When I visited: July 2014

Location: Las Vegas, in the Venetian hotel

Team: Thomas Keller (Chef Patron), Josh Crain (Chef de Cuisine), Scott Wheatfill (Pastry Chef), Aaron Pannell (General Manager), Paul Peterson (Head Sommelier)

Rating in the Michelin Guide: Not rated

Dining Owl Hoot rating: 2/5

What to wear: Men – jeans or nice trousers and a shirt; women – jeans and a smart top or a smart dress

Ambience: Very French, quite big

Course of the meal: French onion soup

If I could change one thing: Lighter and more interesting courses

Review:

As nice as this restaurant is, and as well as it serves up classic French food (cheese, steak frites, onion soup) the fact is I had to look up the details to write this post, which isn’t a great sign. It isn’t a timing thing as there were other restaurants I went to at the same time which I remember much more clearly. It is marketed strongly as a destination restaurant in Vegas and I love the Venetian … but for some reason this one didn’t click for me and I feel it could do with a refresh or some innovation to make the dishes a bit more memorable.