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THE COUNTRY CLUB GRILL at Wynn

August 07, 2008 By: John Curtas Category: Chefs, Reviews

If you want to read a bad review of a good restaurant, look no further than last Friday’s R-J piece on The Country Club Grill at the Wynn. By “bad” ELV means poorly written…in that the piece fails to mention the chef: Rene Lenger; the designer: Todd Avery; the sommelier who provided such good service to the reviewer: John Paddon; or the fact that the bread is soooo good at all of the restaurants at Wynn because of master baker Boris Villat (something our town’s main newspaper restaurant critic should know).

Other than that, she got most things right. Lenger’s food is wonderful and the steaks are very good (although expensive, and the “prime” designation has been severely cheapened over the past decade, and the Wynn doesn’t dry-age its beef as it should.)

To hear ELV’s review of The Country Club Grill, with pictures of the fabulous design, and written when David Walzog was chef (he’s top toque at SW Steakhouse these days), but still valid today – click here.

The Country Club Grill

At the Wynn Hotel and Casino

3131 Las Vegas Blvd. South

Las Vegas, NV 89109

702.770.3317

www.wynnlasvegas.com

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3 Responses to “ THE COUNTRY CLUB GRILL at Wynn ”

  1. # 1 Irene King Says:
    August 8th, 2008 at 8:16 am

    I know Smith & Wollinsky (sp?) has great dry-aged beef. Who else does?

  2. # 2 John Curtas Says:
    August 8th, 2008 at 1:34 pm

    I’ll be doing a post on true, dry-aged beef soon, but for now, the only places that feature month-long aged beef are: CUT, Gallagher’s (although the steaks are inexplicably awful), Smith and Wollensky (but I’m not sure the cuts they get are actual prime quality), Capital Grille (ditto – and they don’t taste dry-aged), Strip Steak (ditto), Carnevino (but take out a second mortgage), Craftsteak and Prime (I think). Many places say they “get” their steaks dry-aged (but I’m always suspicious). True dry-aged beef has a mineral-rich funkiness that leaves a rich, beefy aftertaste that I’ve never found in any Las Vegas steak – although New York has a dozen+ steakhouses that serve such a product.

  3. # 3 a concerned food fan Says:
    August 8th, 2008 at 4:43 pm

    I belive they to call this resort WYNN not ‘thuh’ wynn. I’m sure someone from the resort will be calling about this and other misdeamenors around said namesakes.

← CUT STEAKHOUSE on News 88.9 FM – Nevada Public Radio’s Food For Thought
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