Bardot Brasserie
Iced Tea – Sweetener
Bardot Baguette – Butter
Oeufs Mimosa – Smoked Paprika, Cocktail Onion, Cornichon, Osetra Caviar
Country Pate with Foie Gras and Perigord Black Truffle – Mustard
Veal Rillettes – Country Bread
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, Potato Chips
Escargots en Croute – Burgundy Snails, Absinthe Butter, Paris Mushroom, Roasted Garlic
Fromage Blanc Agnolotti – Meyer Lemon Cream, Parmigiano-Reggiano, Perigord Black Truffle
Beef Wellington for Two – 12oz USDA Prime Filet, Prosciutto di Parma, Puff Pastry, Mushroom Duxelle, Foie Gras-Madeira Veloute, Perigord Black Truffles
Black Truffle Pommes Puree
French Toast – Brioche, Vanilla Mascarpone, Almond Brittle, Orgeat Syrup
Some say the best Restaurants are those that a guest wants to revisit even before leaving, and over the course of twenty-four 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.
Back at 50% capacity as Las Vegas continues to recover, PPE and Social Distancing still advised with most guests adhering, it was at 6:00pm Saturday that Aria’s second floor was found busy, a familiar hostess and manager greeting two diners who were seated comfortably in a large booth just outside Bardot’s kitchen.
Now in its seventh year, 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, 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 menu, course one featured a trio of shared Appetizers, Nick’s Country Pate and Rillettes rustic and teaming with technique while Deviled Eggs found themselves upgraded by a dollop of Osetra Caviar.
Continuing with three classics, both reimagined Escargot 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 is Bardot’s King Crab & Endive Caesar which remains both crisp and refreshing despite its decidedly luxurious Accouterments.
Debuting a nightly special next, handmade Pasta filled with Fromage Blanc in a Sauce of Meyer Lemon Cream and Perigord Black Truffle, savories concluded in Bardot Brasserie’s unparalleled Beef Wellington and truffled Mashed Potatoes before finishing up with pillow-soft French Toast specially requested for dinner.
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 this one does.
RECOMMENDED: Country Pate, King Crab & Endive Caesar, Escargots en Croute, Beef Wellington, French Toat.
AVOID: N/A.
TIP: Follow @nrdugan or @bardot_lv for 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/
