 Botero is named after Colombian artist Fernando Botero, and dining here is almost like visiting an art museum; several of Botero’s works are displayed, adding an elegant and sophisticated flair to a space that is enhanced by large windows that give an appealing view of the area surrounding the Encore pool. Executive chef Mark LoRusso has crafted a menu that is divided into sections: From Farm and Fields, Inspired by the Sea and Surf and Turf. The farm and fields are ably represented by a vegan/vegetarian menu that includes crispy tofu and avocado, piquillo pepper polenta cake and quinoa pasta. A highlight from the sea is the hamachi tartare composed of yellowtail, crispy rice cake and a sweet chili vinaigrette. Turf offerings feature steaks with three choices of preparation---pepper steak, chimichurri and traditional---and options of filet, New York strip, bone-in rib-eye, porterhouse and Châteaubriand. A selection from among more than 600 wines will complement your meal, with a list that accents California Cabernet, French Bordeaux and white Burgundy. A fine encore is the ice cream cupcakes, filled with ice cream flavors of German chocolate, lemon poppy seed, carrot cake and vanilla birthday cake.
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