When did Joshua Smith know he wanted to be the executive chef at Delilah, Wynn's ultra-glamorous supper club? The same moment he was introduced to the space. "With my first look at the room, I thought, I really want this job," he remembers. "And it wasn't only because Todd-Avery Lenahan's design is so incredible; I could just tell this was going to be an incredibly popular restaurant."

Delilah is indeed the hot reservation in Las Vegas, sought after for its seamless blend of elegant surroundings and entertainment with Smith's eclectic menu. Each evening guests indulge in everything from caviar and fois gras to beef wellington sliced tableside, broiled lobster, or glazed short ribs paired with dayboat scallops — as well as the famed chicken tenders also served at Delilah's Los Angeles location.

"Everything about the chicken tenders is made from scratch, from the Jidori organic chicken to the ranch dressing and barbecue sauce," Smith notes. "People might be skeptical, but they make sense here: This is a dramatic space that's also playful, like the best clubs should be. And Delilah is very much like a private club with the best guests in town."