Bringing Manhattan-Style Steakhouse Glam to Wynn Las Vegas
TASTE
NEW YORK POWER DINING
SARTIANOS
Bringing Manhattan-Style Steakhouse Glam to Wynn Las Vegas
By Bob Barnes
What happens when you pair the most desirable elements of a classic steakhouse with that of soulful Italian cuisine? Sartiano’ s Italian Steakhouse at Wynn Las Vegas is doing exactly that, and the result is the best of both worlds.
LUXURIOUS DÉCOR
Sartiano’ s opened in June 2023 inside The Mercer Hotel in SoHo to rave reviews and this new Las Vegas location, opened in March 2026, marks the first expansion outside of New York for the culinary hotspot by BOND Hospitality co-founder Scott Sartiano. Located adjacent to the private members-only club Zero Bond and just down the hall from the Wynn Buffet, the opulent décor appears to be a great fit for the Wynn, one of the most luxurious resorts on the Vegas Strip. The space exudes extravagance with brass detailing, soaring vaulted ceilings, multiple arches, inlaid floors, imported marble, hand painted artwork representing the Italian countryside, rich glossy wood finishes, a wall filled with wine bottles and burnt orange-hued booths and chairs. The ambience is capped off by prime views from the patio of the 18 th fairway of the Wynn Golf Club with its mesmerizing waterfall and creek below, and sights of the Sphere just across the street thrown in for good measure.
THE CHEFS
Directed by three-time James Beard Award winner Alfred Portale, the menu draws from restaurateur Scott Sartiano’ s Neapolitan heritage, with not only signature dishes from Sartiano’ s New York flagship, but dishes unique to the Vegas outpost. The kitchen at Wynn Las Vegas is led by Executive Chef Michael Rubinstein, a Las Vegas native with more than 15 years of experience. He trained under acclaimed chefs including Michael Mina, Pierre Gagnaire, David Chang and Marc Vetri before leading kitchens at Momofuku Las Vegas, Majordomo Meat & Fish, Vetri Cucina and as the first executive chef of the Las Vegas Raiders overseeing the culinary program for players, coaches and staff.
GREAT BEGINNINGS
Your meal begins with complimentary bread service, an exceptional Olive Sourdough Focaccia accompanied by a mixture of whipped ricotta, olive oil and oregano salt. Some starters well worth indulging in are the Caviar Cannoli, a NY staple with deep fried shells filled with whipped mascarpone and both ends brimming with Oscietra Caviar elegantly presented on a gold tray; the light and fresh Heirloom Tomato Panzanella bringing a variety of textures with pickled eggplant, grilled sourdough and bufala mozzarella; and Fluke Crudo— delicate white fish curled into ribbons with jalapeno, cucumber and a delectable lime vinaigrette that balances richness with mild heat. Want to splurge? If so, the Plateau Di Mare may be calling your name with its abundance of the sea including oysters, clams calabrese, jumbo shrimp, king crab, Maine lobster, grilled seafood salad, toro and caviar. This raw bar program sets this location apart, as it is not available in New York.
THE STEAKS
The Prime beef cuts are sourced from respected family ranches across the US, including the 9 oz and 14 oz Filet Mignon from Schuyler Ranch in Nebraska, 16 oz Ribeye from Little Belt Ranch in Montana, 18 oz Bone-In Dry-Aged NY Strip from Double R Ranch in Washington, as well as the sizeable 40 oz Dry-Aged Bistecca Fiorentina carved tableside and topped with peppercorn, roasted garlic and salsa verde. American Wagyu shines brightly with the 6 oz Filet Mignon from Akaushi Reserve in Texas and 10 oz NY Strip from Snake River Farms in Idaho. All the steaks can be enhanced with a variety of sauces and toppings, with the premium choice being the Truffle Short Rib & Egg Yolk Raviolo which explodes with richness when it’ s cut into.
NON-BEEF DELIGHTS
Besides the succulent beef, there are outstanding choices like Roasted Heritage Chicken cooked in brown butter and served with marsala mushroom jus and cipollini agrodolce, Grilled Branzino with pesto rosso and charred eggplant, Halibut with fava and Castelvetrano olives and Crispy Japanese Eggplant with cashew fonduta and cherry tomato.
Pastas are made in-house and the star of the show is the Fettuccine Alfredo alla