Chef Alessandro Stratta tackles Italian comfort food at his white tablecloth Wynn bistro..
While his Alex eatery at Wynn caters to an uppity clientele with deep pockets and an appetite for a talk-about culinary experience, Chef Stratta's namesake is his desire to bring high-quality Italian dishes to the masses. Don't get me wrong, Stratta is by no means cheap with appetizers such as fried artichoke hearts and wood-fired clams averaging $16 and entrees such as the baked lasagna ($24), osso buco ($46) and braised beef short ribs ($35) stretching the wallet as well. Stratta aims for the pre- and post show crowd. The restaurant carries an air of sophistication and romance with its white tablecloths, red seats and knowledgeable servers while still wearing its elegance casually.
Good TO go. We enjoy but not as much as other options in the Wynn and I would love to make reservations at another restaraunt there
Not bad, but there are better.... We had dinner here the week before Christmas, 8:30 reservation and were not sat until 9:30. Bad start. But, the bartenders were great and poured one of the best manhattans. My boyfriend and I are both in the service industry and had fun talking shop. When finally sat, our service was just OK. Two people waited on you so you never needed to wait long for anything that you may have needed. My crab cakes were amazing and the filet with the lobster was so tender. My boyfriend wasn't as happy with his meal as his steak was overdone. The one problem that we had was the details. Our wine and bottled water was not topped up, they reached awkwardly in front of you, stafff crowded around the centre area talking, our courses came out oddly staggared. This place has the potential but needs some fine tuning to really shine.
Terrific Experience, Fabulous Food!. Had dinner with friends there this week, and Chef Klein prepared an astonishing tasting menu for us (one of the guests was a Wynn hi-roller...). We started with first of the season heirloom tomatoes. He'd made a lovely salad, perfect, with burrata cheese, haricots verts, red onion, a great vinaigrette and fleur de sel. Great balance -- normally I'm just a simple sliced tomato fan, but this was astonishing. Next we had his melon salad. I was told it's a signature, if not it should be. Then crab duo -- wow. Then soup & salad with a pea soup in demi-tasse and a tiny foie gras sandwich on homemade brioche. Fantastic. Then we had a beef duo -- sliced ribeye and some of his shortrib. And those side dishes. Corn!!! Gratin, Spaetzle, Spinach... an Alsatian dessert - kugelhopf glace! Charming, adorable chef! Great staff & service!
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