Enjoy seafood with a world view while dining alongside the Lake of Dreams. Line-caught sustainable fish, colossal lobsters and delicacies sourced from international waters are the stars of Lakeside’s transportive menu. Favorites at this Forbes Travel Guide Award winning restaurant include Dover sole from Holland, roasted red Alaskan king crab legs; sea urchin from Santa Barbara; octopus from Liguria; Mediterranean pink rock lobsters and wild mahi mahi from Hawaii.
Dining at Lakeside During FORMULA 1 HEINEKEN SILVER LAS VEGAS GRAND PRIX 2023
Due to the increased occupancy expected throughout Wynn and Encore during the upcoming F1® race festivities, Lakeside will be limiting its seating to registered Wynn and Encore guests only between Thursday, November 16 and the brunch service on Sunday, November 19.
Advance reservations are also required. For assistance with reservations, please call Dining Reservations direct at (702) 770-7112 to book a table.
We apologize for any inconvenience and look forward to welcoming everyone back to Lakeside the evening of Sunday, November 19.
From Dover sole line-caught in Holland to mahi mahi from Hawaii or rock lobsters fished out of the Mediterranean, David Middleton loves highlighting his global menu of seafood at Lakeside.
"To me, a modern American seafood restaurant should focus on finding sustainable resources wherever possible, so my goal is to feature the best wild-caught items from around the world," says Middleton, who was named Lakeside's executive chef in May 2021.
Named for its prime waterfront setting on Wynn's picturesque Lake of Dreams, Lakeside enables Middleton to source everything from langoustines off the coast of Ireland to salmon out of spectacularly clear waters near New Zealand. "When you have the opportunity to work with a gorgeous fish less than two days after it was caught halfway around the planet, that's pretty special," Middleton notes.
Born and raised in southern California but trained in French techniques, Middleton's approach with each dish combines the best of both worlds. "I like to keep things light because seafood can be such a delicate protein," he explains. "Often I look at classic recipes and then update them for today's palate. The challenge of that is half the fun."
Named for its prime location at the edge of the Lake of Dreams, this modern, ultra-chic room is renowned for a menu anchored by the finest fish and shellfish sourced from worldwide waters. Chef David Middleton’s “world view” of seafood features such dishes as Dover sole from Holland, Pacific big eye tuna; mahi mahi from Hawaii and New Zealand Big Glory Bay king salmon. Lakeside is the only restaurant in the Western Hemisphere to offer live, fresh caught langoustines from European waters. Oven roasted lobsters and king crab, prepared simply or chili rubbed, with a choice of drawn butter, basil yuzu or harissa sauce, are other crowd-pleasing favorites.
Expertly charred ribeyes, dry-aged Tomahawk, filet mignon, and both domestic and Japanese Wagyu steaks make Lakeside a beguiling spot for carnivores as well.
Ideal for sharing, the shellfish plateau is a celebration of Maine lobster tail, shrimp cocktail, oysters and King crab legs. Other popular appetizers include the charred Spanish octopus with red cabbage and wild rice, hazelnut romesco; Alaskan king crab pasta with oyster mushrooms and basil meyer lemon sauce; and the seared big eye tuna with avocado-wasabi puree and pineapple salsa. The Maine lobster bake, served with King crab, shrimp, pancetta, roasted fennel and potatoes – is a taste of the shoreline on one platter.
Surrounded by pine-topped hillsides and nestling a three-acre lake, Lakeside’s spacious outdoor dining terrace is a spectacular setting for dining al fresco. At nightfall, the Lake of Dreams becomes an outdoor performance theatre, with a multimedia experience that combines puppetry, an immersive soundtrack and lighting for a truly unforgettable spectacle. Impeccably sourced seafood and prime aged steaks are served at the water’s edge on the Lake of Dreams. Kindly note outdoor tables can be requested but are not guaranteed.
Without question, even if you need to loosen your belt buckle. Lakeside’s pastry chef Michael Outlaw has a genius way with balancing colors, textures and remembered flavors. His Coffee 24K is a exquisite tableau of milk chocolate mousse, dark chocolate sponge cake, and coffee ice cream, adorned with edible gold accents, while Pretty in Pink is a stunning ode to berries, with vanilla whipped panna cotta, strawberry meringue and strawberry rose sorbet. But Lakeside’s real sweet tour de force is surely the pineapple upside down cake – made with rare white Kaua'i sugarloaf pineapples imported exclusively by Lakeside, and embellished with brown sugar toffee and coconut sorbet.
The specialty cocktail list at Lakeside complements the kaleidoscopic nature of the outdoor entertainment with such drinks as “Strawberry Spritz”, “All Night Long” and “Smoke on the Water”. But surely the most popular concoction here is the “Lakeside Smash” – a superb mix of Maker’s Mark 46 Bourbon, Chareau Aloe Liqueur, house made hibiscus grenadine, watermelon and lemon juices with mint.
Wynn Las Vegas is home to an impressive total of five Wine Spectator Best of Award of Excellence winners, including Lakeside. This aptly named restaurant sits at the edge of the shimmering Lake of Dreams. As befits Las Vegas, this is no ordinary lake, with a 90 foot curtain waterfall and imaginative light shows. Lakeside’s 400-label wine list is a spectacle for wine lovers. The selections hail from around the world, with a special focus on California and France. Each is a perfect complement to chef David Middleton’s seafood-centric American menu, showcasing snapper, mahi mahi and swordfish caught in Hawaiian waters.
Lakeside’s attire is upscale casual chic. Dress for the occasion, stylish and well-presented. Collared shirts are recommended. No athletic apparel. No flip-flops or athletic slides.