High expectations are what the critics and the public have in regards to contribution of gastronomy of the new restaurants that inhabit Steve Wynn�s second interpretation of the Bellagio resort and casino, Wynn Las Vegas.
The Corsa Cucino is the Catalan and Mediterranean-style restaurant in the Wynn � similar to Olives at the Bellagio, in terms of price and convenience for guests.
Unfortunately, the designer of Corsa, Eddie Soto, chose the incorrect d�cor to pair with executive chef Stephen Kalt�s cuisine. Walking in from the swarm of tourists in to Corsa is a step into another horde of locus. The room resembles Ferr�s Cafeteria with its short-order open cook line, and overall floor plan minus the wait in a line.
The primary colors splashed floor-to-ceiling and pictures of Mazaratis and Ferraris adorning the wall did not help calm the activity from outside. There was never a sigh of relaxation because the view outside the restaurant�s windows was directly at a walkway of buzzing tourists.
Sitting at the table, attention shifted straight toward service since the d�cor of the restaurant was to be forgotten. Servers and mangers seemed tired and pushed to the limit. It was hard to get them to open up and speak about the cuisine, have food out in a timely fashion, and to ensure guests� overall enjoyment and fulfillment. Fortunately, the assistant manager revealed Corsa will be remodeled sometime for 10 weeks, and all employees will all have a long awaited and needed vacation.
The selections of the first-course dishes were a classic Tuscan soup, Pasta E Fagole; Duck Salad consisting of a Terrine of Foie Gras, Rillette, Duck Prosciutto, Baby Frisee, and Fig Jam; Fried Calamari; and Wild Mushroom Pizza topped with Mushroom Pur�e, Robiola Cheese and White Truffle Oil.
Chef Kalt, also offers Crudo for a first course that was not selected. �Crudo,� the Italian word for raw, is Italian Adriatic raw fish prepared like Japanese sushi.
Main-course dishes were Dungeness Crab stuffed in shells baked with Brioche Crumbs and Parmigiano; Short Rib of Beef Ragu tossed with Rigatoni and Pecorino Romano; Roasted Monkfish in parchment with Artichokes Provencal, Tomato and Lemon Confit and lemon butter. Accompanying side dishes were French Fried Idaho Russets, Broccoli di Rape and wilted spinach.
The simplicity in plant presentation helped the focus stay primarily on the cuisine of simple combinations that complemented each other nicely. Chef Kalt�s cuisine is the one aspect of Corsa that does not keep the Wynn from changing the entire concept of the space which Corsa occupies.
But beware of the wine list. It is broad and not directed toward the regional cuisine. It certainly weakens Corsa�s
authenticity. LW
DINING
