Pisces Bar and Seafare Restaurant to Open at Wynn Las Vegas

By Scott Roeben, on February 18 2025
3 min read 3 comments
Las Vegas Las Vegas Restaurants

Wynn Resorts has announced a new concept for its Lakeside space, Pisces Bar and Seafare.

The new restaurant opens in spring of 2025, which means soon because spring ends Jun. 20, 2025.

Pisces is Wynn’s replacement for Fiola Mare, a concept that died in the womb due to some Vegas-worthy drama.

Pisces are known for their emotional sensitivity, creativity and intuition. You know, all the things women say they want when they really just want pecs.

Wynn’s Lakeside restaurant closed in July 2024 and Fiola Mare from Chef Fabio Trabocchi was announced. The plug was pulled on Fiola Mare when Wynn realized Trabocchi had made a deal with Sam Nazarian’s SBE.

As a source familiar with the situation put it, “It may be a town founded by Mormons, but you can’t marry another girl while you’re still married to the first one.”

Chef Fabio Trabocchi wrote us a chastising e-mail saying our sources are wrong and we mischaracterized what transpired. We asked for his version of why the Fiola Mare deal imploded, but got no response. Our conclusion: Trabocchi screwed the pooch.

Anyhoo, bygones.

Here’s what the news release says about Pisces, “Opening spring 2025, the seafood restaurant will celebrate the distinctive cuisine of the Mediterranean coast with a menu from Executive Chef Martin Heierling. The restaurant will feature dark, layered interiors, reflective mosaic floors, and specially commissioned artwork, with a menu that includes caviar and crudo, dry-aged fish, bountiful seafood platters and fresh pasta.”

Chef Martin Heierling, the release states, “brings nearly 30 years of global leadership to his role as Executive Chef, having worked for renowned groups like Starr Restaurants, Urban Purveyor Group, SBE, and most recently Noble 33.”

Here’s a look at the Pisces logo, as renderings and food photos aren’t available yet, apparently.

Pisces are intuitive, dreamy, artistic souls who, despite their Liberal Arts degrees, often can’t recall where they parked their car.

Here’s more about Pisces: “Designed to evoke the mysterious depths of the Mediterranean, the restaurant envelops guests in a world of deep blues, gleaming bronze and rich copper. The intimate entry rotunda, with embroidered velvet walls and ebony wood accents, flows into a bi-level dining room anchored by a seafood display and expansive bar. Other striking attributes include 400 rum-colored orbs made of Murano glass, rustic chestnut beams, and a Dijon suede ceiling. Panoramic views of the Lake of Dreams, along with mirrored portholes and ceramic vases representing sirens of the sea, further weave together the aquatic theme.”

Lately, we’ve been plugging descriptions of restaurants into A.I. to see what pops out.

First, a perfunctory graphic showing our band in high school, The Rum-Colored Orbs.

Kevin was a great keyboard player despite his obvious challenges.

Next, let’s see what A.I. thinks the restaurant will look like based upon the description provided by Wynn.

A.I. can’t be good at everything.

That sound you hear is Todd-Avery Lenahan, President and Chief Creative Officer of Wynn Design & Development, experiencing a coronary artery spasm.

We are a big fan of Todd-Avery Lenahan despite: 1) the hyphenation, and 2) this quote: “Pisces’ immersive and transportive atmosphere will channel effortless, seaside chic. The juxtaposition of spectacle and subtlety on display, from mid-century textile art to yachtsman chairs made of rosewood, fish skin leather, and espresso mohair, results in a dynamic environment that complements the innovative menu.”

It’s P.R. Certain immersive boxes must be checked.

Todd-Avery Lenahan can handle the ribbing because he is pretty much the best in the world at what he does and was responsible for a lot of the work Roger Thomas got credit for, so he doesn’t have to worry too much about a snarky blogger who only acknowledges the existence of three colors, none of which are gamboge.

We asked A.I. to create a seafood dish featuring the color gamboge. The carrots are pretty close.

Also contributing to the restaurant’s appeal will be mixology goddess Mariena Mercer Boarini (she invented Cosmo’s Verbena) and Executive Pastry Chef Jennifer Yee who will whip up Pisces’ desserts.

Chef Yee, can a brother get a fancy Pizookie, please? Effortless, seaside chic Pizookies will sell like hotcakes!

Proposed names: Olive Grove Cookie Bliss, Saffron & Honey Cookie Delight, Mediterranean Cookie Al Forno, Chocolat du Soleil & Vanilla Reverie, Zabaglione Cookie Alchemy, Mediterranean Dream Cookie, Vanille et Choco Crumble Extravaganza, Cocoa Bliss with Vanilla Essence, The Elegant Chip & Frozen Symphony or Silken Vanilla & Cocoa Crumble Couture. A.I. never sleeps!

The sprinkle of Mariena Mercer Boarini’s Electric Dust would be a nice touch.

While we are not a seafood (sorry, “seafare”) person, we’ve yet to have a bad meal at any Wynn restaurant.

Creating an in-house concept sidesteps any partner headaches, so Pisces Bar and Seafare is already ahead of game.

We’ll share the menu and photos of food and the “espresso mohair” furniture when they become available.