Daniel Boulud Brasserie – 7/4/10

Daniel Boulud Brasserie
Wynn Las Vegas
3131 Las Vegas Blvd S
Las Vegas, NV 89136


We came to Daniel Boulud’s sole Las Vegas restaurant on what would be its last night of service. The Daniel Boulud name just did not attract enough people to the restaurant – evidenced by the restaurant being only half full on its final night during July 4th weekend.

We ordered variations of the “Taste of Wynn” fixed menu, as well as a supplemental burger.

DB’s Onion Soup – cheese, beef shank, guinness

I really enjoyed this soup. Good onion flavor, with a hearty, deep beef flavor imparted by the beef shank. The mixture of the cheeses was delicious as well.

Duck Terrine – foie gras, pistachio, country toast

The terrine was nice, with chunks of duck and foie gras mingled throughout. The pistachio added some crunchy texture, which went well in the terrine.

Scottish Salmon – asparagus, english peas, sauce bearnaise

The salmon was cooked perfectly. However, I thought the rich bearnaise sauce was a little overpowering for the delicate salmon.

Steak Frites – 8 oz. sirloin, watercress, french fries

The steak was great. Tender, flavorful and cooked well. The fries were also delicious, as they came out hot and crispy.  The watercress provided a nice counterpoint, adding a light peppery flavor.

Original BY DB Burger – 9 oz. sirloin burger stuffed with braised short ribs, foie gras, and black truffle, on a parmesan bun with french fries

Considering we had been to Burger Bar earlier in the day for lunch, we wanted to try this as a sort of comparison. Boulud was one of the pioneers of the high-end burger trend, so I really wanted to give this a try.

You can see the burger is just completely stuffed with beef, foie gras and short ribs. Very rich and decadent, you can pick out the beefy flavors of the sirloin and short rib, as well as the foie gras, but I felt the truffles were a bit muted. However, this was still a very good burger, but probably too rich for one person to enjoy.

Chocolate Hazelnut Fondant – nougatine crunch, coffee ice cream

I really enjoyed this dessert, however full I was after that burger. The coffee ice cream was delicious, to start, with a deep coffee flavor. The chocolate cake was fairly dense and richly chocolate – chocolate and coffee are a great pairing.

Meyer Lemon Tart – candied lemon rind, thai basil ice cream

This was a really pretty dessert. The tart was quite sour, indicative of the meyer lemon,  but the sweet lemon rind provided a nice sweetness. The thai basil ice cream was really delicious, and I thought it went pretty well with the strong lemon flavor of the tart.

In all, the meal was very solid. Nothing exceptionally creative, per se, but comfortable food executed well. I don’t think it deserves to close (there are a ton of restaurants that are worse), but people just weren’t coming. Rumor has it that Boulud is looking for other places in Vegas to have a restaurant. Considering the strip’s heavy emphasis on name-brand chefs, it’s probably only a matter of time.

Burger Bar – 7/4/10

Burger Bar
Mandalay Bay
3930 Las Vegas Blvd S
Las Vegas, NV 89119

When I first tried Burger Bar, it was instantly one of my favorite burger places. Created by Hubert Keller of Top Chef Masters and Fleur de Lys fame, Burger Bar offers a number of “signature” burgers, as well as completely customizable burgers. Their most notable burger is probably the Rossini – a kobe beef patty topped with foie gras and shaved black truffles. However, my favorite has been the lighter surf & turf, topped with lobster.

Surf & Turf Burger – black angus, grilled half lobster, grilled green asparagus on a plain bun

I really like how Burger Bar uses a nice, thick patty on their burgers, allowing for a nice medium rare to be cooked.

The burger was cooked perfectly with a nicely seared crust and pink throughout. However, the burger wasn’t quite as juicy as I would expect. The lobster also was a little bit drier than I remembered, but the combination still works well.

Other burgers we had were customized:

Angus beef patty topped with portabello mushroom, grilled onions and guacamole and an onion bun

Vegetarian burger topped with mozzarella and eggplant.

In addition, we ordered some sweet potato fries.

