Mae Daly’s Fine Steaks & Whiskeys entrance marquee.

Mae Daly’s Fine Steaks & Whiskeys

A Classic Steakhouse with Rich History, Elegance and a Dedication to Community

BY ELAINE & SCOTT HARRIS / PHOTOGRAPHY COURTESY OF MAE DALY’S FINE STEAKS & WHISKEYS

For the proprietors, Richard Femenella and his team, Mae Daly’s Fine Steaks & Whiskeys, located on Las Vegas Boulevard across from The STRAT Hotel, Casino & Tower, is a tribute to a figure deeply ingrained in Las Vegas’s history.

Already well known as an industry exemplar for establishing the Charlie Palmer restaurants and operating the Stirling Club, Femenella wanted his newest creation to be exceptional from its very inception, and that is reflected in its name. Digging deep into Las Vegas history and listening to longtime residents, he heard stories (some firsthand) about a woman named Mae Daly.

According to Mae Daly’s website, in 1928, she redefined defiance in Las Vegas by opening Mae Daly’s Saloon. She proudly boasted that respectful women were welcome and encouraged to patronize her establishment. It only took a few months for word to spread that Mae served the finest whiskeys and steaks in town.

Mae Daly was also known for her community engagement and philanthropic efforts, reflecting the collaborative spirit that characterized the city’s evolution during that period. Her contributions reportedly helped shape the hospitality industry in Las Vegas, making her a colorful figure in its history. Yet, historical records are somewhat nebulous, adding to her fictitiously famous character.

“We’re very proud to carry on her traditions of friendly service, great steaks, whiskeys and good times,” Femenella said with a smile, a testament to the enduring respect and admiration for Mae Daly.

We arrived at Mae Daly’s to the delight of complimentary valet parking on the Las Vegas Strip. Inside, the 1920s vibe was alive. Walking into gleaming white and black dotted tiled flooring, brass stamped ceilings, sparkling chandeliers, crisp linens and well-appointed tables, the pleasurable staff, beaming with gleaming smiles, said, “Welcome to Mae Daly’s,” as we were directed to the bar and lounge area for a pre-dinner cocktail.

When we approached the back-lit vintage-style bar, a familiar face greeted us. Tommy Valentin, the lead bartender, has been a fixture “behind the stick” in Las Vegas for many years, serving classic cocktails and his mixology specialties at many of the city’s finest restaurants. Valentin wasted no time pouring us a glass of his finest champagne as he informed us about the history of his long relationship with Femenella and the birth of the restaurant.

“This venue was vacant for years, so when Richard saw it, he knew this was it,” Valentin said. “We’re a fine-dining steakhouse with some of the best whiskeys and bourbons in town. We even have a special bar menu beginning at 3 p.m., with great items like a delectable burger with a special blend of prime beef. The cocktail lounge is a brilliant place to relax and enjoy live music or a fine cigar and bourbon al fresco on our patio.”

Regarding the food menu, Femenella and Tomas Espino, Mae Daly’s executive chef, created a steakhouse masterpiece we were eager to experience. They expertly serve five styles of beef, with all steaks 100% prime certified. Femenella wasted no expense procuring the best products available. Femenella and Espino joined us at our table and presented these beefy beauties to look over. We could tell something lit up in them as the presentation captured our thrilled admiration. “Hey, have you ever done a steak tasting? Let’s do it,” Femenella exclaimed. We settled in for an evening with some of the finest steaks we have ever had!

We commenced our culinary steak soiree with the Frey Ranch Filet Mignon Au Poivre, an eight-ounce deftly prepared supreme steak. It was presented to an ideal medium-rare, finished on a bed of rosemary and thyme and embellished with the redolent au Poivre sauce. The culinary theatrical apogee ended with a dramatic flambe finish with Frey Ranch’s Un-Cut Whiskey.

Also on the table is the eight-ounce Filet Mignon, slowly wet-aged for the ultimate beef flavor and tender texture, direct from renowned Allen Brothers Chicago. We continued our journey with a 16-ounce boneless New York Strip Steak from Creekstone Farms, beautifully marbled and succulent yet retaining juiciness and tenderness. The 16-ounce boneless Ribeye Steak was also procured from Allen Brothers Chicago, cooked medium rare with a big flavor and tender texture.

Moving on to dry-aged beef, Femenella insisted on the 18-ounce Ribeye Steak with bone-in, which has a richer, distinctive umami flavor and is nutty and aromatically more intense than the other cuts presented.

Naturally raised beef and grass-fed beef are pronounced on the palate with each tilt of the fork. The Piedmontese eight-ounce Filet Mignon is 100% grass-fed, naturally lean and tender, melting in our mouths with unmatched tenderness. It was a steak meant to impress. We eagerly anticipated the American Wagyu 16-ounce boneless Ribeye, graded BMS 6-7, from Rosewood Ranches in Texas. We were enthralled and pleased as it was slowly wet-aged for additional flavor. It exuded buttery tenderness and a robust yet slightly sweet flavor profile.

The steak finale featured the Certified A5 Kobe Beef, a mouthwatering, snow-aged New York Strip from cattle raised in Hyogo, one of Japan’s most diverse prefectures. Graded BMS 9-12, this steak was delicate and luxuriant on the palate—it was simply a bite we couldn’t get enough of.

Mae Daly’s isn’t just about steak by any means. Most respectable fine dining steakhouses have Surf & Turf on the menu. Dive into a brilliantly prepared eight-ounce Filet Mignon and Tristian Island Lobster Tail. The menu also has a Chilled Seafood Tower for a true gift from the sea with succulent lobster, oysters, jumbo shrimp, lump crab and clams on the half shell with traditional cocktail sauce and apple cider mignonette for a spectacular finish. The house-favorite Mediterranean Branzino is pan-seared or broiled with tangy capers and rich golden raisin agrodolce sauce. Return in time with the classic Lobster Thermidor served with shellfish stuffing and a cognac tarragon creamy sauce.

Mae Daly’s raises the bar high with service. Everyone involved in the preparation and service of the meal treats the table with a combination of dedicated teamwork and a focus on an extraordinary culinary experience. Femenella also believes in nourishing the community. Autism Community Trust (ACT), a nonprofit organization he founded, is a subject very close to his heart. Mae Daly’s, in partnership with Andrew Devitt’s Sport-Social, offers a vocational program for adults with autism who are interested in working in the restaurant industry.

“Mae Daly’s is a restaurant for the local Las Vegas community,” Femenella said. “Our company’s mission statement, culture and philosophies are focused around one word: kindness. Throughout my entire career, I have followed my belief that a business needs to give back to the community in which it prospers. I will ensure that Mae Daly’s becomes a socially responsible establishment and one of the finest steakhouses in Las Vegas.”

Ultimately, Mae Daly’s is more than just a dining venue. The restaurant strives to embody kindness and excellence, aiming to become a cherished part of Las Vegas’s culinary landscape while honoring the spirit of its namesake.