Cuisine Executive Chef Pastry Chef Designer Design features Modern Steakhouse Mark LoRusso Patrick Florendo Roger Thomas Overlooks Encore s sparkling pool and showcases artwork from Columbian artist Fernando Botero. The windows of the bar area have chocolate brown shutters, bringing an outdoor element to the inside. Botero s Fertility Goddess sculpture stands on a platform above a luminous pool. Seating Capacity Main dining room seats 166 Oval patio area seats 40 European pool patio seats 42 Total seating capacity of 266 Price Range Lunch: $18 - $44 Appetizers: $12 - $24 Entrees: $31 - $75 Desserts: $12 Dining Room Attire Credit Cards Reservations Press Contact Location Open for dinner Thursday Sunday Jackets preferred, but not required. No casual attire. Visa, American Express, Master Card, Diner s Club Reservations Required Public Relations (702) 770-2120 pr@wynnlasvegas.com Encore, 3131 Las Vegas Boulevard S., Las Vegas, NV, 89109 Phone Number (702) 770-5310 Web site www.wynnlasvegas.com
Press Contact: Public Relations (702) 770 2120 pr @wynnlasvegas.com Executive Chef Mark LoRusso Serves a Vibrant Menu in Botero s Imaginative Setting LAS VEGAS Executive Chef Mark LoRusso is the mastermind behind Botero at Encore, the new signature resort in the Wynn collection. LoRusso s signature restaurant features a modern steakhouse menu in a sexy and sophisticated setting beside the resort s nightclub, XS, overlooking the pool. The restaurant, named for Columbian artist Fernando Botero, showcases two of the artist s sculptures, as well as three paintings from his 2007 Circus series. Chef LoRusso received critical acclaim for Tableau, his refined modern American restaurant located by the Tower Suites at Wynn Las Vegas. At Botero, he explores a playful approach to the refined technique for which he is known. The restaurant upholds the sophisticated, classic qualities of a traditional steakhouse, and infuses vibrant and lively elements to make for an unparalleled experience in Las Vegas. LoRusso approaches Botero s steakhouse menu with his own innovative and playful style. Guests can begin with a selection of appetizers such as a tasting of crab with roasted Alaskan crab and scampi sauce; Dungeness crab salad with avocado and bacon, wild mushroom tart with Gruyere cheese; and a crudo tasting that is comprised of tuna, halibut, salmon and hamachi. LoRusso looks to childhood for inspiration for a selection of Childhood Redux appetizers. These whimsical dishes include shrimp and chips with mango-siracha sauce and crispy frog legs with Meyer lemon butter and fennel salad. Botero s signature entree is Steak Your Way, prepared in three possible styles traditional, pepper steak and chimichurri and are available in 12-ounce filets, 18-ounce dry-aged New York strips and 20-ounce bone-in ribeyes. Those craving seafood can enjoy the whole roasted European loup de mer with Niçoise vegetables and olive oil poached halibut with roasted vegetables. Truffle macaroni and cheese, fire and ice carrots and vanilla scented yams with marshmallow are just some of the tempting side dishes that complete the menu. To finish, guests can choose from a selection of desserts created by pastry chef Patrick Florendo that are a playful spin on classics, such as PB and J doughnuts with Concord grape jelly; vanilla ice cream palette with homemade Kit Kat, marshmallow and caramel nuts; and Botero ice cream cupcakes. Wynn s mixologist Patricia Richards has put together a refreshing cocktail list that complements the setting and includes a lychee martini, guava margarita and peach and ginger bellini.
Three of Fernando Botero s famous paintings featured in the restaurant are from his 2007 Circus series: Circus Woman with Tiger, Tiger and Trainer and Clown in His Trailer. The artist s humorous and larger-than-life works complement the restaurant s bold design. Wynn s designer Roger Thomas has created a setting that combines earthly and luxurious elements resulting in a space that is sexy, yet elegant. Adjacent to XS, Botero s round shape gives guests a 360 view of the nightclub activity and Encore s illustrious pool area. The windows of the bar area have chocolate brown shutters, bringing an outdoor element to the inside. Botero s Fertility Goddess sculpture (it once stood amongst the 100-year-old pomegranate trees outside Wing Lei at Wynn Las Vegas) now stands on a platform above Botero s luminous pool. A dramatic chandelier made from black lacquered beads dangles above the Botero sculpture, and an anti-gravity shelf for bottles begins at the wall behind the bar, extending across the ceiling. # # #
Mark LoRusso Executive Chef Botero Since emerging on the Las Vegas dining scene a decade ago, Mark LoRusso has established himself as a creative chef with impeccable instincts, recognized for his refined modern-american cuisine. Botero will serve a modern steakhouse menu in a setting designed by Roger Thomas. The restaurant will display works of art from Colombian artist, Fernando Botero. I am proud to be a part of Encore because of the people involved, says LoRusso. This opportunity once again allows me to work with top notch restaurateurs and chefs. I want my guests to return time and again because they know they will consistently have an enjoyable dining experience. Most recently, LoRusso was the executive chef of Tableau at Wynn Las Vegas exclusive Mobil Five-Star, AAA Five-Diamond Tower Suites. LoRusso believes that even the most elegant of restaurants can be comfortable and welcoming without pretension. This approach earned him the title of Chef of the Year by KNPR, Nevada Public Radio, in 2008. Prior to Wynn, he was the executive chef of Michael Mina s Aqua restaurant at the Bellagio resort for seven years. LoRusso began his career as a student at the Culinary Institute of America in Hyde Park, New York. As part of the program, he gained experience through a six-month internship at the Trellis restaurant in Williamsburg, Virginia. In 1990, LoRusso moved to Los Angeles to work as a sauté cook at Checkers Hotel alongside nationally acclaimed chef Thomas Keller. There, LoRusso first discovered California cuisine. During a weekend visit to San Francisco, LoRusso fell in love with the city and wanted to become part of the culinary movement happening there. In 1991, he moved to San Francisco and accepted a position as a line cook at the Cypress Club. Three months later, LoRusso was promoted to sous chef. After dining at San Francisco s Aqua restaurant one evening, LoRusso was impressed with his experience. He returned with his resumé and was hired as a sauté cook two weeks later. In just four months, he was again promoted to sous chef. LoRusso developed a strong working relationship with chef/owner Michael Mina, who recognized his talent and became one of his mentors. The east coast beckoned, and LoRusso moved to New York City to work for Charlie Palmer at Aureole before deciding to leave for Las Vegas in 1998 to run Aqua restaurant. LoRusso resides in Las Vegas with his wife and two daughters. He enjoys entertaining at his home, where he prepares family-style Italian meals for his guests. In addition to cooking, he is an avid traveler and sports fan. For more information on Mark LoRusso or Encore, please contact: Rosie Abrams, Public Relations Manager, 702-770-3626, rosie.abrams@wynnlasvegas.com. # # #