I am so impressed!…read more Every dish was fantastic and full of surprises! Everything was so well done, from service, presentation to taste. Absolutely enjoyed my dinner here. Glad we came in a group of 4 so we can all try each other's dishes. I usually highlight my favorite dishes but I can't decide, literally everything was amazing!! Cannot got wrong with any selection. A must go!

I wanted to have a nice dinner and thought I booked Joe's Crab Shack but I must have clicked Joël…read moreRobuchon by accident. And based on the first three letters of the restaurant's name, it had to be outstanding, right? First, this WAS a 3 Michelin Star restaurant in 2008-2009, but Michelin no longer rates restaurants in Las Vegas (they should). With that being said it's a AAA 5-Diamond which I guess also means good. I don't know what Firestone or Car and Driver thinks of this place, although the latter would probably not love it since it's not a BMW. All joking aside, if you consider yourself a foodie, then the 12 Course Menu Degustation is a multi-course bucket list item that's somewhat attainable. I've read horror stories of booking other high-end eateries, but take a shot here and you may get lucky. They happened to have a ton of reservations the week before Christmas, so we were lucky. I will say if you're doing a wine pairing, you may not want to get a cocktail beforehand when you're waiting for your table in the lounge. I had a Gin and Tonic and it was huge and blew away the Ultimate G&T by Jose Andres. But the wine pairing with the meal is a LOT of wine and you'll be tipsy unless you're a descendent of Oscar Wilde. Once the experience begins, you'll be amazed at everything that's happening. Service is impeccable with multiple staff members tending to your every need. I'll say even if you think you may not like something, try it and you might surprise yourself. I never truly liked any caviar before eating it here. With that being said, beets are still beets no matter how you slice them. :) It's expensive, but totally worth it in my opinion. I think they have other dining options besides the extravaganza deluxe, but I didn't really pay attention. It was also a phones away event (my idea) for full enjoyment, although a few dishes were so beautiful I was tempted to reach into my pants... for my phone... to clarify. There is a dress code so be sure to comply. For guys, I would recommend a jacket or a tie with dress pants/shoes. For ladies, I'd recommend micro-skirts and crop tops, but I don't think they do... so a nice dress or blouse with appropriate pants/shoes would probably suffice. I was totally blown away and it was definitely the best tasting menu I've experienced... and I've been to Carrabbas's Wine Dinner!

The ambiance was beautiful. Low lighting, red seats, and sleek interior with the contrast of the…read morelively kitchen. The staff was amazing! I want to shout out our very attentive server, Patrick. He made our dinner feel so much more informed and intimate. I was unable to take a picture of the set menu and the restaurant changed the menu the next day... so the names of the dishes are from memory. The food was exquisite. Every single dish was perfectly thought out and complimented each other so well. The entire set menu emulated spring with bright, green ingredients. Foie Gras with wine reduction and parmesan cheese foam (5/5): Beautiful introduction. The foie gras was so creamy and delicious. It was almost custard-like with how soft it was. It was fatty, savoury, and a great way to introduce the rest of the set menu. Salad (4.5/5): I loved this! The flavours were so bright and the veggies were so naturally crispy. The chef did a really good job in bringing out the natural acidity of the vegetables. Really was able to indulge in these flavours after the fatty foie gras. Scallop carpaccio topped with caviar and a side of beets (5/5): I would never think to put beets with scallops? This was so good. The umami of the caviar paired with the acidity of the sauce really hit heights. The texture of the carpaccio was perfect as well, almost a melt in your mouth experience. Pea (?) soup with lobster puree (5/5): Not gonna lie, best pea soup I ever had. I didn't even know you could elevate pea soup in this way. The lobster... essence? Puree? Beautiful addition to the soup. 10/10 would have it again. And I don't enjoy peas. Crispy tartine topped with a quail egg, morel mushrooms, asparagus, and parmesan cheese (5/5): Tartine was perfectly flaky, buttery, and crispy. All of the toppings were excellent as well. When everything was eaten together, all the flavours were so GOOD. Savoury, buttery, umami goodness!! Korean fish on couscous with tomato consume (4/5): Perfectly balanced dish. The fish was well cooked. Very soft and tender. Steak tartare with frites and bread (5/5): SO WELL SEASONED. Usually with steak tartare at other places, I have issues with it being too acidic or overly seasoned. But this was perfection with the fries. NY strip with porcini (?) mushrooms and mashed potatoes (5/5): Very well seared, perfectly cooked and a soft tender experience. The sauce on the side worked so well with the meat. A5 Wagyu with porcini (?) mushrooms and mashed potatoes (5/5): A REAL melt in your mouth experience. I did not have to chew it practically melted in my mouth and was so so SO worth the additional price tag. Yuzu ice dessert with popping candy(?): I'm unsure if they used actual popping candy but whatever they did worked so good with the dessert! It was such a lovely addition to the set menu. Really brought back childhood memories! Yuzu ice cream with pandan sponge cake and (?) wafers sprinkled with assorted nuts and gelee (5/5): I thought this dish had the prettiest presentation. The dessert was also very well thought out and was super creamy and refreshing!

