Chef Larry Forgione "Wynn's" Big

Acclaimed chef Larry Forgione will be joining the slew of top chefs at Wynn Las Vegas with his restaurant, An American Place. Formerly of New York fame, Larry Foirgione has decided to venture to Sin City and take the place of Tableau which will be moving to the new Encore tower of the Wynn. Larry Forgione is often considered one of the best chefs in the country. However, until now he has been reluctant to open a restaurant outside of New York. Larry has been named Chef of the Year by the Culinary Institute of America. Forgione uses all American ingredients in his dishes, that celebrate different parts of the world through the art of cuisine.

Forgione’s, An American Place has become one of the most famous restaurants in the Upper East Side and he hopes that his food will become just as popular with his new Las Vegas audience. Much of Larry Forgione’s menu is simple and not as complicated as many chef’s of the same caliber. He is famous for his sandwiches. He serves paninis as entrees and world famous ice cream sandwiches for dessert. His dessert sandwiches aren’t your average ice cream sandwiches though. He serves gourmet ice cream on real bread, instead of between cookies like you may be used to seeing. Vanilla and Strawberry ice cream served on brioche and coconut ice cream served on lemon poppy seed are just a few of his signature sandwiches. Forgione creates dishes that he insists cannot be found anywhere else. He doesn’t serve dishes that easily classify a region like a gumbo or New England Chowder, instead his cuisine is much more adventurous. His simply decorated restaurant in New York has only one window and very few decorations. Appetizers include dishes as simple as steamed east coast clams, to things as adventurous as crispy frog legs. Main courses include a signature pan roasted Cornish hen and a shrimp and grits platter. There is also a five and six course tasting menu that is always available at the restaurant.

With his new restaurant at the Wynn, Forgione will use only ingredients that are grown on American farms. His goal as a chef is to show audiences that it is possible to create great worldly cuisine using fresh farm-fed ingredients. Although revolutionary, the food at An American Place has received many awards with its “farm to table” relationship. The difficulty behind using sustainable produce is the fact that the menu must constantly change according to what ingredients are fresh and readily available. Unlike many celebrity chefs on the Strip, Larry Forgione will be moving to Las Vegas full time and will be overseeing daily operation of the restaurant. He thinks that it would be easy to open a steakhouse and just let it run itself. However, Forgione wants to recreate his original restaurant in New York which requires constant changing of the menu and personal touches in order for it to succeed. In December Tableau will close and construction will begin. The restaurant will re-open in 2009 as An American Place.


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