Address: 3799 Las Vegas Blvd. South
Pricing: Lunch, $18-$22; dinner, $28-$35
Phone: (702) 891-3000
Hours: Lunch, 11:30-5 p.m. daily; dinner, 5-10 p.m. Sunday-Thursday; 5-11 p.m. Friday and Saturday
How To Get There:
Las Vegas Boulevard and Tropicana. In the MGM Grand, Wolfgang Puck Bar & Grill is located next to the Cirque du Soleil KA theater.
Parking:Valet and self-parking garage
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Wolfgang Puck Bar & Grill brings California to Las Vegas
Imagine yourself in a lovely eatery on a California beach, surrounded by curly willow reefs, hedges of roses and beautiful trees, enjoying a pizza and a beer.
In this case, the roses and tree leaves are painted, and, instead of the ocean, you’ll find yourself looking out onto a sea of slot machines. But the food at Wolfgang Puck’s Bar & Grill at the MGM Grand Hotel & Casino couldn’t be any more real or delicious, or the atmosphere more fun, if you were by the Pacific Ocean. Even smack dab in the heart of casinoland, you’re guaranteed to have a swimmingly good time.
Set off from the casino to give it an organic feel, the restaurant lives up to Puck’s reputation with its cuisine and Tony Chi-designed California beach ambiance.
The restaurant's willow reef-lined entrance makes you feel as if you are entering a relaxing open-air tavern. Or you can eat in the comfortable and totally open 120-seat main dining area, which includes a little glass house for overflow parties that seats 30 to 70 people. There's also a private dining room that seats up to 16.
Part of the Wolfgang Puck Fine Dining Group, the restaurant is designed to be an accessible experience that offers something for everyone. Soups, salads, Small Bites, wood-oven pizza and calzone, grilled panini sandwiches and an assortment of grilled menu items headline both the lunch and dinner selections.
With more than 100 items on the wine list and 35 items on the seasonal menu — not counting desserts! — you can enjoy anything from a simple lunch or dinner with wine to a five-course meal..
“We use very high quality ingredients in our food,” says Chef de Cuisine Dustin Lewandowski.“For example, instead of using regular mozzarella on our pizza, we use Burata mozzarella, which is softer and creamier — it’s a boutique cheese.
"Everything down to the sausage is made in-house," he said. "This was Wolf’s first bar and grill —and we were actually the prototype for the three others that have followed in Atlantic City, Detroit and L.A.”
Dress is casual at the no-smoking restaurant. Reservations are highly recommended.
- by Bobbie Katz, Las Vegas Reporter for HelloMetro
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