Beyond making traditional Caesar salads and fresh guacamole, today’s tableside service is about transforming signature plates into a camera-ready spectacle. Throughout the property, Wynn’s chefs and bartenders are rolling out carts, lighting flames, and finishing dishes with a flair—all for guests in the coveted front row.

Imperial Peking Duck at Wing Lei 

The Imperial Peking Duck ($137.88) at Wing Lei is a signature specialty, and it only takes one encounter with the mouthwatering presentation to justify why it’s widely considered one of the best in Las Vegas. A custom-made cart arrives with the gleaming duck, lacquered to deep mahogany perfection. The experience begins with a shimmering consommé, while a master carver skillfully glides his knife to release the crispy skin and tender meat. Guests choose between pillowy steamed buns or delicate Mandarin crêpes to cradle the duck, accompanied by cucumber, scallion, and a trio of house hoisin sauces. For an extra charge, you can have the remaining duck made into a soup, which we highly recommend—since with a bird this good, you’ll want to savor every last bite.

If Wishes Were Fishes at PISCES Bar & Seafare

At Pisces Bar & Seafare, whimsy and indulgence come alive with the show stopping dessert If Wishes Were Fishes ($20), a salted caramel ganache layer cake encased in a delicate white chocolate fish skeleton. At first glance, the beautiful dish looks ready to eat. However, the performance begins when the server pours warm fudge sauce over the sculpture, methodically melting the skeleton to make each fish bone gracefully fall one-by-one to reveal the decadent cake within. Just like the restaurant’s stunning interior, the sweet finale elegantly combines ocean elements with fantasy in a city where wishes always seem just within reach.

Pork Belly Al Pastor at Casa Playa

Whether you order it as a dinner entree or a sumptuous late night snack, Casa Playa’s Pork Belly Al Pastor ($105) is as dramatic as it is delicious. The fragrant, sharable dish is displayed on a vertical spit (like a miniature trompo) to create a colorful tower of juicy, slow-cooked pork with a glistening golden-roasted baby pineapple on top. The server cuts the chunks of marinated meat off the spit at the table, letting the melt-in-your-mouth pieces fall on the board beneath for easy enjoyment. To complete the experience, the order includes housemade tortillas made with masa from nine varieties of heirloom corn, so you can wrap them around the tender pork and sweet pineapple for an unbeatable blend of flavors and textures.