Bouchon Las Vegas, French Restaurant by Thomas Keller, Venetian Resort-Hotel-Casino, Las Vegas, NV

Bouchon Las Vegas
3355 Las Vegas Blvd. South, Suite 10101
Las Vegas, NV 89109
(702) 414-6200

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I have wanted to go to Thomas Keller's the French Laundry since I saw Anthony Bordaine go there on his old Food Network show, A COOK'S TOUR, and started learning that this was the number one restaurant in the US, and when I went to NAPA, I ended up going to the number 3 restaurant the BISTRO JEANTY instead and loved it. And then again it was Anthony Bordaine who showed me about Bouchon Las Vegas, but this time on his travel channel show, NO RESERVATIONS. And on the plane ride to Vegas to go to NAB this year I was reading Anthony Bordain's book THE NASTY BITS, which had the article that he was writing about Bouchon when he did the show, and I knew my girlfriend and I had to go. We called at 3 in the afternoon (they are not open for lunch) and got reservations for 9:30 PM. And I recommend you get there early and ask for directions, because the restaurant is quite well hidden away in the new tower, but it is quite nice inside.

Kelly and I got there a few minutes early, and got a table outside in the courtyard next to a fountain. It was a bit overly windy, but quite warm, and an amazing setting. The place is gorgeous. And when you sit down, the menu is a piece of paper wrapped around your napkin, so you can keep it. The wait staff was very good and helpful, and the food was honestly some of the best I have ever had. And the price was quite reasonable. With 1000Ml of wine, and an order of Oysters the dinner for the 2 of us was just under $150 with tip. Quite reasonable for food of this quality. If you are ever in or near vegas, YOU MUST GO TO THIS RESTAURANT NO MATTER WHAT! IT IS AMAZING!!!! Now I have to try THE FRENCH LAUNDRY!!!!

A photo of me outside the restaurant (damn I am looking fat!).

I am still trying to wrap my head around the fact that I grew up on Marthas Vineyard and as a kid did not like Oysters or Muscles, because they have become my absolute favorite food, so of course i opened with the half dozen Oysters for $15. The plate consisted of 3 kinds of oysters, and had a vinegar sauce and a cocktail sauce, as well as lemon. 2 of the 3 kinds were decent, but the 3rd was sublime. Wow, so damn good. I wish I knew which ones they were.

For dinner it was a hard choice. We had seen Anthony Bordain eat Poulet Roti, which is Roasted Chicken, but it had bacon, so that was a no go, and he also had the steak Frites, for which he lamented because he always claimed his restaurant Les Halles in New York had the best fries, but he had been wrong. So Kelly went for the Steak Frites, which is a pan seared prime flatiron served with maitre d'hotel butter and fries. And I went for the Moules au Safran at a la Loutarde, which is maine bouchot mussels in white wine, mustard & safron served with french fries.

First for the fries. They were fantastic, and need no ketchup or sauce. Some of the best I have ever had, though I would need to try the ones at the Bistro Jeanty again to see if they were the best, because those were pretty damn good fries.

Kelly's steak was divine, with an amazing dressing, and it just melted in your mouth.

And the muscles, oh the muscles. They were huge muscles, and unlike most big muscles, not the least bit chewy. They were the texture of roasted garlic that just melted on your tongue. Oh my god were they amazing!

Me with the Muscles and fries. Damn they look good, I want them again!

We were too stuffed for dessert, but ended up trying the Mousse au Chocolat Noir, a dark chocolate mouse, that was quite tasty, and they also gave us a selection of cookies.

The service was quite good, with the waiter helping us out on wine, which I enjoyed, though it did not go too well with fatty foods, so you had to cleans your palette to drink it, but it was still quite good, and came in a carafe already decanted.

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This place was beyond amazing! Keller really is one of the best chef's I have ever had the pleasure of eating his food, and I hope to do so again!