Endo Edibles

Delilah

Milk Bread – Vermont Creamery Butter

Burrata Panzanella – Market Tomatoes, Italian Burrata, English Cucumber, Pickled Onions, Black Pepper, Focaccia Croutons

Prosciutto & Summer Melon – Weiser Farms Melon, Aged Balsamic, Radish, Prosciutto di Parma

Shrimp de Jonghe – Oishii Prawns, Sherry Wine, Garlic Butter, Grilled Country Bread

Classic Wedge – Candied Bacon, Cherry Tomato, Papillon Roquefort, Sunflower Seed, Buttermilk Dressing

Scallop Ceviche – Clamato, Serrano Chili, Mandarin Orange, Chickpea Crisps

Ahi Tuna Tiradito – Sushi Rice, Yuzu Citrus, Jalapeno, Ginger, Crispy Plantain

Smoked Salmon & Caviar Latke – Chive Mascarpone, Russian Osetra Caviar, Red Onion, Egg Mimosa

The Perfect Bite – Sea Urchin, Black Truffle, Egg Custard, Brioche Soldiers

Steamed Alaskan Halibut – Provencal Vegetables, Squash Blossom Pesto, Sauce Vierge

Macaroni Gratinee – Mimolette Cheese Fondue, Black Truffle Bechamel

Pommes Puree – Cultured Butter, Extra Virgin Olive Oil

Wagyu Beef Wellington – Herbed Crepe, Porcini Mushrooms Duxelles, Puff Pastry, Madeira Wine Jus

Creamed Corn – Sweet Corn Pudding, Ricotta Salata, Jalapeno, Chives

Delilah Fish & Chips – Potato Crusted Dover Sole, Pommes Souffle, Malt Vinegar Beurre Blanc, Classic Tartar Sauce, Mushy Peas

Surf and Turf – Glazed Short Rib, Viking Village Scallops, Broccolini, Sunchoke Fondant, Mushrooms, Shallot Jus

Sugar Snap Peas – Pickled Red Onion, Lemon Zest, Mint

Carrot Souffle – Candied Cornflakes

Strawberry Shortcake Baked Alaska – Toasted Meringue, Harry’s Berries Strawberries, Pound Cake, Vanilla Bean Ice Cream, Strawberry Ice Cream

Kendall’s Slutty Brownie – Chocolate Chip & Oreo Brownie, Vanilla Bean Ice Cream, Molten Chocolate Fondue, Chocolate Pop Rocks

Banana Pudding Crème Brulee – Bananas Foster Ice Cream, Nilla Wafer, Turbinado Croquant

Vegan Pineapple Upside Down Cake – Caramelized Pineapple, Passion Fruit Glaze, Coconut Sorbet, Maraschino Cherry

Grand Marnier Souffle – Vanilla Creme Anglaise, Homemade Creamsicle

Grandma’s Gooey Butter Cake – Whipped Crème Fraiche, Frog Hollow Farm Peaches

Ice Creams and Sorbets – Vanilla Bean Ice Cream, Chocolate Ice Cream, Strawberry Ice Cream, Banana Foster Ice Cream, Coconut Sorbet, Vegan Chocolate Ice Cream

Already a 1920s-inspired West Hollywood lounge and Restaurant, Delilah debuted at Wynn in July of 2021, the “social dining” spot 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, live performances by Justin Bieber and Usher apparently not part of Delilah’s “no photo policy,” 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 studding the space envisioned by Wynn’s Todd-Avery Lenahan, tables reside between a main stage and larger bar with posh fabrics 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 here that eight diners sat Saturday to taste over two dozen 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 fluffy crumb ready to be gilded by some of the best Butter in America.

High energy in the main room, but more focused on friends and Food in private, guests familiar with Las Vegas’ dining scene will quickly recognize several staff from Bardot or elsewhere, while Chef brought along several ideas and extensive technique from his long tenure as part of Mina Group.

Wasting little time, a months-long wait list assuring every seat including both Bars are full, dinner officially kicked off with Appetizers and Salads, a Panzanella encircling imported Cheese and Italian Prosciutto with Melon outpacing an otherwise outstanding Wedge while Shrimp de Jonghe upgrades a Chicago classic with sustainably harvested Crustaceans and a touch of Sherry.

Able to hear the show via hidden speakers, a sultry version of “Walk this Way” accompanying fresh plates, course two took diners on a global tour of Seafood from Mexican-inspired Ceviche to Peruvian Tuna Tiradito, though those seeking luxury will better find it in a Smoked Salmon & Caviar Latke that riffs on Michael Mina’s Caviar Parfait enlarged six-fold or “The Perfect Bite” of sweetness and ocean textured like Chawanmushi in a laser-cut Egg.

Onward to Entrees, priced similar to other Strip Restaurants that do not include Dinner and a show, steamed Alaskan Halibut eats not unlike something one might find at Guy Savoy or Joel Robuchon while Delilah’s Beef Wellington sees Chef Smith once again outpacing Gordon Ramsay in terms of taste and texture alongside creamy Mashed Potatoes and the vertical Macaroni he made famous at Bardot Brasserie.

Lightening up Fish & Chips next, Potato Crusted Dover Sole and Pommes Soufflé completed by riced-Peas and dueling Sauces, “Surf and Turf” gets re-imagined via spoon-tender Short Rib plus seared Scallops complimented by silky Sunchoke, Broccolini and Shallots.

Intentionally focused on Chef Smith’s creations, L.A.’s famous Burger and Chicken Tenders deferred to future visits, it was following Peas that Chasen’s Carrot Souffle acted as a bridge to sweeter things, its taste of Vanilla, Nutmeg and Butter still lingering as Josh ignited an oversized Baked Alaska featuring Harry’s Strawberries, Pound Cake and two types of housemade Ice Cream

Growing more lively by the minute, late-night bottle service and Jazz Sundays said to be Delilah’s busiest time, it was around 8:00pm that Chef Maigné was introduced to present “Kendall’s Slutty Brownie,” a fitting tribute that is rich enough for several to get a taste while Banana Pudding Crème Brulee sees a Comfort Food staple refined by French technique.

Mindful of Vegans, both savories and Desserts, Pineapple Upside-down Cake sees Coconut replace both Cream and Butter with no recognizable difference before things turn nostalgic, first with a tall-and-proud Grand Marnier Soufflé and then with Chef Smith’s Grandmother’s world-class Gooey Butter Cake.

FIVE STARS: As much an “experience” as dinner, and arguably this writer’s most anticipated Las Vegas meal in at least 5 years, 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: Burrata Panzanella, Shrimp de Jonghe, Smoked Salmon & Caviar Latke, The Perfect Bite, Steamed Alaskan Halibut, Macaroni Gratinee, Wagyu Beef Wellington, Creamed Corn, Carrot Soufflé, Strawberry Shortcake Baked Alaska, Banana Pudding Crème Brulee, Grandma’s Gooey Butter Cake.

AVOID: Digging here, but if anything the $72 Fish & Chips is a little overpriced and underseasoned.

TIP: 5:30pm-10:30pm Wednesday through Sunday for reservations, though late-night and bottle sevice 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/