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Bouchon at Venetian


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3355 Las Vegas Blvd. S, Las Vegas Strip   » map

Near: Palazzo, Mirage, Wynn Las Vegas

Bouchon at Venetian Editors Choice!

Category: French, Celebrity Chefs
Pricing: $ $ $ $ $
Rating: * * * * *
Dress Code: Casual
Hours: Mon - Fri 7am - 10:30am
Mon - Sun 5pm - 10pm
Sat - Sun 8am - 2pm
Oyster Bar: 3pm - 11pm
Reservations? No
Phone: (702) 414-6200

Thomas Keller's Bouchon at the Venetian is not easily found. One must traverse the casino floor, take the elevator up to a bridge over the parking lot, and cross it to the Venezia Tower to find it. The food is always fresh, delicious and very, very well served. Full oyster bar.



Reader Ratings and Reviews:

My Rating: 6

Hard to believe there's such a thing as a hidden gem among the conspicuous excesses of Vegas, but Bouchon is one of them. In the tranquil Venezia Tower hides world-class chef Thomas Keller's Las Vegas outpost. They are only open for two meals, brunch and dinner. I have been for brunch, and can tell you that it's one of the best meals you'll have in Vegas. I'm almost tempted to go when it's busy just so I have to wait for a table; the lobby has a freshly pressed New York Times waiting for you, and madeleines ready to dunk in rich coffee.Once I was seated at my table, I decided upon the Breakfast Américaine ($22): Two eggs, bacon, sausage, pommes frites, brioche toast, served with coffee, fresh-squeezed juice, and pastry. First came the coffee, juice, and the strawberry croissant pastry (a seasonal special). This croissant... oh, this croissant. On its own, the plain croissant is the finest I've had anywhere. Rich with indecent amounts of butter, it was a flaky delight. I could have just about stopped there and been happy, but the main course was on its way. I never thought I would come home raving about scrambled eggs and bacon, but Bouchon has done it. This is a breakfast plate of legends, what every greasy Grand Slam at the Casino Royale Denny's next door aspires to be. The only part of the breakfast that was not transcendent were the pommes frites; they had to be content with merely being outstanding.I was thankful that I arrived closer to the end of service, as our charming server (Rachel, I believe) asked if we would like to tour the kitchen. I did my best to contain my excitement at the offer. The kitchen is immaculate, and a whirlwind of activity even as brunch service drew to a close and the prep work for the night's dinner began. There were two highlights. First was the pastry room, where the alchemical marvels of flour and butter came into being. The aroma in there was intoxicating with rich butter and warm yeast. Then, on the way out of the kitchen, posted next to the exit to the dining room, I spied a small plaque. On it was a quote from the man himself, Thomas Keller: "When you acknowledge, as you must, that there is no such thing as perfect food, only the idea of it, that the purpose of cooking becomes clear: To make people happy. That is what cooking is all about." Truer words have not been spoken. I wish more cooks would understand that. I sat back down, enjoyed one last cup of coffee, and then departed back to the madness of the Venetian casino floor, very very happy, and very very full.Bouchon is a genuine treat for people who truly love to eat. It is far from inexpensive, but it is an easily justified splurge. People make reservations months in advance and spend hundreds of dollars on Keller's dinners in Yountville, CA. You can just breeze right in, and $25 for a Keller meal is an absolute steal. You owe it to yourself to indulge in brunch at Bouchon at least once. But be warned, if you do, you'll be a little sad any time you're at a greasy spoon that you couldn't be sitting at Bouchon instead.

My Rating: 6

In my opinion, if you have one choice for breakfast in Las Vegas, Bouchon is the place to go. Every breakfast I've had here has been exquisite. The Cosmic Jester explained in great detail what it's like to taste something at Bouchon. The magic of Bouchon is that most of what you will eat here is prepared at many other places, the magic is that even when you get something basic at Bouchons you'll be amazed at the technique and care that goes into preparing it and the taste it presents upon delivery.For breakfast or brunch, don't forget to get yourself an espresso martini too, it is Vegas after all.

My Rating: 6

Bouchon for dinner is always a favorite. First of all, as a singleton diner I love the fact that it has bar seating. Second, it has the killer app, err, killer seafood of Vegas. I often consume a Petit Plateau of seafood _by myself_ which consists of 1/2 lobster, 9 oysters, 3 shrimp, 3 clams, 6 mussels. One of the most awesome things about this platter? You can it it as is. Sure they have condiments, but the stuff is good, the natural seawater left in an oyster is all the seasoning that you need and all that you should ever ever need.

Bar service is friendly and awesome. The cheese plates, while small (thank Christ, I'm full of seafood) are tasty. Take the recommendation of the bartender and let him pick the accompanying dessert wine. You will feel like Poseidon after eating and who doesn't enjoy feeling like a Greek god every once in a while.

Yeah yeah, I know, it should be an Italian sea god, but I remain ignorant in these matters. Please pass one of those Olympia Oysters.

My Rating: 6

Las Vegas is a big, lovable pile of fake: fake volcanos, fake pirate ships, fake New York, fake Eiffel Tower. In 1992, Wolfgang Puck and Caesar's Palace upped that game by opening a beloved, popular, celebrity-packed, fake Spago. L.A. glitz found a natural habitat on the Strip, fitting right in with the bustling look-at-me money culture of the Forum shops. Spago drew movie stars and athletes, minted money, and made Vegas cool again. By the end of the 90s, installing a celebrity chef outpost was mandatory for any resort that wanted to remain relevant. The Hard Rock opened Nobu, Bellagio got Todd English's Olives, and the Venetian opened with a virtual mall of imported restaurant replicas.

Bouchon, the countrified little brother of Thomas Keller's landmark French Laundry, plays this game at the highest level, to the point that it might be more real than the Napa restaurant it copies. (It's larger, and busier, at least.) So, outside of all this context, why is Bouchon one of the best places to eat in Vegas? Through a whole series of canny design choices, Bouchon lets you step out of Vegas into a rustic, slower, more sophisticated world. Hidden away from the main floor of the Venetian, it creates it's own independent little universe. Bouchon is not the fanciest dining room in Vegas, but it is the most authentic. Keller didn't fill the menu with fireworks -- it's solid French bistro food, executed with an insane attention to detail. It's not a place that will necessarily dazzle you, but it will satisfy (and after a hard night at the tables, revive) you in a way that few other places on the Strip will.


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