SW Steakhouse

“SW” does not stand for "Southwest," and SW Steakhouse is not a typical southwestern steakhouse. No, "SW" stands for “Steve Wynn,” the modest ego behind Las Vegas’ biggest resort development so far. Executive chef David Walzog has created a Las Vegas steakhouse that is superlative in all the ways that the Wynn Las Vegas seeks to achieve in all respects. The chef's objective was to be innovative enough to overcome the ennui of the steakhouse sophistiqué and veteran, yet still sufficiently mainstream to please the most obstinate traditionalist. SW accomplishes this balancing act with eclat. “Signature dishes” – that is, innovations, include filet Thermidor. Unusual sides include spaetzle and Fischer-bier-battered onion rings. Among innovative twists on established steakhouse fare, Chef Walzog offers a lobster bouillabaisse with red snapper, shrimps and scallops, among other things. The large veal chop is cooked with roasted garlic. Steaks are accompanied by any one of several sauces, including a Dijon-cognac sauce not seen elsewhere. More than 800 wines are at the guest’s disposal. Of the deserts the unusual key lime layer cake is a favorite choice. Much of the SW Steakhouse experience is found in enjoying one’s surroundings. Enter by descending the trademark winding escalator into a large and swanky entry lounge, complete with a an ultra-modern and impressively large bar. Guests can choose the luxurious dining room or a terrace overlooking the “Lake of Dreams” and a forest behind.