As soon as we walked into the restaurant and sat at the bar, there was no greeting or…read moreacknowledgement for a good 5 minutes - no waters, no menus, no hi we'll be right there. The place was not busy and the bar was at least half empty. Had a show in 30 mins so was in bit of a rush and wanted a fast foie gras slider. There were about 15 people working and walking around behind the bar and the servers tending to people around us. Staring at everyone and waiting forever, I had to wave someone down to just be seen to get someone to take my order of what I already wanted. Told him my concern and tried to place an order with him but then he said he will let my server know... He went M.I.A for a good 3 minutes. No communication if my order went through or not. This was giving me Huge Anxiety and cannot remember how terrible lacking of service I have had in a long time!!! Then Johnathan, the manager, with the wild peacock hair came over and again, I had to repeat the bad service and now 10 minutes have passed by with not knowing where the guy that was going to tell my server went, leaving me with 20mins left to spare. He said he'll put that in for me and it seemed to have been rushed a lil to accomodate the lack of service. Guessing who was supposed to be our server came way later, after this whole fiasco. This could have gone way smoother if we had a server ready to go in front of us instead of being in the back for a long time with no one to jump in quickly as soon as we sat down Got the lil sliders quick but the fries were soggy and the foie gras was cold. Asked if the foie was supposed to be cold and the server said it should be warm since it's seared, it was completely cold. I touched all four sides and it was cold AF! Manager came over again and again I said the same thing. He said that don't I have a show to get to and that they're not a "fast food" restaurant. That is laughable because yeah it's not because anyone would get better service at a fast food chain than there! I said the beef patty was hot and well cooked but somehow the foie that needed less cooking time than the beef was somehow cold. And if you want to talk about fast... Doesn't seared mean a high-heat cooking technique used to quickly brown the surface of food?! Few seconds on each side and the foie should have been warmed up easily! He just got quiet and said he will take it off the bill. If you are not a fast food restaurant then don't try to play off cooking fast food items if you can't even do that properly! I asked where the wine I had was from and he said the Somm would know, I'm sure he would but I was asking him. He did ask the Somm and told me where it was from since I wasn't going to get a chance to speak with him anyways, he wasn't going to stop by The place looked the same as it has years ago - dark, lame and dingy. They need a revamp of the interior as well as their attitudes and their poor service. Seems like this place has gone way downhill

Came to Ohlala French Bistro for a birthday celebration and I can't believe I've never been here…read morebefore. The restaurant is small, romantic, and really nice. We ordered the pistachio goat cheese salad, salmon pasta , and the beet salad, and honestly it was enough for both of us. Everything was so good and I would come back just for the food. Service was great too. I also saw they have Sunday brunch and I will definitely be back for that. This place is easily at the top of my list now. Highly recommend!

Restaurant Week brought us here tonight, it was our first time here…read more It's a really cute French Place with decent food and a server who started off with a real nasty and argumentative attitude but cooled down as the night went on...I'll explain. We arrived and were greeted by Abbie our server. We were seated quickly and received bread and water. As we looked over the Restaurant Week Menu, I noticed that on the menu Abbie gave us it showed an up-charge for the Sole. I asked her about this as online what they provided to Restaurant Week as their menu it did show an up-charge for the Filet and the Duck but not the Sole. Abbie immediately started to argue with me stating it may be an old posting which I said no it's current and I don't have an issue with the up-charge if there is one now, it's just not showing online so I was just asking, it's really not a big deal to me. She stated she would look at the website and talk to the owner but she definitely had a negative attitude toward us for asking and it continued for a bit. We started with the French Onion Soup and the Warm Crusted Pistachio Goat cheese with Onion Jam & Honey. The onion soup was good, it was not your traditional onion soup with a beef broth that is served in most places. This soup has a light chicken tasting broth but was really good. It is definitely the region of France this comes from and I liked it. The Warm Crusted Pistachio Goat cheese with Onion Jam & Honey, comes with bread. I took a piece and put the cheese on the bread and scooped down to the onion jam & honey. I immediately picked up the smell of cinnamon which I am allergic to, so when Abbie came around again, my friend was eating it and I asked Abbie if there was cinnamon in it. She immediately got defensive and looked at my friend and in a very rude and condescending tone said "you don't like it"??? I replied yes she likes it, but I'm allergic to cinnamon and I need to know if it had cinnamon in it. She walked off in a huff and shortly came back and said yes, it had cinnamon, nutmeg and 22 other spices in it and it's a Moroccan style. I said ok thank you, I will not try this as I'm allergic. Abbie then dropped her attitude and asked if there were any other allergies which we said no. Other people started coming in including a table with people who were people she knew and after that her personality completely changed and she became friendlier. Our entrees were really good. The sole my friend said was good and my Flank Steak was cooked ok. It was not exactly as requested but close and tasted really good. The desserts were both rich with real chocolate French style and were enjoyed. In closing, the food was ok, I don't think the prices on the regular menu are that bad but honestly, there are better places in town and friendlier staff so I won't be back. If Abbie did not argue with me over their obvious discrepancy and did not get an attitude over a question about an allergy, maybe I would give this place another try. As of now, I don't plan on coming back to this one.

