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Alex

Stratta's haute Mediterranean cuisine has all the robust earnestness you'd expect, given his Midwestern roots: roast squab, rabbit fricassée, foie gras ravioli in truffle bouillon. And the space, as majestic as a vintage ocean liner, is the perfect setting for his culinary heft.

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From Travel + Leisure , FEB 2009

When I want to knock it out of the park in terms of food ...MORE>>

– Soren Larson Steve Wynn’s Las Vegas

From Travel + Leisure , JUN 2006

Stratta's haute Mediterranean cuisine has all the robust earnestness you'd expect, given his Midwestern roots: roast squab, rabbit fricassée, foie gras ravioli in truffle bouillon. And the space, as majestic as a vintage ocean liner, is the perfect setting for his culinary heft....MORE>>

– Tina Isaac Best New Hotel Restaurants

Last updated February 2009