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If you have plans to dine at Bartolotta one last time, you’re already too late. Wynn Las Vegas pulled a fast changeover and plans to unveil Costa di Mare with Mark LoRusso at the helm tonight. Previously, Wynn planned to make the switch in early 2016.
So what changes? Well, a press release that never mentions Paul Bartolotta by name says Costa di Mare will continue to source Mediterranean seafood from Italy. Langostines, a favorite dish at the restaurant, will remain, as well as Mediterranean blue, spiny and slipper lobsters; imperial red prawns; and daily specials including Venetian soft-shell crab.
LoRusso adds his own touch to the menu with pastas dishes such as handmade cuttlefish ink tagliatelle with shrimp, lobster and spinach as well as a crudo made with beef and prawn tartare.
Two tasting menus now offer the options of trying more dishes on the menu. The Gran Menu di Mare is served family style and the Doni di Mare comes plated.
A new cordial cart features Italian dessert wines, grappa and amaro as well as port, Madeira and other cordials.
Former Botero pastry chef Maria Mac joins LoRusso in the kitchen as well.
LoRusso came to Wynn Las Vegas as the executive chef of Tableau and later opened Botero at Encore Las Vegas. LoRusso graduated from the Culinary Institute of America and worked with Thomas Keller and Charlie Palmer, as well serving as the executive chef of Michael Mina’s Aqua at the Bellagio for seven years.
Back in July, Wynn announced that James Beard Foundation Best Chef: Southwest winner in 2009 Bartolotta was leaving his namesake restaurant at the resort and LoRusso would take over full time in early in 2016.
"It has been a staple of the Wynn culinary philosophy that the chef whose name is on the menu is the person who actually prepares your meal," Wynn says in a press statement at the time. "Full-time, resident chefs are essential to deliver on the expectation and promise of a Wynn dining experience."