I can not emphasize how happy I am to have finally made it to Partage. As soon as I walked in I was…read moregreeted with a warm smile and escorted to the bar. The bartenders were also my waiters. They were amazing. They kept me company. They were so nice, friendly and very knowledgeable of each course. Let's talk about how beautiful and elegant the restaurant looked. I looked around and the modern decor was gorgeous. It really is a fine dining experience. I chose the 7 course meal, which was perfect for me. The chef went to Scotland recently so the theme had Scottish influence. Each course was presented beautifully. There was a short story for every course as well. Each course was truly a culinary experience. The flavors were decadent and full of flavor. I was told that the menu changes every month. So you ask, will I return? Yes, absolutely. I have to experience this again.

This restaurant is for people that don't know any better…read more We did their top tier chef table 9 course tasting menu. Presumably the very best they had to offer. It was the single worst restaurant I've ever been too. Not even in the same universe as other restaurants at the same price point. Food was mediocre and was either bland or inedible. Wine pairings fell flat which makes sense considering the food. Service is cloying-- almost gauche-- and by the ninth course, completely overbearing. Restaurant build-out is cheap. Overall, the experience felt like it was produced by amateurs trying their best.

This place is closing so... I guess this review is completely irrelevant but here we go…read more It's a really pretty room. Very bright and fresh looking - almost the exact opposite of the current Vegas trend of "let's make it so dark it's actually dangerous". I love the tomatoes and lemons on the table. The service was very friendly. Our friend had the tomato martini and pronounced it "surprising and delicious". The oysters were nice and fresh. Our favorite thing of the night. The steak tartare looked awful and was (according to the friend that ordered it) not good. Definitely didn't look like any tartare I've ever seen. My partner had the filet mignon, which arrived cold. But it was a decent steak. I had the lobster risotto which was, on the other hand, served so hot I couldn't eat it for a while. When it did cool down, it was just OK... nothing special at all and a little salty. Our friend had homemade pappardelle, which looked very hearty. He enjoyed it quite a bit. Not a bad meal and if they were staying open, I'd be temped to try their brunch, which looks intriguing. Or looked. RIP LPM. Hope someone revives the tomato martini.

Came here for their brunch experience "Le Brunch" and it was amazing. You get a lot of food and…read moreit's all delicious. Had too many croissants to start because it was so good and fresh. Our server Miguel was very attentive, so excellent service as well. Will go there again when in Vegas, good place to celebrate an occasion or if you just want a good meal.

It was the first ever brunch there- everything was great- timing- service- food prep -taste- the…read morechef went around and said hello to everyone, sat with us, took his time explaining the new concept that they were going for.. and they hit it spot on! I suggested they do a mimosa flight! So if you see it there next visit.. name it the DEE Flight! LOL.. Reservations strongly suggested as this will be a very popular brunch spot! Thank you for an enjoyable brunch with my son on Mothers Day! See you again soon. Deana and Brandon

Visited for brunch on Sunday. The pastries are phenomenal and the potato rosti is also insane…read more French onion soup is a classic carry over from the dinner menu, and the steak tartar bahn mi was also great. Added some oysters (great!) and the soft scramble and omelette for eggs. Both were super flavorful and perfectly cooked! Will be coming back the next Sunday we're in town!

first off the Staff from the moment you are greeted until you leave is on top of their game…read more Sincere service with a smile and eager to enhance your dining experience in a world where that level of care is rare . Food over the top Chef Keller has an approachable style to offer menu items that are so friendly and begging to be shared. I had a group of 5 that were first timers and they will be back !! Ernie our waiter and Juan the head Somm couldn't be more helpful in making our visit EPIC in every way .

Probably one of the best foie gras and Steak tartar I have had in a while…read more A little hard to find as you have to go to the 10th floor of the Venetian main lobby, but worth it

We visited Bardot Brasserie on 06/19/2026 at 11:30am with a reservation for two. Although this is…read moreour third visit to Bardot, it appears this is the first time writing a review. We had an excellent time on June 19th. The restaurant is visually stunning, and is very pleasing to the eye. It reminds you of what a Parisian cafe may look like in an upscale or polished state. Our server was quite pleasant and she was very professional and timely in what she did. We each ordered a cocktail, and then it was time for the main brunch entrees. I ordered the French Toast, which is a massive thick piece of deliciously fried bread with vanilla mascarpone, almond brittle and syrup. On the side, I had my favorite dish from this restaurant (which I have had before), which is the Macaroni Gratinee. My Husband and I shared the sides and he got the duck fat fries, which were also very good. Overall, a solid experience at Bardot, and I would continue to return in the future.

Located upstairs near the food hall inside the Aria casino…read more The avocado Benedict sits on top of a croissant with the poached eggs nestled in the avocado where the pit was. Under the avocado is the creamy spinach that blends the texture and taste of the dish well together. The thick French toast paired well with the vanilla mascarpone. However, the almond brittle was a bit hard to break apart. Food came out fairly quickly. However, it took awhile for our server to bring the coffee. It was nice the restaurant had a saxophone player strolling through playing live music. It was a really nice touch for brunch.