Greg M.
12/28/2025
We were seated promptly, served quickly, and the food was excellent! Our party of three had two different steaks, both were perfect. The third meal was the blood sausage and it was excellent....
Bouchon
$$$
Open
(5,279)
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3355 Las Vegas Blvd S
Las Vegas, NV 89109
In 2004, Chef Thomas Keller brought his award-winning bistro cuisine to the city of Las Vegas with Bouchon at the Venetian Resort-Hotel-Casino. Located in the property’s Venezia Tower, Bouchon at the Venetian’s soaring interior space was designed by Adam D. Tihany, who recreated the original Bouchon’s vibrant environment. The restaurant features a classic mosaic floor, a magnificent pewter bar, antique light fixtures and hand-painted murals by French artist Paulin Paris throughout. Bouchon’s quintessential bistro fare changes with the seasons, and though their presentation may change, some of Chef Keller’s favorite dishes remain as fixtures on the menu throughout the year: roast chicken, steak frites, croque madame, pot de crème and lemon tart as well as an extensive raw bar. The restaurant’s cuisine is complemented by an extensive, international wine list. Each day, additions to the menu are hand-written on blackboards throughout the restaurant.
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Reviews
4.0(5,279)
Julie P.
1/13/2026
Make the reservation - you won't be disappointed!! We came here for brunch - and man, was that the best move of the trip. All the food - delicious - you seriously can't go wrong with anything on...
Amir E.
1/12/2026
We ordered and shared the following: Escargots de Bourgogne, Snake River Farms 40-day dry-aged NY Strip w/ Cauliflower Gratin (Special), Truffle fries, Sauteed spinach, Creme Brulee. We were...
Michael Y.
1/4/2026
Located on the 10th floor of the Venetian South Tower, Thomas Keller's only restaurant on the Las Vegas Strip is an underrated gem that most people speak praises about. And staying at the Venetian...
Priscila F.
12/30/2025
I hadn't been back to Bouchon in a few years, but I'm glad that I made my way back. I stopped by for lunch during the week, and I was quickly greeted by the hostess and seated in the middle of the...
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