Mon 11:30 am - 11:00 pm
Tue 11:30 am - 11:00 pm
Wed 11:30 am - 11:00 pm
Thu 11:30 am - 11:00 pm
Fri 11:30 am - midnight
Sat 11:30 am - midnight
Sun 11:30 am - 11:00 pm
3500 Las Vegas Blvd. S.
The Forum Shops at Caesars
Las Vegas, NV89109
Call: 702.369.6300
Book via opentableVisit Website


Reviews & Posts

Chef Catherine Pawelek reviews Pasta à la Bolognaise at
"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 Claude Le-Tohic reviews Flammekueche at
"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
"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 Jose Luis Pawelek reviews Lamb chorizo wood fire pizza at
"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."
Chef Sam DeMarco reviews Choucroute garnie royale at
"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."

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