 Wynn Las Vegas visionary Steve Wynn has his initials written all over this vibrant steakhouse. To reach it, diners ride down a regal winding escalator and enter its spacious foyer furnished with plush chairs and couches and a dazzling bar. They are then seated in the elegant dining room or on the patio facing Wynn’s Lake of Dreams backed by a lush forest with a calming water wall on which a light show is presented at 9 p.m. nightly. For an appetizer, try the foie gras torchon with bourbon macerated berries, raisins and cherry gastrique. We also suggest the lobster bouillabaisse---a whole Maine lobster with red snapper, shrimp, langoustines, sea scallops, bouillabaisse sauce, garlic croutons and extra virgin olive oil. Try the 14-ounce pan-roasted veal chop with roasted garlic and lemon. Traditionalists like the nine- or 12-ounce filet mignon, 16-ounce New York steak and 18-ounce bone-in rib-eye, offered with béarnaise, bordelaise and Dijon-Cognac sauces. The fare is complemented by the choice of 800 wines. The playful presentation of funnel cake, set among branches of a metal tree and served with huge strawberries and chocolate and caramel dipping sauces, is among SW’s sweet temptations.
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