Endo Edibles

Bardot Brasserie

Bardot Baguette, Brioche, Country Bread

Iced Tea

Oeufs Mimosa – Smoked Paprika, Cocktail Onion, Cornichon, Osetra Caviar

Escargots en Croute – Burgundy Snails, Absinthe Butter, Paris Mushroom, Roasted Garlic

Tarte Flambee – Smoky Bacon, Caramelized Onions, Fromage Blanc

House Smoked Salmon Platter – Dill Fleurette, Hard Boiled Egg, Capers, Brioche, Everything Spice, Osetra Caviar

Pastry Basket – Canelé de Bordeaux, Kouign Amann, Pain au Chocolat, Pain au Raisin

Steak Tartare – USDA Prime Filet Ground to Order, Egg Yolk, Sauce Verte, Potato Chips

Foie Gras French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Seared Foie Gras, Orgeat Syrup

Smoked Salmon Benedict – Hollandaise, Trout Roe, Poached Eggs, English Muffin, Salad

Short Rib Hash – Braised Short Rib, Kennebec Potatoes, Madeira-glazed Mushrooms, Sunny Side Up Eggs

Hunter’s Waffle – Glazed Duck Confit, Poached Eggs, Sauce Maltaise

French Dip – Bardot Baguette, Shaved Prime Rib, Mushroom Duxelles, Cheese Fondue, Au Jus

Bardot Quiche – Fresh Goat Cheese, Roasted Mushrooms, Spinach, Hash Brown, Green Salad

Secret Burger – Dry-aged Prime Rib Patty, Caramelized Onions, Sauce Perigourdine, Gruyere, Aioli, Lettuce, Brioche

Crème Brulee – Vanilla Bean, Raspberries, Turbinado Croquant

Chocolate Macaron – French Chocolate Cookie, Gianduja Chocolate Mousse, Milk Chocolate Mousse, Candied Orange, Chocolate Ganache

Traditional Mille Feuille – Caramelized Puff Pastry, Vanilla Pastry Cream, Brandied Cherries

Strawberry Baked Alaska – Banana-Pecan Dacquoise, Strawberry Sorbet, Vanilla Gelato, Vanilla Meringue, Cognac

Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-seven meals served across 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.

Reemerging in the decline of COVID-19, though staff remain adorned in PPE, it was at 12:30pm Saturday that Aria’s second floor was found busy, a familiar front-of-house greeting nine diners who were seated comfortably at a table in the center of the room.

Nearly full as mask mandates have lessened, no small feat in a city with such diversity of options, it was with confirmation of no allergies or intolerances that Carte Blanche was deferred to a team that has earned unwavering trust, The Strip’s best Baguette predictably arriving first – warm and crunchy with soft Salted Butter on the side.

Now settled into Chef Dugan’s style, time spent with Gavin Kaysen at Bellecour before joining Michael Mina seeing an almost seamless transition from Chef Josh Smith’s new-French classics, course one featured a familiar 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 House-smoked Salmon each found themselves upgraded by a dollop of Osetra Caviar.

Continuing with three additional Appetizers, Happy Hour’s Tarte Flambee as good as on a Paris sidewalk plus ground-to-order Tartare that has wowed diners since day one for good reason, it seems hard to believe that a Restaurant doing such volume turns out top tier Viennoiseries, but that is exactly the case with Kouign Amann, Pain au Chocolat and custardy Canelé de Bordeaux.

Slightly retooling Bardot’s Burger, its double dry-aged Prime Rib Patties now with Caramelized Onions, Sauce Perigourdine and Gruyere, Brunch continued with Bardot’s oft-overlooked Hunter’s Waffle and Chef Nick’s Salmon Benedict featuring Orange-Yolk Eggs and Hollandaise on a housemade English Muffin.

At this point taking the opportunity to showcase another new menu item, Bardot’s French Dip riffing on the Wellington’s flavors thanks to Shaved Prime Rib and Mushroom Duxelles, Vegetarians will find lots to love about high-walled Quiche while carnivores may instead sink their teeth into Shortrib Hash featuring Prime Beef, Eggs, crispy Potatoes and Mushrooms.

Not about to miss the famous French Toast, a thick wedge arriving with its plus-size quenelle of Vanilla Cream and Almond Brittle plus 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 have reverted to classic Vanilla but still maintain their reference-standard textures.

Adding one more Dessert to the afternoon, tableside presentations back by way of Baked Alaska featuring the flavors of Strawberries and Banana flambeed in Cognac, it seems difficult to imagine Bardot Brasserie continues to raise the bar over and over, but it does.

FIVE STARS: Having repeatedly challenged fellow gourmands to name a better Bistro, Brasserie or Café in North America than Bardot none have yet stood up to the task, and while some may believe that a Restaurant doing big volume cannot possibly compete with a place that seats fifty I’ll simply say I’ve done the legwork and Bardot can.

RECOMMENDED: Escargots en Croute, Tarte Flambee, Pastry Basket, Hunter’s Waffle, French Dip, Secret Burger, French Toast, Mille Feuille, Chocolate Macaron, Baked Alaska.

AVOID: N/A.

TIP: Follow @nrdugan or @bardot_lv for specials.

WHAT THE STARS MEAN: 5 World Class, 4 Excellent, 3 Good, 2 Fair, 1 Poor.

www.michaelmina.net/restaurants/las-vegas/bardot-brasserie