Wynn Magazine - Las Vegas
Issue link: http://digital.greengale.com/i/81170
Executive chef Enzo Febbraro A Baked lasagna napoletana, made with Febbraro's famous Sunday meat sauce llegro: The very name evokes a swift car, speedy service, and a Mozart symphony. This is also the well- chosen name for the newest star restaurant in the Wynn constellation: a casual, elegant dining room adjacent to the resort's Ferrari dealership, in shouting distance of the Wynn theater. The restaurant, designed with hot, glowing reds and burnished colors, has a bar area open to the casino floor and an exposed kitchen with a wood-burning oven designed for action. You'll be greeted by name at the podium and led to a plush leather chair in the room's center, in full view of the kitchen. Fasten your seat belts—you're in for a ride. The kitchen is the province of new executive chef Enzo Febbraro, who comes to Las Vegas from Washington, DC, where he ran the acclaimed D' Acqua, a 300-plus-seat seafood restaurant, and Forno Italian Oven & Grill. The genius of this chef is that somehow he has managed to craft a menu of Italian-American favorites that retain their authentic Italian fla- vors. Febbraro, who has cooked for two presidents, is a pleaser. Just wait until you taste his thin-crust pizzas, served piping hot on waxed paper. WYNN 109