Delilah
Milk Bread – Vermont Creamery Butter, Sea Salt
Osetra Caviar Donut – Smoked Salmon Schmear, Organic Egg, Chives, Pommes Dauphine
Pigs in a Blanket – Wagyu Beef Dogs, Seeded Croissant, Grainy Mustard, Perigord Black Truffle
Pastrami Wedge – Sungold Tomatoes, Bagel Croutons, Sunflower Seeds, Roquefort Cheese, Ranch Dressing
Dungeness Crab Rangoon – Cream Cheese Mousse, Sweet Chili Sauce, Puffy Cracker
Cavatelli Alla Vodka – Sunny Vodka, Dinapoli Organic Tomatoes, Calabrian Chilis, Mascarpone
Foie Gras French Toast – Hudson Valley Foie Gras, Black Currant Confiture, Cassis Gastrique
Delilah’s Famous Chicken Tenders – Spicy BBQ Sauce, Buttermilk Ranch Dressing
Chicken Francese – Jidori Chicken Breast, Mushrooms, Asparagus, Fingerling Potatoes, Lemon Jus Gras
Black Truffle Pommes Puree – Butter, Chives
Macaroni Gratinee – Mimolette Cheese Fondue, Black Truffle Bechamel, Shaved Alba White Truffles
Carrot Souffle – Chasen’s Original Recipe, Candied Cornflakes
Potato Crusted Dover Sole – Crushed English Peas, Gaufrette Potato Chips, Malt Vinegar Beurre Blanc, Classic Tartar Sauce
Wagyu Beef Wellington – Snake River Farms Filet Mignon, Herbed Crepe, Porcini Mushroom Duxelles, Puff Pastry, Madeira Wine Jus
Double Espresso – Ice
Kendall’s Slutty Brownie – Chocolate Chip & Oreo Brownie, Vanilla Bean Ice Cream, Molten Chocolate Fondue, Chocolate Pop Rocks
Lime in de Coconut – Key Lime Curd, Spearmint Cream, Frozen Coconut Mousse, Mount Gay Rum
Beehive Baked Alaska – Mandarin Sorbet, Sweet Lemon Ice Cream, Almond Financier, Desert Honey, Toasted Honey Meringue, Honeycomb Candy, Cognac Flambee
Grandma’s Gooey Butter Cake – White Raspberry, Red Raspberry, Whipped Creme Fraiche
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 a Pastrami-topped Wedge 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, 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 currently made from Currants.
Onward to Entrees, but not before “Delilah’s Famous Chicken Tenders” again justified their signature status in terms of both taste and texture, Delilah’s Beef Wellington sees Chef Smith once again outpacing Gordon Ramsay alongside creamy Mashed Potatoes while Dover Sole in a Potato Crust rethinks Fish n’ Chips.
Not forgetting Chicken Francese with all the fixins’, nor Bardot’s vertical Macaroni bettered by Black Truffle Bechamel and fresh shavings from Alba, Cavatelli Alla Vodka sees handmade Pasta heated by Calabrian Chilis but cooled Mascarpone while Chasen’s Original Carrot Souffle serves as a peerless segue to Dessert.
Growing livelier by the minute, but never too loud, it was around 8:15pm that the Captain poured flaming Cognac overtop “Beehive” Baked Alaska, but no matter how good this or “Kendall’s Slutty Brownie” are 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: Pastrami Wedge, Foie Gras French Toast, Dungeness Crab Rangoon, Delilah’s Famous Chicken Tenders, Carrot Souffle, Potato Crusted Dover Sole, Wagyu Beef Wellington, Bee Hive Baked Alaska, Kendall’s Slutty Brownie, 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/