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Beef Tenderloin Tartar
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When visiting Las Vegas you should treat yourself to Corsa Cucina at the Wynn Resort. I recently decided to stop in Corsa Cucina with some friends during a visit to Las Vegas. After a long day of hanging out by the swimming pool under the sweltering Las Vegas sun, we decided to have dinner at Corsa Cucina for some good Italian food and fine wine. The menu at Corsa was not your typical Italian food joint but instead had universal influences from Greece, Morroco, Spain and of course Italy. The menu was developed by acclaimed executive chef Stephen Kalt (of New York Restaurant, Spartina). I ordered a few appetizers because there were so many good choices that it was hard to choose just one! My hands down favourite appetizer was the beef tenderloin tartar which included raw egg and capers swirled into the raw meat. Our appetizers were paired with a white wine from Piemonte called Blange by Cerretto.
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The Open kitchen at Corsa Cucina and Bar
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Corsa Cucina & Bar is outfitted with a wood-burning pizza oven, used to good effect in creating a variety of Chef Kalt’s signature pizzettes (pizzas). Perfect as a tempting starter or bar snack, these pizzas include decadent toppings such as Wild Mushroom, a combination of the distinct flavors of mushroom purée, robiola cheese and white truffle oil, the Four Seasons that spotlights prosciutto, artichokes, mushrooms and Ligurian olives and the Traditional Lardo pizza which offers the rich and robust flavors of cured pork belly, parmigiano Reggiano and Extra Virgin Olive Oil.
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The dining area at Corsa Cucina and Bar
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Chef Kalt’s special pastas have proven to be a popular favorite with Wynn guests who enjoy these hearty, inventive dishes. At Corsa Cucina & Bar, Lobster and Maya Shrimp “Fra Diavolo” composed of spaghetti, chile oil, roasted plum tomatoes and extra virgin olive oil and Short Rib of Beef Ragu with mezza rigatoni cooked piedmontese style, tossed with savory parmigiano reggiano is another Italian cuisine. The chef designed this menu with all of his diners in mind, offering an array of dishes for every taste and craving.
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Diver Maine Scallops
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The restaurant’s signature open kitchen still remains, but the re-design has brought more attention to the chef and his work in the kitchen, creating an environment that is active, exciting and theatrical. Guests are welcomed into a spacious, open area accented with large, wood light fixtures that Thomas stripped and peeled to create a naturally weathered look. Striking twigs are artfully displayed on burnished leather to create unusual and wondrous wall art. The designer also incorporated iron and furbished glass throughout the space. Shades of sepia, mahogany, straw and red create a rustic and inviting color palette.
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Tiramisu-YUM!
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Desserts at Corsa Cucina & Bar are not merely an indulgence, but a must-have finale to complement a deeply satisfying meal. Selections include Coco Bombolino, handmade doughnuts filled with chocolate pastry cream, served with caramel and chocolate chip gelato; Chocolate Tartufo, chocolate Nutella ice cream with banana caramel and marshmallow; and dececnt crispy rice pudding Crepes with blueberry sorbet.
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The Dining area is adjacent to the bar
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Reservations: Recommended
Wynn Las Vegas
3131 Las Vegas Boulevard South, Las Vegas
(702) 770-2040
www.wynnlasvegas.com
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on Haya Zoubi – Former Freelancer – No Longer Affiliated
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