Though Emeril Lagasse is best known for his Creole fare at the original Delmonico in New Orleans, he’s fine-tuned the menu here to focus on meat. (If you want to sample his NOLA fare exclusively, you’re better off heading to the Fish House at MGM Grand.) The front lounge is a popular place to grab a pre-dinner or pre-show drink, though you can order most of the dining room menu here, like the potato chips dressed with parmesan cheese and truffle sauce, or his famed gumbo. But guests at Delmonico’s are far more likely to go for meat, and rightly so; we’re big fans of the dry-aged, bone-in rib eye for its deep flavor, the fine chateaubriand for two, and the double cut Kurobuta pork chop. Sides are ample, like the enormous twice-baked potato, or the Southern-inspired grits with cheddar and bacon. An extensive whiskey library is worth a gander; they actually have one of those sliding ladders found in real libraries to pull down some of the more interesting vintages from the top bar shelf.
- Grace Bascos