Sartiano's Italian Steakhouse Opens at Wynn Vegas
Scott Sartiano's Italian steakhouse just opened at the Wynn Las Vegas, offering prime steaks, house-made pastas, and signature Italian antipasti in a sleek, upscale setting. Meanwhile, acclaimed chef Gabriel Kreuther launches Saverne in Hudson Yards after thirty years on the New York dining scene. The restaurant blends Alsatian roots with contemporary techniques for what Kreuther calls his "response" to the city's evolving tastes.
Sartiano's Las Vegas outpost is a grander version of his New York original located at The Mercer Hotel. The Vegas edition boasts luxurious additions like seafood towers and steak carts for tableside carving of colossal cuts, including a 40-ounce dry-aged Tomahawk steak. The menu, developed by culinary director and three-time James Beard Award winner Alfred Portale, also features signatures from the New York location like the popular caviar cannoli. The restaurant is located in an exclusive alcove overlooking the Wynn Golf Club and was designed in collaboration with Tihany Design. The aesthetic reimagines mid-century modernism, drawing inspiration from Milan's architectural heritage. This opening is part of a larger strategy for owner Scott Sartiano, whose Bond Hospitality also operates the private social club Zero Bond, which will have an adjacent location at the Wynn. Sartiano is a notable figure in the hospitality world, having co-founded nightclubs like 1Oak and later creating the exclusive Zero Bond social club in Manhattan, which opened in 2020. His company, Bond Hospitality, now operates seven venues, and he also serves as a partner and creative director for The Mercer Hotel in New York. Meanwhile, Gabriel Kreuther's Saverne is his first new restaurant in a decade, following the opening of his celebrated two-Michelin-starred eponymous restaurant. The new venture is centered around a wood-fired kitchen, a nod to Kreuther's upbringing on a farm in Alsace, a region in northeastern France. The menu features Alsatian-inspired brasserie fare, including various wood-fired tartes flambées, a classic dish from his youth.
