Part of the exquisite Wynn, is chef Paul Bartolotta’s namesake restaurant. Steve Wynn wanted to create some of the most “imaginative and fanciful restaurant environments on earth”, and that he has. Lucky enough to be seated outside in the gorgeous canopied courtyard, one is transported miles away from the hustle and bustle of Las Vegas.
Bartolotta specialises in seafood and with no extravagance too much for Steve Wynn, fresh produce is flown in from Italy every day. A cart comes round, showcasing the fish, and you pick from the cart (a little confronting). The fish is prepared simply and is accompanied by a dressing and sides of your choice.
For starters, I enjoyed a trio of sardines. Fantastic flavour, however so many fine bones!
Turbot was chosen from the cart and paired with a tomato, olive oil, lemon salsa and potatoes. Turbot is renowned for its delicate flavour and for retaining its form when cooked. A little strange texturally at first, but it grew on me. All in all, simple, fresh fare.
The star of the evening, aside from the spectacular scenery, was dessert: Ligurian lemon cake with rosemary gelato and sweet balsamic syrup. The zing of the citrus was perfectly underscored by the herbaceous gelato.
