By Debbie Hall | Photos by Carlos Larios and Joe BudaBagatelle Las Vegas, located adjacent to the Tropicana Las Vegas, has redefined the dining scene in Las Vegas by offering so much in one space.
The menu is French-Mediterranean with Executive Chef John Zamarchi offering weekend brunch, lunch, dinner and late-night dining options. As day turns into night, the bistro transforms into a lounge and then later in the evening, a nightclub. The two pools are open while offering a semi-private outdoor cocktail reception area surrounded by a waterfall. Bagatelle beach boasts of two full-size, permanent volleyball courts, the only available on the Las Vegas Strip, as well as a concert venue that can hold about 2,000 people.
The main dining room can seat about 220 people for dinner. The décor is spacious and the restaurant is designed more like a theater than a dining establishment. A $100,000 crystal chandelier shines above with photos of Hollywood’s most glamorous actresses from the 1940s and 1950s lining the walls. The outdoor Bistro, with a view of the glittering Las Vegas lights, can accommodate 280 diners. Two private dining rooms, including private bar and windows that open up to the club, are also available. As a supper club, nightly entertainment in the dining room is incorporated as part of the Bagatelle experience.
As for the dishes, warm appetizers include black truffle flatbread made with fromage blanc, Parmagiano-Reggiano and black truffle or seared foie gras made with brioche French toast, pear marmalade and toasted hazelnuts. Cold appetizer choices feature tuna tartare created with sushi-grade tuna, avocado, and lime soy vinaigrette or beef tartare made with hand-cut beef filet mignon tartare, quail egg, frisée, crispy shallots, and truffle butter crostini.
The entrées at Bagatelle Las Vegas include loup de mer en papillote created with steamed filet of sea bass, fennel, onion, lemon, and white wine for fish lovers and truffle-roasted chicken made with roasted organic chicken, country-style potatoes, roasted mushrooms, chicken jus; Filet Mignon Sauce Béarnaise with beef tenderloin, spinach, pommes puree, béarnaise sauce; Steak au Poivre with sirloin steak, pommes frites, classic cognac peppercorn sauce and herb crusted roasted rack of lamb for those meat lovers. Scrumptious side items include ratatouille, saffron rice, haricots verts and pommes frites, sautéed or steamed spinach and truffle potato puree. Since desserts are changed constantly, diners select their choice for that night at dinner time.
Bagatelle’s Champagne Brunch, offered Saturday and Sunday, serves signature items like pancakes Bagatelle with buttermilk pancakes topped by bananas foster; eggs Bagatelle topped with smoked salmon and American caviar; lobster omelet made with Maine lobster, asparagus, tomato, Boursin cheese; and Scottish salmon scramble created with smoked Scottish salmon and American caviar on toast.
On Thursday, its Ladies Night features a three-course tasting menu beginning at 8 p.m., which includes a choice of appetizer, entree and dessert. Guests may also receive sexy swag bags.Bagatelle Las Vegas
Tropicana Las Vegas
3801 S. Las Vegas Blvd.
Las Vegas, NV 89109