Marché Bacchus
Bread – Whipped Butter
Ruinart Blanc de Blancs Brut
Charred Octopus – Chickpeas, Roasted Bell Pepper, Nicoise Olives, Pea Shoots, Cherry Tomatoes, Lemon
Sauternes
Hudson Valley Foie Gras – Huckleberry Jam, Toasted Brioche, Pistachio
2015 Chavy-Chouet Puligny Montrachet les Enseigneres
Lobster Cavatelli – Housemade Cavatelli, Maine Lobster, Mushrooms, Peas, Lemon Cream
2014 Chateau de la Gardine
Pan Roasted Duck Breast – Warm Farro Salad, Sauteed Kale, Beets, Walnuts, Apple, Cherry Reduction
“The Great” Alexander – Hennessey VSOP Cognac, Crème de Cacao, Vanilla Ice Cream, Chocolate Pistachio Rim
Cucumber St. Germain Martini – The Botanist Gin, St. Germain, Lemon, Fresh Cucumber, Splash of Tonic
Frozen Limoncello Souffle – Raspberries, Whipped Cream
Bread Pudding – Golden Raisin Brioche, Toffee Cream, Vanilla Ice Cream
Mascarpone Cheesecake – Graham Cracker Crust, Blackberry Puree
Coffee
Last visited before moving to Las Vegas, a lunch from David Middleton alongside Lake Jacqueline limited but performing well enough that five years between Meals was undoubtedly too long, it was as a party of two that dinner was enjoyed at Marché Bacchus last Friday, Chef Amanda Hamilton now top toque and showing good skills across five courses.
Still tucked away north of Summerlin Parkway, the seclusion and scenery “un-Vegas” in all the right ways, those returning to Marche’ Bacchus will likely notice a difference in the Restaurant’s façade thanks to an incident involving a runaway truck last February, owners Rhonda and Jeff Wyatt using the “opportunity” to expand the Restaurant’s Bar program which now adds top-shelf Liquor and Cocktails to the well-regarded Wine shop.
Popular amongst oenophiles and well-heeled locals, the serenity of Ducks paddling by on the water enhanced by live music from a lone man and his guitar, it was after brief perusal of the menu that a shared tasting was requested, service from a professional young man outperforming many Strip Restaurants even as an aged quartet loudly proclaiming their love for “Foy Grasss” occupied much of his time throughout the evening.
Seated in an elevated corner with some privacy, October’s cooler temperatures perfect for dinner outdoors, it was with greetings from General Manager Angelo Reyes that Champagne started the evening, a warm basket of Bread buying time until the arrival of lightly charred Octopus that was a bit over-tenderized but otherwise enjoyable amongst Chickpeas, Tomatoes, Peppers and Olives.
Next offered a glass of Sauternes, the label not disclosed but sweetness and viscosity indicating it to be fairly young, it was in a classic pairing that Chef Hamilton presented seared Foie Gras atop Toast, a price comparable to the major Casinos justified by both portion and its presentation with Huckleberries and cracked Nuts.
Transitioning to White, a crisp Burgundy nicely matched to housemade Pasta that unfortunately sees Lobster get a little lost amidst fragrant Mushrooms and Citrus, it was by request that Duck was served next, the pan-seared skin and rosy flesh thankfully allowed to express their natural flavors which went well bite-for-bite with a complex Farro Salad and sips from Côtes du Rhône.
Opting for Cocktails over Port to finish, a mixologist behind the illuminated Abalone Shell Bar producing one fresh Martini and a truly indulgent Brandy Alexander, suffice it to say that saving room for Dessert at Marche’ Bacchus is highly recommended as both the new Limoncello Souffle and Cheesecake are light and delicious, though not quite as noteworthy as Toffee-soaked Bread Pudding studded with Raisins.
FOUR STARS: Matching scenery and service with a menu offering something for everyone Marché Bacchus remains a worthy off-Strip destination nearly two decades since opening, and although not quite as refined as Bardot or classic as Andres the Wyatt’s have something no other Restaurant in town can match in terms of their Wine prices while the new Bar and Happy Hour menu offer even more reasons to visit.
RECOMMENDED: The Great Alexander, Hudson Valley Foie Gras, Pan Roasted Duck Breast, Limoncello Souffle, Bread Pudding.
AVOID: While neither were ‘bad,’ the Cavatelli overwhelmed its primary ingredient while the Octopus lacked any snappiness, though that is likely a matter of personal preference.
TIP: In addition to pouring any Bottle in the store for retail plus $10 Corkage the new Happy Hour offers 26 Wines by the Glass for half-off from 4-6p Weekdays and 4p-8p on Sunday.
WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.
www.marchebacchus.com
