Whether it’s brunch or dinner, live out your French culinary dreams at Michael Mina’s Bardot Brasserie.
This Aria hot spot is an absolute gem, and the turn-of-the-century décor is so charming. Bardot Brasserie channels that old-school vibe so well, with dark woods, glass panels and tile floors throughout. You can feel yourself being transported from the moment you step inside. You can ask for your preference for seating, but we recommend the tables surrounding the elegant yet welcoming bar.
Stop in for brunch and check out such goodies as a packed pastry basket including a chocolate croissant, Nutella brioche and raspberry Danish. Or try French toast, brioche highlighted by custard, vanilla mascarpone and almond brittle. There are plenty of cocktails to sip alongside these, including several Bloody Marys (normal and spicy), beer, cider and wine.
Share steak tartare with your group or nibble on avocado toast on a toasted croissant with radishes to start. As befits a French restaurant, seafood abounds, from the poached mussels with sausage, shallots and country bread to smoked salmon or blue crab Benedicts with bearnaise sauce.
You can also indulge in a Bardot classic, a sourdough duck confit waffle with poached eggs or macaroni gratinée (essentially mac and cheese on steroids).
Opt for dinner service instead and you may want to start with escargot, that classic French dish with garlic and cultured butter. Deviled eggs are topped with Petrossian caviar and chives. Mouthwatering cheese and charcuterie are presented in a number of different ways, but for the fullest experience, order all of it—jambon de Paris, pâté grand-mere, Reading raclette and couronne de Fontenay are just some of the delectable possibilities.
For your entrée, it’s hard to not consider steak frites, but roast chicken, roasted swordfish or filet mignon may have even more appeal. The ratatouille gnocchi with Provencal tomatoes and charred eggplant makes for a excellent vegetarian option. If you feel like going all out, the Bardot Wellington is 12 ounces, with Bayonne ham, black truffle duxelles and Perigourdine sauce served with pommes purée. It serves two, so get someone else on board. There are several accompaniments to add on, from Maine lobster and fresh black truffle to seared foie gras.
At dessert, order the Livingston & Monroe, a cocktail with SelvaRey cacao rum, St. George NOLA coffee and espresso, or a tawny port (there are several to choose from). For a more traditional-style dessert, try the espresso crème brulée.
Aria, 702.590.8610
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