Stack's curved wood interior is designed to give the feeling of being in the Grand Canyon. Photo by John Gurzinski.

Diners who step into the all-wood surroundings of Stack at The Mirage, 3400 Las Vegas Blvd. South, may have a feeling of deja vu.

That's because the restaurant has a similar look to that of Fix at Bellagio. Both restaurants are owned by the Light Group and are designed by the same company, the Graft Lab of Berlin.

Curved wooden walls, shaped and stacked to look like the sides of the Grand Canyon, dominate both restaurants. There also are wood floors and tables at Stack, plus a long wood bar and lounge area with small tables, each seating as many as seven people, and a communal table.

The lounge seats 48 and the bar another 18, with the main dining room accommodating 175. A private dining room holds another 24.

Pre-show and late-night menus are available to serve the crowds attending the Beatles show "Love" at the resort.

The menu of American cuisine leans toward steak and seafood items but chef David Haynes says vegetarian diners also are catered to when they come in, with vegetarian tacos a leading choice.

Haynes says changes to the menu are coming soon, but "with menu additions, rather than subtractions."

Stack is open from 5 p.m. to midnight Sunday-Thursday, and 5 p.m. to 2 a.m. Friday and Saturday.

Reservations are accepted by calling 792-7800.

Starters: Pigs in a blanket ($12); miso black cod with lettuce cups ($15); crab cakes with Louis sauce ($17); crispy calamari with lime and chili ($13); and Kobe chili cheese dogs with crispy onions and spiced fries ($15).

Soups and salads: Roasted tomato soup with a grilled cheese minisandwich; mixed greens with teardrop tomatoes, avocado and shallot vinaigrette; and Caesar salad with sourdough croutons and Parmesan ($11 each).

Entrees: Sea bass with lobster risotto and shellfish broth ($35); lobster with artichokes and potato puree ($42); roasted organic chicken and green beans ($28); lamb shank with lentils and watercress ($26); surf and turf with grilled petite beef filet and butter poached lobster ($46).

Bone-in steak selections include 24-ounce cowboy steak ($46), 14-ounce Brooklyn filet ($48) and 12-ounce kurabota pork chop ($32). Bone-out steaks include 9-ounce petite filet ($40), 12-ounce New York sirloin ($38) and 44-ounce magnum steak for two with potato gratin and sauce bordelaise ($89).

Extras: Yellowtail sashimi with jalapeño and cilantro ($16); Scott's Screamer with tuna, sesame ponzu and daikon ($18); and crunchy tuna tacos with mango-wasabi mojo ($16).

Desserts: Jelly doughnut "munchkin" holes, warm chocolate cake with vanilla ice cream, apple pot pie a la mode with maple pecan brittle iced cream, Stack chocolate malt-flavored creme brulee, and homemade warm cookies and white chocolate milk ($8 each).

Appetizers is a weekly informational column about new developments on the Las Vegas dining scene. Items should not be considered reviews or recommendations and none is a paid advertisement. Contact Ken White at 383-0256 or e-mail him at kwhite@ reviewjournal.com.