Chef Emeril Lagasse's first restaurant in Las Vegas has been joined by three others, but it's still a popular choice and was refurbished in 2014. It still puts the spotlight on the chef's Creole-inspired cuisine, such as barbecued shrimp, Louisiana-style étouffée, or oysters on the half shell with champagne mignonette. Sides like jalapeno corn bread, bacon mac 'n' cheese, and jambalaya are hearty accompaniment for Black Angus flatiron steak with grilled garlic and wild mushrooms or crispy seared chicken. The central bar is great for a glass of white with Emeril's Barbecued Shrimp or a beer with shrimp po'boy at lunch. Be sure to summon one of Emeril's bottled hot sauces for extra kick. Finish with a slice of banana cream pie.