Inside the Opening of Delilah, Las Vegas's Most Anticipated New Restaurant
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Nights out in Las Vegas have long followed a predictable pattern: dinner at one of the city's world-class restaurants and then drinks at a nightclub that, more often than not, had a somewhat less refined sensibility. John Terzian and Brian Toll, founders of the h.Wood Group, are hoping to change that.
On July 14, the duo is opening an outpost of their perennially popular Los Angeles eatery Delilah at the Wynn Las Vegas, hoping to bring some of the glamorous, grown-up charm of the original venue to a scene desperately in need of the option.
“Many restaurants in Los Angeles usually close their kitchens around 10pm, and the same can be said about Las Vegas,'' says Toll. “There are plenty of night clubs to go to afterwards, but they’re usually rowdy. Delilah represents a middle ground: you can go out and enjoy a delicious meal and have a night out without the typical nightlife scene. We feel like we’re filling that gap.”
Although Delilah is Terzian and Toll's first project in Las Vegas, it isn’t the duo’s first adventure in the realm of nightlife. The longtime friends, both L.A. natives, began hosting parties during their college days at USC, and went on to open a nightclub together called h. Wood in 2008.
After co-founding The h.Wood Group in 2008, Terzian and Toll created renowned venues in L.A. including The Nice Guy, which evokes a mafia-bar aesthetic and is planning to open an outpost in Aspen, and Bootsy Bellows, which captures the essence of 1940s Palm Springs. The h.Wood Group also owns several fine dining restaurants including Ela Ela and Santolina, both of which offer a selection of Mediterranean dishes with a California twist.
As in L.A., the ambiance of Delilah in Las Vegas is meant to symbolize the glamour of the Roaring '20s. Plush sofas, vintage-inspired tables, and brass palm trees fill the vast dining floor space, while the warm chandelier lighting sets the tone for guests to enjoy a comfortable evening.
However, there are a few differences between the two locations, most notably the newer one's heightened feeling of extravagance, meant to match the high energy of Vegas. “It’s grander, and it also pulls from the 1940s and '50s Vegas supper club world,” says Terzian. “But our signature Delilah features, like the palm trees and stages, will remain in the Vegas location.”
Delilah isn't only about decor. The new location will also charm guests with exciting experiences: guests can expect to see troupes of entertainers whirling around the stage, and to hear the sounds of live jazz musicians fill the room with melodic tunes while they eat.
And what will they eat? Delilah's menu focuses on American stalwarts. Regulars love the cheeseburger and chicken tender appetizer, and Toll himself is partial to the beef Wellington—"another classic," he says. Expect well executed dishes including salads, pastas, seafood, vegetable-forward dishes, and steaks—as well as a dessert menu featuring crowd pleasers like sundaes and carrot cake.
Delilah’s drinks won't disappoint either. Guests can choose from an eclectic variety of cocktails, including two fan-favorites imported from the L.A. location: the JoJo, a mix of Haku vodka, St. Germain, prosecco, fresh strawberry, and lemon; and the Spicy Siena, a blend of el Tesoro Blanco, Cointreau, Fresno chili, lime and agave.
For the founders of Delilah, offering an unforgettable experience in a crowded market like Las Vegas won't just be about eating and entertainment, however. “One thing we’re keeping true to the Delilah brand, is that there are no photos allowed,” says Terzian. “We keep all of our guests feeling private and safe.” In the age of relentless social media, Terzian and Toll have decided to take an alternative approach to ensure that their guests feel secure—and encouraged to live in the moment.
And that moment's coming soon. Before Delilah opens to the public on July 14, a private opening night is set to take place on July 10—although details of that anticipated event remain a surprise for now. "Anything performance wise is going to be a surprise,” says Terzian. “I can say that we’ll have a full band, and dancers and drinks going, it will be an amazing party. But what really makes it a great party is the people inside the room."
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