Delilah
Iced Tea
Milk Bread – Vermont Creamery Butter, Sea Salt
Osetra Caviar Donut – Smoked Salmon Schmear, Organic Egg, Chives, Pommes Dauphine
Dayboat Scallop Tataki – Watermelon Radish, Togarashi, Pickled Ramps
Dungeness Crab Rangoon – Cream Cheese Mousse, Sweet Chili Sauce, Puffy Cracker
Pigs in a Blanket – Wagyu Beef Dogs, Seeded Croissant, Grainy Mustard, Perigord Black Truffle
Foie Gras French Toast – Hudson Valley Foie Gras, Harry’s Berries Strawberry & Rhubarb Confiture
Chicken & Dumplings – Bobo Farms Chicken, Rainbow Carrots, Celery, Vin Jaune, Nana’s Dumplings
Spring Pea Carbonara – Housemade Bucatini Pasta, Organic Egg Yolk, Parmesan Bread Crumbs
Baby Corn Elotes – Charred Jalapeño Aïoli, Cotija, Petit Cilantro, Lime
Holland White Asparagus – Blood Orange, Black Olive, Sauce Maltaise
Char Siu Pork Chop – Szechuan Garlic Noodles, Bok Choy, Toasted Peanuts
Ora King Salmon – Chili Glaze, Forbidden Rice, Papaya Salad, Yellow Curry
Lime in de Coconut – Key Lime Curd, Spearmint Cream, Frozen Coconut Mousse, Mount Gay Rum
Grandma’s Gooey Butter Cake – Harry’s Berries Strawberries, Lemon Verbena, Whipped Creme Fraiche
Beehive Baked Alaska – Mandarin Sorbet, Sweet Lemon Ice Cream, Almond Financier, Desert Honey, Toasted Honey Meringue, Honeycomb Candy, Cognac Flambee
Still Sin City’s toughest reservation Delilah debuted at Wynn in July of 2021, the “social dining” experience from L.A.’s h.wood Group making good use of Michelin 2* Alex’s former footprint with aspirations to redefine a modern day Supper Club.
Long awaited and debuted with an opulent Grand Opening of A-List celebrities, guests are immediately met by a small foyer before entering the thirty-seat Little Bubble Bar whose rich fabrics overlook the main Dining Room two floors below.
Accessed by double staircases, with bronze and marble gilding the space envisioned by Wynn’s Todd-Avery Lenahan, tables reside between a main stage and larger bar with posh materials and wood surrounded by plaster ceilings above numerous original paintings.
Fusing interior to outside via paired courtyards, one abutting the Chef’s Table and secret dining room directly accessed via the kitchen, it was near the main stage that three diners sat Tuesday to enjoy fourteen plates from Chef Josh Smith and Pastry Chef Benjamin Maigné.
Over-the-top in a good way, from contrasting patterns and custom porcelain to gracious servers with encyclopedic knowledge of the Chef Smith’s Cuisine, it is once Beverages are ordered that tables receive complimentary Milk Bread, each slice piping hot with a delicate crumb ready to be slathered by some of the best Butter in America.
Sparing no expense in terms of Ingredients or décor, a Caviar Donut enjoyed amidst murals and mirrors, Appetizers from Chef Smith continued with Scallops in vibrant Dressing and “Crab Rangoon” that resembles Dungeness in its presentation except that the “Shell” is actually a Cracker meant to be smashed and used as a delivery mechanism.
High energy in the main room, but easy for conversing until live music starts, additional small bites include irresistible Wagyu Hot Dogs in Viennoiserie with Truffles and savory French Toast supporting Foie Gras plus seasonal Confiture.
Onward to Entrees, plus sides including Baby Corn as Elotes and tender Asparagus dressed to impress, Spring Pea Carbonara is now fully realized with Breadcrumbs adding texture while Chicken & Dumplings outperforms its name on the strength of Bobo Farms Bird plus tender Noodles bathed in Wine-fortified Pan Sauce.
Lacking room for Wellington this time, an all-new Char Siu Pork Chop instead revealed atop garlicy Noodles with a poof of smoke, Ora King Salmon also arrived with international influence before proceeding to Chef Maigné’s “Lime in de Coconut” that reimagines the Mojito as a refreshing Summer Dessert.
Growing livelier by the minute, but never too loud, it was around 7:30pm that Chef Smith poured flaming Cognac overtop the new “Beehive” Baked Alaska, but no matter how good the Citrus, Almonds and Honey it will still take more to outpace Josh’s Grandmother’s world-class Gooey Butter Cake as Las Vegas’ best Dessert.
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: Dayboat Scallop Tataki, Foie Gras French Toast, Dungeness Crab Rangoon, Spring Pea Carbonara, Chicken & Dumplings, Baby Corn Elotes, Char Siu Pork Chop, Holland White Asparagus, Bee Hive Baked Alaska Grandma’s Gooey Butter Cake.
AVOID: N/A.
TIP: 5:30pm-10:30pm daily 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/