Executive Chef Dustin Lewandowski presides over the kitchen at Wolfgang Puck Pizzeria & Cucina. Chef Lewandowski began his career at the Border Grill in Los Angeles and later was part of the team that opened the Las Vegas Border Grill. His association with Wolfgang Puck started 1997, but really took hold in June 1999 when he joined the opening team at Postrio at the Venetian. In 2004, Chef Lewandowski opened Wolfgang Puck Bar & Grill at the MGM Grand, where he ultimately held the position of executive chef. There, he produced sausage daily onsite along with his signature dishes, which include Truffled Potato Chips with Blue Cheese, Foccacia with Veal Meatballs and Locatelli, and Duck Bratwurst Sausage. Now, Chef Lewandowski is the executive chef at Wolfgang Puck Pizzeria & Cucina, where he again makes a lot of charcuterie in house and creates the fabulous pizzas for which Wolfgang Puck is known. As a matter of fact, you can watch them being made, as the fire box in the main dining room is actually the back of the pizza oven. Ably assisting Chef Lewandowski in the dessert area is Crystal Whitford, Brasserie Puck's pastry chef, who lovingly prepares each of the desserts and also has the responsibility for Pods downstairs from the Cucina. And we can't forget Kenny Magana, Dessert Companion Magazine's 2009 Pastry Chef of the Year, who is corporate pastry chef for Wolfgang Puck's Las Vegas restaurants and heads the direction of the desserts. To read our exclusive interview with Executive Chef Lewandowski, which also includes a discussion with Kenny and Crystal, please click here. Otherwise, for the full menu, please continue reading.

Starters: Garden Vegetable Minestrone* (basil pesto, $9); Tomato Bruschetta* (basil, parmesan, $12); Calamari "Fritto" (Garlic Aioli, Lemon, Paprika, $13); Steamed Mussels (chorizo, marjoram, grilled ciabatta, $14); Sauteed Shrimp Scampi (Tuscan potatoes, spinach, $16); Prime Beef Carpaccio (shallots, celery hearts, parmesan, $21); Big Eye Tuna "Crudo" (lemon, capers, soy-balsamic, $19); Prosciutto di San Daniele (burrata mozzarella, black pepper, $15); Shaved Italian Cured Meats 'Antipasto' ($18).

Salads: "Insalata Mista"* (cherry tomatoes, shaved parmesan, $9); Caesar Salad* (creamy garlic dressing, parmesan crisps, $12); Marinated Vegetable Salad* (lemon herb vinaigrette, pecorino, $13); Butter Lettuce (gorgonzola, bacon, almonds & egg, $14); Caprese Salad* (heirloom tomatoes, mozzarella, basil, $15).