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wynn resort (Las Vegas)

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Foodie-Girl

Foodie-Girl

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he's out but the restaurant is still opening??? with his name? hmmmmmmm

***We have reservations at: ALEX along with a few others...anxious to hear a report from you friend as to what tasted best on the menu.

Thanks Wendy...you're always on the cutting edge!!

Foodie-Girl

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vegasreporter

vegasreporter

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from a weekly newspaper in richmond, va

Sneed’s Vegas Gig Ends Before It Begins

April 13, 2005

Chef Jimmy Sneed, who was set to operate a restaurant in the lavish new Wynn Las Vegas hotel and casino, has parted ways with the corporation just weeks before the restaurant’s April 28 opening.

Sneed, contacted in Vegas last week, says disagreements arose with management over the kind of restaurant he was to operate.

The restaurant, which overlooks a golf course, “evolved into a more casual concept than I was hired to do,” Sneed says. “They wanted something more of a golfers’ hangout, and I’m just not a country club kind of guy.”

Elizabeth Blau, executive vice president for restaurant development at the hotel, says the company wanted to make the change before the opening, “and things got confusing.” As for Sneed, she says, he decided that “the independent restaurant life was more what he was suited for” than “a big, corporate hotel structure.”

Sneed achieved culinary success at the former The Frog and the Redneck in Richmond. Last summer, he was running a restaurant in Charleston, S.C., when developer Steve Wynn wooed him away to his $2.7 billion casino, which will have 10 high-end restaurants run by such world-famous chefs as Daniel Boulud.

Sneed has bought a house in Vegas and says he’s exploring other options there. But he says he’s also interested in returning to Richmond

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Foodie-Girl

Foodie-Girl

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Foodie-Girl,

I'll be trying the restaurants at Wynn Las Vegas before it opens. Heading there for a serious tasting.

Vegasreporter...really looking forward to reading about your impressions. I've yet to come up with a few ideas for lunches. Asian food (unless very creative/contemporary isn't my favorite) so I'm hoping for a couple of suggestions.

As you can see by my list...we eat BIG at dinnertime, so lunches tend to be on the light side.

Thanks for your comments!

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vegasreporter

vegasreporter

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¶ LAS VEGAS (AP) _ The $2.7 billion Wynn Las Vegas megaresort has filled a key gastronomic hole after losing one its star chefs weeks before the property's April 28 opening.

¶ David Walzog will replace Jimmy Sneed, who left the hotel-casino after a difference of opinion involving the culinary direction of his restaurant, said Elizabeth Blau, Wynn's executive vice president of restaurant marketing and development.

¶ Blau said Walzog, 37, will operate a contemporary steakhouse but the restaurant's new name hasn't been determined.

¶ "It was an exciting offer and an exciting project," Walzog said Tuesday. "For the most part, it was an offer I couldn't refuse."

¶ Sneed was to run the Country Club overlooking the golf course at Wynn Las Vegas. He's probably most famous for The Frog and the Redneck, his former bistro in Richmond, Va.

¶ In New York City, Walzog was executive chef for five Glazier Group restaurants, including Michael Jordan's Steak House NYC, The Steakhouse at Monkey Bar and three Strip House locations.

¶ Walzog has been nominated for three prestigious James Beard Foundation awards and will publish "The New American Steakhouse Cookbook" later this month.

¶ Ten of the 19 restaurants and bars at Wynn Las Vegas will be chef-driven concepts. All of the chefs, except Daniel Boulud of New York City, will live in Las Vegas.

¶ "It's a monumental project," Walzog said. "The team he has put together is nothing less than impressive."

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  • 2 weeks later...
Gifted Gourmet

Gifted Gourmet

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Las Vegas Review Journal updates ...

Two, however, stand out: Alex and Daniel Boulud Brasserie.

Alex is the restaurant of James Beard Award-winning chef Alessandro Stratta.

Daniel Boulud Brasserie -- driven by a man considered among the world's greatest chefs -- focuses on French cuisine, reflected in its decor by the ironwork and raspberry-tinted glass that surround the kitchen, the raw bar and bread-and-cheese station that can be seen beyond...

Tableau -- with executive chef Mark LoRusso, formerly of Aqua/Michael Mina Bellagio at the Bellagio -- serves "haute American" cuisine.

