Wynn’s N.Y.C. Imports
A pair of major New York imports have arrived at Wynn Las Vegas: Sartiano’s Italian Steakhouse and its sister club, Zero Bond. Much of the early buzz has focused on the latter, an ultra-exclusive experience. But the more immediate story for local foodies is the restaurant — a steakhouse that takes a notably different approach from what the resort already does so well.
Make no mistake: Wynn doesn’t need another steakhouse. SW Steakhouse has long been one of the best in Las Vegas. So instead of trying to compete with that experience, Sartiano’s quietly moves in another direction.
Food and Loathing sat down with Executive Chef Michael Rubinstein to get the lowdown.
An Intimate Room, Indoors and Out
“I think you’ll get a calmer, more refined, more relaxed experience here,” Rubinstein told the Food and Loathing podcast. “This is a smaller dining room, which is something unique in Las Vegas.”
That difference is immediately apparent. Where many Strip steakhouses lean into scale and spectacle, Sartiano’s feels more intimate by design. The dining room is roughly half the size of some of its counterparts, and the experience extends outdoors, where patio seating offers views of the Wynn golf course with the Sphere in the distance.
An Italian Spin on the Steakhouse Format
The menu also sets Sartiano’s apart. Rather than presenting a traditional steakhouse lineup with a few Italian nods, Sartiano’s fully integrates Italian and Italian-American influences into the experience.
“Having a spectacular steak alongside handmade pasta, oysters, and Italian wines — I think that’s the steakhouse experience almost perfected,” Rubinstein said.
The approach gives diners a mix of familiar and exploratory. You’ll find the expected luxury steakhouse elements, but they’re joined by housemade pastas, crudo preparations, and a wine program that leans heavily Italian. It’s not just a steakhouse with Italian dishes — it’s a hybrid that treats both sides of that identity as essential.
Tableside Theater
The Sartiano’s experience also leans into a style of dining that’s been making a quiet comeback in Las Vegas: tableside preparation.
“We really enjoy creating unique tableside preparations,” Rubinstein said. “It’s that element of experiential dining that makes the meal special.”
At Sartiano’s, that includes classic steak carving, along with a more elaborate tableside pasta service built around housemade fettuccine, butter, Parmigiano Reggiano, and seasonal truffles. They’re the kind of presentations that balance old-school technique with modern Vegas flair.
And yes, there are a few dishes clearly designed to turn heads — including a caviar-topped cannoli that arrives on a polished tray, tailor-made for social media.
A Culmination for the Chef
For Rubinstein — whose background includes leading roles at Vetri Cucina and Momofuku — it’s personal.
“This is a really special project where I get to pull from a lot of different elements of my background and experience,” he said on the podcast. “It’s the restaurant I always wanted to work in.”
A Quick Note on Zero Bond
Rubinstein also oversees the dining at Zero Bond, the private club connected to the restaurant. It includes multiple dining spaces and a members-only structure, and an experience that Rubinstein says is different from what you’ll find in Vegas nightclubs. This, he says, is a more relaxed, community-driven environment with a strong local presence.
Still, for most diners, Sartiano’s will be the main attraction — and a compelling addition to Wynn’s already stacked lineup.
At a resort known for doing things at the highest level, Sartiano’s doesn’t try to be the biggest or the flashiest steakhouse on property. Instead, it might end up being the one you choose when you want something a little more relaxed — and a little more refined.
