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Announcing its pending October 5th closure on August 11th, just a few days after making a reservation for the coming weekend, it was with a bit of sad…
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#Hospitality at its best.Inshort dining pleasure. Food, interior and staff was wonderful. Andre's will never disappoint you. Monte carlo's hidden trea…
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Must have gone on an off night! Or the rave reviews are old.. Great dining room, if a bit loud and not many diners. Service average. Wonderful wine li…
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Andre's Restaurant - Monte Carlo Resort and Casino is open for Fine Dining. Andre's Restaurant - Monte Carlo Resort and Casino serves French dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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6 Reviews on “Andre’s Restaurant – Monte Carlo Resort and Casino”
Announcing its pending October 5th closure on August 11th, just a few days after making a reservation for the coming weekend, it was with a bit of sadness that dinner took place at Andres Restaurant & Lounge in The Monte Carlo this past Saturday, something newer and flashier no doubt on the way in a city always willing to mortgage its past in search of higher profits, though this choice seems more shortsighted than others.Opened at The Monte Carlo twenty years ago, outgrowing an original downtown space before the first celebrity chef arrived in Sin City, Andre Rochat has been instrumental in training some of Las Vegas greatest Chefs, Servers and General Managers, the current kitchen headed by Chris Bulen and Tammy Alana continuing the strong culinary tradition while Joe Marsco leads a gracious and pleasant staff as Director of Operations at both Andres and Alize at the top of The Palms Resort & Casino.As classic a dining room as one will find in Las Vegas, alcove booths, chandelier lighting, Sinatra and lush fabrics all present and accounted for, it was with Carte Blanche given to the team that a party of two was greeted at the hostess podium just prior to 6:00pm by Marc Boutiron, the man leading the service staff exuding professionalism at all turns, yet at the same time as affable as they come.Seated at a sizable two-top, the same as prior with lighting well suited for photos, no menu was presented based on personal request, a Bread Basket with good Butter soon to arrive along with a Bitter Two-Thymer, the Gin-based drink with an herbal edge proving a fortuitous pairing with several of the bold courses to follow.Hearing stories from various Chefs around the city about Andre Rochats passion for technique, many French classics still present on a menu full of seasonal inspirations from Chef Bulen, tasting began with a large Charcuterie board replete with imported Salami plus housemade Terrines, Rillettes and Garnishes both the mi cuit Liver and Duck-bacon wrapped Pheasant equally splendid whether eaten on their own or spread liberally on Brioche warm from the griddle.Turning to the current Summer menu for courses two and three, the Burrata Salad and garlicky Frog Legs Persillade both flawlessly executed classics, Bulens Chilled Grilled Asparagus Tonatto took an entirely novel approach to the boldly flavored sauce traditionally served with Veal Carpaccio, instead offering it over fork-tender stalk with crispy Shallots adding texture.Joking that he would not leave the table hungry course four was offered as two takes on Duck, a large steak of seared Grade A Foie Gras served over creamy Granola with boozy Peaches as perfect a specimen as can be found on this side of the Atlantic while the piping hot Cassoulet presented an-off menu display of exactly the sort of food Las Vegas ever-trendy dining scene is sorely lacking.Lightening things up a bit with Mussels from Prince Edward Island served in a Saffron broth enlivened by spicy housemade Pork Sausage, course six dove right back into the sort of food seen in Larousse Gastronomique by way of Pheasant en Croute with tender Mushrooms and sauteed Arugula all resting in a pool of Fig-infused pan-sauce, the follow-up of a Bison T-Bone grilled just-past rare showing great texture for something so lean while the Sweet Corn Risotto with Garlic Butter was itself good enough to be offered as an entre to both omnivorous and vegetarians.Turning now to Tammy Alana, a talent that still does not get the recognition deserved as one of Las Vegas finest pastry Chefs, a small Ice Cream Cone of Cassis helped transition palates from savory to sweet, a showcase of four all-new desserts soon to arrive along with the classic Chocolate Fondant followed by Coffee, an ethereal Raspberry Souffl and Mignardises.Always impressed by the fact that Chef Alana oversees pastry and bread at two restaurants while still managing to innovate and reinvent each menu seasonally, one would be hard-pressed to name a *best* from Andres current assemblage of flavors and textures, the cupped Bonet and Hazelnut Gateau each eating lightly without sacrificing richness while the White Chocolate encircled Lime Basque Cake sandwiched between Blackberry Jam and Apricot Sorbet is rivaled closely for wow-factor by Banana Ice Cream Profiteroles with candied Fruit Chips and a dusting of Guava. endoedibles.com
#Hospitality at its best.Inshort dining pleasure. Food, interior and staff was wonderful. Andre’s will never disappoint you. Monte carlo’s hidden treasure in #vegas.
Must have gone on an off night! Or the rave reviews are old.. Great dining room, if a bit loud and not many diners. Service average. Wonderful wine list, if you overlook aggravation of dealing with Ipad, yes I am writing from one. Appetizers lacked seasoning. Entrees over salted. Dessert very nice. Would we return? Not for the money.
Classic French done to perfection. Heard about this long-standing LV legend, and had to try it. Started with the Lobster Bisque, which was very good; I did find it a tiny bit too salty, which I thought overbore the lobster flavor a tad, but still a very good starter. Had the duck, which turned out to be a nice array of flavors – the duck was succulent, the sausage it was served with was a nice spicy contrast, the couscous-type side was light, and the sauteed kale a nice touch. All around, very classic French dishes, executed very well. Did not try dessert, too full – the truffles that came with the bill turned out to be my dessert.Service was top notch – the use of iPads for the wine/spirits/dessert menu is a great idea.
Great food and service. Worth the price. Had lobster and our waiter was Ross.
Love it. I love this high end classy french restaurant. I had the lobster bisque soup and it was so tasty and creamy. Then I had the lobster dish for an entree and very good but I couldn’t finish it all. Excellent fine dining and would love to go again when next time in Vegas.