About 2 years ago, I had dreamed of eating steak at Delmonico's.  The reputation of this place exceeds my expectations; and, as such, is my dilemma with this place.  Delmonico's is Emeril lagasse's steak house.  It is his prime choice, so-to-speak, and it has one of the prime locations between the Palazzo and the Venetian, right in front of the Blue Man Group entrance, across from V-bar, B&B, and next door to Aquaknox.  I've walked by this place numerous times and always wanted to eat there.  Suffice to say, in the past two years, I have.  In short, I have eaten at Delmonico's 6 times.  Not bad for someone that gives this place 3-stars.  \n\nPros: \nWine list is expansive and can be very intimidating.  However, I question the knowledge of one of the staff when they recommended a pinot for our bone-in ribeye.  I know a little bit about wine, well, who I am I kidding, I pretend to know a lot.  Enough to the point that I didn't think I'd want a pinot.  However, it was his recommendation and I thought I would go with it.  It was definitely a pinot.  Very disappointed since the body of it didn't fit right with our bone-in ribeye (which was my concern to begin with).\nThe steak is choice (to steal my favorite John Hughes film).\nCan sit large groups fairly easily.\nWill sit a table fairly late (almost 11pm on a Friday night).\nExcellent sides.\nThey are fairly attentive with the service.\nThe scotch list is reasonable.  However, I do usually get a vodka martini with blue cheese stuffed olives (and they hit it pretty good).  \nThey do have a chef's table near the kitchen.  For a heavy trafficked weekend, I believe you have to book well into 3-months in advance (numbers change based on availability).  I am interested in trying this because I think it would be a blast to have a bunch of friends, drinking out of a magnum, and eating some good steak (but I'm not that organized nor do I have an event to do that with).  Well, who am I kidding, I don't even have that many friends.  Ha!  Anyways...\n\n\nCons: \nI always get the bone-in ribeye and each time I've eaten it, the seasoning (which I believe is a cajun based creole seasoning) is slightly different each time.  In some cases the seasoning can be too much and in others, its not enough.  There just isn't any consistency.\nAll but one time I've eaten here someone has gotten the ribeye too rare or too well-done.  The fact that they can't get this right concerns me.  You are a steakhouse; get it right; its what you are supposed to be good at!\nThe decor is more monastery like.  \n\nThe first time I ate here, I gave it 4-stars (my meal was great, my girlfriends meal wasn't cooked right).  If they clean up their act and make things tight and organized, I think Delmonico's is a 4-star steakhouse.  The steak is pretty tasty.  Its perfectly okay to pick up the bone and start gnawin on it.  Well, within reason of course.  However, it has too much inconsistency between day to day operations and meals.  To be fair, I'd still come and eat here (cause I believe the steak is an excellent quality of meat) but with the competition being so tight in Vegas, I've started to venture out.