{"id":5716,"date":"2025-05-09T02:18:00","date_gmt":"2025-05-09T02:18:00","guid":{"rendered":"https:\/\/nationalgunowner.org\/index.php\/2025\/05\/09\/pisces-seafood-restaurant-opens-at-wynn-las-vegas\/"},"modified":"2025-05-09T02:18:02","modified_gmt":"2025-05-09T02:18:02","slug":"pisces-seafood-restaurant-opens-at-wynn-las-vegas","status":"publish","type":"post","link":"https:\/\/nationalgunowner.org\/index.php\/2025\/05\/09\/pisces-seafood-restaurant-opens-at-wynn-las-vegas\/","title":{"rendered":"Pisces Seafood Restaurant Opens at Wynn Las Vegas"},"content":{"rendered":"
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Chef Martin Heierling is taking lobster pasta to a new level at Pisces. Courtesy Terry Gates<\/span><\/figcaption><\/figure>\n

At <\/span>Pisces Bar & Seafare<\/span><\/a>, the new seafood restaurant that will open at Wynn Las Vegas on Saturday, May 10, executive chef Martin Heierling<\/a> has done a deep dive into making lobster pasta.\u00a0<\/span><\/p>\n

\n<\/section>\n

Lobster pasta is a crowd-pleasing dish at seafood restaurants around the world, whether you\u2019re summering in Sheepshead Bay or sailing across the Adriatic Sea. At Pisces, Heierling has a clear vision for his version.<\/span><\/p>\n

\u201cMost of the time, people make lobster pasta and they use a lobster stock and basically a tomato sauce,\u201d Heierling tells Observer. \u201cI looked at it like, \u2018OK, how do I like to eat lobster?\u2019\u201d <\/span><\/p>\n

The lobster spaghettini at Pisces does have a little hit of San Marzano DOP tomatoes, but Heierling wants this dish to be lobster-forward and not tomato-forward.<\/span><\/p>\n

\"Plated\"Plated
The Lobster spaghettini at Pisces. Courtesy Steve Legato<\/span><\/figcaption><\/figure>\n

\u201cI\u2019m doing a fennel acqua pazza and I\u2019m still using lobster stock, but I don\u2019t roast it,\u201d he says. \u201cIt\u2019s a white stock, and I just reduced it until it\u2019s extremely fortified.\u201d\u00a0<\/span><\/p>\n

Heierling, who\u2019s sourcing fish daily from the Mediterranean, is amplifying the flavors of the ocean in all kinds of ways at Pisces. He\u2019s curing fish, including branzino that\u2019s salt-baked before being flamb\u00e9ed tableside, with plankton. He\u2019s getting dry-aged tuna (akami, chutoro and otoro) from Liwei Liao<\/a>\u2019s Joint Seafood and also dry-aging fish like orata in-house at Wynn. He\u2019s honing in on the wonders of seafood, saffron and socarrat as he makes paella with a spiny lobster tail, shrimp, scallops, calamari, mussels and clams.<\/span><\/p>\n

\"Smoky\"Smoky
Paella. Courtesy Steve Legato<\/span><\/figcaption><\/figure>\n

\u201cSomebody just asked me about the menu, and we were discussing if this is modern seafood,\u201d Heierling said. \u201cI said, \u2018No, it\u2019s really not. It\u2019s just seafood.\u2019 What I really like to do is look for ingredients that are really interesting to me. For example, I use a lot of plankton that I buy from \u00c1ngel Le\u00f3n in Spain.\u201d<\/span><\/p>\n

Pisces, located across from SW Steakhouse on Wynn\u2019s Lake of Dreams just below the main level of the resort, feels like a glamorous throwback experience. The room is dark and moody with a vintage \u201970s vibe and music that matches the atmosphere. This is Wynn Las Vegas, which knows a few things about making things over-the-top, so it\u2019s no surprise that the space, designed by Todd-Avery Lenahan<\/a>, boasts eye-catching elements like reflective mosaic floors, 400 rum-colored orbs made of Murano glass and an entry rotunda with both embroidered velvet walls and ebony wood.<\/span><\/p>\n

\"Interior\"Interior
The interior features reflective mosaic floors and 400 rum-colored orbs made of Murano glass. Courtesy Brandon Barr\u00e9<\/span><\/figcaption><\/figure>\n

Heierling, whose extensive experience includes running Sensi at Bellagio and working as Noble 33\u2019s corporate executive chef, has done a lot in his career. But he knows that Wynn is on a different level. So he\u2019s loading his menu with luxury.<\/span><\/p>\n

\u201cI didn\u2019t want to just do caviar service,\u201d he says.<\/span><\/p>\n

So Pisces, which uses Thomas Keller<\/a>\u2019s Regiis Ova caviar, is also serving caviar with jam\u00f3n ib\u00e9rico croquetas. There are caviar bumps on crisp airbread in the shape of a fish. And the elaborate seafood platters at Pisces include the Siren\u2019s Offering with oysters, clams, mussels, Oishii shrimp, lobster Catalana, king crab, spicy tuna tartare, langoustines, scallops, balik salmon and aged kaluga royal caviar.<\/span><\/p>\n

\"Iced\"Iced
The raw bar is on full display at the restaurant. Courtesy Brandon Barr\u00e9<\/span><\/figcaption><\/figure>\n

Like everything else at Wynn, Pisces is designed to be a total-package experience. The bi-level restaurant will feature everything from tableside seafood presentations with dry ice to a section of Mariena Mercer Boarini<\/a>\u2019s cocktail menu that\u2019s devoted to Spanish gin and tonics (like the Valencia with Sevilla orange gin, limoncello and Sicilian citrus tonic water). Jennifer Yee<\/a>\u2019s dessert menu has playful presentations like a beautiful chocolate fish.\u00a0<\/span><\/p>\n

Heierling is paying close attention to many difference-making details, like the Greek olive oils he\u2019s chosen and the way he pre-scores the salt crust for his tableside branzino and how he leaves the skin only on the branzino\u2019s top filet. It\u2019s about sophistication and a more elegant experience.<\/span><\/p>\n

\"Plated\"Plated
Fish, but make it chocolate. Courtesy Steve Legato<\/span><\/figcaption><\/figure>\n

\u201cWe want each person to have that communal dining aspect but still in an elevated luxurious way,\u201d he says. \u201cI think that was one of the most important things we focused on.\u201d<\/span><\/p>\n\n

Pisces Bar & Seafare<\/span><\/i><\/a> at Wynn Las Vegas will open its dining room from 5 p.m. to 10 p.m on weekdays and 5 p.m to 10:30 p.m. on weekends. The bar opens at 4:30 p.m. daily.\u00a0<\/span><\/i><\/p>\n

\t\t\t\t\"Pisces,<\/p><\/div>\n