Anyone who's been out there agrees with me: It's pretty magical." 3. THE WYNN ednesday night at Encore, and every table at Sinatra is occupied as "Summer Wind" dreamily wafts through the air. Executive chef Theo Schoenegger tours the dining room, shaking hands here, shaving luscious truffles over ribbons of pasta there, and generally ensuring that every guest enjoys a night both deli- cious and memorable. It's no easy feat to helm a restaurant built as an homage to a legend, but Schoenegger indeed makes it look effortless with the deft, creative touch he brings to his menu of Italian delectables. As we celebrate PHOTOGRAPHY BY BARBARA KRAFT (OSCAR, SCHOENEGGER); JOHN AND JEANNINE HENEBRY (GOLF)