As a food enthusiast and connoisseur with over three decades of culinary exploration under my belt, I find myself utterly captivated by the Four Sixes pop-up at Wynn, spearheaded by none other than Taylor Sheridan himself. The man behind some of my favorite shows on television has now graced us with an extraordinary dining experience that mirrors his unparalleled storytelling abilities.
As a dedicated gamer immersed in the Sheridan universe, I can’t help but feel the excitement as this expansive narrative continues to unfold. Originating from Yellowstone, it has now grown into a vast tapestry of interconnected stories about the American heartland, masterfully woven by Taylor Sheridan, the actor-writer-director behind it all. This universe has expanded further with series like 1883 and 1923, and even ventured into the realm of generation-spanning spinoffs.
Before I even get my hands on the game on September 16th, I can already tell that there’s massive excitement surrounding it! – Brian Gullbrants, COO of Wynn Resorts North America
Starting this coming evening, Four Sixes Ranch Steakhouse will move into the former location of Tableau, Wynn’s breakfast and brunch restaurant, after Tableau closes for the day. The new menu at the steakhouse is centered around beef from Sheridan’s 6666 Ranch in Guthrie, Texas, which he bought along with a group of investors for approximately $320 million in 2022. This expansive Texas ranch has been featured prominently in seasons four and five of the show “Yellowstone,” and was also set to be the location for the upcoming series “6666,” although its development is currently on hold. The menu at Four Sixes Ranch Steakhouse offers dishes inspired by Sheridan’s extensive TV empire. This historic ranch, which has been owned by a single family since it was established in 1870, spans over 266,000 acres.
Prior to the grand opening of Four Sixes Ranch Steakhouse, a glamorous unveiling event on Saturday evening attracted numerous celebrities. Many of these stars were familiar faces from various Sheridan productions. Some of the attendees included Harrison Ford, Brandon Sklenar, Emerson Miller, Demi Moore, Rumer and Scout Willis, Jeremy Renner, Ben Foster, Andy Garcia with his daughter Alessandra, as well as Antoine Fuqua, director of “Training Day”.
Wynn and Sheridan aren’t newcomers to the world of business ventures, particularly in the entertainment industry. The Las Vegas resort has served as a platform for many of their diverse projects. In 2021, they formed a partnership with David Glasser’s 101 Studios, producers of shows like Sheridan’s ‘Yellowstone’, ‘Tulsa King’, ‘Mayor of Kingstown’, and the upcoming ‘Landman’. This collaboration led to the creation of Hollywood-themed experiences. The cooperation began with Wynn hosting the premieres for ‘1883’ and then ‘1923’, and providing a home for the official ‘Yellowstone’ podcast.
Sheridan’s content ignites curiosity about the ranching way of life, and he excels at providing merchandise to fuel his followers’ cowboy passions. His 6666 brand offers a variety of sauces, seasonings, grills, clothing, jewelry, and other items. Now, fans can dine at a steakhouse and savor meat straight from his ranch in the wild, open-ended frontier city of Las Vegas.
From the outset, running restaurants serving beef reared on my ranch was a cherished aspiration of mine – a dream that preceded my dreams of becoming an actor or a storyteller,” Sheridan shared with The Hollywood Reporter. “The dishes on the menu are directly inspired by those served from the chuck wagon at 6666 Ranch.
To begin with, our SW Steakhouse at the Wynn was among a small number of eateries nationwide offering their unique beef. We soon discovered that the reputation and steaks from 6666 Ranch would make an excellent fit for a temporary restaurant. Gullbrants explains, ‘It’s been wonderful getting to know Taylor throughout the years. He isn’t just a captivating narrator, but it’s also evident he has genuine enthusiasm for this new idea. Taylor has taken an active role in everything from designing the restaurant layout to creating the menu.’
Each day, the space is metamorphosed from Tableau, a restaurant by day, into a Four Sixes Ranch outpost evening setup. This transformation takes approximately two hours and involves a sprinkle of movie-making enchantment. The team uses props to seamlessly create the desired atmosphere. Fresh draperies and black-and-white cowboy portraits adorn the walls. Every night, the chairs are covered with new slipcovers. Saddles and an archway adorned with Texas memorabilia are brought in on wheels. Custom table settings, serving platters, and carts complete the western-themed décor.
