Your browser is not supported for this experience.
We recommend using Chrome, Firefox, Edge, or Safari.
Scott Sartiano doesn't do small. The man who turned New York’s nightlife into a members-only mood board with Zero Bond has brought his next act to the Strip, and it landed with exactly the confidence you'd expect. Open since March 4, 2026, Sartiano's Italian Steakhouse at Wynn Las Vegas is a high-gloss collision of Neapolitan heritage, fine-dining precision, and unapologetic Vegas energy. And it sits right next door to Zero Bond Las Vegas, the private club that together with the restaurant forms a social-dining double act made for the city that never sleeps — but always eats.
Tucked into a private alcove overlooking the Wynn Golf Club, Sartiano's feels less like a casino restaurant and more like a room that decided to happen. The design, a collaboration between Wynn Design & Development and Tihany Design, channels mid-century modernism but is updated for the 2020s: clean lines, sculptural lighting, burnished metal accents, and a warmth that reads Italian villa rather than casino floor. Think arched ceilings and terrazzo floors that anchor the room in classical sensibility without feeling heavy or dated. When the weather cooperates, the patio delivers a view that's quietly one of the best in Las Vegas, right over the Wynn Golf Course waterfall and with the Sphere shimmering over Wynn's private fairways. It's refined, playful, and just a little decadent—which is exactly the vibe Sartiano was going for. "Vegas has evolved into one of the world's great dining cities," he has said. "We're not copying New York. We're creating something that feels timeless here."
Three-time James Beard Award–winning Chef Alfred Portale serves as Culinary Director, bringing the same precision that redefined modern American fine dining at Gotham Bar and Grill. At his side is Executive Chef Michael Rubinstein, a Las Vegas native who has logged time at Momofuku, Vetri Cucina, and Majordomo, bringing edge and momentum to the kitchen's day-to-day. Their dynamic is worth noting: Portale keeps the tempo elegant; Rubinstein drives the rhythm. The room draws a well-heeled crowd looking for a great night out, the kind that starts with one drink and ends with a second espresso you didn't plan on ordering.
The caviar cannoli—bite-sized cookie shells filled with whipped mascarpone, black fish roe, and chive—are the dish that made Sartiano's famous in New York, and they set the tone immediately: high-end without being stuffy. For pasta, the fettuccine Alfredo alla Romana is a showstopper, and the paccheri for two—handmade, large tube-shaped pasta with herbed ricotta and Sunday sauce is the kind of comfort-forward dish that earns its place on a fine-dining menu. The main event for carnivores is the 40-ounce Double R Ranch Bistecca alla Fiorentina tomahawk, carved tableside and finished with Brunello jus and salsa verde—the kind of dish that stops conversations and maybe a few diets. For seafood lovers, the plateau di mare, a tower of East and West Coast oysters, shrimp cocktail, lobster, king crab, clams Calabrese, and caviar-topped toro— is a meal unto itself.
Sartiano's is open Wednesday through Sunday, with the bar opening at 4 p.m. and dinner service beginning at 5 p.m. Lunch and brunch service, potentially featuring pizzas, is expected to be added down the line. Next door, Zero Bond Las Vegas—now also open—delivers the hush-hush exclusivity that made its New York counterpart a phenomenon, with private dining spaces, curated events, and a fine art exhibition curated in collaboration with Heather James. The Strip has no shortage of steakhouses, but Sartiano's is playing a different game: precision over pretense, showmanship with substance, and solid, gimmick-free Italian soul.