For Bartolotta Ristorante di Mare, chef Paul Bartolotta "managed to source really unusual types of seafood," Blau said, for his focus on rustic Italian coastal cuisine.

At Corsa Cucina, the emphasis is on earthy Mediterranean food, much of it prepared in the giant wood-fired rotisserie.

The Japanese restaurant Okada features a circular sushi bar, a sake bar with 20 to 30 sakes that servers can fetch via a glass-runged ladder, and landscaping that recalls Kyoto.

Melissa Goodman aka "Gifted Gourmet"

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Cilantro

Cilantro

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I don't have much in the form of recommendation (maybe Wing Lei), but I strongly recommend against Okada. In my opinion, the front staff is unnecessarily rude and abrasive. They, more than anyone else, seem the busiest and the front staff is no doubt exhausted from customer after customer bugging them -- but that doesn't excuse treating guests in the fashion they do.

This is not merely my experience. Two friends of mine went restaurant hopping independently, and the words "stuck-up" and "wow, talk about snobby" were used regarding that place in particular.

Japanese food is traditionally very high-profit, and they certainly have enough business that purposely losing some will not cause them any heartache, but I nevertheless hope the day comes when they realize that "lots of money for not a lot of food" can be gotten anywhere in this city, and it is atmosphere and service that raises some above the rest.

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tan319

tan319

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Is Frederic Robert still the executive pastry chef there?

Thanks for any info.

Also, does anyone have any thoughts on the desserts at MIX?

I've mainly heard negatives.

yes, he left months ago
I've heard that chef Keegan Gerhard has left as second in command of the pastry at Wynn. Anybody have confirmation?

2317/5000

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Foodie-Girl

Foodie-Girl

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I don't have much in the form of recommendation (maybe Wing Lei), but I strongly recommend against Okada.  In my opinion, the front staff is unnecessarily rude and abrasive.  They, more than anyone else, seem the busiest and the front staff is no doubt exhausted from customer after customer bugging them -- but that doesn't excuse treating guests in the fashion they do.

This is not merely my experience.  Two friends of mine went restaurant hopping independently, and the words "stuck-up" and "wow, talk about snobby" were used regarding that place in particular.

Japanese food is traditionally very high-profit, and they certainly have enough business that purposely losing some will not cause them any heartache, but I nevertheless hope the day comes when they realize that "lots of money for not a lot of food" can be gotten anywhere in this city, and it is atmosphere and service that raises some above the rest.

***That' not good to hear especially as Steve Wynn as stated in interviews that a HIGH LEVEL OF SERVICE TO GUESTS was a top priority.

I have reservations at several of the other restaurants and sure hope I doin't find THAT type of attitude....wowee!

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vegasreporter

vegasreporter

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just got back from cali. it has been a busy week. so the food? well, i'm reluctant to praise or dismiss b/c i attended this charity event in which all the chefs unloaded their best vittles. So, the staff had to perform and be VERY polite. The restaurants were indeed impressive. Now the chefs will have to match the spaces that wynn created for them. Okada was truly beautiful. The pagoda table will soon be the hottest spot in this town. Eric Klein's steakhouse is a hit. You know why? Because Klein was out on the floor. He fixed my date's place setting, arranging her knife, fork and napkin. When was the last time a chef did that? For that small gesture, Klein gets a nod of approval. More in a little while.............

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Foodie-Girl

Foodie-Girl

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just got back from cali. it has been a busy week. so the food? well, i'm reluctant to praise or dismiss b/c i attended this charity event in which all the chefs unloaded their best vittles. So, the staff had to perform and be VERY polite. The restaurants were indeed impressive. Now the chefs will have to match the spaces that wynn created for them. Okada was truly beautiful. The pagoda table will soon be the hottest spot in this town. Eric Klein's steakhouse is a hit. You know why? Because Klein was out on the floor. He fixed my date's place setting, arranging her knife, fork and napkin. When was the last time a chef did that? For that small gesture, Klein gets a nod of approval. More in a little while.............

Attending a charity event is indeed a different experience than showing up for a regular dinner reservation. Or is it? I would hope to receive a high level of service no matter what the circumstance.

Hope you have a chance to elaborate on some of the other venues. I'm especially interested ALEX, DANIEL BOULUD, TABLEAU AND BARTOLOTTA as we have reservations at all of them.

Was the charity event a huge success?

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