SW Steakhouse at Wynn

SW Steakhouse at the Wynn Resort in Las Vegas delivers a focused take on American chophouse fare, with emphasis on aged beef selections and seafood pairings. Nestled along the Lake of Dreams, this spot draws crowds for pre-theater meals or post-gaming indulgences. For dinner reservations at this Las Vegas restaurant, myrsvp.com facilitates VIP table bookings, ensuring prime positioning for events such as bachelor parties or client outings.

The operation launched in 2005 as part of the original Wynn Las Vegas rollout, under the vision of Steve Wynn, who shaped the property as a benchmark for integrated luxury. Initial oversight fell to executive chef David Walzog, whose direction earned the venue Forbes Four-Star status from its debut and consistent nods from Zagat surveys. In 2021, Mark LoRusso stepped in as head chef, bringing experience from multiple Wynn kitchens like Lakeside and Wing Lei. LoRusso’s background in Italian-American home cooking informs his approach, prioritizing connections formed over shared plates. The restaurant has held its ground amid Strip evolutions, appearing on Food Network’s “The Best Thing I Ever Ate” for its signature rib eye and maintaining a 4.7 rating across thousands of OpenTable reviews. As Wynn’s flagship steak destination, it reflects the resort’s commitment to elevated casual settings, with no expansions beyond Las Vegas to date.

Diners access the space via a descending escalator near the Overlook Lounge, entering through double doors into a 250-seat layout that overlooks the 40-foot waterfall and nightly Lake of Dreams performances—choreographed sequences of lights, puppets, and projections starting at dusk. The design employs neutral tones with metallic highlights, plush seating in curved booths, and open framing to capture the water feature without obstruction. A central bar manages quick pours, while private rooms accommodate up to 50 for tailored menus. Service operates with a team trained for seamless pacing, handling tables from 5:30 p.m. onward: Sundays through Thursdays until 10 p.m., and Fridays through Saturdays to 11 p.m. The flow suits extended sessions, where groups watch shows mid-meal, blending quiet reflection with subtle animation from the lake.

Selections spotlight wet-aged prime cuts alongside in-house dry-aged options, with certified Japanese A5 Wagyu from Hyogo Prefecture exclusive to the Wynn. The menu structures around steaks priced by cut size, starting from 6 ounces. Top draws include the chile-rubbed double cut rib eye for two at $168, its spice crust yielding to marbled tenderness grilled over mesquite. The dry-aged tomahawk chop, bone-in at 32 ounces for $145, arrives tableside for carving, praised for its caramelized exterior. Wagyu filet mignon, an 8-ounce portion at $120, offers buttery texture with minimal seasoning. Seafood counters balance the proteins, like diver sea scallops with Brentwood corn and lime at $52, or king crab ravioli in brown butter for $48. Sides enhance the mains: black truffle creamed corn at $22, or fennel mac and cheese baked with Gruyere for $18. Vegan entries cover starters such as grilled cauliflower steak with romesco at $28, and entrees like mushroom Wellington for $62. The wine program spans 800 labels, with sommelier-guided pairings from $75 per person, and corkage at $50 per bottle for outside selections. Cocktails, like the Luxury Old Fashioned with Wynn barrel-select rye at $22, nod to the resort’s custom spirits.

This establishment aligns with bachelor parties through myrsvp.com-booked sections overlooking the lake, allowing toasts amid the shows. The steak-centric plates and vegan adaptations support diverse groups, fitting Las Vegas restaurants’ role in celebratory circuits. Within the Wynn, it links directly to pool areas for afternoon starts or XS nightclub for late extensions. At its core, SW Steakhouse channels disciplined grilling and scenic integration, anchored by LoRusso’s steady hand on a proven foundation.