Indulge in the culinary and wine mastery of Fontainebleau Las Vegas.
As a wine experience ambassador for Haute Living San Francisco, I am often asked how I come up with the editorial angles that offer a unique perspective into the world of food and wine. For this particular piece, the answer started 21 years ago. Now that my son, Lukas, recently attained drinking age, we wanted to celebrate this milestone with not just a “Las Vegas” birthday celebration, but more of an introduction on how to now dine well.
Selecting one of Las Vegas’ most recent additions, we went to stay at Fontainebleau. Nestled in the vibrant heart of the Las Vegas Strip, Fontainebleau stands as a beacon of opulence and culinary innovation. With 36 first-to-market restaurants and bars, the resort is not just a visual masterpiece but also a gastronomic destination reshaping the dining landscape in the city.
Central to this culinary transformation is a seamless collaboration between chefs and sommeliers, elevating dining into an extraordinary experience. During our exploration, we had the privilege of speaking with Kevin Reilly, the director of wine and spirits at Fontainebleau, who shared insights into this collaborative spirit and the philosophy behind their exceptional wine program.

At Fontainebleau, the bond between sommeliers and chefs is deeply rooted in collaboration, communication, and shared experiences. Reilly explains, “We foster a culture of collaboration where we encourage chefs and sommeliers to taste wine and food together.”
This hands-on approach not only enhances professional growth but also nurtures a profound understanding of the intricacies involved in both crafts. Through organized tasting sessions, teams delve into cooking techniques, regional cuisines, and cultural influences, culminating in remarkable food and wine pairings that delight the palate.
On our first evening, we stepped into the enchanting ambiance of Don’s Prime, where mid-century glamour effortlessly intertwines with contemporary culinary artistry. The exclusive steak program, featuring meticulously selected cuts of beef, was nothing short of extraordinary—each bite practically melted in our mouths, especially when paired with a robust red from their impressive wine list which started with a Giacomo Conterno Monfortino Barolo Riserva 1955.
It was a celebration of flavors that only a luxury property like Fontainebleau could deliver. A standout moment of our dining experience was our white truffle dinner, an exquisite culinary event that showcased the talents of chef Patrick Munster.
Inspired by Kevin Reilly’s recent travels to Piedmont, Italy, this regional pairing menu was thoughtfully crafted to highlight the opulent flavors of white truffles while honoring the rich local traditions that enhance the dining experience at Fontainebleau.
Reilly’s ambitious vision for the wine program at Fontainebleau aims to surpass any other wine program in the United States. “Our wine program was built to showcase the world’s greatest wines and most renowned wine regions,” he states. This commitment is reflected in a carefully curated wine list that promises to achieve accolades and recognition within the next three years.
While Napa Valley holds a special place in the program, Reilly asserts that regions like Burgundy and Champagne are equally pivotal. This diverse selection, such as the exclusive Ramonet Chassagne-Montrachet Premier Cru ‘Clos de la Boudriotte’ Rouge and the Salon Blanc de Blancs Le Mesnil Brut 1997, will surely guarantee guests access to an array of wines that enrich their dining experiences, providing a taste of both local and international terroirs.
As my family continued to celebrate Lukas’ 21st birthday, we embarked on a culinary odyssey through Fontainebleau’s impressive offerings, reveling in the artistry of its renowned chefs and the magic of thoughtfully curated wine pairings.

Our journey took us to Chyna Club, where eclectic Chinese cuisine takes center stage, masterminded by Alan Yau. The cozy atmosphere set the tone for an unforgettable culinary adventure. Each dish was a delightful surprise, combining familiar flavors with daring presentations. Trust me and try the clear infused Bloody Mary. There is nothing like it!
For an extraordinary culinary experience, we dined at ITO, an omakase restaurant perched on the top floor of Fontainebleau. With a mere 12 seats, it offers an intimate setting that distinguishes it from any other omakase experience in Las Vegas. Reilly notes that the meticulous attention to detail and the quality of the fish program make it one of the finest in the country. “Guests are left with a memory they won’t soon forget,” he says, and it was easy for us to see why.
Our culinary adventure continued at Komodo, where Southeast Asian flavors and a lively atmosphere combined to create a memorable dining experience. The Peking duck stood out, expertly prepared and harmoniously paired with refreshing cocktail aptly named Fortunes Told.
As Fontainebleau Las Vegas continues to redefine luxury hospitality, the collaboration between chefs and sommeliers, along with a meticulously curated wine program, ensures that each dining experience transcends mere sustenance—it becomes a celebration of flavors, culture, and creativity.
Whether indulging in an intimate omakase at ITO, enjoying a lavish steak dinner at Don’s Prime, or commemorating a milestone birthday with family, the culinary team’s commitment to excellence is palpable in every bite and sip. For those seeking a culinary adventure on the Las Vegas Strip, Fontainebleau stands as a premier destination where luxury and flavor intertwine seamlessly. Cheers to unforgettable experiences!