As a passionate gamer, I teamed up with Executive Chef David Middleton, working side by side with Christopher Lee, Wynn’s VP of culinary operations and restaurant development, to design the mouthwatering menu for Four Sixes Ranch Steakhouse. Every dish was carefully evaluated by Sheridan and Glasser, ensuring each one was nothing short of extraordinary.
According to Middleton, Taylor does indeed have experience in cooking. In his youth, as an aspiring actor, he held jobs at restaurants in New York City. He generously disclosed his culinary ambitions and some of his special ingredients or recipes for specific dishes, which we then attempted to recreate.
At the heart of the menu are six different types of steaks from the 6666 Ranch, spanning from a 9-ounce filet mignon to an impressive 40-ounce “The Ranch Boss Cut” Porterhouse. Unlike many steakhouses with a wide variety of up to 12 cuts, the temporary establishment, Four Sixes, presents a streamlined choice that includes some distinctive options.
As a gamer, I’ve come across this lesser-known cut – Taylor’s Cut, which is the inner skirt steak. It might not be as popular, but for me, it’s a go-to due to its rich, robust flavor. Despite being quite slim, every bite packs a punch that keeps me coming back!
Sheridan insists on traditional methods when grilling steaks, focusing on authentic Texan cooking styles. According to Middleton, “When grilling outdoors, the steaks should be cooked over wood with just salt and pepper. If cooking indoors, a cast iron pan is essential. These are the only two rules. Texas cuisine often values simplicity,” Middleton adds.
The star of this production is a $999.90, 48-ounce Tomahawk steak from Grazing Star Ranch, which borders Sheridan’s Wyoming land. This particular beef comes from Japanese Purebred Freedom Wagyu cattle that graze on the natural pasture hay and not corn or grain. The chef explains that it is entirely natural, with a 100% purebred wagyu composition.
Beyond the beef offerings, other menu items receive an expansive Texas-style presentation. The extravagant caviar tower showcases a diverse mix of bite-sized delicacies like potato crisps, potato tots, deviled quail eggs, brioche bread slices, and crispy chicken strips. The Texas Twinkie isn’t actually a Twinkie; instead, it’s a Hatch chile hollowed out and filled with cheddar, cream cheese, and slow-smoked brisket that has been prepared over 12 hours, wrapped in bacon, coated in barbecue sauce, and drizzled with hot honey.
The Cowboy Caviar Salad is a plant-based creation that includes black-eyed peas, avocado, tomatoes, and a tangy dressing made from charred scallions. Unlike traditional recipes, it swaps bacon for smoky brisket burnt ends cooked in barbecue sauce reminiscent of the 6666 ranch.
Sheridan’s chimichurri recipe is often used as a seasoning on various dishes. “This chimichurri packs a spicy punch, following the tradition of Texas cuisine with its robust, flavorful kick,” explains Middleton, though he won’t disclose the secret ingredient. “If you want to know what it is, ask Taylor,” he suggests.
Sheridan made another suggestion, “Buttermilk pie at the ranch is quite a treat, and we’ve developed some unusual ways to keep it fresh for personal consumption. Our 6666 General Manager, Joe Leathers, is notoriously fond of stealing pies, so I’ve had to take extra measures to prevent him from finding them. Now, I even lock them in the safe,” Sheridan jokes.
At Sheridan’s request, a dessert made from eggs, sugar, and buttermilk is prepared, which resembles the consistency of cheesecake and features a graham cracker crust. It is then torched before serving, accompanied by whipped vanilla chantilly.
Wynn’s Master Mixologist Mariena Mercer Boarini has crafted cocktails that incorporate Sheridan’s seasonings. One such drink, “The Wide Open Spaces,” is a twist on a traditional “Ranch Water” cocktail made with tequila, lime, and home-made watermelon soda, served in a glass rimmed with cilantro-infused “Cowboy” salt. Additionally, the blackened ribeye incorporates 6666 Original Cowboy Spice Blend.
The pop-up will persist until around early 2025, and Sheridan remains hopeful regarding potential future opportunities.
“The hope is this becomes a permanent staple at Wynn,” Sheridan says.
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2024-09-16 18:55