Delmonico Steakhouse Continues Elevating the Dining Experience with New Menu Items

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:


Seafood tower with red king crab legs, poached shrimp, lobster tails, oysters on the

half shell and tuna tartare with assorted sauces


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

Piedmontese and Wagyu Now Offered at Delmonico Steakhouse-2

Piedmontese and Wagyu Now Offered at Delmonico Steakhouse-3

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 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.