Sartiano’s Italian Steakhouse to Debut at Wynn Las Vegas
We have a visceral reaction to certain words, like “neon” or “handpays” or “footrubs” or “Italian.” Yes, “handpay” can be one word. Ditto “footrubs.” The first paragraph of a blog post is no time to get bogged down by semantic squabbles. Now, you have managed to delay some exciting news by several sentences. What makes you like this?
A new restaurant opens at Wynn Las Vegas this winter: Sartiano’s Italian Steakhouse.
And don’t get us started about “log in” and “login.” “Log in” is a verb. “Login” is a noun. “Login” can also be an adjective. You can access a login screen, then you’ll need to log in using your login (password). You don’t “login” despite the fact millions of Web sites ask you to do that. Are you seriously going to keep belaboring this when there’s such amazing news out of Wynn?
The new steakhouse at Wynn is in partnership with Bond Hospitality Group’s Scott Sartiano. He did 1OAK.
Sartiano is bringing Bond to Wynn this winter as well. Yes, we broke the news Wynn would be getting Zero Bond, a social club, a month before it was announced. It’s not always about us, though.
It’s no surprise, then, that Sartiano’s Italian Steakhouse will be located in an alcove overlooking Wynn Golf Club, adjacent to Zero Bond. The space has been most recently used for private events, but both Zero Bond and Sartiano’s sit in the hotel’s former Country Club restaurant and golf pro shop space. Country Club closed in 2017 to make for Steve Wynn’s unhinged Paradise Park project that was nixed the second he stepped down due to his sex scandal.
The new location will include a bar, restaurant, lounge, outdoor dining and a private dining room.
There will be meat, lots of meat.
If you see “The Mercer” on the plates, it’s because the original Sartiano’s is in New York’s Mercer hotel.
Per the official announcement: “Led by three-time James Beard Foundation award-winning Chef Alfred Portale as culinary director, the modern reinvention of the classic steakhouse pays homage to Sartiano’s family roots in Naples, Italy, and expands Wynn’s fine-dining portfolio.”
So, it’s a family business, all due respect.
The chef helming the restaurant day-to-day is Chef Michael Rubinstein, who previously held positions at Momofuku, Majordomo Meat & Fish and Vetri Cucina. Rubinstein worked at Majordomo in its early days, back when it was Second Lieutenantdomo. Rubinstein’s biggest accomplishment is having endured interactions with renowned asshat David Chang.
As for the look of the new place, it’s going to be gorgeous despite the fact they didn’t provide a rendering. It’s at freaking Wynn.
Here’s more: “The sleek and sophisticated space draws inspiration from Milan’s architectural heritage, viewed through a contemporary lens. The restaurant’s design, conceived by Wynn Design & Development in collaboration with Tihany Design and its Principal Alessia Genova, reimagines mid-century modernism, infusing iconic materials with bold, geometric patterns that echo Las Vegas’ pioneering style from the 1950s. Strong architectural elements, such as a striking arched ceiling and distinctive terrazzo floor, create a unique and comforting sense of place that champions craftsmanship, authenticity and sophistication.”
Here’s A.I.’s perfunctory stab at it.
More about the menu: “Signature dishes from Sartiano’s New York will be featured at Sartiano’s Italian Steakhouse in Las Vegas along with new highlights, including the Golden Osetra Caviar Cannoli with whipped mascarpone and chive; Baked Clams with pancetta, smoked bacon, and lemon; Lasagna with wild mushroom, black truffle, and Parmigiano-Reggiano; Paccheri (to share) with herbed ricotta and ‘Sunday sauce’; Dover Sole Piccata with capers and lemon butter; and prime cuts of Bistecca, representing prized American and Japanese Wagyu offerings—including a stunning 40-ounce Double R Ranch dry-aged Bistecca alla Fiorentina Tomahawk, carved tableside and served with Brunello beef jus and salsa verde.”
We recognized some of those words! Please just get some of that paccheri into our face, stat. That’s the rigatoni-looking pasta in that earlier photo. “Paccheri” comes from “paccharia,” meaning “slaps” in Italian. The name was inspired by the sound the pasta makes when it’s tossed in sauce, but we prefer to think “slaps” comes from the term our fellow youths use, “This pasta slaps!”
Fun fact: Paccheri were once used to smuggle garlic cloves from Italy into Austria when garlic was banned.
Anyway, we’re as excited as a baby in a room full of boobs about Sartiano’s Italian Steakhouse at Wynn Las Vegas.
It’s going to be a brutal summer in Vegas, in more ways than one, so winter can’t get here soon enough.
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