Strawberry Blanc – Dolin Blanc, Yellow Chartreuse, Lemon, Strawberry, Rose
Aviation – Gin, Lemon, Luxardo Maraschino, Crème de Violette
Bardot Baguette – Butter, Sel Gris
Foie Gras Parfait – Ruby Port Gelée, House Brioche, Cornichons
King Crab & Endive Salad – Belgian Endive, Parmesan Cheese, Caper Aioli, Herbed Bread Crumbs
Steak Tartare – USDA Prime Filet Ground to Order, Egg Yolk, Sauce Verte, Gaufrette Potato Chips
Seared Foie Gras Rossini – Celery Root Custard, Baby Spinach, Beef Bourguignon, Black Truffle, Sauce Bordelaise
Pop Tarte Flambé – Raclette Cheese, Caramelized Onions, Sauce Bechamel, Smoking Goose Bacon
Escargots Bardot – Wild Burgundy Snails in Puff Pastry, Toasted Hazelnuts, Chartreuse-Garlic Butter
Rack of Lamb Bohemienne – Charcoal Grilled 8 Bone New Zealand Lamb Rack, Roasted Garlic & Tahini Creamed Spinach, Blenheim Apricot Preserves, Crispy Green Falafel, Ras-El-Hanout
Macaroni & Mimolette Gratinee – Sauce Bechamel
Scallops a la Grenobloise – Viking Village Scallops, Sweet Corn, Sungold Cherry Tomatoes, Fava Beans, Sherry Vinegar, Dill, Caper-Brown Butter
Duck a l’Orange – Pan Roasted Hudson Valley Duck Breast, Sprouting Broccoli, Cauliflower-Turnip Fondant, Scarlet Frills Mustard, Blood Orange, Mandarin Orange Glaze
Beef Wellington for Two – 20oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelles, Foie Gras-Madeira Veloute
Buttered Green Asparagus
Black Truffle Pommes Puree
Double Cut Pork Chop – Oak Smoked Duroc Pork, Bacon Lardons, Peas a la Francaise, Baby Carrots, Horseradish Pommes Puree, Grain Mustard Beurre Blanc
Chocolate Macaron – French Chocolate Cookie, Valrhona Chocolate Mousse, Chocolate Ganache
Espresso Crème Brulee – Fresh Beignets, Turbinado Croquant
Pineapple Tarte Tatin – Warm Caramelized Pineapple, Puff Pastry, Salted Caramel, Vanilla Bean Ice Cream
Strawberry Shortcake Baked Alaska – Harry’s Berries Strawberry, Candied Rhubarb, Lavender Toasted Meringue Flambéed with Cognac
Peach Cobbler Baked Alaska – Peaches, Allspice, Streusel, Spice Toasted Meringue Flambéed with Cognac
Although there are no *guarantees* in life, it is almost certain that guests visiting this writer’s home will end up at Bardot Brasserie, because for the past 4.5 years no Restaurant in Las Vegas has shown such consistent excellence in its price-range.
Typically a space best-enjoyed with a group, though no less impressive as a date night destination, it was as a party of seven that a visit on Friday the 13th occurred, not one thing about the night frightening save for perhaps the number of calories consumed over nineteen plates plus plenty of housemade Bread, Cocktails and Whiskey.
Offering a Carte Blanche Menu insubstantially altered from dinner in July, a few seasonal adjustments preceding Chef Smith’s Autumn overhaul, it was once all guests were accounted for that course one arrived featuring Bardot standbys, the Foie Gras Parfait still unparalleled in Sin City while a meticulously plated King Crab & Endive Salad as well as Bardot’s Steak Tartare each put great Ingredients front and center to traditional ideas presented with improvisation.
Moving to warm Appetizers with another trio, more Foie Gras leading the way with a seared Steak beneath shredded Beef and Sauce Bordelaise, it was a mix of old and new that also impressed, Snails in Puff Pastry just as good as they were when Bardot opened its doors and Chef Smith’s “Pop Tarte Flambé” just as clever in the way it takes a classic idea and spins it modern without losing any of the context.
Onward to Entrees, some served double and others large enough to share across the table, one would be challenged to name a better Lamb dish in town than Bardot’s Rack with Falafel and Apricots, while those seeking Shellfish will potentially feel the same about Viking Village Scallops seared just past raw amidst bright backdrop of Summer Produce and briny-Brown Butter.
Never forgetting Macaroni standing at attention, and particularly the Bechamel, additional sides included truffled Potatoes plus late-season Asparagus, the latter unfortunately a bit too fibrous with stomachs already full and the table also graced by Duck a l’Orange, smoked Pork and 40oz of Bardot’s world-class Beef Wellington with golden Pastry and Foie Gras Gravy.
Reinvigorated by a Double Espresso, while others battled satiety, jet lag and booze, it was as expected that Dessert would be over-the-top, miniature versions of the Macaron and Crème Brulee easily managed but twin Tart Tatins and dueling Baked Alaska an embarrassment of riches from which no clear winner could be decided, largely because the Pineapples on Puff Pastry is pretty much perfect and the tableside show followed by Ice Cream and Meringue is always a delight.
FIVE STARS: Already America’s best Bistro or Brasserie, Bardot at Aria continue to evolve by seamlessly integrating classic technique and clever ideas into elegant plates that look and taste as good as what one will find throughout Europe.
RECOMMENDED: Foie Gras Parfait, Seared Foie Gras Rossini, Pop Tarte Flambé, Macaroni & Mimolette Gratinee, Rack of Lamb Bohemienne, Duck a l’Orange, Beef Wellington, Strawberry Shortcake Baked Alaska, Pineapple Tarte Tatin, Peach Cobbler Baked Alaska.
TIP: Offer still stands, if anyone can name a French Bistro or Brasserie outperforming Bardot in North America (and back it up with evidence) I’ll fly there within 6 months to find out for myself.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.