Emeril’s Delmonico Steakhouse

Pardon the funky colors in these photos. They were taken using a camera phone with the flash disabled (so as not to disturb the other guests) and the results are some very odd color casts that I have yet to correct.

On December 19, 2005 we had the pleasure of eating at Emeril’s Delmonico Steakhouse in the Venetian Hotel and Casino in Las Vegas. We had reservations for 8pm and due to a little underestimation of our travel time (over an hour) from the Luxor where we were staying we were about 5 minutes late. Upon arrival we were promptly seated in a nice half table half booth. The lighting was very low — to the point that reading the menus was a little strenuous on the eyes, but it wasn’t impossible. Such fine dining is a rather new experience for me. I don’t know if this is unique to Emeril’s (I suspect is isn’t), but we were served by a primary host, in this case I believe his name was Robert, who was assisted by several nameless servers. Robert, being the host, was the one to make suggestions, answer questions, and even physically serve the food. He was quite a good host and very much helped to make our experience enjoyable. The first thing Robert did was bring us our menus, and ask what we would like to drink. He asked if we would prefer bottled water, I said yes and that resulted in a fancy Italian bottled water being brought in addition to our primary drinks. It’s funny, because for being Italian spring water, it sure tasted just like tap water to me. Live and learn. Everything else about the experience was top notch. Details were well thought out and implemented. Even the menu was quality.

Robert asked if we had come for any special occasion. One of the big reasons for the trip was for our anniversary so we told Robert that. He passed the word on to the chef. The chef then sent out a little appetizer for us to try as a treat. Robert described it to us as a chicken salad with a vinaigrette dressing atop a fried won-ton. It was simple, yet quite tasty. Shinta didn’t care for it, but I enjoyed the opposing flavors of the chicken salad and vinaigrette.

A few minutes later, Robert brought out the appetizer we ordered, Emeril’s renowned barbecue shrimp. We both quite enjoyed the flavor. In fact, I would not have considered it barbecue had I been naming it, but it had a characteristic smokiness that one would associate with grilling. It was superbly done. The flavored sauce was strong and pronounced, without overpowering the shrimp themselves. In fact it was quite complimentary to the shrimp. I don’t know how else to put it, but the shrimp were divine.

For a starter, I ordered a French onion soup. I’m not a big fan soups at dinner, and especially French onion at that, but I just knew I had to try a soup done by a chef of this level. There were few choices on the menu, so I chose the French onion. Robert brought out the soup fresh in it’s own metal bowl with the ceramic bowl containing the English muffin and cheese separate. Upon serving, the soup is poured onto the muffin. Again, I am usually averse to having soups with my dinner, and of the soups French onion is usually not my flavor. This soup, though, was nothing short of astounding. It was very strong, very stout. The soup itself was quite thick with onion strips suspended in it. It really didn’t have that strong onion taste or air about it. The onion was more of a compliment to the soup. The soup, like the barbecue shrimp, also contained a hint of smokiness while also holding a contrasting set of flavors that I would describe as sharp, sweet, smoky, and tangy. In fact it was almost like some meatless chilli’s I’ve had. Eating bits of the English muffin with cheese only made the experience more complete. Very good.

For my main course, I ordered the rib-eye done medium well. Everything in the main course is a-la-carte, so thinking that I would need a bit more to eat than just a steak I also ordered some mashed potatoes and sauteed mushrooms. Well, it turns out that the steak would have been enough. The rib-eye I received was undeniably the best steak I have ever eaten in my life. It sets a whole new standard as to what I consider “good food”. In fact, maybe it’s a curse that I have now had something so perfect. Nothing else is really quite so satisfying. The steak itself was marinated in something before grilling. I don’t know what the flavor was that it was marinated in, but it was quite complimentary to the flavor of the beef. In fact, it transformed the beef into some sort of super beef that was as desirable as candy. It was not particularly sweet, or sour, or salty, or anything that I can quite put my finger on. It was just perfect. It became exactly what my taste buds desired. The meat itself was also superb. There were no tough pieces, nor was it soft or soggy. It was consistent throughout and of a perfect texture to cut with the knife without any real effort and yet firm enough to be eaten with a fork without falling apart. It was not too juicy or dry. It was not too oily or “wet”. It was perfection. Now, it came served with 3 apparently freshly made steak sauces. Considering how perfect the rib-eye was prepared it would be quite the task to improve on that. I tried each of the sauces in turn to see if it could be done. In the end, I decided that none of the sauces were needed, but each of them were well done and might better suit different moods one’s tongue might be in. I sort of regret having ordered the mashed potatoes and mushrooms. The servings were quite large and their flavors were nothing really special. In the end they were mostly wasted due to the fullness I had from everything I had eaten already.

After Robert took our plates away, he brought out a little dessert from the chef in honor of our anniversary. It was a chocolate pudding in a fried ice cream “bowl” topped with some whipped cream and a candle. Cute, and a good chocolate pudding.

Then came our dessert, a double chocolate cake topped with a small scoop of vanilla bean ice cream. Oh was it good. It was a deep rich chocolate and quite good, but more than we could finish with the size of meal we had just eaten.

In closing, I will reiterate that this is the best food I have ever eaten. Period. I want nothing more than to try everything else on the menu. The truth is that it may be quite some time before I eat there again. In the many coming trips to Las Vegas I’m sure I will try many many other fine restaurants trying to fine an equal to that experience. At the top of my list is to try Emeril’s other establishments. At least I know a “sure thing” should the occasion arise.

Here is a photo of the menu and sign outside the nondescript main entrance to the restaurant.