The Delilah Supper Club to open at Wynn Las Vegas
Wynn Las Vegas, it seems, has mastered time travel.
Stroll through the resort’s new Delilah Dining Club at the right time, as a singer seems to break the sound barrier with ‘At Last’ and enjoy the opulent surroundings. Just like that, you’re transported to the Las Vegas of the 40s and 50s – or, as designer Todd-Avery Lenahan calls it, “the golden age of glamorous Las Vegas travel”.
Lenahan, president and creative director of Wynn Design & Development, said his inspiration came from the clubs that brought the magic to old Las Vegas.
âWe really wanted to create something that had a wonderful benchmark quality from the day it opened,â he said.
The new club, which will officially open on Wednesday, is an offshoot of the first Delilah supper club in West Hollywood, but the common elements don’t extend beyond the name and, presumably, a celebrity clientele.
âThey are very, very different,â Lenahan said. “The only real similarity is that in California they have four wooden palm trees” clustered near the center of the club. âOurs are more than double the size and they’re made of solid cast brass. Of course, we translated them for the Las Vegas experience.
Las Vegas also features prominently in the club’s artwork, some of which comes from the UNLV archives. âIt’s an incredible story about the history of Las Vegas,â he said. âI really wanted to use a lot of our history that is often overlooked. “
Lenahan said he expects the club’s clientele to be mostly locals during the week and people to come for drinks at the Little Bubble Bar after a day at the nearby convention center. On weekends, it mostly expects visitors, mostly from Southern California. The atmosphere will evolve as the evening progresses, from dinner background music until around 8:30 am to a live band until around 11 am, followed by surprise ânameâ performers mixed in with DJs.
âLike a real dinner club, it’s always a surprise,â he said. âIt’s not a themed place,â like the Mayfair Supper Club at the Bellagio. âThis is not a show with a time staged with repeated numbers. The entertainment is sort of in the background, in a lot of ways. The emphasis here is on the ambiance, the food and the cocktail program.
Executive Chef Joshua Smith, a Bonanza High grad and a veteran local chef who technically started on the property as a teenage lifeguard at the old Desert Inn, said his job was a dream come true.
âThe Wynn is something that I have always admired,â said Smith. “Once I see this placeâ¦ how could you say no after seeing this room?” “
His first step was to develop the menu, in coordination with the teams of the property and the partner The h.wood Group.
âThe only request was to make their burger,â he said of the latter, referring to a double patty creation made from dry-aged meat, iceberg lettuce and red onions on a small. potato bread.
Well, there were a few other things, like breaded-to-order chicken fillets with a homemade ranch and spicy barbecue sauce, and a carrot soufflÃ© from the original Chasen restaurant in Los Angeles, which he says is a favorite. sentimental of h. wood owners John Terzian and Brian Toll.
âWhat was important to them were these really simple dishes,â Smith said. âThere are Japanese, Peruvian and Mexican influences. A Chicago classic, Jonghe shrimp. New England crab cakes. A menu with that American vibe that doesn’t have to be so simple on every level.
Other specialties include signature Dover sole-based fish and chips in a potato crust, wagyu beef Wellington, scallop ceviche with Clamato jus, and Alaskan-baked strawberry shortcake for dessert. .
Resort mixologist Mariena Mercer Boarini was in charge of the beverage program.
âI’m very into storytelling with my cocktails,â she said. âEvery cocktail at Delilah, I think, tells a story – lively energy, enchantment and magnetism. She’s real to me. I want to tell her story, show her glamor and beauty through cocktails.
To that end, Delilah’s signature drinks include Stepford’s wife, who she says is an interpretation of a French 75 in a beautiful pink glass with gold dust on the side. A very aromatic construction, with rosÃ© champagne. So it’s effervescent and sparkling, it’s a bit like her personality for me.
And the Film Noir, built on the basis of an Old Fashioned classic, “with a beautiful ice lance with a flower in the middle, in a glass designed to reflect light from the bottom up”.
Mercer Boarini said visuals are especially important to her because we eat and drink with our eyes first.
âEverything I try to make as beautiful as Chef Josh’s room and kitchen,â she said.
Lenahan has said he sees the club as a real departure from the norm.
âIn this market, there’s this rush to do things that are really contemporary,â he said. âWe’re not trending at Wynn. It’s unique, not a replica of anything in the world.