Steve
10-02-2005, 07:28 AM
Country Club Grill features food with a 'wow factor'
By Ken White
Chef David Walzog began work at the Country Club Grill in Wynn Las Vegas eight days before the restaurant opened.
Yet Walzog still managed to put his stamp on the New American Steakhouse concept.
The three-time nominee for the James Beard/Perrier-Jouet Rising Chef Award revised the entire menu and got the kitchen and serving staff on the same page.
"If you don't develop the right mind-set with the staff, it's all for nought," says Walzog, the former corporate executive chef at the Glazier Group in New York City, overseeing The Steakhouse at Monkey Bar, Michael Jordan's The Steak House NYC and three Strip House restaurants.
The concept was to serve food that has a "wow factor," Walzog says, while at the same time taking the traditional steakhouse concept and revising it but not "twisting it out of the recognizable. It's top shelf, ultradeluxe and sophisticated."
He recently became a first-time author with the publication of his "The New American Steakhouse Cookbook."
The Country Club Grill looks out over the 18th green of the Wynn Las Vegas golf course, which also features a waterfall.
Seating 52 in the indoor dining room, 48 on the patio and seven at the bar, Country Club Grill serves breakfast from 7 to 10:30 a.m. in the dining room, as well as a continental breakfast in the lounge from 6 to 10:30 a.m.
Lunch is served from 11:30 a.m. to 2:30 p.m. and dinner is from 5:30 to 10:30 p.m.
Dinner reservations are recommended by calling 770-3315.
Following are items from the dinner menu.
Starters: Shrimp cocktail with lemon, cucumber and horseradish oil ($17); jumbo lump crab cake with spinach leaves and saffron aioli ($18); pan-seared king scallops with mango pico de gallo and cilantro pesto ($20); and grilled lemon-marinated shrimp ($26).
Soups and salads: Maine lobster bisque ($14); sweet corn chowder with rock shrimp and aromatic vegetables ($12); green and white asparagus salad with prosciutto di Parma and lemon aioli ($14); hearts of butter lettuce with haricots verts, roasted peppers and green goddess dressing ($12); and baby field greens with anchovy vinaigrette and Parmesan crisps ($12).
Entrees: Grilled swordfish, rock shrimp, roasted corn, arugula and English peas ($32); Alaskan halibut, braised fennel, rosemary and extra virgin olive oil ($30); roasted free range chicken breast with fingerling potatoes, spinach, morels and poultry jus ($30); 16-ounce New York strip steak ($44); 9-ounce filet mignon ($39); 20-ounce rib chop ($42); Colorado lamb chops ($40); and 14-ounce Wisconsin veal chop ($42).
Desserts: New York cheesecake with red fruit compote; hot cookies and cold Scottish milkshake (flavored with Scotch); Fred does chocolate, pastry chef Fr d ric Robert's special cake, mousse and bittersweet sorbet; and warm peach biscuit with rhubarb, braised berries and vanilla ice cream ($10 each).
http://www.reviewjournal.com/lvrj_home/2005/Sep-21-Wed-2005/living/3346773.html (http://)
By Ken White
Chef David Walzog began work at the Country Club Grill in Wynn Las Vegas eight days before the restaurant opened.
Yet Walzog still managed to put his stamp on the New American Steakhouse concept.
The three-time nominee for the James Beard/Perrier-Jouet Rising Chef Award revised the entire menu and got the kitchen and serving staff on the same page.
"If you don't develop the right mind-set with the staff, it's all for nought," says Walzog, the former corporate executive chef at the Glazier Group in New York City, overseeing The Steakhouse at Monkey Bar, Michael Jordan's The Steak House NYC and three Strip House restaurants.
The concept was to serve food that has a "wow factor," Walzog says, while at the same time taking the traditional steakhouse concept and revising it but not "twisting it out of the recognizable. It's top shelf, ultradeluxe and sophisticated."
He recently became a first-time author with the publication of his "The New American Steakhouse Cookbook."
The Country Club Grill looks out over the 18th green of the Wynn Las Vegas golf course, which also features a waterfall.
Seating 52 in the indoor dining room, 48 on the patio and seven at the bar, Country Club Grill serves breakfast from 7 to 10:30 a.m. in the dining room, as well as a continental breakfast in the lounge from 6 to 10:30 a.m.
Lunch is served from 11:30 a.m. to 2:30 p.m. and dinner is from 5:30 to 10:30 p.m.
Dinner reservations are recommended by calling 770-3315.
Following are items from the dinner menu.
Starters: Shrimp cocktail with lemon, cucumber and horseradish oil ($17); jumbo lump crab cake with spinach leaves and saffron aioli ($18); pan-seared king scallops with mango pico de gallo and cilantro pesto ($20); and grilled lemon-marinated shrimp ($26).
Soups and salads: Maine lobster bisque ($14); sweet corn chowder with rock shrimp and aromatic vegetables ($12); green and white asparagus salad with prosciutto di Parma and lemon aioli ($14); hearts of butter lettuce with haricots verts, roasted peppers and green goddess dressing ($12); and baby field greens with anchovy vinaigrette and Parmesan crisps ($12).
Entrees: Grilled swordfish, rock shrimp, roasted corn, arugula and English peas ($32); Alaskan halibut, braised fennel, rosemary and extra virgin olive oil ($30); roasted free range chicken breast with fingerling potatoes, spinach, morels and poultry jus ($30); 16-ounce New York strip steak ($44); 9-ounce filet mignon ($39); 20-ounce rib chop ($42); Colorado lamb chops ($40); and 14-ounce Wisconsin veal chop ($42).
Desserts: New York cheesecake with red fruit compote; hot cookies and cold Scottish milkshake (flavored with Scotch); Fred does chocolate, pastry chef Fr d ric Robert's special cake, mousse and bittersweet sorbet; and warm peach biscuit with rhubarb, braised berries and vanilla ice cream ($10 each).
http://www.reviewjournal.com/lvrj_home/2005/Sep-21-Wed-2005/living/3346773.html (http://)