Daniel Boulud Brasserie - Las Vegas

Wynn Hotel - Las Vegas

After watching episodes of "After Hours with Daniel" on Hulu, I have gained even more respect for this renowned chef. Although Daniel Boulud Brasserie isn't his flagship restaurant and not as creative as the dishes he would normally serve, I figured this is as close as I would get for now.

The restaurant was participating in the "Taste of Wynn" and offering a prix fixe dinner for $49. 

Duck Terrine with red onion marmalade
The duck terrine was served with an assortment of pickled vegetables and bread on the side. I liked the fun yet simple plating on the dish that allowed me to try out different combination of vegetables and either mustard or the red onion marmalade.

Parsnip Soup with black walnut spiced bread
Since the wifey got the terrine, I thought it would be a good opportunity to try out the parsnip soup with black walnut spiced bread. The soup was smooth with a subdued but present parsnip flavor. I thought the black walnut spiced bread was a nice addition to the dish.

Can't comment on these much. I didn't get to try them out. Our dining companions thought it was OK and a different interpretation of escargots.

DB Burger - 9oz sirloin stuffed with braised short ribs, foie gras, and black truffle - 32
Some of our friends joined us on this meal and instead of ordering the prix fixe menu one of them decided to try out the DB Burger. My friends were generous enough to offer a bite of the DB Burger, but the bite I had didn't have any foie gras or black truffle or at least enough to taste it. He commented that he wasn't all that impressed with the DB Burger either.

Sea Scallops - beurre noisette, caper, raisin, cauliflower
The presentation was nice with a row of scallops alternating with cauliflower, pearl onions and tomatoes. The sauce lightly flavored the scallops, and the other components on the dish nicely added a fresh taste to the dish.  But overall, the flavors were a bit too mild and didn't wow me as much as other scallop dishes I've tried.

Steak frites - 8 oz sirloin onion compote french fries watercress salad
Simple, straightforward and delicious. Here we have a a classic brasserie dish - the steak frites. The steak was cooked perfectly to a specified medium rare. I appreciated the addition of the onion marmalade and the watercress salad to add to extra flavor and variety to this simple dish. The frites were fantastic as well, perfectly fried.

Chocolate Hazelnut Fondant
The chocolate hazelnut fondant was smooth as a fondant should be. The chocolate and hazelnut flavors had just the right amount of flavor and to balance each other out. The scoop of ice cream and the crisp nicely added extra texture and flavor to the already rich dessert.

Warm Apple Tatin with maple ice cream
This reminded me of a sophisticated gourmet apple pie. The apples were caramelized in butter and sugar. I think I would rather have a warm, simple comforting apple pie than this gourmet version. It was a bit tricky to try to get all the components of the dessert in a perfect bite.

We ended our meal with some complimentary mignardises from the restaurant. Nice little touch.

Service was excellent during out meal. There was an incident where a fork almost fell off of the table, and the waiter with ninja-like instincts magically caught the fork midair. Daniel Boulud Brasserie serves simple brasserie food. Don't expect to be wowed by creativity; this is simple brasserie food that is done very well. I heard the restaurant will be closing in towards the end of May. I'll be sad to see this restaurant go.

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