Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/63192
succeed. There's no, 'Oh, you can't do this because of the cost.' Besides building beautiful restaurants, there is definitely a commitment from the higher- ups to keep the quality up. LoRusso: In other places, they might say, "You have to do the best." But they won't give you the tools to do it. It's a contradiction that we don't have. This is more or less the reason for our success here. Lenger serves the second course: a beautiful platter of scallops on a bed of parsnip purée. Lenger: I always like to work with seafood and veg- etables. I made a parsnip purée; I like the sweetness and the deep flavor with the sweet scallops. And then I made a roasted-tomato pesto (without the cheese because I don't like to marry cheese with seafood), and on top, balsamic reduction and cured lemons to give a little more of an acidic flavor to it. CC: Do you cure your own lemons? Lenger: Yes. I do everything—stocks, sauces, ice cream, you name it. We make everything in the restaurant. CC: So you basically run it like a freestanding restaurant? Lenger: Yes. LoRusso: It sounds kind of corny, but I think that chefs being here really does make a difference. Canteenwalla: What Mark's referring to is a cool thing that Steve Wynn did, which is he brought all the chefs in and [insisted that] they all live here. We're all here " In other places, they might say, 'You have to do the best.' But they won't give you the tools to do it. It's a contradiction that we don't have." WYNN 65