NYC Visionary Brings Exclusive Dining to the Desert (Image Credits: Unsplash)
Scott Sartiano’s acclaimed Italian steakhouse made its Las Vegas debut at Wynn Las Vegas on March 4, blending premium beef cuts with Strip panoramas.[1]
NYC Visionary Brings Exclusive Dining to the Desert
Scott Sartiano, founder of Bond Hospitality, transported his SoHo sensation to the Wynn, where the restaurant sits above the golf club greens and neighbors the new Zero Bond private members club.[1] The original location opened in Manhattan in June 2023 and quickly became a hotspot. In Vegas, culinary director Alfred Portale, a three-time James Beard Award winner known from Gotham Bar & Grill, oversees the kitchen alongside executive chef Michael Rubinstein. Portale highlighted the unique setting during previews. “How many restaurants in Vegas can boast that they overlook the Sphere and the 18th hole of a world-class golf course?” he said.[1]
The venue accommodates about 140 guests across its main dining room, bar, lounge, private space, and terrace. Dinner service launched first, with lunch and brunch planned soon. Wynn Resorts chief mixologist Mariena Mercer Boarini, a James Beard semifinalist, developed the drinks list. A dedicated valet entrance provides direct exterior access, a rarity at the property. This setup promises seamless arrivals for diners seeking elevated experiences.
Steak Program Delivers Depth and Precision
Vegas patrons now enjoy an expanded selection of steaks sourced from top U.S. ranches, surpassing the New York menu in scope.[1] Standouts include a 10-ounce Snake River Farms New York strip, trimmed meticulously for balance – the excess fat fuels steak tartare. A massive 40-ounce dry-aged bistecca Fiorentina arrives from Double R Ranch in Washington. The Akaushi Reserve 6-ounce filet mignon draws from Texas-raised Japanese red cattle, prized for robust flavor beyond typical wagyu richness.
Rubinstein detailed the Akaushi appeal: “Oftentimes with wagyu beef, you end up with richness and fattiness but not a lot of flavor. This has beefy depth to it, along with the traditional marbling.”[1] In-house butchery handles wet and dry aging. Signature innovation shines in the tallow-aged porterhouse from Snake River Farms short loin, coated in porcini powder, sea salt, and rendered fat before oven-finishing and tableside carving. These preparations emphasize technique and heritage breeds.
Pasta and Sides Fuse Tradition with Finesse
Handmade pastas anchor the menu, prepared tableside for theatrical flair suited to Vegas energy. Fettuccine Alfredo alla Romana mixes Parmigiano-Reggiano and creamy burro di bufala butter, with black truffle options now and white truffles slated for season. Roasted wild mushroom and black truffle ravioli receives a light sauté for texture. Signature Maine lobster bucatini features Calabrian chili butter, while butternut squash tortellini pairs with saba and amaretti.
- Caviar cannoli: Crisp mini shells filled with mascarpone, Osetra caviar, and chives for a briny burst.
- Creamed kale: Blanched greens with roasted garlic, Pecorino-Romano, béchamel, and guanciale crisps – an Italian riff on spinach.
- Bluefin tuna tartare: Crisp rice alongside a nuanced dressing blending mirin reductions, fish stock, and citrus notes.
These dishes layer flavors nimbly, as Rubinstein noted of the tuna dressing: “It straddles that line between Italian cuisine and Japanese cuisine quite nimbly.”[1]
Cocktails Capture Italian Essence
Mercer Boarini rooted the bar program in Italian culture, reimagining classics with local twists. The Rare Breed martini combines organic vodka, olive brine, pepperoncini, roasted red pepper, and truffle salt, arriving with spherified truffle juice and garnishes. Dolce Vita updates the Negroni Bianco using dual gins, Luxardo Bitter Bianco, bergamot, grapefruit cordial, and vermouth.
“The cocktails are a distinct element to the restaurant, designed to be invigorating, refined and captivating,” she explained.[1] Spritzes, old-fashioneds, and more draw from literature, film, and history for added depth. This approach complements the food’s sophistication.
Key Takeaways
- Prime steaks from Snake River Farms, Double R Ranch, and Akaushi Reserve headline an enhanced beef lineup.
- Tableside pastas and inventive sides like caviar cannoli elevate Italian steakhouse norms.
- Zero Bond adjacency and Sphere views position Sartiano’s as a social dining nexus.
Sartiano’s sets a high bar for 2026 Strip openings, merging New York pedigree with Vegas spectacle. Reservations fill quickly, signaling strong demand. What stands out most to you on this menu? Share in the comments.
