Two Way Hard Three | Las Vegas Casino & Design Blog

Wondering - at Bellagio, it's virtually impossible to see the fountains from inside the property unless you're at one of the restaurants, or at Fontana. Is Wynn LV going to be the same way, just minus the copious outside viewing?

Might have to change the names of one of the restaurants already. Today's R-J reports that Jimmy Sneed is leaving.

From everything I've seen and heard, it sounds as though the lake/mountain attraction is something only the paying guests will be able to fully enjoy.

The Las Vegas Review-Journal just reported this morning that Jimmy Sneed has been let go due to "creative differences." Looks like they will be ordering up some new signage and menus...

We'll be staying at Wynn on opening night and the next night. As Okada was full, I made reservations there for the second night and settled for SW on the first. Marlia, is very friendly and offered us a window view. She said she's doing everything she can to accomodate guests of the hotel. My suggestion is reserve early!

Freesha, I assure you, you won't be "settling" for SW...My husband, Eric Klein, is the chef. His food is exquisite -- and it's not just steaks. I know you will have a wonderful time.

I was just kidding about the settled part, Tori...I know it's going to be incredible!! The other girls are excited too. What's your favorite dish that Eric makes? Should we have dessert? Hope to see you there!

Stephen Kalt's cuisine is far more than pizzas. Your comments make Corsa Cucina sound like a pizzeria. Although the grilled pizzas are exceptional, his Mediterranean/Catalan food is outstanding. He is much missed in New York.

Freesha, his pastry chef Vita, is terrific. I love the kugelhopf glacee -- a very traditional Alsatian dessert, that she's made all her own.

As for Eric's dishes, I have lots of favorites...so I'll let you find your own. Just don't miss his crabcake or pear salad and make sure someone at your table goes beyond the beef and tries his fish -- both the loup de mer and dover sole are exquisite.

It was a tight opening -- and everyone's exhausted. Volume is high and expectations higher. So far from what I've seen and heard, things are improving nicely each evening. It's tough to take a new staff and get them up to speed on your food in 2 days... and that's basically what had to happen in every kitchen.

So go, be kind and patient, relax and enjoy yourself -- all they want to do is make sure everyone leaves happy. It's a beautiful dining room (all of them are...), with a terrific team of professionals who genuinely care and working very very hard. And yes, I'm extremely biased, but it's the truth.

SW: When we arrived for our reservation, our table wasn't ready. We told our hostess that we'd be in the bar and we ordered drinks. We hadn't eaten all day and after waiting about a half hour, my sister asked the bartender if she could have some nuts or bread. He asked if she'd like a crabcake and brought one right over. We each had a bite and all agreed that it was the best crabcake we had ever tasted. One of the girls went over to the hostess and asked when our table would be ready. She said "Oh, I forgot about you!" Although the reservation was for a window seat and I had made it weeks ago, she brought us to a table toward the back, where we could not see the water features, telling us that she gave our table away to someone else. We were hungry, so we sat down anyway and ordered. I shared the caesar salad with my siter and the other girls shared the pear salad. I had fillet thermador which was excellent. If you like medium rare, order medium, which I did and it was perfect. It was served with Main lobster and spinach over potatoes. Dinner for 4 (no dessert): $300.00 Crabcake: $18.00

Okada: Well we chalked up the management at SW to opening day and looked forward to Okada the next night. We had reservations for a table overlooking the water features. I saw around half the tables were available, but the hostess led us to a back room that looked like it hadn't been completed yet. The walls were bare. There were several round rental-like tables that were unset. I told the hostess about our reservation and she told me that Mr. Okada was having a private party there that night and the bare room was all she could do for us. After the SW experience, we felt like Wynn's restraunts were treating us like second class citizens and the girls wanted to leave, but I convinced them to go to the sushi bar, which was empty. The hostess looked upset, but sat us there anyway. I ordered hot saki, and the waitress said they didn't have any, so we ordered beer. After the waitress brought our drinks, the manager, Martin, came over and although he did not apologize, he did offer a complimentary glass of champagne. He could clearly see that we were not drinking champagne, but offered nothing more and left. When we finished, the dining room was still only half full. Sushi for 4 (2 rolls ea.)with one beer ea: $150.08