Delilah at Wynn

Delilah at the Wynn Las Vegas functions as a supper club that layers New American plates with ongoing performances, appealing to crowds shifting from tables to dance areas. Tucked into the Tower Suites section of the resort, the spot supports pre-club gatherings or standalone evenings. For dinner reservations at this Las Vegas restaurant, myrsvp.com oversees VIP table bookings, coordinating access for setups like bachelor parties or milestone toasts.

The concept emerged in 2016 from h.wood Group, a Los Angeles-based outfit founded by John Terzian and Brian Friedman, known for blending food with nightlife at venues such as The Nice Guy and The Highlight Room. Delilah debuted as a 1920s-inspired lounge in West Hollywood’s Sunset Tower, channeling Gatsby-era aesthetics through walnut paneling and vintage lighting to draw celebrities for intimate nights. Its success prompted a 2021 expansion to Las Vegas as part of Wynn’s post-pandemic refresh, partnering with the resort for a 12,000-square-foot space designed by Todd Avery-Lenahan. This iteration nods to 1950s Strip showrooms, incorporating live acts to fuse dining with entertainment. By 2025, the brand has extended to Miami and Fort Lauderdale, cementing h.wood’s model of experiential hospitality that prioritizes social flow over isolated meals. Under executive chef Josh Smith, the Las Vegas menu refines comfort-driven selections, earning mentions in Eater’s best new spots lists for its theatrical delivery.

Entry leads through marquetry doors into a multi-zone layout that balances seclusion and spectacle. A sunken central bar anchors the room, flanked by brass palm sculptures rising to a high ceiling, while burled walnut walls and velvet seating create pocketed nooks for conversations. A small stage hosts rotating talent—jazz trios on Sundays, vocalists midweek, and DJ transitions after 10 p.m.—with aerialists or burlesque elements appearing unannounced to punctuate service. The no-photos policy preserves discretion, suiting high-profile visits in a back dining room. Capacity reaches 300 across levels, with a Bubble Bar for standalone drinks and private alcoves for up to 20. Dress code leans upscale casual, favoring collared shirts amid the resort’s polished crowd. Operations run Sunday through Wednesday from 5:30 p.m. to 10:30 p.m., extending to 2 a.m. Thursday through Saturday; a Champagne-focused brunch launches Saturdays at noon, featuring a $150 multi-course share with live bands. This rhythm positions Delilah as a pivot between daytime pools and XS nightclub extensions.

The lineup stresses shareable starters, grilled proteins, and indulgent finishes, with tableside flourishes like carved beef or flaming desserts. Seafood towers dominate openers, such as the chilled assortment of king crab legs, lobster tails, shrimp, West Coast oysters, and hiramasa ceviche with dill aioli and mignonette, priced at $163 for two to four or $303 for larger groups. The King Crab Caesar adapts the classic with chunks of chilled meat over romaine, anchovy dressing, and Parmesan crisps for $48. Among entrees, Wagyu Beef Wellington stands out at $128, encasing Australian tenderloin in puff pastry with foie gras and mushroom duxelles, sliced for communal serving. Dry-aged bone-in rib eye, a 20-ounce cut at $98, arrives with herb butter and optional add-ons like Maine lobster tails for $55 extra. Chicken tenders and waffles, a brunch staple extending to dinner, layer buttermilk-fried tenders over corn waffles with maple syrup and hot honey at $42. Sides such as truffle fries or creamed spinach run $20 each, while vegan picks include grilled hearts of palm “scallops” with romesco at $32. Desserts escalate the show: the Bee-Sting Baked Alaska, torched tableside with honeycomb and pistachio ice cream, serves four at $65, or the shareable Delilah Sundae with candied pecans and boozy cherries for $50.

Beverages amplify the evening, with master mixologist Mariena Mercer Boarini’s list reworking standards— the Delilah Martini blends gin, vermouth, and olive brine at $22, while bottle service starts at $500 for premium labels from a 500-selection wine program. Non-alcoholic punches with seasonal fruits offer $18 alternatives.

Suited for bachelor parties, myrsvp.com can reserve stage-adjacent booths or the Bubble Bar for fluid hosting amid the acts. The emphasis on passed dishes and fluid programming encourages lingering, mirroring Las Vegas restaurants’ integration of meal and movement. Inside the Wynn, it bridges afternoon pool sessions to late-night club runs, enhancing multi-venue plans. Delilah, in sum, orchestrates accessible opulence through curated sequences, rooted in h.wood’s knack for sustained engagement.

RECOMMENDED REQUEST – 30 Days in advance