DB Brasserie

4 Reviews on “DB Brasserie”

• Kosherish Dave

  Disappointing from start to finish. Anyone who dined at DB’s Wynn location and had his incredible onion soup and is expecting the same will be in for a letdown. One of the suited manger types finally approach our table to enquire as to our experience. I listed the various missteps of the meal including exhibit A: my bone in rib eye was rare rather than medium ( and not at the bone but at the EDGES). He offered to bring it up to temperature and when I explained that we were off to a show and didn’t have the time he simply said ok and walked away sans apology. The final insult came when the waitress brought the bill and made a big point of saying that she took off the espresso martini’s that we cancelled because they had not arrived 20 minutes later when our first course showed up. Can’t imagine ever going back with B&B and a consistently flawless dining experience only 50 feet away.

  January 10, 2016, 10:45 pm

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• L.A.

  This is a contemporary French Restaurant located in the Venetian on the Strip. One of the best things I tasted while staying in Las Vegas was the Cheese Puff with the bread basket at DB Brasserie. It was extraordinary it was crisp layered with cheese flavors hollow light and chewy. It was a master piece so I had very high expectations for dinner. We started with the risotto special to share because fresh Austrian Truffles got shaved on table side and I thought that was a bargain for the price quoted. I received a well prepared risotto but the fresh truffles were absolutely flavorless. I’ve had Australian Truffles several times before and they have always been amazing. These weren’t so I was disappointed.I had the skuna baked salmon for dinner. The fish was prepared next to perfect and the dish was nice. For me this was just a nice dish. It was good but not as good as the cheese puff.My husband went with the quail special that is suppose to be a signature dish. The quail was suppose to be infused with truffles and duck liver but those flavors were too delicate to notice. The quail seemed dry to us but we don’t eat quail often. Everything else on the quail plate was very good.Service was mostly top notch but we were charged more for the risotto than quoted The cocktails were good.

  October 28, 2015, 4:49 pm

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• Calgary_Foodie_YYC

  Some people might be scared away by the word Braserrie.. it’s so.. French. Don’t be.. it’s the French word for pub or bar or probably more accurately: Casual Eatery.Celebrity chef names aside, I think they hit the mark here.. they’ve created some great French inspired dishes without getting all fancy and stuffy. The atmosphere is super casual and the servers are extremely helpful in explaining the dishes. It’s also not as $$$$ as normal full fledged French restaurants, this is a +.Here’s what I had and my thoughts, keep in mind that I’m no food critic, just someone who enjoys food and on occasion writes about it so that others might benefit..French Onion Soup – a classic that can be horrible when not done right. How many times have you had this soup where right after you’re drinking water to quench the thirst from the salt. Here, they do it right.. you’re not thirsty after eating this. As a reminder of what broth is used in this classic soup, there’s little morsels of beef littered throughout the rich broth.Crab and Asparagus – this changes on their menu, sometimes it’s Crab and Avocado (a classic)but today it was Crab and Asparagus. This is a well thought out dish that takes advantage of fresh product. The crab was a combination of dare I guess – canned like product but with added pieces off the leg. It gave it the right consistency and texture. The mayo was rich so the grapefruit/mint was nice as the acidity cut through the richness. The asparagus was fresh and you really get a concentrated taste of it when you have the little dabs of puree. A little bit of heat was sprinkled throughout to round out the flavors. Yum!Finally – Linguini Du Sud – this one puzzled me, in a good way. As the dish arrived, I noted how carefully put together it was.. as if the chef had carefully made it in a saut pan, seasoned and tasted it carefully before serving it. It’s was a decent portion, and I ate it up despite having the previous 2 dishes. The pasta was perfectly done. The thing that puzzled me was where all the flavor was coming from. You’ve all heard about ‘Umami’.. the fifth taste that gives a person of something tasting ‘good’. There was a ton of this and I wasn’t sure where it was from.. it was reminiscent of pasta with anchovies in it, not like the whole anchovies where it’s overpowering or ‘fishy’ but when it’s been incorporated into a sauce.. so I had to look up what Shaved Bottarga was.. and I had my answer. Bottarga is dried fish roe, flattened, cured and shaved. This is new to me but I had my answer and it tasted good! Double Yum!Service was impeccable, casual, attentive, helpful and food arrived at a very decent pace. Oh.. and the temperature of the food was spot on! This is a must try.

  September 2, 2015, 6:11 pm

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• Allermanger

  Our experience at DB Brasserie was great: the service was friendly, our food was served correctly, and the overall ambience was super. The food didn’t have any WOW factor, and I did expect some since Daniel Boulud is a famous celebrity chef. It’s a good place to come for happy hour or dinner with your friends or co-workers, but I don’t think it’s extraordinary. I would return for a comfortable lunch/dinner with my husband in the near future but if you’re looking for a foodie experience, it’s average. allermanger.wordpress.com

  August 29, 2015, 6:32 am

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