Botero at Encore Las Vegas
Location: Encore Wynn Las Vegas
3131 Las Vegas Blvd. South
Las Vegas, NV 89109
Phone: 888 – 352 - DINE
Wine Spectator Award of Excellence - 2010
Wine List: California, France
Wine Selection: 355
Cuisine at Botero at Encore Las Vegas: Steak
Reservations at Botero at Encore Las Vegas: Not Required
Price Range Botero at Encore Las Vegas: $25 - $90
Hours at Botero at Encore Las Vegas:
Dinner Sunday – Thursday, 5:30 – 10:30 p.m.
Friday and Saturday, 5:30 to 11 p.m.
Attire: Business Casual.
What it’s like at Botero at Encore Las Vegas?
Botero Steak is an example of the future of Las Vegas. It’s modern, it’s a little bit of yesterday’s opulence with a whole lot of today’s style. Consider a place where you can have a fine meal and then expand your evening into an experience in Las Veas nightlife.
The dining room is not exactly romantic but it is lit in such a way that you want to kiss someone, you want to lean across the table, say something sweet and kiss someone. That is not such a bad thing, right?
Chef Mark LoRusso was once the Executive Chef at Aqua at the Bellagio. He also worked at Micahel Mina’s restaurant in San Francisco. If his resume says anything it is his ability to create a casual elegance to his meals. I would compare it to having a fine meal on a large wooden table under a large oak in a vineyard, and I would be wearing flip flops. His style comes through in his cooking and he should be able to spread his wings at Botero Steak.
Consider his Ahi Tuna Tartare with mango, avocado and crispy ginger or the Olive Oil Poached Halibut. Of course, if you want to lose consciousness try the Dayboat Scallops in a lobster broth. This is a steakhouse but it really is California Cuisine transplanted to Southern Nevada comfort food. We all can use a steak but toss in a little extra and at Botero if you opt for the Hudson Valley Foie Gras or the King Crab it gives you more of that Vegas feeling.
A few things that you must try at Botero Steakhouse at Encore Las Vegas
- Ahi Tuna Tartare with mango and avocado - The tuna taste is masked with the avocado and crispy ginger in such a way that I was impressed and surprised. The combination of flavors did not make me lament that lack of tuna taste instead I was celebrating this new found treat.
- Hamachi Tartare and Crispy Rice Cake– The best way to imagine this dish starter at Botero is to consider the delightful taste of Hamachi and then couple it with that feeling of a tater tot. That’s right, I said a tater tot. The fried potato things that can be so addicting that you cannot stop at just one. The crispy rice cake is used as a base and the hamachi sits right on top. It is simple and divine with sweet chili vinaigrette.
- Dungeness Crab Agnolotti - The lemon emulsion is very summer to me, capers, citrus, it does not matter, it drops me into the middle of the warm season.
- Hudson Valley Foie Gras with a Pear Chutney - Foie Gras is that right temperature where you are able to appreciate that Foie Gras flavor that coats your taste buds with all the good kind of fat. Great wine will allow you to truly appreciate the flavors so trust the sommelier, they taste the stuff.
- Loup de Mar with Nicoise vegetables - The salty, crusty skin of the fish is like a saltine cracker at the beach. The salt tantalizes your tongue and the snap of the texture delights your senses.
- New York Strip - Pepper style - 3 sauces, grilled peppers, ask yourself if you really want to ruin your approach to grilling, this will do it.
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