Wynn Magazine - Las Vegas
Issue link: http://www.ifoldsflip.com/i/498649
photography by barbara kraft (patio); sabin orr (chef, tuna) 58 Wynn clockwise from left: Terrace Pointe Café's poolside patio; Chef La Scala plating Scottish salmon in a light citrus sauce with spring vegetables; ahi tuna on blue corn tostadas. "The patio is definitely in high demand right now. As soon as there's a little sun out there, everyone wants to sit outside." —chef emilio la scala Diners at the more casual, two-level Terrace Pointe Café are treated to a show of their own, with remarkable views in the shade of towering trees. But they can also catch glimpses of the resort's sun worshippers, and chef Emilio La Scala acknowledges that the popularity of the café's patio is helped by its location facing the Wynn pool: "It's defi- nitely in high demand right now. As soon as there's a little sun out there, everyone wants to sit outside." Add a plate of shareable appetizers to the sunshine to complete the alfresco experience. La Scala is currently featuring heirloom tomato gazpacho, shoyu ahi tuna on a blue corn tostada, and roasted Scottish salmon in a very light herb citrus sauce that's ripe with seasonal ingredients. "We also do lots of salad specials for summer," says La Scala, "like a panzanella as well as an open-face Burrata and tomato sandwich, and some new vegan items, like a Key lime shake made with fresh avocados." Cocktails are essential to patio dining, the chef adds. With Terrace Point Café being a breakfast and lunch destination, its guests most often opt for Bellinis, Champagne, or mojitos, but La Scala has another suggestion: the ShowStopper. Named for Steve Wynn's new musical spectacular, the cocktail is a refreshing citrus blend of blood orange, orange liqueur, and bourbon. Of course, you could argue that with the globe's finest chefs serv- ing spring's freshest ingredients in some of the most theatrical settings in the world, dining alfresco anywhere at Wynn is a showstopping experience. n FOOD SPOTLIghT