Bouchon – 7/24/10
3355 Las Vegas Blvd S
Las Vegas, NV 89109
Bouchon has become an ‘old staple’ – the restaurant consistently serves up delicious and comfortable food. So, being in Vegas this past weekend with a big group, Bouchon was a good choice to provide some good food that would appeal to everyone.
A meal at Bouchon always starts with their famous epi bread. Oddly, we received two loaves – one underbaked and one overbaked. The juxtaposition of the two loaves made that fact more evident.
With the bread came a simple cup of pistachios, lightly salted. These were actually quite tasty.
I ordered a French Onion soup, reminiscing on the strong effort from Daniel Boulud Brasserie on my last Vegas visit.
This soup was another very good rendition, with a hearty beef flavor. The onion was not overpowering, and provided a nice sweetness. Great soup for a warm day. Granted, it was 110 degrees outside on this day – and this was still good.
This looks like a very simple dish, and the pork looks rather plain and dry. However, this was not the case. The pork was quite moist and flavorful, and the peaches added a sweetness that went well. The portion was rather inconsistent with many of the other entrees on the menu, which tend to be on the large size.
Roasted Veal Costalleta Chop glazed Tokyo turnips, whole grain mustard spatzel, bing cheeries, Forestiere butter
This dish was the entree of the day, and came highly recommended by the server. The veal, served bone-in, was cooked perfectly, leaving a very moist and tender piece of meat. The turnips and cherries were great accompaniments, along with the al dente spatzel.
Next we were on to the desserts. For me, many restaurants fail to have desserts that live up to the appetizer and entree. At Bouchon, this is definitely not the case. If I had to make a meal out of the dessert menu, Bouchon would be a pretty damn good choice.
Profiteroles vanilla ice cream & chocolate sauce
Beignets pastry cream filling & vanilla ice cream
Overall, a very good meal at Bouchon. I’ve come to expect well-executed, comfortable food at each location, and Bouchon seems to always come through.
How’s this compare to the one here in BH?
It’s pretty much the same thing food-wise, menu and all. Not quite as grandiose as the BH location, in terms of decor.
I wish we had a bakery though.