Accolades

  • Best New Chefs
    Food & Wine
  • Top 10 Sous Chefs
    Bertolli Sous Chef Awards
  • Best New Chef
    Angeleno magazine
  • Three Stars (Maple Drive)
    Los Angeles Times
  • ChefsFeed Winner
    One of the Best Things to Eat in Vegas

My Restaurants

Where I Eat

Behind the Scenes

Spicy chicken wings
"You have to tell them how spicy you want them. They are sweet, sour, and little crispy."
Pork & chive potstickers
"This place is known for their hand-drawn noodles; you can see the guy form the pasta and slap it against the table in the back, and it always comes out so well. One of my favorite things to order are the potstickers. It's unlike anything you've ever seen—they mix rice flour and water together and then pour it in a pan with the potstickers still inside, creating a crêpe-like veil over them. It's very impressive."
Tandoori butter chicken curry
"Whenever I go out to eat, I like to order a lot of food, so Sensi is a good choice since it offers a lot of different cuisines to try—Italian, Asian, seafood, etc. I of course love the food I cook at Spago, where we also do a lot of Asian- and Californian-influenced cooking as well, but it's nice to go out and try another menu with a lot of variety. The last time I was there, I had the tandoori chicken with basmati rice and raita from their Asian entrée menu."
La caille
"Chef Steve Benjamin and I come from the same region of France, so it's fun to go there and have him cook. I love his technique and style of cooking; it speaks well with where we came from and what we do. I especially love how he utilizes foie gras. He prepares it the way it should be prepared: simply and with a lot of soul. My favorite is the foie gras-stuffed quail with mashed potatoes. I also like the beef and foie sliders."
Chef Eric Klein reviews  at post.venue.name
Diavola pizze
"I really like Settebello because they have pizza specials. It depends on which chef is working that day, so it's always different and exciting. My favorite pizza on their everyday menu is the Diavola, which has crushed tomatoes, roasted bell peppers, peppered salami, garlic, and mozzarella. I also like the rucola salad, simply made of arugula, lemon, sea salt, olive oil, and pepper."
Chef Eric Klein reviews  at post.venue.name
Pastelitos empanada
"Viva Las Arepas is a small stand that makes a bunch of different things, and its location on the corner of South Las Vegas Blvd. makes it so authentic. It's a different style of Venezuelan food, so my sous chef and I will go and order one of everything. Their arepas are made out of cornmeal, so they're gluten-free. Their tortas, arepas, and hallacas are all good, but I recommend the pastelitos with ground beef and rice."

From My Menu

Chef Sam DeMarco reviews Choucroute garnie royale at Spago, Las Vegas
$$$ | Modern, | American
The Strip
1 Review
"You can't forget Wolfgang's partner in crime, chef Eric Klein, the master of choucroute. The blood sausage is like pudding. Careful on this one—you might find yourself in pig heaven."
Chef Claude Le-Tohic reviews Flammekueche at Spago, Las Vegas
$$$ | Modern, | American
The Strip
1 Review
"This is a specialty of the Alsace. It's a crispy tart that's generous in its preparation. It's off the menu and different every night, but my favorite is the one with figs, tomatoes, and ham. I like to share it with friends while enjoying a nice draft beer or a glass of good wine."
Chef Sam DeMarco reviews Snake River Farms Kurobuta pork wienerschnitzel at Spago, Las Vegas
$$$ | Modern, | American
The Strip
1 Review
"It's crisp, perfect, and golden to perfection. The creamed cucumber relish helps it go down. He's as good with the potato salad as he is with his pork. I've ordered one and then ordered another one—and it's not small! Hats off to the godfather of cuisine in Las Vegas. It's the reason we're all here."
Chef Catherine Pawelek reviews Pasta à la Bolognaise at Spago, Las Vegas
$$$ | Modern, | American
The Strip
1 Review
"This is Wolfgang’s twist on a Bolognaise ragu. It is made with braised beef, which is genius. It brings so much more texture, and although the blanched garlic and plum tomatoes are a given, the homemade ricotta adds a creaminess to the sauce. The gemelli pasta allows the sauce to cling perfectly."
Chef Jose Luis Pawelek reviews Lamb chorizo wood fire pizza at Spago, Las Vegas
$$$ | Modern, | American
The Strip
1 Review
"SPAGO – Lamb Chorizo Wood Fire Pizza. A serious pizza topped with rapini for a touch of pungency, sundried tomatoes add a hint of sweetness, in-house made tomato sauce, then finished with dabs of creamy goat cheese and sprinkled with fresh cilantro. These flavours work together."