Steaks are the star at Chef David Walzog’s Forbes Travel Guide Four-Star Award-winning SW Steakhouse. Think A5 Japanese Wagyu, dry-aged tomahawk chops and a chile-rubbed double rib eye, featured on Food Network’s “Best Thing I Ever Ate.” Main courses like pan roasted sea scallops with English pea risotto and black truffle sauce are crowd favorites, as is the prime view of the nightly shows on the Lake of Dreams.
In accordance with the Governor’s public health directive on November 22, 2020, reservations are now temporarily required for all Las Vegas restaurants, including Wynn and Encore restaurants and occupancy has been reduced. In addition, only four guests per table may be accommodated. Reservations may be made by calling 702-770-DINE, or with the host/hostess at the restaurant. We highly encourage you to make a reservation at your favorite restaurant as soon as possible as space is limited and subject to availability.
“For a real steak lover, SW stands alone as a must-visit.”
- Forbes
Executive chef David Walzog, author of the New American Steakhouse Cookbook, reinterprets the classic chophouse experience through a modern lens. Expertly charred prime aged steaks and chops, a curated selection of certified Japanese and domestic Wagyu, seafood and shellfish, innovative side dishes and sublime desserts make the SW experience a cut above the rest. Nestled at the edge of the Lake of Dreams, SW offers birds-eye views of the shimmering lake, pine-topped mountains and coursing waterfall.
Baltimore-born Walzog is rightly proud of his Maryland blue crab cake, served with housemade pickles and remoulade sauce. Another popular appetizer is the SW Chopped Salad, emboldened with avocado, crispy potatoes and Dijon vinaigrette. Perfect for sharing, the shellfish spectacular is a celebration of iced Maine lobster tail, shrimp cocktail, oysters and King crab legs, while the service of Russian caviar, offered with brioche toast, blinis and other accompaniments is blissful extravagance. Other crowd-pleasing dishes include the signature chile rubbed double rib-eye (featured as Bobby Flay’s favorite steak on the popular Food Network show, “The Best Thing I Ever Ate,” the pepper crusted Chateaubriand and the butter-poached Maine lobster. The most popular sides include the luxrious black truffle creamed corn and the baked fennel mac & cheese.
Surrounded by pine-topped hillsides and nestling a three-acre lake, the expansive outdoor dining terrace at SW 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.
Befitting a world-class steakhouse, SW offers a curated selection of Nebraska wet-aged prime steaks as well as a variety of cuts that are dry-aged in-house. The first steakhouse in Las Vegas to feature certified Kobe beef from the Hyogo prefecture of Japan, SW features a full program of Japanese Wagyu steaks, each with a quality score of A5 and a marbling score between 8-10.
SW pastry chef Michael Outlaw believes every great steakhouse meal deserves a fitting finale, so his desserts range from the simple to simply spectacular. Marvel as hot chocolate sauce melts his clever Rocky Road sphere into a glorious heap of chocolate almond crumble, toasted marshmallow and ice cream. Indulge in his molten chocolate cake, warm from the oven and served with sweet cream ice cream. Or go with the nostalgic funnel cakes with strawberries, his clever take on the carnival classic, served with crème anglaise, salted caramel and chocolate fudge dipping sauces.
Like the menu, the specialty cocktail list at SW offers a fresh take on the classics. A sophisticated spin on the Old Fashioned, The 12 Year Itch combines WhistlePig 12 Year Bespoke Blend Rye Whisky, Ed Dorado 12 Year Rum, sherry and tobacco bitters, while Jack Black is a luscious mix of Gentleman Jack Daniel’s Whiskey, Fernet Branca, honeysuckle-peppercorn infusion, blackberries, lemon and ginger beer.
Outstanding in breadth and depth, the wine list at SW brims with prestige, fine and rare wines. All of the wines on the 43-page list have been thoughtfully curated to show a range of styles, with particular focus on the great wines of Bordeaux and California. Be sure to check out the new “Raid the Cellar” section of the wine list, which offers hard-to-find treasures in limited quantities at throwback prices.
- Conde Nast Traveler
The great American steakhouse is redefined, with prime aged steaks, chops and seafood, overlooking the Lake of Dreams. Dine surrounded by pine-topped hillsides and a coursing waterfall. Kindly note outdoor tables are requested, not guaranteed.
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