What to Expect at DB Brasserie Under New Executive Chef Vincent Pouessel

The menu at the Venetian's DB Brasserie hasn't seen any major changes since Vincent Pouessel was brought on as executive chef in July, but Jim Begley loved "a glimpse into what may come," including "A riff on prosciutto and melon [with] buttery Dutch Harbor king crab, jicama and smoked steelhead roe" and "seared scallops served atop Parmesan risotto with black truffles" that were "textbook in presentation and incredibly complex for such a straightforward dish."

The writer assures diners that while they await menu updates, "they can feel comforted by a menu that is comprised of essentially [owner Daniel] Boulud's greatest hits," like a "tender and flavorful" flatiron steak or escargots spätzle with its "seamless" blend of textures and flavors. Pouessel is "a capable travel companion on your culinary journey," he concludes.

Don't skip drinks and dessert, either; pave the way for the latter with the Ex-Pat cocktail, "a seemingly simple combination of Maker's Mark over a ginger/vanilla ice sphere" that Begley said mellows and sweetens the concoction as it melts. For a finale, "freshly baked madeleines never cease to succeed."