Chef Emeril Lagasse's first restaurant in Las Vegas has been joined by three others, but it's still a popular choice and 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 cucumber champagne mignonette. Sides like jalapeno cornbread, bacon mac 'n' cheese, and jambalaya are hearty accompaniment for Black Angus rib eye with warm remoulade sauce or crispy-skinned brick chicken. The central bar is great for a glass of white with hoisin-glazed duck wings 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.