Chef Emeril Lagasse gives a New Orleans touch to this big city–style steak house at the Venetian. Enter through 12-foot oak doors. You'll find a sedately decorated, modern room in which to relax and enjoy your slightly smoky, salty-sweet Bacon and Bourbon Manhattan, along with appetizers such as truffle and Parmesan potato chips; Lagasse's signature barbecue shrimp, served with a fresh-baked rosemary biscuit; or the Caesar salad, prepared table-side for two. Among the most popular entrées are the ample, tender cuts of beef, especially the rib eye; and Emeril's Barbecue Salmon with potato-and-andouille hash. When it's on the menu, don't miss the chocolate brioche bread pudding for dessert.