{"id":19366,"date":"2014-05-17T18:05:45","date_gmt":"2014-05-18T01:05:45","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=19366"},"modified":"2014-05-18T18:17:18","modified_gmt":"2014-05-19T01:17:18","slug":"db-brasserie-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=19366","title":{"rendered":"db Brasserie, Las Vegas NV"},"content":{"rendered":"

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db brasserie<\/p>\n

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db\u2019s knees \u2013 Martin Miller\u2019s Gin, Lemon Juice, Local Desert Honey<\/p>\n

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Pork, Chicken, Mustard, Cornichons, Country Bread \/ Foie Gras, Smoked Duck, Rillettes, Rhubarb, Turnips, Pistachio, Frisee<\/p>\n

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Parmesan Focaccia, Baguette, Butter<\/p>\n

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Escargots Spatzle \u2013 Burgundy Snails, Chicken Oysters, Mushrooms, Garlic Parsley Coulis, Hazelnuts<\/p>\n

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Sea Scallops \u2013 Sweet Corn, Trumpet Mushrooms, Jalapeno, Confit Tomato, Basil<\/p>\n

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Tunisian Spiced Lamb \u2013 Roasted Chop, Merguez Sausage, Couscous, Lemon Braised Spinach, Chickpeas, Red Pepper Tagine<\/p>\n

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Crispy Duck Confit \u2013 Swiss Chard, Turnip, Trumpet Royale Mushrooms, Onion Rings<\/p>\n

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Pierre Robert Triple Cr\u00e8me, Humbolt Fog, Petit Basque, Penn Noble, Forme d\u2019Ambert with Quince Preserves, Nuts and Cranberry Bread<\/p>\n

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Black and White Fondant \u2013 Molten Chocolate Cake, Verbena Ice Cream<\/p>\n

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Raspberry Clafoutis \u2013 Rhubarb gel\u00e9e, ginger yogurt sorbet<\/p>\n

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Gateau Basque \u2013 Custard Cake, Brandied Cherries, Vanilla Anglaise<\/p>\n

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Le President \u2013 Chocolate-Hazelnut Mousse Tart, Coffee Chantilly<\/p>\n

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Freshly Baked Madeleines<\/p>\n

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Espresso<\/p>\n

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Having visited every Daniel Boulud property in New York City, from the eponymous 3* dining room and its original 1* Caf\u00e9 home to breakfast and brunch at Bistro Moderne and Sud, respectively, it was with great delight that I learned of the chef\u2019s return to Sin City \u2013 a new Brasserie helmed by former Marche Bacchus chef David Middleton scheduled for dinner with two friends, a tasting menu presumably pre-arranged by private dining manager Heidi Voskuil. Every bit the bustling space suggested by its name, with close set tables and traditional heavy woods beneath the sexy glow of globed lighting, it was just after 6:30pm on Saturday when our party was seated and starting off with a stunning riff on the Bee\u2019s Knees our menu was confirmed\u2026at least conceptually\u2026though much of what followed was not exactly what was requested and much of it was marred by still-green service. Setting aside small mistakes on sourcing and pronunciation as well as beverages spilled more than once plus an obvious miscommunication from front of house to back about the menu requested it was with a duo of Boulud\u2019s superlative terrines that we began and with the foie gras smooth as silk while the chicken and pork pate upped the ante with an earthy funk one can only hope for this program to expands; a \u201cBar Boulud\u201d charcuterie program like that in Manhattan\u2019s theater district seemingly a perfect choice on The Strip. Moving next to outsourced bread and salty butter before progressing into the one-two punch of garlicky snails followed by the best scallops I\u2019ve had in recent memory as the restaurant filled to perhaps 80% capacity it was in our fourth course that things got interesting; the lightly seared lamb and its spicy sausage tender and delicious but served as our \u201cmain course\u201d when my request had clearly delineated the duck as a \u2018must.\u2019 Eventually served the confit after much hemming-and-hawing including the involvement of the Dining Room Manager suffice it to say that the crispy-skinned fowl is absolutely worth visiting (and perhaps fighting) for and finishing the evening with a glut of sweets plus a quintet of award-winning cheeses one can only hope the service will soon keep up with the kitchen\u2026not only does Chef Middleton\u2019s cuisine warrant it, but so does the textbook Gateau Basque.<\/p>\n

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THREE\u00a0STARS: Well priced by Strip standards but still finding its footing as it relates to service db Brasserie presents as a relaxed challenger to Thomas Keller\u2019s Bouchon just a few stories above and with David Middleton helming a kitchen already executing at a very high level it will be interesting to see how this iteration of Boulud\u2019s vision evolves over time, the menu currently a veritable \u2018greatest hits\u2019 collection of concepts featured throughout his New York locales.<\/p>\n

RECOMMENDED: Pates and Terrines, Game Meats, Desserts.<\/p>\n

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AVOID: Madelines were over-baked and spatzle was over-boiled, breads are outsourced (though our server neglected to tell us by whom despite two inquiries.)<\/p>\n

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TIP: At least for now the tasting menu option does not offer any cost savings to parties greater than two. At $95 per person for five courses our party could have ordered 1-2 more items and shared family-style at less cost. A better option, at least for those willing to live within its constraints, would be the three-course prix-fixe offered for $38 at lunch and $48 at dinner.<\/p>\n

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor<\/p>\n

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http:\/\/www.dbbrasserie.com\/<\/p>\n

\"DB

db brasserie db\u2019s knees \u2013 Martin Miller\u2019s Gin, Lemon Juice, Local Desert Honey Pork, Chicken, Mustard, Cornichons, Country Bread \/ Foie Gras, Smoked Duck, Rillettes, Rhubarb, Turnips, Pistachio, Frisee Parmesan Focaccia, Baguette, Butter Escargots Spatzle \u2013 Burgundy Snails, Chicken Oysters, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7,28,1759,13,27,153,21,69,19,61,65],"tags":[],"class_list":["post-19366","post","type-post","status-publish","format-standard","hentry","category-bread-basket","category-coffee","category-db-brasserie","category-dessert","category-food","category-ice-cream","category-las-vegas","category-madeline","category-nevada","category-pork","category-tasting-menu"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/19366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=19366"}],"version-history":[{"count":3,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/19366\/revisions"}],"predecessor-version":[{"id":19407,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/19366\/revisions\/19407"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=19366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=19366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=19366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}