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  • I agree largely with the review by HollyT. We went to Bouchon for my rehearsal dinner, it was actually Holly's idea. The server was one of these East Coast fast talker types, quick with the one-liners and so forth. That part was entertaining, as everyone was just happy to be eating together and it fits the Vegas atmosphere, but I can see how some people would prefer more subdued service (especially considering the amount of dough being dropped). The B.L.T. (sous vide) was the highlight for me. Not that it was remarkable but I appreciate the process of it being cooked and the presentation. The food overall was great, just not spectacular. I agree with Holly's assessment that the appetizers were not impressive. As Holly said the barstaff paid a lot of attention to proper wine glasses throughout the meal, but then they served an after dinner cognac in a little champagne flute type thing. I'm not an expert but I'm pretty sure you're just supposed to serve cognac in a brandy snifter so your hand warms up the alcohol as you drink it. The other deal breaker for me was that they served freakin' TAP WATER with the meal. Granted, they asked us before eating if we wanted Evian or mineral water, but when people are spending $1200 on a meal (including drinks) you should not even give them an option for "Las Vegas's Finest," as the waiter put it. The tap water didn't even have ice. Anyway, we had a great time. As Holly noted, my wife was choking on some steak at one point. The restaurant made sure she was fine and treated us to some excellent desserts to help celebrate our occasion. When you're at a high-end place like this, though, the devil is in the details. You don't serve god-awful tap water, you put more care into the appetizer dishes, and you don't put cognac on the menu unless you have the proper glassware to serve it in. I give it also 3 1/2 stars, but I'll round down to 3 because the expectations are high for this restaurant.
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