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3839 Spring Mountain Rd. (S. Valley View Blvd.) Send to Phone
French restaurant offering small plates meant to be shared via multi-course tasting menus or à la carte.


Dinner Tues.-Sat.

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Partage, Las Vegas, NV

Operations may be disrupted due to COVID-19. Be sure to contact the restaurant to find out its current status and offerings.

Partage Restaurant Review

About the restaurant & décor: Located in the heart of Chinatown, Partage offers seasonal contemporary French cuisine. The dining room is adorned with hanging globe chandeliers, elegant cream and wood-toned booths, woodgrain tables, white brick walls and a large wine cabinet enclosed in glass. There’s an open kitchen as well.

Likes: Indulging in one of the tasting menus.
Dislikes: Parking in the area can be hard to come by, but valet parking is available on Fridays and Saturdays and upon showing your valet ticket, $7 will be taken off your check.

Food & Drinks: “Partage” means sharing in French, and that’s the best way to experience the restaurant. Put yourself in the skillful hands of executive chef Yuri Szarzewski and pastry chef Vincent Pellerin and indulge in one of the tasting menus, which come in four presentations: three-course (appetizer, entrée and dessert), five-course (two appetizers, fish and meat courses and dessert), seven-course (three appetizers, fish, meat and cheese course and dessert) and eight-course (three appetizers, fish, meat and cheese course, signature course and dessert). À la carte ordering is also an option. Offered are several rotating small plates, which may include onion soup with bread and Comté cheese crust; snail with garlic and herbs béchamel croquette; hamachi with blood orange and saké broth; scallop grilled in nori leaves with roasted hazelnut; oxtail croque monsieur with truffle oil; duck pithivier in puff pastry stuffed with buttered cabbage and seared foie gras; and butternut ravioli. Entrées range from smoked rib-eye with potato gnocchi, mushrooms and Normandy sauce to whole fish catch of the day with grilled parsnip, parsnip purée, kumquat foam and orange blossom sabayon; and pork Iberico cooked tableside and deglazed with shoyu sauce aged in a whisky barrel and served with apple and celery Tatin pie. Finish with La Pomme: caramelized puff pastry, Madagascar bourbon vanilla light cream, slow-cooked apple terrine, Granny Smith gel and salted caramel ice cream. Complementing the fare is a wine selection emphasizing labels from the Bordeaux, Burgundy, Loire Valley, and North and South Rhone Valley regions of France.

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