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<\/a>\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\nWe don\u2019t really get pop-up things, especially pop-up restaurants. Pop-up restaurants are like restaurants, but with commitment issues.<\/p>\n
Something we know absolutely nothing about.<\/p>\n
Anyway, a pop-up restaurant, Four Sixes Ranch Steakhouse, is set to open Sep. 16, 2024 at Wynn Las Vegas.<\/p>\n The restaurant will be located at Tableau in the Wynn Tower Suites, whatever those might actually be.<\/p>\n Here are some words from the news release: \u201cSpanning more than 260,000 acres in Northern Texas, the Four Sixes Ranch is a prominent leader in high quality beef production, strategic land stewardship and raising of the world\u2019s most sought-after ranch horses for cowboys who travel miles across pastures, rolling hills and rocky terrain.\u201d<\/p>\n None of these words answer the most important question: Will the eight ounce filet break the $100 mark?<\/p>\n For the pop-up concept, Wynn is partnering with Taylor Sheridan, \u201cthe ranch owner known for creating \u2018Yellowstone,\u2019 \u20181883\u2019 and \u20181923,\u2019 [who] has reignited the spirit of the American West with a deep respect for heritage through his compelling narratives.\u201d<\/p>\n Sheridan\u2019s real name is Sheridan Taylor Gibler Jr., which is a terrible name for a cowboy unless that cowboy enjoys being endlessly taunted by other cowboys.<\/p>\n Sheridan learned how to be a cowboy from his frequent childhood visits to a Texas ranch in Cranfills Gap, which sounds a lot dirtier than it really is.<\/p>\n Beyond his rootin\u2019 tootin\u2019 cowboy projects. Sheridan also wrote \u201cSicario,\u201d which was excellent.<\/p>\n In interviews, Sheridan has said he has an \u201callergy to exposition,\u201d which makes him instantly likeable.<\/p>\n Wynn has a longstanding partnership with Taylor Sheridan and David Glasser, producer of \u201cYellowstone.\u201d<\/p>\n Here\u2019s more about the Four Sixes Steakhouse: \u201cThe Four Sixes Ranch Steakhouse menu, led by chef David Middleton, will focus on prime steaks and cuts from Four Sixes Ranch and American classic cocktails and decadent desserts. The curated menu mirrors that of a boutique steakhouse and places emphasis on ingredients local to Texas. Bold, fiery flavors are found throughout many of the signature dishes.\u201d<\/p>\n They keep dancing around the filet price, but that\u2019s fine, we\u2019ve already girded our sirloins.<\/p>\n Chef David Middleton was the Executive Chef at Lakeside, which is being replaced by Fiola Mare<\/a> in 2025. Middleton was previously Executive Chef of the beloved Marche Bacchus in Summerlin.<\/p>\n Read this blurb from the news release while we look up the origin of the name \u201cFour Sixes\u201d: \u201cMenu highlights will include a showstopping Caviar Tower, served with potato tots, kettle chips, brioche toast, country fried chicken tenders, chive crema, deviled quail eggs, lemon zest, parsley and bacon bits; Tableside Prime Beef Tartare prepared with grilled shallots, serrano peppers, mustard, and housemade Texas corn tortillas chips; a signature cut 6666\u2019s Branded 28-ounce Cowboy Steak; a full breed wagyu cattle 40-ounce Tomahawk Steak carved tableside; and a Tumbleweed Banana Pudding with vanilla wafers, butterscotch custard, and spun sugar.\u201d<\/p>\n Sorry, we got a cramp removing all the superfluous Oxford commas.<\/p>\n It seems there\u2019s a Four Sixes Ranch<\/a> in Guthrie, Texas that inspired the name of the restaurant. The myth is the ranch was named after a winning poker hand (four sixes), but the name actually comes from the first herd the ranch\u2019s original owner, Samuel Burk Burnett, raised there, branded \u201c6666.\u201d<\/p>\n The beverage program at Four Sixes will be led by one of our favorite Las Vegas boozologists, Mariena Mercer Boarini.<\/p>\n The drink menu will feature \u201can array of specialty craft cocktails including the Campfire Old Fashioned, smoked tableside on a whiskey barrel stove, made with Buffalo Trace Bourbon, charred sweet corn and Merchant\u2019s Exchange orange bitters; Wide Open Spaces, a play on the trending \u2018Ranch Water\u2019 cocktail made with Don Julio Blanco Tequila, lime, housemade watermelon soda and cilantro-spiced salt served in a soda siphon; and the Honky Tonk, a spicy margarita made with Casamigos Reposado Tequila, jalapeno, prickly pear, lime, organic agave nectar and 6666 Ranch\u2019s \u2018Taylor Sheridan\u2019 cowboy salt.\u201d<\/p>\n Fun fact: Mariena Mercer Boarini invented Cosmopolitan\u2019s Verbena cocktail<\/a>, a drink nearly as famous as Cosmopolitan itself.<\/p>\n Four Sixes Ranch Steakhouse will serve nightly from 5:30 p.m. to 10:00 p.m. Sunday through Thursday, 5:30 p.m. to 10:30 p.m. on Friday and Saturday.<\/p>\n Learn more or make a reservation on the Wynn Las Vegas Web site<\/a>.<\/p>\n Will Four Sixes Steakhouse stick around? Not without an O.K. Corral type throwdown with the resort\u2019s beloved SW Steakhouse.<\/p>\n By the way, the gunfight at the O.K. Corral lasted 30 seconds.<\/p>\n Something we know absolutely nothing about.<\/p>\n<\/p><\/div>\n![\"\"](\"https:\/\/www.casino.org\/vitalvegas\/wp-content\/uploads\/2024\/08\/strip_cowboys-845x563.jpg\"\/)
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