These were simple, good. Often I find sweet potato fries are cut a little thicker than french fries, but these were the same size – which was good. Crispy on the outside with a moist, fluffy interior.

I was satisfied with my burger, but I feel the execution has slipped a notch, somewhat reminiscent of the mediocrity of the San Francisco Burger Bar location.

Bartolotta – 7/3/10

Bartolotta
Wynn Las Vegas
3131 Las Vegas Blvd S
Las Vegas, NV 89109

I first sampled Paul Bartolotta’s cuisine at the American Wine & Food Festival a couple of years back, and was really impressed by some of the seafood he prepared. Specializing in Italian preparations of seafood, Bartolotta offers a ton of different fish and shellfish, line-caught wild and shipped almost every day. Most of the fish are available served whole family-style.

It seems everything that the Wynn does is very elegant and grand, and this two-level restaurant is no exception. As you walk down the stairs, the main dining room is in view, as well as cabanas encircling the restaurant’s private pond.

We sat at one of those cabanas, which may have proved to be a mistake, since it was blistering hot outside.

We did not try any of their whole fish preparations, opting to sample more of their dishes a la carte.

risotto ai frutti di mare risotto with clams, scallops, shrimp, lobster, calamari

I love a seafood risotto, so this dish was a must. The risotto was creamy and al dente – just the way it should be. The seafood was plump and juicy, also cooked pretty well. A pretty good rendition of the dish in my opinion.

sauté di vongole sautéed tiny clams with tomato sauce, garlic, white wine, parsley

This dish had a surprising amount of clams, as we had been told the appetizers were somewhat small. The clams were perfectly cooked, and the tomato-based sauce was light and flavorful.

Grilled saberfish

Bartolotta offers a number of fish, “simply grilled” as an appetizer. Here we have saberfish, nicely grilled and juicy. The restaurant consistently served some very fresh and well-cooked fish.

insalata di campo arugula, raddichio, frisee, Belgian endive, red wine vinaigrette


The only dish we ordered with vegetables – the salad provided a lighter alternative, but wasn’t anything special.

spaghetti all’ astice spaghetti with rock lobster, spicy tomato sauce, white wine

Pasta with seafood is something else I really enjoy – spaghetti with rock lobster? Why not? This dish was delicious. The pasta was cooked perfectly with a slightly spicy, light tomato sauce. The lobster was probably cooked a little more than I preferred, however, as they weren’t as plump and juicy as I’d expect. They were still good though. The crushed cherry tomatoes added a bright, fresh flavor to the pasta.

penne con scorfano e melanzane penne with Mediterranean scorpion fish, eggplant, tomato, basil

Compared to the spaghetti, this dish was a bit of a letdown. The penne was not cooked quite as well (a little overcooked), and the eggplant and firm scorpion fish did not provide the same exciting, vibrant flavors.

pollo alla Riviera Ligure Ligurian style roast chicken, artichokes, asparagus, porcini, taggiasca olives, lemon herb sauce

Bartolotta is a primarily seafood restaurant – make no mistake. But, they do prepare a very nice roasted chicken. The skin, all around, was superbly crisp. The meat was moist and flavorful, and the accompanying greens and herb sauce were a nice complement.

Pescato Del Giorno Con Carciofi E Origano Oven baked imported Mediterranean fish, artichokes, oregano

The fish in this case was a Mediterranean snapper. I love light, white fish, and I loved this dish. The fillet was really moist with a light and delicate flavor. The tomatoes and artichokes provided extra flavor, but were mild enough to not overpower this fish.

torta Ligure al limone, gelato al rosmarino, balsamico dolce Ligurian lemon cake, rosemary gelato, sweet balsamic syrup

A moist and tart lemon cake was topped with a rosemary gelato. I thought the cake was nice, but the rosemary gelato did not stand up too well to it. A bite of every component was largely flavors of the lemon and balsamic.

In all, I was pretty happy with the meal at Bartolotta. It’s a beautiful looking restaurant, and the food stood up to it. Seafood is done very well here, and in a variety of preparations. Some of the highlights were the risotto and lobster pasta,  as well as the chicken and snapper. Next time, I will have to try one of the whole fish.