Las Vegas, NV – Elevating the standards of fine dining through innovation and creativity, the Wolfgang Puck Fine Dining Group continues to raise the bar with a completely redesigned restaurant and new menu at Postrio at The Venetian. The transformation is a testament to Chef Puck’s philosophy and commitment to reinventing fine dining in Las Vegas, which keeps him at the forefront of the industry.

“After nearly ten successful years, we decided it was time to remake Postrio with a new design and new menu,” said Wolfgang Puck. “We believe there are three pillars in creating the ultimate restaurant experience: cuisine, service and design. We’ve enhanced each of these to achieve a fresh and unique environment to captivate our guests.”

To celebrate the re-launch of Postrio, the restaurant is offering locals a complimentary bottle of wine with their dinner now through December 30th.* “We are very fortunate to have such strong loyalty from the Las Vegas community,” said Tom Kaplan, senior managing partner of the Wolfgang Puck Fine Dining Group. “They have been and continue to be a driving force behind the success of our restaurants. This offer, in addition to our “Compliments of the Chef”** program, is our way of saying thank you to our valued guests.”

A culinary icon at the Grand Canal Shoppes since 1999, Postrio received a complete remodel with a contemporary aesthetic from the Northern California design firm, EDG. Clean lines and crisp details are featured in a dramatic play of light and shadow lending a cinematic quality to the space. The main dining space features a palette of chocolate brown, white plaster, rosewood, and a hint of olive-green leather. Smokey glass panels and bronze detailing add a touch of mystery and sparkle, while smooth plaster walls paired with herring-bone textures emphasize the sensual and tactile qualities of the space.

A stunning new chef’s table area serves as the centerpiece for the main dining room, set within an arching wall and backdrop of rich, red, rosewood-style paneling with cantilevered ceiling, custom-designed lighting and a sphere-shaped chandelier. Behind this area, the curving wall defines the dining room. It features a screened view of the kitchen through smoked-glass panels interspersed with fire elements and two modern glass portals celebrate the arrival of Puck’s cuisine from the kitchen beyond. A constellation of pendants ring the room, to further accentuate the theatrical aspects of the design.

The dining room and banquet space walls are adorned with eight original, abstract color photographs from Las Vegan Jeff Gale. Each piece depicts Vitamin C crystals magnified 10,000 times creating effervescent pops of color throughout the room.

“We have always appreciated the importance and impact fine art plays within our restaurants,” said Kaplan. “We constantly strive to support local artists whenever possible, and Jeff’s work fits perfectly within our new design at Postrio.”

A new stylish lounge serves as a great place to see and be seen. It’s screened from the dining area through charcoal glass that is embellished with burnt-orange at the horizon. A sleek bronze-paneled bar extends into the café on St. Mark’s Square, providing a sense of action at the restaurant’s entry. A warm glow of illuminated back-lit sculptural light fixtures welcomes guests. A row of sophisticated leather booths are set within tile “cabanas” and form an intimate lounge along the bar.

The bar and lounge offer a dynamic wine list with new wine by the glass selections, many of which are exclusive to Wolfgang Puck restaurants. The bar features an expanded list of specialty beers and spirits and an updated signature cocktail menu with new creations.

Staying true to the fresh, seasonality of American ingredients, the menu features contemporary California cuisine while drawing upon flavors from Asia and the Mediterranean. Executive Chef Mark Sandoval’s exciting new menu showcases the best of Wolfgang Puck’s classic signature dishes including the Crispy Potato Galette with house-smoked sturgeon and caviar; Chopped Vegetable Salad with tomato coulis; and Cantonese Style Roasted Duck with ginger and steamed bao buns. Newly created items include Garlicky Littleneck Clams with Spanish chorizo and grilled bread; Grilled Whole Loup de Mer with green olive parsley vinaigrette; and Slow Braised Beef Short Ribs with creamy polenta.

The more casual café menu features a wide array of small plates and appetizers plus fresh pastas, Wolfgang’s signature wood-oven baked pizzas and enticing entrees. Guests can enjoy the view and atmosphere of St. Mark’s Square while dining in the open café. New signature menu items include Grilled Chicken Pizza with sun-dried tomatoes, pesto and pine nuts; house-made Linguini Pasta with littleneck clams, garlic, white wine and parsley; and Roasted Salmon with five-spice barbecue sauce.

Postrio is open in the café for lunch and dinner from 11:30 a.m. – 11 p.m., daily and for dinner in the main dining room nightly starting at 5:30 p.m. Reservations can be made by calling (702) 796-1110.

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www.wolfgangpuck.com

Details of the locals’ specials:*Complimentary wine offer: With the purchase of at least one entrée per person at Postrio, tables of two to four guests will receive one free bottle of wine and tables of five to eight people will receive two bottles.

**”Compliments of the Chef”: Launched to better serve the needs and time constraints of local patrons, the program offers locals priority reservations and preferred seating, plus a complimentary dessert per couple at all six Las Vegas restaurants.

For More Information:Stephanie Davis Jessie Pound/Cherryl KaopuaWolfgang Puck Fine Dining Group Kirvin Doak Communications

Type: 
Press Releases
Subtitle: 
Restaurant Re-Launches with Stunning Interior and Exciting Menu
Location: 
Las Vegas, Nevada
Intro Text: 

Elevating the standards of fine dining through innovation and creativity, the Wolfgang Puck Fine Dining Group continues to raise the bar with a completely redesigned restaurant and new menu at Postrio at The Venetian.

Date: 
Wednesday, October 22, 2008