Mark LoRusso at Botero

The top chefs at Wynn do vegetarian and vegan dishes to please the boss, but chef Mark LoRusso’s contributions are original in the extreme. A seasonal winter citrus panzanella salad—with blood orange, Cara Cara orange and tangerine with olive-oil croutons, leafy greens and pine nuts—was one of the best things we ate there this year. But the tofu and muffaletta “Napoleon”—constructed from grilled tofu in sheets, with portabella mushroom and olive relish—is incredible, too.

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Cocktail Culture


By Xania V. Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.