{"id":35777,"date":"2015-10-10T12:28:42","date_gmt":"2015-10-10T19:28:42","guid":{"rendered":"http:\/\/endoedibles.ifm.yji.mybluehost.me\/?p=35777"},"modified":"2015-10-15T04:54:50","modified_gmt":"2015-10-15T11:54:50","slug":"bardot-brasserie-2-las-vegas-nv","status":"publish","type":"post","link":"https:\/\/endoedibles.com\/?p=35777","title":{"rendered":"Bardot Brasserie [2,] Las Vegas NV"},"content":{"rendered":"

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Bardot Brasserie<\/p>\n

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Val de Mer Brut Rose<\/p>\n

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Coffee<\/p>\n

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La Boulangerie \u2013 Canele, Kouign Amann, Croissant, Chocolate Snail<\/p>\n

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Warm Baguette<\/p>\n

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Seasonal Fruit \u2013 Frozen Yogurt-Pistachio Parfait, Buckwheat Beignets<\/p>\n

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Charcuterie Board \u2013 Pate, Pork Rillettes, Saucisson Sec, Bayonne Ham<\/p>\n

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Smoked Salmon \u2013 Everything Brioche, Chive Mascarpone, Traditional Garnishes<\/p>\n

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Foie Gras Parfait \u2013 Ruby Port Gelee, Grilled Country Bread<\/p>\n

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Petit Onion Soup Gratinee \u2013 Classic Beef Broth, Baguette Crostini, Cave Aged Gruyere<\/p>\n

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Hearth Baked Quiche Forestiere with Laura Chenel Goat Cheese and Wild Mushrooms<\/p>\n

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King Crab Crepe \u2013 Buckwheat Crepe, Black Trumpet Mushrooms, Sunny-Side Egg, Cider Beurre Blanc<\/p>\n

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French Omelette \u2013 Fines Herbs, Gruyere Cheese, Hash Browns, Salade Vert<\/p>\n

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Bardot Steak and Eggs \u2013 Prime Rib Eye, Two Fried Eggs, Hash Browns, Sauce Verte<\/p>\n

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Hunter’s Waffle \u2013 Duck Confit, Root Vegetables, Poached Eggs, Sauce Maltaise<\/p>\n

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Short Rib Croissant Benedict \u2013 Two Poached Eggs, Sauteed Kale, Bearnaise<\/p>\n

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Maine Lobster Thermidor \u2013 Remy Martin VSOP Cream, Root Vegetables, Bearnaise<\/p>\n

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Nutella Sticky Bun \u2013 Warm Vanilla Brioche, Brown Sugar, Candied Hazelnuts<\/p>\n

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French Toast \u2013 Brioche, Vanilla Mascarpone, Almond Brittle, Orgeat Syrup<\/p>\n

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Chocolate Macaron \u2013 French Chocolate Cookie, Dark Chocolate Mousse<\/p>\n

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Camus VS Elegance Cognac<\/p>\n

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Situated in the upstairs space at Aria that once held American Fish with a layer of polish that has not faded a bit since opening the doors earlier this year, it was with a favorable first impression already formed that I suggested brunch at Bardot Brasserie to a visiting friend from Los Angeles, the end result an absolutely dazzling feast for eight that ranks amongst the nation’s very best.<\/p>\n

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Benefited by a multi-million-dollar rebrand that starts at the beautiful bar before extending to the lowered floors in back, Bardot offers a sensory experience not unfamiliar from many witnessed during a recent trip to Lyon, but gussied up in casino dollars and the name Michael Mina the feel is at the same time very \u201cVegas,\u201d meant in the most complimentary ‘high-on-style’ sort of way.<\/p>\n

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Not exactly as refined as the eponymous space at Bellagio, but a far better experience than Mina’s money-grab meat-market at Mandalay Bay, Bardot Brasserie features the culinary talents of Chef Josh Smith and with high quality product sourcing treated classically, plus an occasional touch of whimsy, the presentation of each dish is almost as attractive as it is delicious, each of sixteen plates at the very least on par with any in The Valley while a few approached the level of legendary.<\/p>\n

