PISCES Bar & Seafare: Las Vegas’ Most Elegant Dive Into the Deep

When the glass doors of Wynn Las Vegas swing open onto the Lake of Dreams promenade, PISCES Bar & Seafare reveals itself as something entirely unexpected yet somehow inevitable—a Mediterranean seafood sanctuary whispering refinement into the city’s cacophony. Opened on May 10, 2025, this is not merely a restaurant; it is Wynn’s declaration that seafood dining can be reimagined with theatrical elegance and emotional depth.

Step through the velvet-draped entry rotunda—embroidered with subtle marine motifs, anchored by dark ebony woodwork—and you’re already swimming in the depth of the design narrative. The rotunda gives way to a two-level dining room drenched in deep-sea blues, burnished copper, and polished bronze, anchored by a sprawling bar and seafood display. Four hundred rum-hued Murano glass orbs hang like jellyfish above; below, mosaic floors set with copper-infused glass and Carrara marble glimmer like sunlit shoals beneath the water’s surface.

It is a space that favors stories over sightseers. Todd‑Avery Lenahan, Wynn’s Creative Director, describes it as “effortless seaside chic,” an interplay of spectacle and intimacy. Think yachtsman rosewood chairs upholstered in fish-leather and espresso mohair, mirrored portholes framing the Lake of Dreams light show, and cobalt-glazed urns in the shape of sirens—each element curated to deepen the illusion of a Mediterranean idyll sinking into the desert night.

At its helm stands Executive Chef Martin Heierling, a culinary star forged through thirty years across top-tier kitchens—from Bellagio’s Sensi to St. Regis New York, Noble 33, Vdara’s Silk Road, and SBE’s restaurants. Now, with PISCES, he brings that global pedigree to the Strip, focusing on what he calls “seafood, pure and intense.” 

The menu reads like a love letter to the Mediterranean coast, delivered ocean-to-table. The signature Ocean‑to‑Fire Seafood Platter is a dramatic tiered presentation of crispy Oishii shrimp, broiled king crab legs, grilled lobster tails, mussels, clams, all bathed in a heady Greek seafood broth—an ode to communal feasting and the primal allure of fire and water united.

Heierling’s Lobster Spaghettini exemplifies his philosophy. Shunning heavy tomato sauces, he opts for a refined fennel-acqua pazza with lobster stock reduced to its umami essence. The result: sweet lobster in a silk thread of pasta, brightened by San Marzano tomatoes and kissed by aniseed lightness.

But PISCES isn’t just about freshness—it’s about considered texture and depth. The dry-aged fish program makes a statement: Grilled Orata seabream and Salt-Baked Loup de Mer emerge with intensified flavor, their flesh yielding more nuance than typical preparations. Heierling even tableside flambés salt-crusted branzino, its skin delicately tensioned, imbuing table theater with culinary precision.

Social media-worthy starters abound: Regiis Ova caviar and Jamón Ibérico croquetas, gilded with gold leaf and garnished with chive blossoms, evoke both indulgence and delight. And then there’s the Paella alla PISCES, saffron-hued bomba rice crowned with spiny lobster tail, shrimp, calamari, mussels, clams, and nora chili rouille—paired perfectly with crusty socarrat scorched just so.

Other offerings—Mediterranean bass ceviche, sesame-crusted king salmon, grilled lamb chops—balance the seafood focus, while the pastry kitchen, led by Jennifer Yee, concludes the evening with playful yet elegant desserts: olive oil cake with lemon curd, Greek-yogurt-topped baklava, and feuilletine “chocolate fish”—a signature riff that’s whimsical and resonant.

PISCES’s beverages echo culinary artistry. Master mixologist Mariena Mercer Boarini has crafted cocktails that speak of Mediterranean summers: the creamy, citrus-spiked Sirena (strawberry-lemongrass vodka, passionfruit, wild thyme honey, pineapple, Amalfi citrus, clarified Greek yogurt) and the fiery-sweet Sun Sign Margarita (passionfruit, pink guava, Aleppo chili, quince). A thoughtful Gintonica list—Valencia (Sevilla orange gin, limoncello, Sicilian tonic) and Madrid (rose, elderflower, lychee)—offers artful spins on the gin & tonic tradition. A curated wine list rounds the menu, pairing with both briny seafood and richer dry-aged fare.

In practice, a night at PISCES begins as you settle by the glowing seafood display. The Mermaid’s Offering plate arrives with ice mist swirling below, silver tongs glinting in ambient light. Each dish arrives in turn—lobster-silk pasta, dry-aged seabream, croquetas, then paella—birdsong replaced by hushed tones as diners share flavors and stories. Cocktail in hand, eyes lift to the Murano orbs overhead, recalling bioluminescent blooms in deep waters.

Then comes the Lake of Dreams moment. From tables near the windows, you catch the nightly spectacle—animatronic sirens, water jets, LED visuals—an ethereal finale that makes the sky part of the sensory tapestry.

Local critics and publications have been swift with praise. Hospitality Design lauds the layered interiors with “architectural drama and oceanic serenity,” praising elements from welded chestnut beams to dramatic Murano fixtures. Cuisineist highlights the dry-aged fish and shared plates as “elevated communal dining,” recommending bar seating for full visual immersion. And neonnews.vegas notes the “Luke Skywalker–meets–underwater hall” vibe and specifies service hours (bar at 4:30 p.m., dinner at 5 p.m.).

Reddit buzz captures local anticipation:

“Pisces at Wynn will be amazing, Chef Martin Heierling is a very talented Chef with outstanding pedigree.” That sentiment reflects both trust in the chef’s history and eagerness for the lakefront dining revival.

PISCES replaces the beloved Lakeside (previously overseen by David Walzog) and continues Wynn’s unabated commitment to dining excellence—joining a roster of Michelin-star venues like Wing Lei, Mizumi, Delilah, Cipriani, Tableau, Allegro and others. Somehow, PISCES transcends even that legacy by compelling diners to experience seafood in a setting that harmonizes design, drama, and depth.

From Wynn’s perspective, Christopher Lee (VP of Culinary Operations) frames it as “a one-of-a-kind, must-visit destination,” and Heierling himself sees PISCES as emblematic of Wynn’s ability to craft spaces that resonate beyond taste alone—melding food, design, atmosphere, and emotion in a single, unifying experience.

In a city that trades on spectacle and excess, PISCES achieves something rarer: immersive elegance. It isn’t bling; it’s depth. It isn’t loud; it’s layered. Dining here is like diving into a watercolor painting where each stroke ripples outward—not dramatic for effect, but deliberate in craft. The effect lingers: a taste of lobster spaghettini under a chorus of glass globes, the hum of the lake show, the memory of tomato-flecked broth and smoked seabream mouthfuls.

For those seeking novelty, this is not novelty’s promise—it is resonance. And for Wynn, PISCES confirms that reinvention is not just about transformation, but about anchoring tradition in contemporary storytelling.

PISCES Bar & Seafare is open nightly; the bar welcomes guests from 4:30 p.m., with dinner service beginning at 5 p.m. Reservations are strongly recommended—and weaving the Lake of Dreams into your table view is optional, but unforgettable.

Sources:

• Wynn Las Vegas Press Releases and Website: Opening announcement, chef quotes, menu and design details.

• Hospitality Design overview of interiors

• Observer deep dive on lobster pasta, dry aging, plankton use Observer

• Cuisineist menu and beverage coverage

• neonnews.vegas service info and design notes

• Reddit local community reactions Reddit

• Wikipedia background on Wynn’s restaurant history and PISCES replacing Lakeside.