Decorated minimally, the concentration is clearly on the food at Delmonico Steakhouse Las Vegas. But not to fear, Delmonico is the brainchild of superstar chef Emeril Lagasse. You know, proprietor of restaurants nationwide, Food Network star, cookbook author, lots of "Gaah-lic"-- THAT Emeril.
But Delmonico Steakhouse is as far removed from the celebrity chef glitz and hoopla. No flashy "Emeril" or "This restaurant is Emeril's" or "Emeril was here" sign. Simple table settings, a neutral color palette and softly-arched ceilings are all the adornment this restaurant stands. In fact, one could almost miss the fact that it was an Emeril restaurant -- almost.
Then there's the food. Ah yes, the Creole / New Orleans influence brings us back into focus.
One glance at the menu and just as Dorothy wasn't in Kansas anymore, neither are we in a traditional steakhouse.
Pork with cooked greens and Creole mustard reduction, New Orleans barbecued shrimp, barbecued salmon and andouille potato hash -- not your typical meat and potatoes.
And that's what makes Delmonico's good. When you go to a steakhouse, good beef, properly cooked is implied. It's the accoutrements and the additional dishes offered that make a steakhouse truly worthy.
Delmonico offers a baseball-sized steak tartare mixed with red onion, capers and served with spicy mustard, crumbled hard boiled egg and crostini. Other options include truffle parmesan potato chips, and Creole boiled Gulf shrimp cocktail.
Lobster bisque and Caesar salad are more classic favorites.
The pepper seared Ahi tuna with haricots verts salad, hard cooked egg and baby bibb lettuce is for the fresh-cracked pepper lover only.
Steak options include traditional filet, rib eye, and chateaubriand for two.
Highlights from the non-beef menu include rack of lamb with popover and truffle sauce. Pork, chicken, and veal options are also available. Pan seared sea scallops with fennel and citrus salad has great flavor topped with a pumpkin seed chimichurri.
Sides include cheddar and bacon twice baked potato, garlic mushrooms, creamed spinach and country smashed potatoes.
Desserts include key lime pie with graham cracker crust and strawberry coulis, Emeril's banana cream pie, pecan pie with oatmeal shortbread crust and vanilla bean ice cream. Butterscotch crème brûlée, double chocolate fudge cake and warm fruit cobbler with caramel ice cream are sinful.
Butter pound cake and pear tart cream cheese crust, vanilla crème Anglaise and ginger ale ice cream is a creative spin on dessert.
Demonico's offers a pleasant retreat for a power lunch, casual and quiet dinner or drinks in their bar area.
-- Review by Nikki Neu