Owned and operated by renowned Chef Emeril Lagasse, Delmonico Steakhouse delivers soul stirring New Orleans-style cuisine with the signature bold flavors that only Chef Lagasse can offer. Enjoy specialties like in-house, dry-aged bone-in rib steak, Emeril’s New Orleans barbecue shrimp, double-cut pork chop, and chateaubriand carved tableside. Handcrafted cocktails and a “Grand Award” winning wine list round out the perfect lunch or dinner. The restaurant's design is modern, yet traditional. Its 12-foot oak doors open to reveal a comfortable and intimate setting. Every detail, including vaulted ceilings, a petite grand piano, and handsome-glass French doors accent Delmonico's simple sophistication.
- CHEF BIO
View Property Map (Location #28)
CHEF DE CUISINE
HOURS OF OPERATION
11:30 a.m. - 2:00 p.m.
Sunday - Thursday:
5:00 p.m. - 10:00 p.m.
Friday - Saturday:
5:00 p.m. - 10:30 p.m.
4:30 p.m. - 6:00 p.m.
James Beard Award-winning Chef Emeril Lagasse opened Delmonico
Steakhouse in May 1999 at The Venetian Las Vegas. A classic steakhouse
with Creole influences, the name is a tribute to the
more-than-a-century-old Delmonico restaurant along the famed streetcar
line on St. Charles Avenue in New Orleans. Chef Emeril Lagasse
purchased, renovated, and reopened the landmark New Orleans restaurant
in 1998 as Emeril’s Delmonico, honoring its Creole tradition.
Chef de Cuisine Ronnie Rainwater has a philosophy and style in the
kitchen using top-quality seasonal products, preparing them simply and
expertly, and using locally sourced ingredients whenever possible. Only
the best prime quality aged beef is used, resulting in juicy and tender
steak. The menu at Delmonico Steakhouse boasts more than the average
steakhouse, incorporating a unique selection of seasonal fresh seafood
appetizers and entrees, along with other main dishes such as chicken,
pork and lamb dishes.
For the ultimate dining experience, Master Sommelier Kevin Vogt is
available to hand-select the perfect wines from the Wine Spectator Grand
Award-winning wine list of more than 2,300 selections.
Beverage Manager Max Solano has created a cocktail menu of classic and
signature craft libations using seasonal ingredients, elevating the bar
program to local and national acclaim. He has taken his personal passion
for whiskey to a new level in his professional life, creating the “Book
of Whisky,” now in its sixth edition, nearly 600 selections and 18
flight selections handpicked from eight countries, including rare and
vintage finds such as the entire Pappy Van Winkle collection and
Emeril’s first private selection barrel of Eagle Rare 10-year.
After working with Emeril for more than 11 years at his restaurants in Las Vegas and on the East coast, Ronnie Rainwater became chef de cuisine of Delmonico Steakhouse in January 2011. Today, he leads the kitchen at Delmonico and oversees all facets of its culinary operations, from sourcing products, to managing the restaurant’s in-house dry-aging program for prime U.S.D.A. beef, to crafting ambitious nightly tasting menus for guests at his kitchen table. His love of simple fresh ingredients has helped him cultivate close relationships with local farmers who supply the restaurant with their best products. Chef Ronnie’s cooking philosophy and style in the kitchen include taking top quality products, preparing them simply and expertly, and pairing them with the comfort and hospitality that makes Delmonico Steakhouse’s guests feel right at home.