Postrio presents a menu of seasonal, modern American cuisine with global influences that can be enjoyed on the casual, "indoor" patio or in the modern dining room.  Postrio's lunch and dinner menus accentuate Puck’s trademark standards for creating incomparable tastes using the finest and freshest ingredients and features wood-oven baked pizzas, handmade pastas, enticing entrees and meats and fish from the mesquite grill.

The café provides diners with a festive, front row view of the Carnivale atmosphere on St. Mark's Square. A stylish lounge, privately screened from the dining room, serves as a great place to see and be seen. The bar and lounge offer a dynamic wine list with wine by the glass selections, many of which are exclusive to Wolfgang Puck restaurants. The bar features an expanded list of specialty beers and spirits and an updated signature cocktail menu with artisan creations. Postrio is open daily for lunch and dinner. Private dining is available.

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St. Marks Square
View Property Map (Location #128)

Wolfgang Puck

Sunday - Thursday:
11:00 a.m. - 10:30 p.m.
Friday - Saturday:
11:00 a.m. - 11:00 p.m.

Saturday - Sunday:
11:00 a.m. - 4:00 p.m.

Phone: 702.796.1110
Weekend Brunch - Complimentary Mimosa
CHINOIS CHICKEN SALAD (recipe courtesy Wolfgang Puck)
Julienne all of the following except the mixed greens:
1 medium mango
5 cups of Napa cabbage
2 medium carrots, peeled
1 head of radicchio
4 cups of mixed greens or watercress
3 pounds of cooked skinless chicken breast – cooled
2 cups of crisp fried wonton chips
2 tablespoons toasted sesame seeds
1/3 cup soy sauce
1/2 cup rice wine vinegar
1/3 cup Chinese mustard
1 egg yolk
2 tablespoons honey
3/4 cup peanut oil
1 tablespoons sesame paste
2 tablespoons chopped pickled ginger
1 tablespoon chili oil
Salt and pepper to taste
In a blender, mix soy sauce, rice wine, Chinese mustard, egg yolk, honey, sesame paste, chopped ginger salt and pepper and chili oil.  Blend thoroughly.  Slowly add peanut oil.  Taste for seasoning. 
In a large salad bowl, mix all the salad ingredients.  Add 1/2 the vinaigrette and taste.  Proceed adding more dressing a little at a time, so that salad is not overdressed.
Divide salad on 6 plates and sprinkle with sesame seeds. 

Yield:  Serves 6
Chef Wolfgang Puck

Chef Wolfgang Puck developed his bold, innovative style of cooking while working in some of France's most celebrated restaurants: Maxim's in Paris and the Michelin 3-starred L'Oustau de Baumanière in Provence.

He opened the legendary Spago in 1982, proving a great meal matched with excellent wine, service and dynamic setting makes for a relaxing and extraordinary culinary experience.