Scott Sartiano doesn't just open his Zero key Member clubs are in Wynn Las Vegas Early next year. He also bets on a restaurant that will be named after him. Sartiano's Italian Steakhouse, New York siblings Sartiano's At Mercer, it will debut near Wynn's Zero Bond in the winter.
“Like everything I do, it’s not just based on food, drink or treat,” Sartiano told Observer. “I'm really trying to create timeless brands and experiences. Sartiano's name and family history are very kind to me.”
His family is from Naples and Calabria, so Sartiano and culinary director Alfred Portale will serve classic dishes such as meatballs, Fritto Misto and Sunday sauce in Las Vegas. They will have a pleasant caviar Cannoli in the signature of Sartiano in New York. And, they will have a 40-ounce double-ounce Ranch Drypate Bistecca Alla Fiorentina in the new Las Vegas steakhouse. The huge steak will be carved into a table and paired with Brunello Beef Jus and Salsa Verde.
Portale is also looking forward to serving Wagyu Prime Rib and making pasta from all restaurants in-house. He is ready to play the hit songs and expand the tracks at the same time.
“We play some classics like linguine and clams,” Portale told Observer. “But we also use Osetra Caviar to make Alaska King Crab with light lemon butter. It's a wide range of ways to the Vegas market, and I'm excited about that.”
Chef Michael Rubinstein (formerly cooking at Momofuku and Vetri Cucina) will lead the day-to-day kitchen business and provide a local Las Vegas perspective to the restaurant as it can provide beef from around the world, showcase seafood from the Mediterranean, and cook with produce from California. Expect dishes like roasted clams, wild mushroom lasagna in truffles, riffs on Caesar salad (with tahini) and Dover's only pickaway with Sunday sauce.
Todd-avy Lenahan, President and Chief Creative Officer of Wynn Design and Development, and Tihany Design Principal Alessia Genova on Milan-inspired interior decoration When they reimagine modernism in the middle. The Italian steakhouse in Sartiano will feature a vaulted ceiling and floor. It would be completely different from Italian restaurants, which were draped in red velvet and decorated in dark colors.
“Lenahan told the observer that there was no drop of red in the room. ”The room's earth tones, exquisite woodwork, beautiful stones. The color will appear in the food in the plate and in the drink. The room is a neutral frame. ”
With a terrace overlooking Wynn Golf Club and a new sculpture garden, this restaurant will be part of a new era of the casino resort. “We have created a hotel in one of the hotels on the eastern edge of our property,” Leonardan said.
The Italian steakhouse in Zero Bond and Satiano is next to the Fairway Villa at Wynn. The resort is creating a private valet area for zero bond members who will be able to gamble at the club’s private casino and eat at the club’s private barbecue. The Italian steakhouse in Sartiano will be open to the public, but it is also a bridge for a more unique experience created by Wynn and Sariano.
“It created this mini ecosystem, and Sartiano played a role in it,” Sartiano said. “It really matters, making it feel like boutique, handmade and personal.”
The restaurant is 4,500 square feet, although Lenahan said it will be “smaller than that, which is our goal”. In Las Vegas, building large things is the obvious way to go, so Wynn likes to do different things.
“The spirit of Sartiano is really that you have amazing legacy recipes in someone's home,” Lenahan said. “We found it more complex and strict, creating intimate environments as experience creators that make customers really feel important, not just a thousand. In the room, you can see and see them. But you can also see these truly intimate, comfortable spaces, and then you can stand out in the background and make it as our restaurant, our boundaries, which is our boundaries.
Sartiano knew he could have come to Vegas and opened a sprawling restaurant. But, at Wynn, with this footprint and this advantageous position, it is exactly where he thinks he should be.
“I’m very careful with my brand and very much figuring out where I want to go,” he said. “This restaurant meets where I want the brand and that kind of dream scene I want to be perceived. In Winn is like Mercer in New York. Or on the board of the Metropolitan Museum of Art. I experienced these things as a young age, like me, and I always want to do it in a special place, just like myself.”
