3131 Las Vegas Boulevard S., Las Vegas, NV 89109, Las Vegas, NV | Directions 8910936.129470 -115.164968
Sat: 11am-2:30pm, 6pm-10pm, Sun-Fri: 6pm-10pm
Great Food - Fun Atmosphere – I was excited about eating here and they did not disappoint! The service was spot on and the food was something else! This place was a great start to my evening at the Wynn. Make reservations in advance though, they book quick!
AVOID!!!!!!!!!!!!!!! – Located at the Encore in Las Vegas one would expect an exceptional albeit expensive experience. Here after waiting for service (simple requests require long grueling minutes), the tasteless food finally arrived. In retrospect maybe slow service is not such a bad thing as it prolongs the agony of having to eat the food We were a group of four people the bill with basic bottle of wine was over $500. If you have money to waste you would be better off gambling it away and eating at In N Out Burgers
Overlooking the pool, Botero is a steakhouse with a playful side. – The Scene
The design focus here is on the Encore pool and a Fertility Goddess sculpture standing on a pedestal, but even the dining room has an outdoor element with chocolate brown shutters hanging on the wall. The restaurant is named for Columbian artist Fernando Botero. Two of his sculptures, as well as three paintings from his 2007 Circus series: Circus Woman with Tiger, Tiger and Trainer and Clown in His Trailer, are on display.
Paying homage to Botero's kid-like qualities, guest will find unique dessert creations from pastry chef Patrick Florendo that include PB&J doughnuts with Concord grape jelly, vanilla ice cream palette with homemade Kit Kat, marshmallow and caramel nuts and ice cream cupcakes. Don't worry, there's serious fare for the grown-up appetite as well. Crab dominates the appetizers side, but those searching the city high and low for frog legs will find them here. The signature entrée is "Steak Your Way," prepared in three possible styles-traditional, pepper steak and chimichurri-and is available in 12-ounce filets, 18-ounce dry-aged New York strips and 20-ounce bone-in ribeyes.
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