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 butternut-squash ravioli; Lagasse's signature barbeque shrimp, served with a fresh-baked rosemary biscuit; or the Caesar salad, prepared tableside 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.