'Often I look at classic recipes and then update them for today's palate. 'I like to keep things light because seafood can be such a delicate protein,' he explains.

'When you have the opportunity to work with a gorgeous fish less than two days after it was caught halfway around the planet, that's pretty special,' Middleton notes.īorn and raised in southern California but trained in French techniques, Middleton's approach with each dish combines the best of both worlds. Named for its prime waterfront setting on Wynn's picturesque Lake of Dreams, Lakeside enables Middleton to source everything from langoustines off the coast of Ireland to salmon out of spectacularly clear waters near New Zealand. 'To me, a modern American seafood restaurant should focus on finding sustainable resources wherever possible, so my goal is to feature the best wild-caught items from around the world,' says Middleton, who was named Lakeside's executive chef in May 2021. Yes, there are traffic lights and crosswalk signals.

The people I saw walking along Flamingo did not look overly thrilled as they crossed the access ramps to the Interstate highway. From Dover sole line-caught in Holland to mahi mahi from Hawaii or rock lobsters fished out of the Mediterranean, David Middleton loves highlighting his global menu of seafood at Lakeside. I stayed at Gold Coast this past weekend and was thinking of this question as I sat in a taxi from the airport, since it gets asked every month or so.

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