Wynn Magazine - Las Vegas
Issue link: http://www.ifoldsflip.com/i/498649
definitely the season when the ingredients bring punch to the plate. Spring ingredients can certainly carry a dish in their vibrancy and potency of flavors." That statement applies equally to the wild-caught seafood for which Lakeside is known. Not only does Walzog serve the freshest, tastiest fish from Hawaiian and other waters— with five to seven different offerings on the menu each day—but the season's cornucopia of flavors can be found in the restaurant's four accompanying seafood preparations. The first is a light citrus mix, with candied kumquat, chervil, dill, orange, and tangerine segments in extra-virgin olive oil. The Asian-inspired selection features a medley of pick- led Japanese daikon, sesame, and grilled scallions in soy and yuzu. The Mediterranean preparation consists of grilled artichokes, roasted tomatoes, green olives, and celery in an oregano vinaigrette. And the fourth combines confit mushrooms, white sturgeon caviar, herbs, and beurre blanc. Lakeside's fresh-caught seafood may be the restaurant's biggest draw, but the chef gives credit where it's due. "We are privileged to have a magical dining setting," he says. "It's our secret weapon." After dusk, the three-acre Lake of Dreams and its mountain backdrop offer a visual spectacle to match the food, with light and water shows every half-hour featuring holograms, vibrant imagery, and giant puppets accompanied by the sing-along classics of Louis Armstrong and Garth Brooks. "It's a wonderful visual theater that's part of the dining experience," Walzog says. "It's really second-to-none." Wynn 57