Maybe it was the fact that DB Brasserie at the Venetian just opened, but Michael Uzmann encountered numerous service problems including "still green" servers when he dined at Daniel Boulud's new French bistro.
He awards the restaurant three out of five stars, especially with executive chef David Middleton "executing at a very high level. He says the menu here is a "veritable greatest hits collection of concepts featured throughout [Boulud's] New York locales."
Uzmann planned a tasting menu in advance, but the problems came during the fourth course when out came the seared lamb and spicy sausage instead of the requested duck confit, which he says, "is absolutely worth visiting (and perhaps fighting) for." He also notes that several drinks were spilled during service.
But the good news here is that the kitchen is firing on all cylinders, delivering "superlative terrines, …foie gras smooth as silk while the chicken and pork pate upped the ante with an earthy funk one can only hope for this program to expands." Other notable dishes, the "garlicky snails followed by the best scallops I've had in recent memory."
Overall, he calls it a more relaxed experience than Thomas Keller's nearby Bouchon.
· Revealed: The Opening Menu for Boulud's DB Brasserie [~ELV~]
· All Coverage of DB Brasserie [~ELV~]
· All Week in Reviews [~ELV~]