Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/63192
DESIGN SPOTLIGHT The bar at Lakeside is adorned with casts of classic 19th-century sculptures, originally intended as subjects for art students. "Steve wants to know where every service position is, where the food comes from, where it's going to land. We go over everything, and he asks those questions." LAKESIDE (WYNN LAS VEGAS) "This was the first real complete re-do of a Wynn restaurant because it involved changing the focus of the room and everything else about it. We kept the beautiful mosaic flooring from Daniel Boulud that Jeffrey Beers installed. We kept his basic ceiling architecture in the front room. I was also fortunately going to have one of my Paris buying trips in the middle of this, and I wanted to just have white and orange. That was the major idea for the room, with maybe the occasional occurrence of light green. I was trying to figure out what to put on the back bar that wasn't just a bunch of glasses and bottles. I knew I was going to Paris, and I loved the academic plaster models we often see in Parisian antique stores and gal- leries, so we made an effort to find as many as we could. These are casts made of classic important sculptures that were made especially in the early 19th century for art schools, for students to draw and paint." 70 WYNN BARTOLOTTA (WYNN LAS VEGAS) "My favorite food is Italian. It's the cuisine I know most about, and the one I am most emotionally attached to, so it was very easy to get into Bartolotta. There's something exciting about designing a room in which you are going to enjoy your favorite food. I had this very simple big thought: get down to the essence of Italian food. Just simple, key ingredients, and I think what marries it all is olive oil. That was the initial inspiration to acquire these heroically scaled 18th-century olive oil jars that we use as planters. There's one that we think is 17th-century, and then there's 19th- and even 20th- century. It's kind of the history of olive oil jars. Some of them are Spanish, some of them are Italian, and some of them are Greek, but they were all used for olive oil. Bartolotta also has something that I really love, which is arriving on an upper level and then looking down into the rest of the restaurant. I think it's really exciting architecturally." n PHOTOGRAPHY BY BARBARA KRAFT (LAKESIDE); ALEX KARVOUNIS (BARTOLOTTA)