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DB Brasserie

3355 Las Vegas Blvd. S. (Sands Ave.) Send to Phone
702-430-1235 | Make Restaurant Reservations | Menu
Chef Daniel Boulud’s French brasserie represents the line where fine dining meets casual approachability.   Daniel Boulud was GAYOT's 2014 Best Restaurateur in the U.S.
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Local Deals: 120 * 90

Lunch & Dinner daily, Brunch Sat.-Sun.

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DB Brasserie, Las Vegas, NV

DB Brasserie Restaurant Review

: Situated just off of the casino at the beginning of The Venetian’s restaurant row, DB Brasserie has an exterior façade clad in travertine limestone, a faux skylight reminiscent of those in classic Beaux Arts train stations, and blackened-steel ceiling panels anchored by Art Nouveau-style brass globe light fixtures. The menu, executed by executive chef Vincent Pouessel, consists of updated brasserie classics, several of which are also found on Daniel Boulud’s New York City restaurants’ menus. Offered at lunch and dinner is “The Frenchie” burger --- a seven-ounce beef patty with Morbier cheese, pork belly, arugula and tomato-onion compote; and beer-battered Thai calamari with spring onions, pickled Fresno peppers, mizuna salad and makrut lime cream. An especially good deal is the lunch prix-fixe with two courses for $25 or three courses for $32, with choices that include steamed black mussels, salmon rillettes, curry chicken salad, and warm flourless chocolate cake. Exclusive to the dinner menu are braised chicken coq au vin with red wine, bacon lardons, mushrooms, pearl onions and herb spätzle; and the 16-ounce bone-in rib-eye with supergreen spinach, peppercorn sauce and roasted oyster mushrooms. A wine program of roughly 300 selections features approximately half from French producers and half from American wine regions. Beer lovers can choose between finely crafted brews such as the Belgian Tripel Karmeliet and locally-brewed Joseph James Citra Rye Pale Ale. For finishing touches, consider the strawberry profiterole composed of strawberry gelato, warm chocolate sauce, Chantilly; and gelatos in flavors like almond, chocolate and raspberry chip. Weekend brunch, served from 11:30 a.m.-3 p.m., includes delights such as duck confit hash --- fried egg, Yukon potato, duck vinaigrette and watercress salad.

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