The chef concluded: “We want you to see everything.” The hosts let servers know when parties are at the 60-minute mark so they can ask guests, “Is there anything you’ve missed? Is there anything you’d like to try?” Hopkins said. This approach allows the team to track which plates are moving, which are less popular, and adjust what the kitchen cooks accordingly. “You don’t see every dish in the first 30 minutes, but you’re not meant to,” she continued, of each 90-minute seating and its continuous flow of food.Ĭold small plates emerge first, followed by lighter warm foods, followed by more substantial items like pancakes, waffles and filet mignon eggs Benedict. “We’re trying to do things the Wynn doesn’t already have,” added Genevieve Hopkins, general manager of La Cave, of the dim sum-inspired service. You can try more items and not fill up as quickly,” said Billy DeMarco, corporate executive chef of the Morton Group, which owns La Cave.

“You don’t have to think or move you can just relax. They range from those Snickers pancakes to yogurt parfaits, from filet mignon eggs Benedict to Canadian bacon egg sandwiches, from truffle mushroom grits to batons of French toast on nobbed skewers, like rock candy, about 20 small plates in all. These smaller portions offer creative takes on brunch standards. Oops, make that pass the Snickers pancakes.Īt La Cave Wine & Food Hideaway in Wynn Las Vegas, weekend brunch features small plates that are continuously passed as they emerge freshly made from the kitchen, much like dim sum.

A fresas con crema cinnamon roll for Easter Sunday brunch 2023 at Chica in The Venetian on the Las Vegas Strip.

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