Lobster club sandwich at Postrio Bar & Grill
The new weekend brunch at Wolfgang Puck’s Postrio Bar & Grill is positively crave-worthy. “We're seeing it grow in popularity every weekend,” said executive chef Michael Tiva of the menu, which he's stacked with sweet and savory dishes like corned beef hash topped with fried organic eggs, buttermilk pancakes with candied pecans and maple butter, and an Italian-style breakfast sandwich layered with prosciutto and wild arugula. Order a side of Puck’s famous truffled potato chips with blue cheese and you’ve got the perfect marriage of old and new. And there are more new dishes to come: “We've already expanded the selections by a few items, but we haven't yet made the menu as large as we plan to,” added Tiva. We spoke with the chef to get more insight on the brunch and the restaurant's genius Bloody Mary recipe.
What was the inspiration for the new brunch menu?
MICHAEL TIVA: We have several restaurants that offer full-time breakfast within the Wolfgang Puck Fine Dining Group, but some of the inspiration was taken from the original Postrio restaurant in San Francisco, where breakfast was offered daily. We have updated some classic WP brunch items, and there are a couple of brand new items as well.
Who worked with you on developing the menu?
MT: Wolfgang himself, as well as the corporate culinary team and our sous chefs.
The brioche donuts with jam are so delicious. Have the sweet dishes been more popular than the savory ones?
MT: We find that earlier in the day, the sweeter items sell better. The heartier, more lunch-oriented items sell better later in the day. But this is Vegas, so a traditional morning for our guests doesn’t always occur. It's never cut and dry what the guests will want.
Postrio’s Bloody Mary
9 ounces tomato juice
2 ½ ounces sweet dill pickle juice
1 ¼ tablespoons fresh lemon juice
¾ teaspoon of horseradish
¼ teaspoon curry powder
¼ teaspoon Sriracha
¼ teaspoon kosher salt
¼ teaspoon celery seed
¼ teaspoon black pepper
Combine all ingredients in a martini shaker and shake vigorously. Strain into a chilled glass and garnish with pickled green bean, olive, or lime wedge.
Brunch is available Saturday and Sunday, 11 AM–3 PM. The Grand Canal Shoppes, 702-796-1110