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| - Bouchon is a strikingly casual yet elegant bistro located in the upper reaches of the Venetian hotel. How casual? One of our servers did an extended shimmy to a Prince song, there was constant "inappropriate" banter between ourselves and the wonderful individuals who serviced our tables, and there may have been an impromptu coloring session wherein caricatures of patrons at other tables may have been found serenading around the staff's own contribution - the sexy and i know it duck. So while the high ceilings and beautiful courtyard might suggest one experience, you certainly aren't limited in that manner.
The unanimous decision of our table is that this is the best service we have ever had. I should explain that. The balance between entertaining and professional one finds here is something I had previously not experienced. One might think that perhaps the staff's antics was a convenient mask shrouding potential issues concerning their knowledge of the menu. That is simply not the case. We received incredible guidance concerning wine choices and our server hand-picked an off-menu dessert for us (an incredible vanilla bean creme brulee that one international traveler in our group deemed the best she has ever had... it was in my top five as well). When I can say that people who worked at the restaurant overshadowed a Thomas Keller production in a positive fashion, it becomes at least subjectively obvious that a new dining experience has been created.
That leads us to the food. Bouchon is one of those few Vegas restaurants that allows friends with different means to comfortably dine with one another. You don't have to go high-end (I did anyway); as you can see, most Yelp reviews focus on the cheapest dish, a luxuriously decadent take on the Croque Madame, a dish that is fully less than 1/2 the price of the steak. I am sure it is incredible, yet I would encourage patrons to purchase the steak Bouchon, a blissful cut of New York strip steak doused in black truffle jus and accompanied with celery and potato boulangere. It was easily the best steak I have had since I have moved to DC, and frankly, may have been the best strip steak I have ever eaten (and yes, this is coming from a Texas guy). The portion was generous, absolutely perfectly cut, aromatic from the truffle, and intensely flavorful. I would strongly suggest pairing the steak with the sauteed spinach (brilliant) and potato puree (very buttery). While it wasn't paired with the steak, the other dish I really enjoyed was the braised cabbage. I wasn't as enamored by the mac and cheese here, but that isn't to say that it wasn't a solid preparation.
Given that this restaurant delivered on two of arguably the best experiences of my life (best service and potentially best NY strip steak), it is pretty much a no brainer that I would suggest this restaurant to anyone.
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