Delmonico Steakhouse
Hummingbird – Pineapple Infused Rum, Dry Orange Curacao, Orgeat, Lime
2018 Domaine Huet Vouvray ‘Le Haut Lieu’ Demi-Sec
Truffle and Parmesan Potato Chips
Nashville Hot Chicken Skins
Arugula Salad, Roasted Tomatoes, Walnuts, Shaved Foie Gras Torchon, Citrus Vinaigrette
Classic Steak Tartare, Traditional Garnishes, Toasted Baguette
Wilted Spinach, Caramelized Pecan Bacon, Fried Poached Egg, Red Onion, Warm Sherry-Bacon Vinaigrette
2017 Domaine Laroche Chablis Saint Martin
Pan Seared Foie Gras, Kabocha Squash Baklava, Toasted Pumpkin Seeds
Fresh Angel Hair Pomodoro, Blistered Tomatoes, Fresh Basil, Parmigiano Reggiano Cheese
Fried Frog Legs, Caper Brown Butter
Escargot Rockefeller, Garlic Mushroom Ragout, Green Herbs, Crispy Bacon, Toasted Baguette
2016 Chateau Capbern Saint-Estephe
Rabbit Porchetta – La Quercia Prosciutto, Rainbow Carrots, Whole Grain Mustard Reduction
Broccoli Gratin
Double Cut Kurobuta Pork Chop, Herb Jus, Kurobuta Pork Cracklings
Fresh Crest de Galle Pasta, Fontina Fondue, Crispy Pancetta, Toasted Bread Crumbs
Potato Croquettes, Bacon, Vermont Cheddar, Sour Cream, Chives
Dry-Aged Creekstone Farms Prime Bone-In Porterhouse, Herb Butter
Alaskan King Crab Legs, Clarified Butter & Herb Emulsion, Lemon
Charred Brussels Sprouts, Apple Bacon
Creamed Corn Gratinee, Poblano Peppers
Triple Chocolate Mousse Cake with Chocolate Ganache, Emeril’s Banana Cream Pie, Pecan Pie with Oatmeal Shortbread Crust and Vanilla Ice Cream
Housemade Mini Donut Bar (S’mores, Maple Bacon, Coconut Cream, Lemon-Blackberry,) Beignets, Dipping Chocolate
Warm Carrot Cake with Cream Cheese Frosting and Clove-Scented Pineapple / Lemon Bundt Cake with White Chocolate, Pistachios, Honey and Jasmine Tea Foam
Recently renovated, a good 10-years shaved off the venerable Restaurant Row destination, Delmonico has already withstood the test of time, but with mounting competition within the Venetian-Palazzo complex and across Las Vegas as whole the new look may just guarantee Emeril’s Steakhouse another 20+ years.
Naming a new Chef de Cuisine as part of the renovation, Chef Daniel Tederous departing Hawaii to fill a role vacated by Ronnie Rainwater who moves up to Lagasse’s local Culinary Director, it was as a group of six that seating was offered at Delmonico’s new Chef’s table, a full view of the kitchen with seclusion from a bustling main room making the experience even more memorable.
Again offered as a family-style tasting, this time with Sommelier-suggested Wines and music from Dean Martin playing softly, it was beginning with a sweet Rum Cocktail that snacks were presented, Delmonico’s iconic Truffle and Parmesan Potato Chips crisp and oilless while spicy Chicken Skins riffed on Nashville’s best known dish with precision.
Updating the menu seasonally, and additionally giving Chef Tederous a chance to showcase his skills, Appetizers found themselves paired to semi-sweet Demi-Sec, the Arugula Salad with Duck Liver shaved tableside a beautiful mélange while Steak Tartare and Chef Rainwater’s Wilted Spinach with Poached Eggs and Praline Bacon each deserve mention alongside Las Vegas’ best versions.
Never offered Popovers, possibly a good thing considering the bounty upcoming, course two turned to Burgundy for a fuller-bodied Chardonnay, its buttery quality a smart match for dainty Frog Legs and housemade Pasta but even better to compliment off-menu Escargot “Rockefeller” Crostini.
Specifically requesting more Foie Gras, a seared slice perched atop crispy Baklava and a smear of pureed Squash, the meal could have easily ended here with all guests happy, but instead a glass of 2016 Chateau Capbern Saint-Estephe announced Entrees and Sides surrounding Delmonico’s Dry-Aged Creekstone Farms Prime Bone-In Ribeye cooked Medium Rare.
Some old and some new for this course, the Creamed Corn Granitee mandatory for anyone who doesn’t mind a little heat, suffice it to say that there may be no more delicious yet intriguing dish on-Strip than Delmonico’s Rabbit Porchetta, and for those skipping Red Meat the recently-updated Kurobuta Pork with Cracklings is also exquisite.
Not taking any shortcuts with Side Dishes, both Broccoli Gratin and Charred Brussels Sprouts making Crucifers something guests will crave, Potato Croquettes should happily replace a Baked Spud for most while another trick from Delmonico’s Pasta maker comes in the form of Crest de Galle topped with melted Fontina and crispy Pancetta.
Tantalizing with textures to this point, and continuing as such with Dessert, not a word needs to be said about Emeril’s incomparable Banana Cream Pie besides “order it,” while the Mousse Cake and Pecan Pie are each also enjoyable – though that word falls short in describing both Bundt Cake adrift in Jasmine Tea Foam as well as a new contender for Sin City’s most fragrant and moist Carrot Cake.
FIVE STARS: Never lacking in terms of service, Delmonico Steakhouse completes its updated look with a new Chef and several seasonal additions to compliment all the classics guests have loved for decades, while Chef Rainwater’s promotion to Culinary Director puts Emeril’s local outlets in good hands for years to come.
RECOMMENDED: Wilted Spinach Salad, Pan Seared Foie Gras, Rabbit Porchetta, Double Cut Kurobuta Pork Chop, Fresh Crest de Galle Pasta, Potato Croquettes, Creamed Corn Gratinee, Emeril’s Banana Cream Pie, Pecan Pie, Warm Carrot Cake, Lemon Bundt Cake.
AVOID: The Donut Bar is fun, and sharable, but does not compare well to any of the plated Desserts.
TIP: Open for lunch, Delmonico recently began offering “All you can enjoy” Tableside Housemade Pasta with at least three choices available daily for just $25 per diner, a great option for busy convention-goers looking for a quick lunch (best finished with Banana Cream Pie or Carrot Cake.)
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.emerilsrestaurants.com/delmonico-steakhouse
