The Wynn and Encore are some of my favorite properties in Las Vegas. Their elegant styling with classic and luxurious design cues all make for a perfect resort. Walking into SW Steakhouse with no reservation, I realized I was being too optimistic. Reservations is a must at SW — lesson learned. Scratching that idea, our dinner plans turned into something more casual but elegant at the same time. La Cave at the Wynn is a wine bar, tapas bar, and hideaway all in one. I don’t know what a food hideaway is exactly, but that’s what it is. Their classic tapas items paired with some interesting wine tastings made for an incredible dinner service. SW steakhouse surely wasn’t on the back of our minds.
We started thngs off with the La Cave Caesar salad. With the Romaine lettuce left whole, we cut into it like a steak. Wrapped in the most delectable, yet really salty prosciutto, I was all smiles. Mixed all together with their lemon anchovy dressing, the salad was a great ice breaker for our meal. The addition of fried anchovy made this Caesar salad a legit one.
Who orders soup at a restaurant, let alone, a tapas bar? This guy! Their onion soup really looked good with the puff pastry “poofed” up on top. With gruyere cheese mixed up all in the puff pastry, the dough had a great toasted cheese taste. The broth in it was rich and addicting. I just didn’t want it to end. Mixing the broth with the cheesy puff pastry made for a perfect bite.
I find myself ordering bacon wrapped dates at every tapas joint I go to. The salty and sweet combo is done all the time and I like to try them all and compare. Most of the restaurants prepare them similarly, but they are never the same. At La Cave, the dates were huge. This meant really big sweet flavors. The bacon’s saltiness wasn’t enough to counter balance the sweet dates, so the help of blue cheese fondue did the trick.
Just as the bacon wrapped dates, every tapas needs to have good flatbread options. Their chicken flatbread was a good option. With Thai basil, chili sauce, and garlic aioli, the flatbread had lots of flavor. For what it was, the dough and crust was decent as well. Possibly, any of the classic flat breads on the menu would have been good as well.
I love a perfectly cooked shrimp, and theirs was just that. Mixed in with chopped piquillo peppers, fingerling potatoes, and roasted garlic, the flavors popped in your mouth. The piquillo peppers made this dish as it was all I could really taste. I think a better crust on the shrimp with the addition of extra salt would have perfected this dish nicely.
Not eating at SW Steakhouse meant we had to find our beef elsewhere. We found it in their beef filet. Siting on top of crostini with some blue cheese melted on top, this was a perfect filet. I felt the beef could have been cooked a little more on the rare. The slightly over cooked meat was forgiven with the 2 sauces that came with it. One was a thickened onion based sauce, and the other was a mushroom/truffle reduced cream sauce. Both were exceptional with this beef, but the white mushroom/truffle cream reduction was just heavenly. I shamelessly just lathered this stuff on each bite.
After seeing the bill, I realized I probably would have spent this much at SW. The only difference is, and it’s a big difference, I would have only eaten beef and some side item of starch. Granted, that beef would have been quite nice, and the bread and butter would have perfect, I had diversity. That is the beauty of tapas. Where other restaurants are all about doing one thing and doing it right, tapas is all about trying new things and repeating that over and over. La Cave was an awesome detour for dinner. The place was busy and the crowd was young and hip. It was dark in there though, hence the crappy pictures. I mean, it is a “hideaway” afterall.