"The resort’s premier steakhouse is currently closed for interior updates, with a planned reopening on August 7 after completing renovations intended to refresh the dining room." - Janna Karel
"The Wynn’s premiere steakhouse, currently closed for interior updates through August 7, known as a signature fine-dining destination at the resort." - Janna Karel
"A refined spin on the classic Italian steakhouse from Bond Hospitality and Scott Sartiano, led at the top by three-time James Beard Award winner Alfred Portale with day-to-day operations run by Las Vegas native Michael Rubinstein. It brings the sceney, luxury-meets-modern-flash vibe of the SoHo original to the Strip and will be open to the public, carrying over signature items while adding Strip-exclusive dishes such as baked clams with pancetta and smoked bacon, lasagna with wild mushrooms and black truffle, paccheri with herbed ricotta and “Sunday sauce,” and the imported caviar cannoli. The menu highlights prime bistecca cuts including American and Japanese wagyu and a 40-ounce Double R Ranch dry-aged bistecca alla Fiorentina carved tableside and served with Brunello beef jus and salsa verde. The design leans mid-century modern with bold geometric patterns, an arched ceiling, distinctive terrazzo floor, and seating in an alcove overlooking the Wynn Golf Club, plus a bar, lounge, outdoor dining and a private dining room; its adjacency to an exclusive members club positions it as a seeing-and-being-seen destination." - Janna Karel
"A resort steakhouse renowned for serving real Kobe beef and for a lavish, steak-focused menu and service." - Janna Karel
"SW feels like a steakhouse plucked out of Beverly Hills and placed along the Wynn’s Lake of Dreams, where you might be sitting next to a famous Swedish DJ or casino president. It’s easy to be hypnotized by the 90-foot waterfall that turns into a screen playing Fantasia-esque shorts, but the fantastic steaks are even more impressive. Our go-to is the 16-ounce New York strip that has a nice peppery char, but the filet mignon and 18-ounce boneless ribeye are both always perfectly cooked. If SW wasn’t Hollywood enough, the steaks come from the ranch of the guy who created Yellowstone." - melinda sheckells