BARDOT Brasserie Awards

BARDOT Brasserie Restaurant Review:

About the restaurant: The décor sets a mood reminiscent of a Parisian sidewalk café and features luxurious tile flooring and marble tabletops, a bar illuminated with counter-to-ceiling brass shelving, bistro-style tables, burgundy leather booths and an open kitchen. Michael Mina applies the same attention and care here as he does with his more formal venues, with the resulting presentation and execution equal to fine dining.

Food & Drinks: Case in point are the chickpea frites with a roasted eggplant dip set inside the shell of the eggplant; rich Prime steak tartare with sauce verte and organic egg; and the onion soup gratinée with added Périgord truffle, braised oxtail, soft poached egg, and Gruyère and Emmental cheese. In the entrées selection we like the Parisian gnocchi, a mix of chanterelle mushrooms, Tête de Moine cheese and roasted garlic cream; heritage chicken roti with a savory mushroom and brioche pudding; and 10-ounce flat-iron, 14-ounce rib-eye or eight-ounce filet mignon cooked over an oak wood and charcoal grill and accompanied by béarnaise, au poivre, blue cheese fondue, bordelaise and horseradish crème fraîche. The wine list with more than 700 different choices from all major wine regions contains the largest collection of French wines in Las Vegas. In keeping with its brasserie name, a line-up of 80-plus international hard-to-find beers encompasses major beer styles, including the Jolly Pumpkin Oro de Calabaza Belgian ale. French classics are also represented on the dessert menu, with the traditional macaron, a chocolate mousse cookie drizzled with chocolate sauce; the apple tart with warm caramelized apple, puff pastry and vanilla ice cream; or the mille-feuille, a caramelized puff pastry with vanilla crème pâtissière.