Wynn Magazine - Las Vegas
Issue link: http://www.ifoldsflip.com/i/660157
88 photography by Jeff green (dishes this page and opposite); barbara Kraft (ex terior); Jeff gale (Zanelli) gardens that surround the circular room." The overall architecture was not changed, since the restaurant lends itself to being either dark and more formal or full of light, he says. The focus of the space is now on a giant f lower arrangement and a mirror-filled light well. And since a busy room that serves three meals a day can accumulate carts and other elements, part of Thomas's job was to eliminate clutter. Bridging the gap between the more formal Tableau and the casual Terrace Pointe Café, Jardin brings gourmet riffs on American favorites and comfort foods to Wynn—along with a wealth of institutional memory. Chef Joe Zanelli helped open Tableau in 2005, then launched the Country Club, before running room ser- vice for both hotels when Encore opened. After a stint with popular local restaurateurs Blau + Associates at their Honey Salt and Andiron Steak & Seafood eater- ies, he returned here to wind down Botero and oversee its transformation into Jardin. "I was doing a hundred filets a night at Botero," says Zanelli. That was just months ago, but today the lead- ing dinner choice at Jardin is herb-crusted salmon sitting atop a sunny yellow sauce of lemon, confit fen- nel, and Peruvian yellow peppers served with a quinoa and vegetable medley. "Usually you have a fish dish in the top four or five, but I never expected it to become so popular. It is definitely number one." While the salmon ref lects the lighter, fresher aes- thetic at Jardin, with its quarterly menus focused on the best seasonal ingredients, this is still Vegas, and Zanelli is quick to point out that "filet is number two." Other heartier favorites are the short-rib ravioli at din- ner, and what has quickly become the breakfast signature, the chef 's inspired take on fried chicken and waff les. The classic soul food dish has enjoyed a national resurgence, but he did not want to do another cookie-cutter version—and had no plans to serve waf- f les at all. Instead, he borrows from the classic Toad in a Hole egg dish and makes a slice of thick, crispy clockwise from far left: Jardin's take on the ever-popular bacon and eggs, with Kurobuta pork belly, quail eggs, kimchi fried rice, and black garlic aioli; patio dining outside the restaurant; Chef Joe Zanelli in his kitchen; housemade butterscotch maple bourbon pudding with bourbon maple cream and bacon almond brittle. Jardin brings gourmet riffs on American favorites and comfort foods to Wynn—along with a wealth of institutional memory.