Courtesy Wynn Resort Photograph by Barbara Kraft

Last evening my  “Blue Baker” was in the mood for truffles at Wynn’s Encore Resort Las Vegas; Sinatra Restaurant, to be specific.  She wondered if black truffles were in season. Chef Theo Schoeneger introduced these delicacies to my 12 year old granddaughter during an interview last May. She remains fascinated that it can cost up to $250,000 for a dog trained to find truffles. We learned that while pigs can find truffles, pigs also like to eat the truffles. Not so with trained dogs, who take pride in bringing their trainer newly found truffles as a gift!

The Gourmet Review

We were lucky, as Chef Theo told us the black truffles were in season another two weeks. The agnolotti appetizer is a light and airy dish of dish of small pockets of pasta filled with bufala ricotta, and herbs topped with a beautiful white asparagus sauce. Of course, the truffles are sliced beautifully at the table upon presentation.

Black Truffles at Sinatra Restaurant

Whether you enjoy the agnolotti with black or white truffles, depending on the season, don’t miss this delicious appetizer.

Sinatra Restaurant Courtesy Wynn Encore | Photograph Barbara Kraft

Sinatra Restaurant is a tribute to ol Blue Eyes, and Chef Theo’s menu reflects many of Frank Sinatra’s favorite dishes. These include Frank’s Clams Possilipo, with little neck clams, tomatoes, garlic and parsley. Another favorite is  the Polpettine, which is meatballs, polenta and mushrooms. Or, you might enjoy Ossobucco “My Way,” with braised veal ossobucco, risotto Milanese and gremolata. Don’t forget Chef Theo’s fabulous Prosciutto appetizer. Last night he served thin slices of Parma prosciutto with big chunks of Parmiggiano Reggiano and slices of ripe pears. Delicious.

The Gourmet Review

Sinatra is filled with great memorabilia, including Frank’s Oscar for “From Here to Eternity.” So, pick up the phone, plan a weekend trip to the Wynn/Encore Resort Las Vegas, and be sure to enjoy a dinner at Sinatra during truffle season!

NOTE

If you have a difficult time getting a table, ask for Jonathan Husby, the General Manager for Sinatra. He is the consummate professional, keeping guests happy while keeping an eye on the room throughout the evening. By the way, we understand congratulations are in order, as Jonathan and his wife are expecting their first child in May.

– The Gourmet Review