Really a 4.5 but I'm rounding up instead of down because I'm a fan of TK's work.
Ambiance was good, cohesive, but nothing to write home about. The wine and cocktail were also good. Service was great. I loved the menu, and I wanted to order 75% of it! The bread (served with butter that was the perfect temperature for spreading) was better than expected--I loved the look and the crunch and chew of it. The rib eye just wasn't a great cut and a bit chewy for both our tastes but the flavour was great. The frites were fine but not remarkable. I liked the non-fussy presentation. The fish appetiser was delightful and had interesting ingredients, textures, complimentary flavours. It was beautifully presented without trying too hard (utilising the natural colours of the ingredients)--I loved it! The boudin noir was better than most but not the best of what I've had. I saved room for dessert and again, wanted to order multiple things, but settled on the ever-so-slightly warm frangipane tart served with a scoop of super-cold sour ice cream on a chilled plate. The sour really balanced out the sweetness of the tart. Most places would just have put a slice of the cold/room temperature tart on a cold/room temperature plate and scoop out ice cream and send it out of the kitchen... I really appreciated the little details.
I would absolutely come back next time I come to Vegas.
Yum.