Bardot Brasserie
Bardot Baguette – Butter
Petit Croque Madame – Paris Ham, Gruyere Cheese, Brioche, Sunny Quail Egg, Sauce Mornay, Kaluga Caviar
Oeufs Mimosa – Smoked Paprika, Cocktail Onion, Cornichon, Osetra Caviar
Escargots en Croute – Burgundy Snails, Absinthe Butter, Paris Mushroom, Roasted Garlic
King Crab & Endive Caesar – Alaskan King Crab, Parmigiano Reggiano, Caper Aioli, Herbed Bread Crumbs
Steak Tartare – USDA Prime Filet Ground to Order, Egg Yolk, Sauce Verte, Gaufrette Potato Chips
Foie Gras Parfait – Hudson Valley Foie Gras Mousse, Ruby Port Gelee, House Brioche, Cornichons
Wagyu French Dip – Shaved Flat Iron Wagyu, Rosemary Jus, Mimolette, Brioche
Dungeness Crab BLT – Black Pepper Bacon, Butter Lettuce, Tarragon Aioli, Country Toast
Breakfast Sandwich – Steamed Egg, Paris Ham, Maple Sausage, English Muffin
Double Smash Burger – Epoisse, Sauce Perigourdine, Gruyere, Garlic Mayonnaise, Red Onion, Brioche
Foie Gras French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Seared Foie Gras, Orgeat Syrup
Chocolate Macaron – French Chocolate Cookie, Gianduja Chocolate Mousse, Milk Chocolate Mousse, Candied Orange, Chocolate Ganache
Espresso Crème Brulee – Warm Madelines, Turbinado Croquant
Cheesecake Mille Feuille – Caramelized Puff Pastry, Fromage Blanc Pastry Cream, Brandied Cherries
They say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-two meals served across nearly six years Bardot Brasserie has redefined “the best,” not only in terms of Food but setting and service that all continue to shine under the direction of Chef Nick Dugan.
Now operating in a whole new era, PPE and Social Distancing joined by the former Michael Mina Restaurant Chef in place of Josh Smith, it was at 11:00am Saturday that Aria’s second floor was found fairly quiet, a familiar set of eyes and voice greeting six diners who were seated comfortably in the natural light of Bardot’s makeshift “patio.”
Quickly approaching anniversary number six, no small feat in a city where turnover is constant, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, Sin City’s best Baguette predictably arriving first – warm and crunchy with soft Salted Butter.
In many ways a space in transition, Chef Smith’s departure to pursue a concept of his own and a world searching for answers finding the QR Code menu dotted by ideas old and new, course one featured a trio of shared Appetizers, Nick’s riff on Escargots en Croute essentially a Pot Pie with Snails cooked in herbaceous green Sauce while Deviled Eggs and a creamy Croque Madame each found themselves upgraded by a dollop of Caviar.
Continuing with three classics, both the silky Foie Gras Parfait and ground-to-order Tartare wowing diners since day one for good reason, if there is any dish that defined Josh’s ability to rethink tradition it was Bardot’s King Crab & Endive Caesar which remains both crisp and refreshing despite its decidedly luxurious Accouterments.
At this point taking the opportunity to try some new ideas on amenable paying guests, Chef Dugan rolled out four Sandwiches, his riff on “Le Steakburger” replacing Comte with dueling Cheeses and two Beef Patties plus decadent Sauce Perigourdine while the Wagyu French Dip is already plenty juicy even before dunking it in Rosemary Jus nearly thick as properly prepared Bordelaise.
Slightly retooling Bardot’s Breakfast Sandwich, its housemade Sausage and English Muffin still outpacing any other in town, those seeking something slightly more interesting should pray Nick’s Dungeness Crab BLT goes on the menu soon as both taste and texture are marvelous.
Not about to miss the famous French Toast, a thick wedge arriving with its plus-size quenelle of Vanilla Cream and Almond Brittle plus three slices of Foie Gras, those who previously thought Bardot’s Macaron “too rich” will be thrilled to find it lightened by way of Gianduja Chocolate and a bit of Citrus while the Crème Breule and Mille Feuille remain happily unchanged from their previous reference standard versions.
FIVE STARS: Having asserted several times that Bardot at Aria is America – if not the World’s – most innovative Brasserie, there is no doubt Chef Josh Smith will be missed, but with Chef Nick Dugan in the kitchen there is absolutely no evidence of falling off even amidst a global pandemic.
RECOMMENDED: Croque Madame, Escargots en Croute, Foie Gras Parfait, King Crab & Endive Caesar, Bardot Breakfast Sandwich, French Toast, Mille Feuille, Chocolate Macaron.
AVOID: N/A.
TIP: As above, the French Dip, Dungeness Crab BLT and Smash Burger are not yet on the menu, but follow @nrdugan or @bardot_lv for these and other daily specials.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.michaelmina.net/restaurants/las-vegas/bardot-brasserie/
