Everyone loves bacon—it’s undeniably delicious. But no one in Las Vegas serves it quite the way celebrity chef Emeril Lagasse does at his classic Delmonico Steakhouse.
First, you can find tasty morsels of swine in the wilted spinach and iceberg wedge salads, but those are typical chophouse fare. It’s also the ingredient that makes all the difference in the white cheddar cheese grits, a must-order side dish to go with your juicy steak. But the game-changer is the apple-cured Kurobuta bone-in bacon, an appetizer you might as well eat as a meal—because if you finish it, you’ll be beyond satisfied.
Served with a bit of acidic pickled watermelon rind to help cut through the richness, this dish is a sort of hybrid between the most luscious slab of pork belly you’ve ever tasted and a barbecued rib . The sweet. Abita root beer glaze helps lend that barbecue feel, especially if you attack the bone for those last few tender bites.
The Delmonico crew has achieved new levels of smoky, sweet, meaty bliss with this dish, a favorite appetizer since getting added to the menu a few years ago. It might change the way you think about bacon, and it’ll definitely make you love it even more. Delmonico Steakhouse at Venetian, 702-414-3737; Sunday-Thursday 5-10 p.m., Friday & Saturday 5-10:30 p.m.
