Delilah
Golden Age – Remy Martin 1738 Cognac, Giffard’s Apricot Liqueur, Giffard’s Vanilla Liqueur, Lemon
Schramsberg ‘Mirabelle’ Brut Rose
Milk Bread, Vermont Creamy Butter
Encore Plateau – Alaskan King Crab, Oishi Shrimp, Maine Lobster, Jumbo Stone Crab, Oysters
Uni & Black Truffle Shooter – Hokkaido Urchin, Savory Egg Custard, Brioche Soldiers
Ahi Tuna Tiradito – Yuzu, Hass Avocado, Jalapeno, Ginger, Sushi Rice, Crispy Plantains
Smoked Salmon & Caviar Latke – Chive Mascarpone, Russian Osetra Caviar, Chives, Eggs Mimosas
Autumn Chopped Salad – Candied Pecans, D’Anjou Pears, Snake River Farms Bacon, Papillon Roquefort
Pigs in a Blanket – Wagyu Beef Dogs, Seeded Croissant, Grainy Mustard, Perigord Black Truffle
Foie Gras French Toast – Hudson Valley Foie Gras, Blenheim Apricots, Caramelized Honey Gastrique
Loup de Mer Provencal – Toasted Orzo, Mediterranean Vegetables, Smokey Romesco
Desert Moon Mushroom – Roasted Garlic, Dry Sherry, Smoked Butter, Miso
Jumbo Steak Fries – Russet Potato Wedges, Smoked Tomato Bearnaise
Fettuccine Alfredo – Housemade Pasta, Parmesan Fondue, Black Garlic Bread, Alba White Truffle
Wagyu Beef Wellington – Snake River Farms Filet Mignon, Herbed Crepe, Porcini Mushroom Duxelles, Puff Pastry, Madeira Wine Jus
Black Truffle Pommes Puree
Macaroni Gratinee – Mimolette Cheese Fondue, Black Truffle Bechamel
Double Espresso, Ice
Grasshopper Baked Alaska – Mint Chocolate Chip Ice Cream, Dark Chocolate Ganache, Creme de Menthe Chocolate Cake
Grandma’s Gooey Butter Cake – D’Anjou Pear, Port, Whipped Creme Fraiche
Delilah Sundae – Six Scoops of Ice Cream, Maraschino Cherry, Chocolate Fudge, Salted Caramel, Sprinkles, Brownie Bites, Candied Nuts, Caramel Corn, Whipped Cream
Still Sin City’s toughest reservation, a visit during the first month finding h.wood Group’s Delilah built to impress, it was alongside three others that dinner was enjoyed at room’s center on Saturday at Wynn.
Defined as “social dining,” a no photos policy still enforced as relates to room and stage, it is amidst posh fabrics and well-dressed patrons that diners are treated to gracious service with extensive training, each man or woman ready to answer questions while making every diner feel like a VIP.
Fusing interior to outside via paired courtyards, even tables without direct line of sight able to hear a show that turns modern music into Supper Club jazz, it was with Cocktails including a stunning Sidecar that dinner began with a toast prior to loaves of piping hot Milk Bread.
Sparing no expense in terms of Ingredients or décor, a Shellfish platter enjoyed beneath plaster ceilings as oil paintings line the walls, Appetizers from Chef Josh Smith continued with Uni Chawanmushi and ruby-red Tuna given the Peruvian treatment and intended to be eaten off fried Plantains.
High energy in the main room, guests familiar with Las Vegas’ dining scene likely to recognize several staff from Bardot or elsewhere, Delilah’s seasonal Chopped Salad arrives with Candied Pecans juxtaposing Bacon and Bleu while all-new Pigs in a Blanket place snappy bites of Wagyu inside Puff Pastry with Truffles.
Pairing Champagne to a Smoked Salmon & Caviar Latke that riffs on Michael Mina’s Caviar Parfait those familiar with Chef Smith’s tenure will be unsurprised to also find Foie Gras French Toast featured, less sizable than that on Aria’s second floor but every bit as decadent with less sweetness.
Onward to Entrees, priced similar to other Strip Restaurants that do not include Dinner and a show, Delilah’s Beef Wellington sees Chef Smith once again outpacing Gordon Ramsay alongside creamy Mashed Potatoes while Loup de Mer Provencal arrives perfectly cooked with toasted Orzo and Vegetables bathed in Romesco.
Already showcasing Pasta with vertical Macaroni, bettered by Black Truffle Bechamel, the all-new Fettuccine Alfredo proves even more memorable thanks to delicate ribbons of Pasta with light yet cheesy Sauce blanketed in Alba White Truffles.
Lightening up Steak Fries prior to Dessert and turning Mushrooms into more than an afterthought with smoke and Soy, it was with Espresso in hand that Baked Alaska was ignited to showcase seasonal flavors including Mint Chocolate Chip Ice Cream, Crème de Menthe and Chocolate Cake.
Growing livelier by the minute, but never too loud, it was around 8:30pm that Chef Benjamin Maigné introduced an enormous “Delilah Sundae” and then Chef Smith’s Grandmother’s world-class Gooey Butter Cake topped seasonally with Pears and Port.
FIVE STARS: As much an “experience” as dinner, Delilah sets a high bar for “dinner and a show” thanks to not only unparalleled opulence and top-quality service, but a skilled kitchen led by Chefs Josh Smith and Benjamin Maigné.
RECOMMENDED: Golden Age, Foie Gras French Toast, Smoked Salmon & Caviar Latke, Loup de Mer Provencal, Desert Moon Mushrooms, Wagyu Beef Wellington, Fettuccine Alfredo, Delilah Sundae, Grandma’s Gooey Butter Cake.
AVOID: N/A.
TIP: 5:30pm-10:30pm Wednesday through Sunday for reservations, though late-night and bottle service go much later including a truncated menu plus some specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.wynnlasvegas.com/dining/fine-dining/delilah
www.hwoodgroup.com/venue/delilah-lv/