Chef David Walzog

Recently, Jacob and I spent a long weekend at Wynn Las Vegas (a mini-honeymoon, if you will), and while there, we decided to check-out the property’s newest fine dining outlet, Lakeside Grill.

If you’re a fan of Wynn’s signature restaurant, SW Steakhouse, then Lakeside Grill will be a no-brainer, as they share not only a view of the property’s dramatic Lake of Dreams, but also the talents of Executive Chef David Walzog (author of 2005’s The New American Steakhouse Cookbook: It’s Not Just Meat and Potatoes Anymore).

Chef's Selection of Shared Appetizers

The experience began with the curving escalator, down, past the parasols, to the observation deck.  And there, to the right, was Lakeside Grill.  The room is light (without being bright), and the swirling mosaic tiles on the floor play with the mirrored wall with its painted mural, lending the room an atmosphere of frivolity.  We were led to a table on the patio, where we had a dynamite view of the vignettes at the Lake of Dreams.

We began with a platter of shared plates sent-out by the chef that included Truffled Arancini with a Roasted Garlic Aioli, Garlic Bread Meatballs, Maryland Crab Cakes with Vegetable-Dill Tartar (Walzog hails from Baltimore, after all), and Spiced Alaskan Crab with Avocado Aioli, Sesame Seeds, and Soy Glaze (that’s rather like an inside-out California Roll).

New England Clam Chowder

We also sampled the New England Clam Chowder with Smoked Bacon and Oyster Crackers that was among the very best chowders I’ve had, this side of New England.  (Yes, Dad – I know those are fighting words; but it’s as good as yours, and without the sand!)  It should be noted that this quartet of appetizers and bowl of soup could’ve consisted of a meal, in and of itself; but intrepid eaters that we are, we ventured further.

Festone Pasta with Braised Beef Short Ribs

Next came a dish that I have been thinking of wistfully, ever since – Festone Pasta with Braised Beef Short Ribs, Tomato, and Parmesan.  Now, you might be thinking “What the heck is Festone?”  I know I was.  Well, Festone is a long wavy noodle, about three times wider than Fettuccini, and twice as thick.  The saucy was hearty without being heavy, and clung to the noodles. 

And those short ribs!  If the short ribs had been any tenderer they’d have fallen apart at the touch, and the whole dish made Spaghetti and Meatballs seem absolutely pedestrian.

Berkshire Pork Ribs with Green Papaya Slaw

The Berkshire Pork Ribs with Green Papaya Slaw was also quite special, and reminded me of eating really thick bacon.  I know it’s horribly cliché to say that the meat “fell off the bone” – but hey, clichés are around for a reason, and these ribs are one of them.

Crisp Dover Sole

Now, I’m a bit finicky when it comes to fresh fish, but I’m always up for something new.  So, when I saw Crisp Dover Sole with Toasted Pasta, Confit Tomatoes, and Champagne Butter on the menu, my curiosity was piqued.  Upon receiving the assurances of my server, I ordered it, and I’m glad I did.  The presentation was completely unlike any Dover Sole I’d ever had, and it was fantastic; light, firm, and delightfully un-fish-y.   

Baked Potato Pavé

On the side, we got the Sautéed Greens with Roasted Garlic and Chili Flakes, and Baked Potato Pavé with Sour Cream, Chives, Cheddar, and Bacon.  Care to venture a guess as to who ate which?

Somewhere around this point, as I was thanking God (and Miuccia Prada) for pants with a drawstring waist, our server came by, pushing a roll-top cart full of treats that I can only describe as the desert version of dim sum.  Since it was obvious that we were about to fall back through the culinary rabbit hole, we decided to just go with the flow. 

Lemon Curd Cheesecake and Chocolate Peanut Butter Cup

I chose the Lemon Curd Cheesecake and the Chocolate Peanut Butter Cup, while Jacob opted for the Fresh Fruit Tart and the Tiramisu in a Chocolate Cup with Biscotti.

Grown-up Root Beer Float

And it still wasn’t over.  Because that’s just the way he rolls, Jacob ordered the Grown-up Root Beer Float, a particularly potent potable made with Three Olives Root Beer Vodka, Tuaca, and root beer.  This, according to Jacob, was the liqueur-soaked cherry on the ice cream sundae that was our dining experience at Lakeside Grill.

Red Velvet Cupcake

From where I was sitting, though, that designation would’ve gone to the bite-sized Red Velvet Cupcakes.

Our service team (and it was a team) was great, and saw to our every whim and caprice, while the music was a totally-awesome trip through the ‘80s (Prince, Michael Jackson, Madonna, etc.).  As a matter of fact, we liked Lakeside Grill so much that, based on our raves, my father and stepmother dined there, this evening.  I’m pleased to report that, in addition to concurring with our thoughts about the fantastic service, the lamb chops are incredible (and enough for two).

Meanwhile, this still leaves three-quarters of the menu, unexplored.  Fortunately, there’s always next time.

Lakeside Grill
Wynn Las Vegas
Sunday – Thursday | 5:30pm to 10:30pm
Friday and Saturday | 5:30pm to 11pm

Click HERE for more info

Get into it!