LAS VEGAS (Jan. 9, 2015) – Delmonico Steakhouse at The Venetian has added six
new menu items created by Chef de Cuisine Ronnie Rainwater to expand its already
elevated Las Vegas steakhouse experience.
“Las Vegas is saturated with steakhouses, and we don’t want to be that stereotypical
‘meat and potatoes’ experience,” Chef de Cuisine Ronnie Rainwater said. “We felt like
we could offer so much more and that’s what we did.”
Focused on quality-sourced ingredients, the most anticipated additions include the
Piedmontese steaks and 100% A-4 Japanese wagyu. The Piedmontese is clean and
subtle, but still packed with high-caliber flavor, while the wagyu is best suited for a
rich, over-the-top experience. Other highlights include the gulf flounder, an ode to the
restaurant’s New Orleans roots, and the seafood tower, a two-tiered spectacle
brimming with fresh shellfish, tuna tartare and assorted sauces.
New additions include:
Appetizers
Seafood tower with red king crab legs, poached shrimp, lobster tails, oysters on the
half shell and tuna tartare with assorted sauces
Entrées
Delmonico chicken – root vegetable stuffed young chicken with black truffle butter,
truffle gravy and fingerling potatoes
Gulf flounder over vegetable “risotto” with caper brown butter and petite greens
Roasted Maine lobster tail with grilled lemon and clarified butter
Steaks and Chops
Certified Piedmontese, offered in boneless New York strip or petite filet mignon,
with olive oil, sea salt, roasted garlic and rosemary
100% A4
Japanese wagyu, offered in ribeye or filet mignon, with Okinawan sweet
potatoes, Himalayan sea salt and petite radish salad
Certified Piedmontese
About Emeril Lagasse
Chef Emeril Lagasse is the chef/proprietor of 13 restaurants in New Orleans, Las Vegas,
Orlando, Bethlehem, Pa. and Charlotte, N.C. As a national TV personality, Lagasse is the
food correspondent for ABC’s Good Morning America and has hosted more than
2,000 shows on The Food Network. Lagasse joined the judges’ table on Top Chef:
New Orleans — season 11 of Bravo’s hit food series, Top Chef, and the second season
of his show, Emeril’s Florida premiered in January 2014 on The Cooking Channel.
Most recently, Lagasse joined TNT as co-host for its revolutionary new reality
cooking series, On the Menu. Lagasse is the best-selling author of 18 cookbooks,
including Emeril’s New New Orleans Cooking, which introduced his creative take
on Creole cuisine. His latest cookbook, Cooking with Power, was released October
2013. In 2002, Lagasse established the Emeril Lagasse Foundation to support
children’s educational programs that inspire and mentor young people through the
culinary arts, nutrition, healthy eating, and important life skills. To date, the
Foundation has distributed $5.7 million in grants benefitting children’s charities in
New Orleans, Las Vegas and on the Gulf Coast. In 2013, Lagasse was named the
Humanitarian of the Year by the James Beard Foundation for his dedicated efforts
to further the culinary arts in America, as well as his philanthropic work supporting
children’s educational programs through his Foundation. Emeril Lagasse joined the
Martha Stewart family of brands in 2008; Martha Stewart Living Omnimedia
(NYSE: MSO) acquired the assets related to Emeril’s media and merchandising
business, including television programming, cookbooks, the Emerils.com website and
his licensed kitchen and food products. Lagasse’s restaurant company, Emeril’s
Homebase, is located in New Orleans and houses culinary operations, a test kitchen
for recipe development, and a boutique store for his signature products.
About Chef Emeril Lagasse’s Restaurants
Chef Emeril Lagasse is the chef/proprietor of 13 award-winning restaurants, including
three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico); four in Las Vegas
(Emeril’s New Orleans Fish House, Delmonico Steakhouse, Table 10 and Lagasse’s
Stadium); two in Orlando (Emeril’s Orlando and Emeril’s Tchoup Chop); three at the
Sands Casino Resort Bethlehem in Pennsylvania (Emeril’s Chop House, Burgers And
More by Emeril and Emeril’s Italian Table) and one in Charlotte, N.C. (e2 emeril’s
eatery). Lagasse opened his first restaurant, Emeril’s New Orleans, in 1990 to national
acclaim. He opened his first Las Vegas property, Emeril’s New Orleans Fish House at
the MGM Grand in 1995, followed by Delmonico Steakhouse in The Venetian Resort,
Hotel & Casino in 1999 and Table 10 at the Grand Canal Shoppes at The Venetian l
The Palazzo in 2008. Lagasse’s restaurants consistently win critical praise and top
ratings. Delmonico Steakhouse has received the prestigious “Grand Award” from
Wine Spectator magazine every year since 2004.