SW Steakhouse serves entrees like the chili-rubbed double rib eye, skillfully paired with sides that allow Chef Walzog to show off his culinary chops with seasonal, exotic ingredients like black truffle creamed corn.
This restaurant was reviewed in the August 2005 LVA; some of the information contained in the review may no longer be accurate. SW (which stands, of course, for Steve Wynn) is another fancy and expensive option at Wynn Las Vegas. The celebrity chef is Eric Klein, Food and Wine magazine’s Chef of the Year 2004. The menu is completely a la carte, and single-item entrees—delivered on square white china without garnish (it’s a little strange to be served a lone slab on a plain plate without even a sprig of parsley)—run $32 to $52. Yeow! Wet-aged steaks come in three sizes: 10-ounce filet, 14-ounce New York, and the big 20-ounce bone-in ribeye. One unique dish is the Choucroute Garnie Royale, a combination of homemade sausages, smoked pork loin, and pork belly with sauerkraut, potatoes, and a spicy mustard sauce. Appetizers, such as foie gras, Maryland crab cakes, and lobster roll, run in the $11-$20 range. Throw in a couple of sides and desserts and you get a $290 bill (for three without alcohol) before tip. As we’ve reported in earlier reviews of restaurants at the Wynn, you pay as much for the settings as you do for the food, and SW is no exception. It’s located on the lower level (down the spiral escalators) and provides a great view of the lagoon and waterfall video attraction from the tables on the patio.