Roasted Maine lobster tail Photo by: Courtesy
The Venetian celebrates its 25th year on the Las Vegas Strip this year, and its executives could not be prouder of the impact the resort has had on the city’s entertainment scene, from shows and nightclubs to bars and restaurants. And by far one of the biggest impacts has been courtesy of Emeril Lagasse’s Delmonico Steakhouse, as old as the resort itself and still as vibrant and vital as the day it opened.
One of the keys to Delmonico’s success has always been its presentation. The dining room is immaculate, with comfortable seating, perfectly appointed tables and gentle, elegant lighting. Another is its waitstaff, as friendly and approachable as you’re likely to find anywhere in the world. From servers to sommeliers, there isn’t a single aspect of service that’s been ignored. Whether you arrive with a plus-one or a large group, you are going to be made to feel special here.
If you’re a lover of brown spirits, this will become your new favorite place, as Delmonico features an incredible range of bourbon, Scotch, rum, tequila—more than 750 in all. Individual pours can be a tad dear, but are well worth the price. And signature cocktails are in a league of their own, including the New Fashioned, made with bourbon, dry orange Curaçao, maraschino liqueur and bitters, and Jimmy Jam’s daiquiri, made with rum, elderflower, grenadine and grapefruit. And if you want a high-end spirit in a cocktail, look no further than This Sidecar of Paradis, a blend of Grand Marnier Quintessence, lemon juice and Hennessy’s Holy Grail, Paradis. Yes, it’s expensive. And yes, you want it.
Filet mignon Photo by: Romney Caruso
Lagasse has updated his appetizer menu over the years, but one has always been there, and for good reason. The truffle and Parmesan potato chips are so light and crispy, but not bogged down by the toppings, making them an instant classic here. Deviled eggs fans will want to check out Delmonico’s version, topped with sturgeon caviar and sitting on rémoulade sauce. If you want a cool twist on bacon, the apple-cured Kurobuta bone-in version features pickled watermelon rind and an Abita root beer glaze. And for a truly unique taste sensation, try the pan-seared foie gras, served on top of pistachio baklava with seasonal fruit compote and honey Grand Marnier.
On the meat side of the menu, three cuts stand out: the 20-ounce Kurobuta pork chop, cooked to absolute, juicy perfection and served with herb jus; the 16-ounce boneless ribeye, dry-aged on the premises; and the 9-ounce Creekstone Farms filet mignon, naturally raised Angus that might spoil you for all future filets. Seafood fans will love a roasted version of the Maine lobster tail.
Photo by: Courtesy
We hope you saved room for dessert, because Delmonico has one of the most iconic: Emeril’s banana cream pie, practically its own food group with caramel sauce, chocolate shavings and whipped cream.
The Venetian. 702.414.3737. venetianlasvegas.com
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. In addition to the latest edition emailed to every week, you’ll find plenty of great, money-saving offers from some of the most exciting attractions, restaurants, properties and more! And Las Vegas Magazine is full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.
