db Brasserie
at The Venetian
3355 Las Vegas Boulevard South
Las Vegas, NV 89109
(702) 430-1235
Official Website
*This restaurant is now closed
The Venetians and the Palazzo have become the Las Vegas dining mecca, assembling the culinary giants under one roof; like Thomas Keller, Wolfgang Puck, and Mario Batali. In 2013 world renowned New York City chef Daniel Boulud joined the list when he opened db Brasserie. It marked his return to Vegas after a three year hiatus and closing his Michelin starred Daniel Boulud Brasserie at the Wynn in 2010.
For his executive chef, Daniel Boulud tapped David Middleton to design a menu that was French-American with a global influence. Chef Middleton is a veteran of Vegas’s dining scene with an extensive background that includes cooking at the two Michelin starred ALEX by Alex Stratta and at Scarpetta as the Executive Sous Chef.
In addition to prix-fixe options for lunch and dinner, an a la carte is also available where the starters average at $18 and entrees at $30 — on par with other Daniel Boulud’s New York City restaurants. I visited db Brasserie with a group of people from overseas and New York City and was able to sample a wide variety of the dishes on the menu.
For starters there was the terrine of foie gras with fig mostrada, turnip, marcona almonds and balsamic. The flavors were delicate and the foie gras melted in the mouth. Heirloom beet salad made with roasted beets, herb goat cheese, black quinoa, pistachio, and sherry vinaigrette, a vibrant dish with the freshness of ingredients. Thai calamari, crispy beer batter, pickled fresno peppers, kaffir lime and cilantro were a terrific dish. There was also a nicely flavored escargot spätzle, chicken oysters, mushrooms, garlic, parsley coulis and hazelnut. The dish had a number of components that all worked together.
For the entrées there was the sea scallops with creamed cabbage, beech mushroom and red wine shallots. On the plate were three perfectly seared scallops that had a beautiful sweet taste and texture that coexisted with the nuttiness of the beech mushroom and the intensity of the shallots braised in red wine. A crispy duck confit with Swiss chard turnip, trumpet royal mushrooms, topped off with onion rings. The duck was cooked perfectly, a nice crispy texture yet moist in the inside. On the other hand the sautéed Swiss chard that the duck sat upon was tasty and went along well with the savory mushroom. Then there was the Tunisia lamb with Marguez sausage, couscous, lemon braised spinach, chickpeas, and red pepper tagine. A tender grilled lamb along with the couscous and spinach braised in lemon for acidity completed this delicious dish.
The wine list consisted of French and American at modest prices. For less than $70 a bottle our group was able to enjoy two bottles of red wine from Loire Valley region with our meal.
Even though it’s a brasserie with a casual settings don’t expect the same with service or the food. Chef Middleton’s food is creative with interesting flavors and textures. The service is that of a fine dining restaurant, the staff are well trained without the pretentiousness and handled our table with ease.
Located in the mouth of “restaurant row” of The Venetian, db Brasserie is housed in a massive space with an open entrance. Set in the front is the lounge with its large black leather sofas and towards the back is the bar area. Adjacent to the bar and lounge is the dining room with dark brown tones, oversize mirrors on the walls and packed with tables covered in white cloths. Globe ceiling lamps gave just the right amount of lighting in the room.
db Brasserie was a great choice in a place with a buffet of stellar dining options. My companions and I agreed that this was an enjoyable meal. Having visited other Daniel Boulud establishments in New York City, db Brasserie lived up to his standard.
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