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Beginning with a brisk glass of rose, an unlimited option available to those with more tolerance than I, and then partaking in a bottomless cup of coffee from LAMill it was with carte blanche deference to Chef Smith that the meal began and although I remain underwhelmed by the oft-raved canele as compared to those served elsewhere both the kougin amann and complimentary baguette are extremely well crafted, the same to be said of croissants that form the base of benedicts and crusty country bread.<\/p>\n

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In a way starting lightly, at least as much as is possible when presenting unctuous duck liver and a quartet of artisan meats, it was additionally to a platter of fresh fruit alongside a frozen Greek yogurt that the table was treated and yet as good as the cup of buckwheat donuts were they simply couldn’t hold a candle to the miniature loaf of ‘everything’ brioche served next to lightly smoked salmon, not to mention chive infused mascarpone that one-upped the stuff from Philadelphia by several creamy degrees.<\/p>\n

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Next offered a ramekin of French Onion soup that offers a great degree of beefy complexity without all the salt that often serves only to off-set any semblance of balance, it was next a slow roll-out of seven savories that landed upon the table, the Hunter’s Waffle and King Crab Crepe every bit as good now as they were during my first visit while the Quiche, Omelet, and two offerings of beef spoke to high quality products cooked with attention to technique and tradition, the the Bearnaise and yolk-soaked short rib’s heft augmented nicely by perfectly sauteed kale.<\/p>\n

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Rounding out savories with the dinner-only Lobster Thermidor thanks to the efforts of Assistant GM Nathan Grates who coordinated the meal, suffice it to say that although the richness of the crustacean in cream and liquor was a bit much at the end of such a tasting not one bite of it was returned to the kitchen, the same to be said of rippling waves of silky whipped potatoes.<\/p>\n

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Never one to skimp on dessert, or in the case of Bardot Brasserie’s brunch a few sweets listed as entrees, it was perhaps an overestimation of remaining stomach space that saw the kitchen send forth two decadent trios; the 702’s best French Toast baked golden over a custard soaked center alongside a $16 Nutella Sticky Bun that justified its price both in taste as well as portion while the triple-chocolate Macaron was thankfully far lighter than suggested by its appearance<\/p>\n

FIVE STARS: Leaving Bouchon, db, and the view-exploiting tourist trappings of Mon Ami Gabi in the rearview mere moments after opening, Bardot has quickly emerged alongside Yardbird as one of the Nation’s very best brunches, the skills of Josh Smith broadly displayed across a wide range of plates within a beautiful room benefited by truly outstanding service.<\/p>\n

RECOMMENDED: French Toast, Smoked Salmon, King Crab Crepe, Foie Gras Parfait, Maine Lobster Thermidor.<\/p>\n

AVOID: Always a stickler for French pastry the canele still lacks that perfect crunch to custard ratio, though by Las Vegas standards it is probably the best in town.<\/p>\n

TIP: Bottomless Rose service is available during brunch each week for $20 per person while several cocktails, spirits, and wines by the glass or bottle are offered at a wide range of prices.<\/p>\n

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

www.michaelmina.net\/restaurants\/las-vegas\/bardot-brasserie<\/p>\n

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Bardot Brasserie Val de Mer Brut Rose Coffee La Boulangerie \u2013 Canele, Kouign Amann, Croissant, Chocolate Snail Warm Baguette Seasonal Fruit \u2013 Frozen Yogurt-Pistachio Parfait, Buckwheat Beignets Charcuterie Board \u2013 Pate, Pork Rillettes, Saucisson Sec, Bayonne Ham Smoked Salmon \u2013 … 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":[2152,2153,7,3,28,107,87,13,45,27,102,21,24,19,61,65,12,80],"tags":[],"class_list":["post-35777","post","type-post","status-publish","format-standard","hentry","category-bardot","category-bardot-brasserie","category-bread-basket","category-breakfast","category-coffee","category-crab","category-croissant","category-dessert","category-foie","category-food","category-french-toast","category-las-vegas","category-lobster","category-nevada","category-pork","category-tasting-menu","category-vacation","category-waffles"],"_links":{"self":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/35777","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=35777"}],"version-history":[{"count":1,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/35777\/revisions"}],"predecessor-version":[{"id":35833,"href":"https:\/\/endoedibles.com\/index.php?rest_route=\/wp\/v2\/posts\/35777\/revisions\/35833"}],"wp:attachment":[{"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35777"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35777"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/endoedibles.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35777"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}