Emeril Lagasse’s spicy New Orleans influence combined with classic steakhouse traditions, complemented by an extensive whiskey collection.
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.
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, Sommelier Dylan Amos is available to hand-select the perfect wines from the Wine Spectator Grand Award-winning wine list of more than 2,300 selections.
Lead mixologist Juyoung Kang has created a cocktail menu of classic and signature craft libations using seasonal ingredients, elevating the bar program to local and national acclaim. She has taken her personal passion for whiskey to a new level in her professional life, continuing to update the “Book of Whisky,” now in its eighth edition, nearly 700 selections from nine 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.
Meet Our Chef
Chef de Cuisine
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.