Page 86 - Las Vegas Golf & Leisure Fall 2019

[ DININ G ]

CR A V IN GS

Crystal chandeliers hang over each table, with a crys-
tal ribbon up top that extends throughout the dining
room. The bar area offers a view of rows of wine, avail-
able on their extensive list. Las Vegas-inspired art hangs
on the walls. Even though this is a large restaurant, it’s
still quiet enough for a conversation, something lacking
in many establishments these days.

Executive Chef Fernando Guerrero is a passionate fel-
low who came by my table to talk. He has been minding
the stoves for the past 16 years, and other Del Frisco
locations around the country are now serving some of
his creations.

The evening’s dining experience began with a loaf of
bread delivered to the table. I cut off a nice piece, slath-
ered some butter on and enjoyed the light flavors. On
General Manager Melody Dagash’s recommendation,
three appetizers appeared. Del’s Jumbo Crab Cake is
baked not fried, and instead of fillers has actual crab-
meat. The cakes sit atop a Cajun-lobster cream sauce.
Another specialty, their Thick-Cut Nueske’s Bacon Au
Poivre, is an eight-inch long half inch thick slab of pork
paired with bourbon molasses sauce for a semi-sweet
ending—delicious.

The final starter, a dish I hadn’t had in a long time, was
Seared Hudson Valley Foie Gras, served with toasted
brioche and crispy onions.

There are three ways to enjoy a steak here. You can
order from the Classics section, choosing one of their
dry-aged options. Or, if you are adventurous travel to
the Wagyu picks. I enjoy aged beef so I chose a 45-day
dry-aged prime ribeye. Chef Guerrero told me they are
very pleased with their Chicago supplier. He insists that
45 days is the sweet spot for the aging process. I ordered
it medium well, and it arrived perfectly cooked with just
the right amount of pink in the middle. It melted in my
mouth. Three house-made butters were served—bone
marrow, foie gras and truffle—each one added a unique
flavor to the meat. A memorable dish of huge day boat
scallops proved tender and satisfying.

Sides are almost as important as the meat, and they
didn’t disappoint. The Potatoes Au Gratin have a pleas-
ant aged cheddar cheesiness that I love, with scallions
and bacon along for the ride. Brussels Sprouts are an-
other choice and they were enhanced with smoked

84 LVG&L FALL 2019 W W W.L ASVEGASGOLFANDLEISURE.COM