'People might be skeptical, but they make sense here: This is a dramatic space that's also playful, like the best clubs should be. 'Everything about the chicken tenders is made from scratch, from free range chicken to the ranch dressing and barbecue sauce,' Smith notes. Each evening guests indulge in everything from caviar and fois gras to beef wellington sliced tableside, broiled lobster, or glazed short ribs paired with dayboat scallops - as well as the famed chicken tenders also served at Delilah's Los Angeles location. 'And it wasn't only because Todd-Avery Lenahan's design is so incredible I could just tell this was going to be an incredibly popular restaurant.'ĭelilah is indeed the hot reservation in Las Vegas, sought after for its seamless blend of elegant surroundings and entertainment with Smith's eclectic menu.

'With my first look at the room, I thought, I really want this job,' he remembers. When did Joshua Smith know he wanted to be the executive chef at Delilah, Wynn's ultra-glamorous supper club? The same moment he was introduced to the space.

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