What follows is a brief tutorial on how to be better at eating in restaurants than everyone else:
Step 1: Celebrate Daniel Boulud’s triumphant return to Vegas at DB Brasserie, a classically Parisian outpost teeming with fat steaks and potentially far too much wine, opening tomorrow at the Venetian.
The good chef Boulud. What a guy. Always looking out for you. Always making delicious things for you to eat and giving you excessively attractive places to eat them in. Well, here he goes again. You’ll know what we mean when you see the Venetian-plastered ceilings and antique-mirror-lined walls and Parisian-subway-inspired lighting.
Come with friends and start fueling whatever the rest of the night brings with escargot and fruits de mer at the bar. Look into that tile-and-glass walk-in wine room with 300 bottles in it...
And then, when you’re damn good and ready, follow the brass railings into the main dining room and hold court for a while on a long leather banquette. Wine-braised short ribs: sure. Pressed duck with foie gras: don’t mind if you do. A burger stuffed with pork belly confit: exists.
There’s no Step 2, by the way.
Step 1: Celebrate Daniel Boulud’s triumphant return to Vegas at DB Brasserie, a classically Parisian outpost teeming with fat steaks and potentially far too much wine, opening tomorrow at the Venetian.
The good chef Boulud. What a guy. Always looking out for you. Always making delicious things for you to eat and giving you excessively attractive places to eat them in. Well, here he goes again. You’ll know what we mean when you see the Venetian-plastered ceilings and antique-mirror-lined walls and Parisian-subway-inspired lighting.
Come with friends and start fueling whatever the rest of the night brings with escargot and fruits de mer at the bar. Look into that tile-and-glass walk-in wine room with 300 bottles in it...
And then, when you’re damn good and ready, follow the brass railings into the main dining room and hold court for a while on a long leather banquette. Wine-braised short ribs: sure. Pressed duck with foie gras: don’t mind if you do. A burger stuffed with pork belly confit: exists.
There’s no Step 2, by the way.
