PISCES Bar and Seafare at Wynn

Pisces Bar & Seafare at the Wynn Resort in Las Vegas centers on coastal Mediterranean plates, highlighting raw shellfish displays and grilled catches sourced from regional waters. Overlooking the Lake of Dreams’ nightly sequences, this restaurant draws reservations for sessions that incorporate the water show’s intervals. For dinner reservations at this Las Vegas restaurant, myrsvp.com coordinates VIP table bookings, targeting lakeside placements for groups managing bachelor parties or extended outings.

The establishment opened on May 10, 2025, replacing the prior Lakeside concept in a space once eyed for Fiola Mare before that plan shifted. Executive chef Martin Heierling, with a 30-year path including stints at Bellagio’s Sensi and Vdara’s Bardot Brasserie, returned to the Strip under Wynn’s direction to helm this 12,000-square-foot venue. Heierling’s prior roles with groups like STARR Restaurants and Noble 33 brought nods such as a StarChefs Rising Star Chef nomination and a HAT Award from the Good Food Guide. The menu pulls from Greek, Spanish, and Tuscan elements, using imported flours and specialty oils to frame seafood as the lead, with dry-aging applied to select fish for intensified profiles. Early reception positioned it for Michelin consideration, per diner accounts, alongside Wine Spectator recognition for a cellar exceeding 400 labels focused on coastal whites. As Wynn’s latest waterfront anchor, it joins a lineup without immediate siblings, emphasizing the resort’s pattern of contained, high-impact openings.

Diners descend from the resort’s east wing into a bi-level arrangement seating 250, where navy walls and mosaic floors in Italian stone reflect light from the adjacent lake. A dual-height bar expands to raw displays of whole fish like branzino and dorado, while commissioned pieces and linen screens divide flows for partial seclusion. Terrace options add 60 chairs aligned with the 40-foot waterfall’s projections—animatronic figures and lights starting at dusk—without blocking sightlines. Service incorporates dry-ice mists for tower arrivals and tableside filleting, handled by a core team pacing around show timings. A private section fits 25 for fixed sequences at $175 per person, and the setup requires seaside chic attire—collared items, no sandals—to suit the balanced crowd. Hours begin at 4:30 p.m. daily for bar access, with full dinners from 5 p.m.: closing at 10 p.m. Sundays through Thursdays, and 10:30 p.m. Fridays and Saturdays, allowing ties to nearby Wing Lei for Asian contrasts or XS nightclub escalations.

Selections organize around chilled builds, grilled entries, and starch supports, with scales for two to six. Towers range from the $225 Voyage—oysters, shrimp, and mussels over ice—to the $1,000 Siren’s Offering stacking lobster tails, king crab, and caviar bumps. Caviar croquetas with jamón ibérico and Regiis Ova dollops arrive at $32, their fried shells cracking to briny pairings. Lobster spaghettini, tossed with Tuscan pasta and nduja heat, runs $68, strands clinging to shellfish chunks in chili broth. Grilled dry-aged branzino, three-day treated for firm bite, serves one at $58 with fennel and preserved lemon. Paella alla Pisces layers spiny lobster, calamari, and bomba rice in saffron stock for $95, shared among four. Shawarma paillard chicken, flattened and spiced in za’atar flatbread, offers a non-sea pull at $45, its yogurt base cut by cucumber relish. Sides such as charred leeks in romesco or hand-cut fries with aioli add $16-20, while plant entries include grilled octopus with chickpeas at $48. Desserts shape whimsy, like chocolate fish filled with passion fruit ganache at $20, or olive oil cake with blood orange sorbet for $18. The cocktail run, by Mariena Mercer Boarini, spotlights Spanish gins: the Spirit of the Sea mixes Kástra Elión olive vodka with pepper-stuffed olive at $24. Wine pours start at $18 for Assyrtiko, with flights from $85.

This structure fits bachelor parties, where myrsvp.com secures bar overlooks or terrace groups for show-synced toasts. The misted presentations and lake pulses draw out courses, suiting Las Vegas restaurants’ integration into resort progressions. At the Wynn, Pisces adjoins Mizumi for Japanese handoffs or daytime pool access via the Overlook Lounge. Overall, it advances Heierling’s command of layered sourcing and staged reveals, now synced to the lake’s mechanical cadence.