Yellowstone creator Taylor Sheridan brings a taste of Texas to Wynn Las Vegas with the debut of the Four Sixes Ranch Steakhouse.
The Texas Wedge includes wagyu burnt ends, slow-roasted tomatoes, blue cheese and herb buttermilk dressing; PHOTO BY SABIN ORR
Following a pop-up at Revelry at Wynn Las Vegas in June, Four Sixes Ranch Steakhouse has taken over Tableau within Wynn Tower Suites through early 2025. A limited-time dining concept, the restaurant is the vision of Wynn Las Vegas and storyteller Taylor Sheridan, creator of the hit TV shows Yellowstone, 1883 and 1923, who owns the iconic 6666 Ranch in Northern Texas and 101 Studios.
“The Four Sixes Ranch has been a proud purveyor to a selection of Wynn’s fine dining restaurants, and now that partnership will be showcased in the form of a pop-up restaurant of its own,” says Sheridan, who’s collaborated with chef David Middleton on the cuisine. “Dedicated to celebrating the authentic cuisine of the cowboy, the menu celebrates time-honored recipes on the ranch, elevated to an art form by chef David Middleton. The passions of my life are telling stories and food, and with each plate served at Four Sixes Ranch Steakhouse, chef David and I get to do both.”
Here, chef Middleton gives us an inside look at Las Vegas’ hottest new steakhouse.
What inspired you to open this pop-up?
Wynn Las Vegas was one of a handful of hotels in the country to feature the premium cuts from the Four Sixes Ranch. After the debut of their product, it was quickly realized that the legacy of the ranch, paired with the quality of their steaks, would perform well as a stand-alone concept.
The Campfire Old Fashioned is smoked tableside on a whiskey barrel stave. PHOTO BY SABIN ORR
Tell us about the ambiance.
Four Sixes Ranch Steakhouse is brought to life nightly at Tableau, one of the resort’s daytime brunch spots. After it closes, it is transformed into a Western-inspired restaurant using film-quality set designs at the entrance. Other elements throughout the space include saddles, custom table settings and plate ware, tableside carts, new chair coverings, and traditional photographs of cowboys. Wynn Design and Development’s president and chief creative officer, Todd-Avery Lenahan, collaborated with 101 Studios on the design to offer the perfect combination of Wynn’s iconic style with Western traditions.
The Four Sixes Original Spice-crusted boneless ribeye; PHOTO BY SABIN ORR
What should we order?
The menu focuses on a variety of Four Sixes Ranch steak selections, such as the 26-ounce dry-aged cowboy steak, The Ranch Boss Cut 40-ounce porterhouse and the 48-ounce Japanese Purebred Freedom wagyu tomahawk. Other standouts include the Texas Wedge and the Cowboy Caviar chopped salad; prime steak tartare; the 14-ounce blackened dry-aged tuna chop; the Shiner Bock-braised wagyu short rib; and the Texas Twinkie, a stuffed chili with smoked wagyu brisket and cheddar wrapped in bacon.
For those looking to indulge, the Kaviari Caviar is a tower of potato tots, kettle chips, country-fried chicken tenders, Texas toast, chive crema, deviled eggs, shallots, parsley and bacon bits accompanied by a selection of caviar. It’s fun and over-the-top, making it perfect for Las Vegas.
What should we sip?
The Campfire Old Fashioned is smoked tableside on a whiskey barrel stave and made with Buffalo Trace Bourbon Wynn Barrel Select, charred sweet corn and Merchant’s Exchange orange bitters.
Go big with The RanchBoss Cut 40-ounce porterhouse. PHOTO BY SABIN ORR
What are you personally ordering?
The Four Sixes Original Cowboy Spice-crusted boneless ribeye, which boasts a flavorful crust of the Four Sixes Ranch’s seasoning blends and is cooked to perfection. When it comes to desserts, one of Taylor Sheridan’s most beloved items is the buttermilk pie. It is considered a delicacy on the ranch—especially for general manager Joe Leathers, who is known as a ‘pie thief’ whenever the dish is near. It is simple, made of sweet cornmeal cake and toasted lemon crumb, but powerful in flavor. It’s a can’t-miss when visiting the restaurant.
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