Wolfgang Puck’s Bar + Grill at The MGM Grand in Vegas

Click photo for Wolfgang Puck’s Bar and Grill.

There are only three fruits that are indigenous to North America: Concord Grapes, cranberries, and blueberries.

So when I stepped into The Wolfgang Puck Bar and Grill located inside the MGM Grand Hotel in Las Vegas I had to partake of their specialty drink, Blueberry Cainirinha, which is comprised of pitu cachaca, simple syrup, lime juice, and fresh blueberries ($10).

Bring the “Gang” to “Wolf” down gourmet
treats at Wolfgang Puck Bar & Grill.

If you consider Mexico part of North America then you can add another fruit to the plate and the palate at Wolfgang’s – the tomato, which I found profusely throughout the heaped-on-the-plate Chinois Chicken Salad with Crisp Wontons and Sesame Seeds ($15). This salad could easily serve two persons, and I believe the recipe comes from one of Wolfgang’s other Vegas restaurants, Chinois.

Wolfgang Puck offers
fair priced beach fare.

When you go to the beach you want to relax, catch some rays, check out the scene, kick back, do nothing, yawn, and wait for the delightful food to arrive. This is the casual atmosphere that Wolfgang Puck Bar & Grill conveys, and even though there is no beach, the open air styled eaterie was somewhat al fresco, opening up before the casino floor and embedded near entertainment and nightclubs.

The wait staff was alert with the drinks and the gastro items arrived with blazing speed. The clientele turnover is fast, but you are allowed to relax and take your time with each individual item from the unique beachy menu board that stimulates and stipulates fun dining.

I never eat soup at the beach, only salads and small bites or appetizers before a main meal. Soup is too hot for the beach, especially in tropical climes, but the zesty salads are a unique dining experience at Wolfgang’s. I promised myself to come back for the Classic Caesar Salad with Bruschette, White Anchovies and Shave Parmesan (13).

Puck’s healthy menu items made me want to work on my tan. Another great starter was the Fritto Misio with Olives, Zucchini, and Garlic Lemon Aioli ($17). Between rolling the dice at the craps table and spinning the roulette wheel, stop in for Sauteed Maine Crab Cakes with Tomato Relish and Basil Aioli. I know you will trade the craps for the crab any day now.

The Glass Room seats 40

Winers and Diners.

I was surprised that Executive Chef Dustin Lewandowski and his staff create their own specialty sausages on a daily basis. Try the sausage made with Wild Mushrooms, Watercress, and served with Ricotta Flat Bread ($13). Hey this place would make a great beach tail gate party.

Lewandowski is a Nebraska plainsman who grew up far from the beach, but he moved to California to pursue his culinary career at Border Grill in Los Angeles. While at Border Grill, Lewandowski held a variety of positions, including Line Cook, Catering Chef. and Head Line Cook. Lewandowski was later promoted to offsite Catering Chef, where he helped to open the first Border Grill in Las Vegas. This opening included the responsibility of training all new line and prep cooks in food knowledge, standards, and expectations.

Wolfgang Puck has always been innovative with his menu items. Just the names alone dictate the salivary glands to kick in, such as Mesquite Grilled Steak Skewers with Creamy Celery Salad and Steak Sauce ($14), or Truffled Potato Chips with Maytag Blue Cheese ($10).

Fresh beach seafood surfs
in from around the world.

The first beach themed restaurant from Puck still survives in Southern California. He brought to Vegas his famous Wolf Oven Pizzas and Calzones. Who can turn down a Calzone with Roasted Eggplant, Basil and Four Cheeses ($14), or Garlic Chicken with Roasted Peupers and Parsley Pizza ($13)?

The nominal menu prices are a vacationer’s relief from the stratospheric prices of many trendy Vegas restaurants. You certainly can stretch the gourmet budget at Wolfgang Puck Bar & Grill with the entrée items. Bring in the “gang” to “wolf” down at Wolfgang’s!

The night I was there the fresh catch of the day was Chilean Sea Bass, roasted and toasted to perfection with Summer Squash Ragout and Sweet Corn Puree ($27). There really is no tasting menu at the diner, but if you come with your beach friends each order something differently to get a cross section of fine dining flavors, such as the Baked Manila Clams with White Wine with Garlic, Chorizo (Spanish sausage), and Sourdough Croutons ($23), or the House Made Veal Ravioli with Sage, Crimini Mushrooms, and Porcini Oil ($24), or the Ricotta Gnocchi with Sweet Fennel Sausage Bolognese ($22).

House made pizza from
Wolfgang’s Wood Fired Grill.

Sure, you can find many of Wolfgang Puck’s gourmet menu items in the freezer section at many supermarkets, but hey, you are at the beach, so relax with a Mango Margarita (sauza anzio, citron, mango puree, fresh lime juice – all cocktails are $10) as you kick back and enjoy something from the Charcoal Burning Grill, such as the Organic Chicken with Garlic Potato Puree with Rosemary Jus ($27), or the St. Louis Pork Ribs with Roasted Corn Spoon Bread, Romaine, and Barbecue Sauce ($27), or hang ten with a Flat Iron Steak with Maytag Blue Cheese Butter and French Fries ($32).

There is a private dining section and the staff also can cater any event. The General Manager, Jason Rocheleau, also oversees the operations of six Wolfgang Puck outlets in Japan. The restaurant has a wide selection of the liquid berries in its viewable, glassed in cellar; Rocheleau was a wine educator for the Culinary Institute of Connecticut and a member of the Sommelier Society, so he knows which cork to pop for surf or turf!

Puck’s Signature Dish is the Prime Burger with Vermont Cheddar and Smoked Onion Marmalade ($18). In fact, I heard the word from many waiters at other MGM restaurants about this famous two-handed burger. Another specialty entrée you should try is the Sizzling Mussels with Bernaise Crouton.

As I slurp up another blueberry cocktail and enjoy the delectable cheesecake I can feel the sea breezes blowing across the casino floor, or is that the AC?

Wolfgang Puck Bar & Grill
Hours:
11:30 a.m. – 10:30 p.m. Monday – Thursday
jetsettersmagazine.com11:30 a.m. – 11:30 p.m., Friday – Sunday

Phone: 702-891-3000 or
877-4-WOLFGANG

www.wolfgangpuck.com

The restaurant seats about 300 total, with 40 in the Glass Room (where you can drool over all that wine), or 18 in the private dining room. Because this is a family restaurant, the average check runs per person about $18-$22 for lunch and $28-$32 for dinner, and that includes the beverages.

— By Kriss Hammond, Editor, Jetsetters Magazine.