Caramá has replaced Lupo at Mandalay Bay, bringing Wolfgang Puck’s Northern Italian-inspired menu and a design influenced by his mother’s culinary roots. The restaurant features house-made pasta, seasonal dishes and a dramatic new bar layout
Caramá is now open at Mandalay Bay, taking over the old Lupo space. Wolfgang Puck’s new spot brings Northern Italian cooking to the Strip, shaped by his mother Maria’s recipes and his own family history. The focus is on fresh, seasonal food and pasta made in-house.
Step inside and the first thing you see is a 49-foot bar on the left. It sits under an arch, with mirrors and floral wallpaper above. The heart of the restaurant is a salumeria, modeled after classic Italian shops. Guests can grab a drink there while waiting for a table. The redesign uses Italian tile, marble, wood, and custom brass chandeliers. It feels nothing like the old Lupo. MGM Resorts lists Mandalay Bay as part of its portfolio, and the official address and phone number (877.632.7700) confirm Caramá’s location.
Wolfgang Puck’s restaurant brand is recognized internationally, with corporate filings showing its presence in the portfolio of Shanghai XNG Holdings Ltd, highlighting the global reach of Puck’s culinary ventures.
Menu highlights and seasonal touches
Puck’s childhood near the Italian border shaped the menu. The bread board comes with rosemary focaccia, house-made grissini, and whole grain sourdough. Balsamic and olive oil are served on the side. Antipasti change with the seasons. One example: grilled peaches with whipped ricotta and Calabrian chili honey on focaccina. The pizza oven turns out margherita and specialty pies. Toppings include pepperoni, mushrooms, guanciale, fontina, sun-dried tomatoes, and Italian sausage.
Every pasta is made from scratch. Tagliatelle comes with black truffle. There’s lobster tagliatelle with Maine lobster and roasted tomatoes. Spaghetti chitarra fra diavolo is on the menu too. Ricotta ravioli are filled with cheese and served in a cream sauce with English peas and king trumpet mushrooms. Main courses range from sea scallop risotto with roasted tomato and basil oil to spicy Jidori chicken marinated in Calabrian chili. There’s also a 48-day dry-aged ribeye with Tuscan potatoes. For dessert, tiramisu leads the list. Gelati and sorbetti rotate, with flavors like chocolate, pistachio, strawberry, watermelon, and lemon.
Truffles and beverage program
Truffles are a big deal at Caramá. General manager Gianni Toffanello and executive chef Brent Stanford bring in Australian winter black truffles several times a week from a dedicated supplier. Later in the year, Spanish winter black truffles will join the menu. The flavor is slightly different. Tagliatelle and other dishes get finished at the table with generous shavings—usually 5 to 9 grams per serving.
Despite the opening of Caramá and its coverage in local media, no official press release or direct statement from Wolfgang Puck, MGM Resorts, or Mandalay Bay representatives regarding the launch has been confirmed in authoritative sources such as Reuters or the Associated Press. This reflects a broader trend where some high-profile restaurant openings proceed without immediate Tier-1 media confirmation.
The drinks menu is just as detailed. The Barmotto is a pisco sour twist with BarSol pisco, Italicus Rosolio di bergamotto, lime, and egg white. There’s a tableside trolley for custom Old-Fashioneds made with top-shelf whiskies. An in-house sommelier curates the wine and liquor list.
Design and experience at Mandalay Bay
The redesign touches every part of Caramá. The entrance, bar, and dining room all show off Northern Italian style and Puck’s family story. A vintage photo of Puck and his mother in the garden hangs as a focal point. It’s a nod to tradition. The salumeria and bar aren’t just for looks—they invite guests to relax before dinner.
Caramá joins a wave of new restaurants on the Strip. Las Vegas keeps changing, with more high-profile openings and rebrands. Recent reporting has covered other big shifts in the city’s dining scene. The Strip is evolving fast.
Puck’s choice to dedicate Caramá to his mother and Northern Italian food marks a move toward more personal, chef-driven restaurants at major resorts. The focus on seasonal ingredients, house-made pasta, and truffles sets Caramá apart at Mandalay Bay. For anyone after a new Italian spot, Caramá brings something fresh to the Strip.
