Pisces Opens at Wynn: Blue Lobster & Chocolate Fish Delight

Wynn’s new Mediterranean jewel offers a stylish undersea retreat overlooking the Lake of Dreams.

Stepping into Pisces Bar & Seafare at Wynn Las Vegas feels like diving into a stylish undersea retreat. Floor-to-ceiling windows reveal the Lake of Dreams outside, complete with animatronic birds and a singing frog performing on the water nightly. Inside, designer Todd-Avery Lenahan has cloaked the former Lakeside space in moody Mediterranean tones – think deep navy walls, glittering bronze mosaics, embroidered velvet, and 400 floating Murano glass orbs overhead.

Every detail – from fish-skin-leather banquettes to the rust-colored ceiling orbs – hints at a seaside chic vibe that is glamorous yet relaxing.

🦞 The Culinary Vision: Rare Blue Lobsters

In Pisces’s kitchen, Executive Chef Martin Heierling (whose résumé includes Bellagio’s Sensi and Vdara’s Silk Road) delivers exactly what the opulent setting promises. His new menu is a love letter to the Mediterranean coast, loaded with Greek olive oil, Tuscan pasta, and savory seafood.

I savored a perfectly al dente Lobster Spaghettini – house-made spaghetti from a Tuscan mill tossed tableside with a whole Czech lobster, fennel, tomato, and fragrant extra-virgin olive oil. But the true showstopper is a pair of rare blue lobsters – icy-blue genetic anomalies with firmer, sweeter meat.

Heierling serves these blue lobsters two ways: chilled tails brightened with a green-pepper chimichurri and the knuckles and claws in a spicy pepper sauce, served back in the shell like edible ocean treasure. “It’s a statement on our menu… a delicacy,” he notes, and indeed the sweet intensity of those blue-lobster bites is unforgettable.

🐟 Theater on Ice: The Raw Bar

One of the most fun features is a front-of-house raw bar display: diners can pick from whole fish on ice – branzino, dorado, Dover sole, and even bluefin tuna – and have them prepared to order. The staff then fillets and flambés or salt-crusts these selections tableside, returning them head-on and tail-on for dramatic effect.

Other shareable plates continue the theme of theater: I watch as a lobster-and-saffron paella arrives amid a cloud of fragrant saffron steam. A side of sfogliato bread is brought to the table – layers of flaky, buttery lamination, crisp on the outside and tender inside – to spread with smoky whipped eggplant and tangy Greek feta. All the while, Wynn’s mixologists fuel the mood with Mediterranean-inspired cocktails – think yogurt-washed punches and Aperol spritzes – which keep the salty-sea spirit flowing.

🍰 Dessert: The Grand Finale

Dessert at Pisces is pure theater. Executive Pastry Chef Jennifer Yee outdoes herself with a signature chocolate fish that melts away tableside. A hardened shell of olive-oil cake and chocolate is poured with warm sauce and cracked open to reveal a silky Basque cheesecake studded with Harry’s Berries strawberries.

The interplay of bittersweet chocolate, citrus-kissed olive oil, and tangy cheesecake is playful yet elegant – a whimsical end to the meal. Gazing back out at Wynn’s glowing Lake of Dreams, I realize Pisces has masterfully combined sumptuous flavor and showmanship. It’s a memorable splash of the Mediterranean on the Strip that even a salty skeptic like me couldn’t resist.