LAS VEGAS — Nestled on the picturesque and captivating Lake of Dreams, SW, the resort’s signature steakhouse helmed by Executive Chef David Walzog wins over guests with a menu that fuses classic steakhouse fare with the chef’s signature innovative touches. SW Steakhouse is one of only four restaurants in the U.S., two of which are at Wynn Las Vegas, that offer certified authentic Kobe beef.
The menu features classic touches like the oysters on the half shell and Maryland blue crab cake starters. Entrees range from classic steaks to herb-crusted Colorado lamb chops to Walzog’s signature braised Kobe-style beef short ribs.
Though SW is a sleek and sophisticated steakhouse at one of the most exclusive resorts ever built, Chef Walzog wants a genuine sense of hospitality and warmth to be the hallmark of his restaurant and the wishes of his customers to be paramount.
“When guests dine at SW, I want them to feel like a member of my family,” says Walzog. “Every guest should have a wonderful, unique experience where they will enjoy my food and hopefully return again and again.”
Entering the restaurant, guests are instantly drawn into the cozy bar. A teak wall, granite floor and copper recessed ceiling gives the space a flattering, warm glow that is tailored, clean, modern and has a strong sense of architecture.
The horizontal lines throughout the restaurant are inspired by the sandstone that form the Las Vegas valley, the influence continues in the Tucci marble from Italy and stone pieces carved in Jerusalem. The initial designer of SW Steakhouse, Vincente Wolf, established strong architectural elements including these split face Jerusalem stone horizontals throughout the room. Executive Vice President of Design Roger Thomas complimented Wolf’s original concept with handwoven fabric panels installed in a geological formation resulting in random repeat, an ode to the organic patterns in nature. Mr. Wynn prefers horizontal textures, which are not commonly found in wall coverings; therefore, Thomas commissioned artisans in Germany, France, Italy, Holland and Southern California to create these panels to adorn the walls in the new iteration of SW Steakhouse.
The private dining room with its lavish wall treatments and ornate mirror creates an elegant and inviting setting. Guests can also enjoy their dinner on SW’s patiooverlooking the Lake of Dreams, where Wynn’s nightly water show provides an experience for all of the senses.
Guests of Wynn Las Vegas searching for an elegant, yet unpretentious dining experience will feel at home at SW, an American steakhouse with a bit of international flare. SW is open nightly starting at 5:30 p.m. Reservations are highly recommended and can be made by calling 702 770 DINE (3463).
David Walzog Executive Chef
Nationally acclaimed Chef David Walzog brings an innovative approach of inspired American cuisine to SW Steakhouse and Lakeside at Wynn Las Vegas. Located on the resort’s majestic Lake of Dreams, they are both the ideal spot for a casual, yet elegant dinner with breathtaking views and equally impressive menus.
“It’s an honor to be a part of Wynn Las Vegas and to do what I do best in such a magnificent setting,” says Walzog. “I think we have created a very appealing menu for SW that re-defines the classic American steakhouse, yet still offers guests the classic favorites they have come to love. At Lakeside our Hawaiian Ocean-to-Table and lobster programs allows guests to indulge in pristine and flavorful products.
SW Steakhouse is a perfect platform for Chef Walzog to showcase his grilling techniques and innovative approach to the American steakhouse experience.
Prior to arriving at Wynn Las Vegas, Walzog was the corporate executive chef at the Glazier Group in New York City. In this role he was at the helm of New York City’s legendary The Steakhouse at Monkey Bar, Michael Jordan’s The Steak House NYC, and three Strip House restaurants. Under Walzog’s supervision, Forbes magazine awarded Strip House one of the “Forbes 2003 All-Star Eateries in New York” and in April 2001, New York Magazine’s annual “Best of New York” issue proclaimed that Strip House had the “Best Steak in New York."
A native of Baltimore, Maryland, Walzog began his career in New York City at Lola restaurant. After spending nearly two and a half years at this downtown hot spot, he moved on to work under one of the city’s great culinary mentors, Gotham Bar and Grill’s Alfred Portale.
At 24, Walzog had the opportunity to further sharpen his skills under another master, Mark Miller, as opening chef at Red Sage in Washington, D.C. The following year brought Walzog great recognition when he was recruited to return to New York as executive chef at Arizona 206. During his tenure, he created a disciplined Southwestern menu that garnered the restaurant three stars by the New York Times.
A three-time nominee for the James Beard/Perrier-Jouet Rising Chef Award, Walzog has prepared dinners in New York at The James Beard House, and taught at Macy’s prestigious “De Gustibus” series and at Peter Kump’s Cooking School. In addition, Walzog developed Michael Jordan’s Steak House brand steak sauce and steak rub, as well as a line of Southwestern sauces and salad dressings. In 2005 the chef became a first-time author with the publication of The New American Steakhouse Cookbook (Broadway Books, 2005).