Wynn Magazine - Las Vegas
Issue link: http://www.ifoldsflip.com/i/225036
The Mt. Fuji is a flaming tower of a dessert, courtesy of Bacardi 151. "It's so interactive and fun, and that's what we try to do at the restaurant."—joseph elevado PHOTOGRAPHY BY SABIN ORR Andrea's Executive Chef Joseph Elevado. Indeed, extravagant upgrade options abound. "A lot of people like foie gras with their steaks," says Walzog, and he is happy to offer a piece of roasted foie gras perched atop a perfectly aged prime New York strip or filet mignon. Another way to enhance the experience? Pairing with a perfect, voluptuous glass of wine. Walzog suggests Château d'Yquem. "Sweet and rich, with a little viscosity and round flavors, it's the crown jewel of sweet wines," he says. "Followed by the club and getting on the tables, it's all part of the decadence." When the night calls for the kind of decadence found at Wynn and Encore's nightclubs, a fitting dinner choice to get into the mood is Andrea's, adjacent to Surrender. "Andrea's is such an amazing place for celebrating and partying," says Executive Chef Joseph Elevado. "It's a place to see and be seen. Steve Angello [of Swedish House Mafia] curates the music, and our resident DJ is DJ Esteban most nights." The DJs go with the flow of the crowd, but the starting block is Motown and R&B. "It's just a lot of fun," says the chef. In keeping with that spirit, Andrea's offers one of the most decadent, outrageous desserts at either resort: the flaming Mt. Fuji. A play on a baked Alaska, the 12-inch-high dessert features a devil's food cake layered with Meyer's dark-rum mousse, wrapped with chocolate, and coated with a toasted meringue. It's reminiscent of a childhood favorite, toasted marshmallow, but this is no kiddie dessert: After delivering the cake, the server douses it with a shot of Bacardi 151 rum and sets it afire tableside. "It's quite the show," says Elevado. "Whenever one of them leaves the kitchen, the heads turn, and everyone wants to know what it is. It becomes part of the party." The oversize cake can feed six to 10 people, but Elevado notes that plenty of couples have ordered it. "It's such a talking piece and so interactive and fun, and that's what we try to do at the restaurant." At Mizumi, Executive Chef Devin Hashimoto's hot stone tataki is likewise known to lure the interest of customers at nearby tables. "Tataki [meaning a quick sear] is a tableside-cooking preparation where we heat up a round, hot stone and guests sear the meat themselves at the table," explains Hashimoto. Until December, guests had two premium Japanese beef options: Wagyu A5 or the small-production Ohmi beef—found at perhaps half a dozen restaurants in the US and, until recently, the most high-end beef available stateside. Now there's an even rarer option, and one that's been a long WYNN 062-066_Wynn_FEAT_FoodSpotlight_Winter13.indd 65 65 12/6/13 11:47 AM