Great spread, at least ten pages, a must for foodies! Good interviews with the chefs, they talk about what they're doing with their restaurants, how they got to Wynn, etc. Lots of stuff on the business itself. One thing really interested me...Paul Bartolotta of Bartolotta at Wynn talks about how in NY or Chicago, if you're running your own restaurant, youi're getting fish from the same place everyone else gets it, but Wynn's purchasing power allows him to fly in authentic fish straight from Italy same day, so he can serve what an Italian seafood restaurant would serve, fish that most people here would never have had. I thought it was funny that big bucks enabled authenticity. Tons of pics of the restaurants, too! They were just raving about Wing Lei, the Chinese restaurant.
Anyone tried any of the Wynn restaurants yet? I could eat at all of them, but I'm especially curious about Wing Lei, Daniel Boulud Brassiere and Bartolotta