Jilted Four Sixes Steakhouse to Open at MGM Grand, Not Wynn

By Scott Roeben, on October 23 2026
3 min read 0 comments
Las Vegas Las Vegas Restaurants

Well, this is a smidge awkward.

Four Sixes Ranch Steakhouse, the popular pop-up restaurant that had a nearly two-year run at Wynn Las Vegas, is getting a permanent home on The Strip. But not at Wynn. At MGM Grand.

Rumors have long swirled Four Sixes would move into the Jardin space at Wynn. Now, not so much. MGM Resorts says the restaurant will open in early 2027 in the former Crush American Grill space at MGM Grand.

The 6666 thing was a cattle brand dating back to the mid-1800s. Read more if you’re a cattle history buff, which is weird, but you do you.

At one point, Wynn and Four Sixes hosted a media thing so we could take some photos for today’s announcement, probably. Fun fact: The main thing that happens at media events is members of the media don’t tip. Ask any server in town, it’s gross.

Four Sixes Steakhouse is a partnership with Taylor Sheridan, the writer, director and producer behind hits like “Yellowstone,” “1883,” “1923” and “Landman.”

The restaurant’s name comes from Sheridan’s Four Sixes Ranch in Texas.

Four Sixes Steakhouse’s first Las Vegas incarnation opened Sept. 16, 2024, as a pop-up inside Tableau at Wynn Las Vegas. Tableau was mostly a breakfast and brunch restaurant, so Four Sixes took over the space for dinner.

The steakhouse was originally promoted as a limited-time engagement, but lasted considerably longer than anyone expected, ultimately closing in January 2026.

Four Sixes offered elevated Texas cuisine, including prime steaks sourced from the ranch, tableside beef tartare and elaborate cocktails. The menu also included a 40-ounce porterhouse for $250, a Texas Twinkie (a chile stuffed with smoked wagyu brisket and cheese, wrapped in bacon, see below) and a 48-ounce wagyu tomahawk priced at a modest $899.99.

We are not one to yuck on the yums of others, but what the hell is wrong with people?

Now, with Four Sixes officially headed to MGM Grand, the question is obvious: What happened at Wynn?

We’ve heard several explanations, none officially confirmed by either Wynn or the Four Sixes team, but when has that ever stopped us from spilling the tea?

One source familiar with the situation characterized the Four Sixes switch to MGM Grand as “more fizzle than sizzle.” Meaning, less drama than we’d like, but still pretty juicy.

Our source says the concept simply “wasn’t a good fit” for Wynn. Wynn has invested heavily in distinctive culinary experiences, including Delilah, SW Steakhouse, Pisces Bar & Seafare and the recently opened Sartiano’s Italian Steakhouse.

As our source put it, “Las Vegas is very over-indexed on steak.”

We honestly love how downright snooty Wynn can get. Our source quipped, “They’re nice people, but so were the Beverly Hillbillies.”

We died.

Our fellow youths may need some context.

We’ve also heard rumblings the parties couldn’t come to terms on the financial side of a permanent arrangement, particularly who would pay what for the build-out of the new restaurant.

Publicly, everybody’s playing nice. Yawn.

MGM Resorts appears delighted to have Four Sixes onboard.

From the official news release: “Four Sixes Ranch Steakhouse will bring the uncompromising excellence, rugged spirit and peerless heritage of one of America’s most celebrated ranches directly to the Las Vegas resort.”

We’re pretty sure some PR intern wrote that as a placeholder and forgot to update it with English before the news release was distributed.

The permanent restaurant will have a new menu featuring prime-grade beef, cuts sourced directly from Four Sixes Ranch, Texas-inspired recipes and a selection of cocktails, wines and rare spirits.

There will also be a substantial entertainment component, including immersive digital walls featuring custom footage from Sheridan.

The dining room is being designed by Charisse Cardenas, a production designer whose credits include “Landman,” “Lioness,” “Madison” and “American Sniper.”

MGM Grand hasn’t announced an exact opening date or full menu. We hope there will be a this.

Yes, this dessert was made by classically trained chuck wagon cooks on cattle drives. Just play along.

Now, Four Sixes will get to show it’s more than a pop-up operating out of somebody else’s breakfast restaurant.

Sorry we couldn’t uncover more details about any Wynn/Sheridan beef.

As mentioned, The Strip is overflowing with steakhouses and finding one with staying power is increasingly rare.

The future of Four Sixes is anything but cut and dried.

It doesn’t take a medium to see these jokes were well done.

We’ll give you a moment for our brilliance to marinate.