Review—On location in Las Vegas: Bardot Brasserie
Two words: bottomless rose.
Not going to lie, when I was looking for fancy places to go for brunch in Las Vegas, the idea of bottomless rose was the selling point. That and the fact that Bardot Brasserie is often listed as one of the best places to have brunch. And in a city with food options like Vegas, that must be saying something.
Unfortunately for us, when the time came to go here for brunch, we had indulged in a little too much of our own version of bottomless rose the day/night before and neither my dining companions nor myself were really up for bottomless anything. Except water. So much water.
I am however a firm believer in the healing powers of brunch. And so we soldiered on.
The menu here is big—and is obviously heavily influenced by French cuisine. But one thing that stuck out for me was their plethora of eggs benny options served on a CROISSANT. That's right. A croissant. Obviously that was a thing I needed to try.
Having been on a good run of exceptional seafood in the middle of the desert (go figure) I went with the smoked salmon benny. Our server easily up-sold me on some hashbrowns as the benny doesn't come with anything else.
Setting-wise, this place was really nice. Lots of heavy wood, glass, dark colours, rich leather, etc. But I would be remiss if I didn't mention the fact that they have a roving accordion player. Just like in a cartoon. And definitely not what you want to see (and hear) lumbering toward your table as your head throbs from the residuals of the previous days' afore mentioned rose binge. There were a lot of tense moments of not knowing where to look lest we fatally made eye contact with this poor guy. Somehow, we managed to get through the meal without a private serenade, although we sure had a few close calls.
We started off with a petit baguette served warm with "the world's best butter" (the menu's words, not mine). And don't get me wrong, the bread was incredible, and the butter was delicious, but I never really figured out what made it the best in the world.
Shortly after, our mains arrived. Everything looked great (my dining companions got the seasonal fresh fruit and the American in Paris) but I gotta say, I wasn't blown away.
I found the smoked salmon quite salty. And it turns out pastry made from copious amounts of butter topped with a sauce made mostly from butter, is a lot of butter (even if it was the best in the world). I'm going to say something controversial—there was too much butter happening. Even my side order of hashbrowns were drizzled in hollandaise sauce (and if my taste buds are correct, fried in duck fat). The whole thing just felt very heavy.
Granted, yes, we perhaps had more fun than intended the night before and weren't feeling 100%. But even in top brunch eating form I think I still would have found this meal somewhat disappointing.
So I guess what I'm saying is, don't worry Edible Matters, your eggs benny still holds top place in my heart.