Vegas Magazine - Niche Media - There is a place beyond the crowds, beyond the ropes, where dreams are realized and success is celebrated. You are invited.
Issue link: http://digital.greengale.com/i/78247
PHOTOGRAPHY BY JASON LAVERIS/FILMMAGIC (GIBSON) SO MANY DINNERS… SO LITTLE TIME Delicious duck confit pappardelle, with hints of lemon zest and mint, is a popular menu choice. CRATE EXPECT- ATIONS continued from page 74 and have it brought to your romantic table. We go to Marché Bacchus because you can taste the love in the food." the love of ents and when These days, you can also taste impeccable ingredi- flawless take you ravioli, a technique bite of Middleton's Alaskan Skuna Bay wild salmon with arti- choke Beech mushrooms, and barigoule artichoke aioli, or Maple Leaf Farms duck breast with orange-braised fennel. Bistro standards like escargot persillade and a supe- rior steak tartare share space with inspired dishes like lobster ravioli with peas and roasted shiitake mush- rooms in beurre blanc sauce, and a torchon of foie gras with strawberry-jalapeño gelée that is so good you'll think you're back at Stratta's Alex in its hey- day. And in keeping with the Wyatts' heritage (they hail from New Orleans), you won't find a better beig- net or bread pudding anywhere in the city. All of this has been noticed by oenophiles and gourmands throughout like the Commanderie de Bordeaux the valley. Wine societies and the Chevaliers du Tastevin practically treat Marché Bacchus like their private club, discussing and dis- secting the dishes and bottles while a Desert Shores duck waddles around at their feet. "We may not have the Strip's "It's like being a kid in a candy store," is how restaurant manager Matt McMillan describes Marché Bacchus's wine shop. Savvy diners browse those bins for just the right bottle before snagging a table to make the most of Las Vegas's gentlest restaurant wine-pricing. A markup of just $10 over retail brings any label to your table—a policy that's been a hit with customers since day one. Oenophiles flock here for an entire wall of Pinot Noir that mocks all lesser varietals, while big-hitter Cabs and eclectic selections personally chosen by owner Jeff Wyatt round out the store's offerings. If you don't know what all the fuss is about and want to expand your wine IQ, there's no better time to do it than Saturday mornings at 11:30. That's when Wyatt puts on free tastings of some of the biggest bottles in the biz (occasionally co-hosted with wine guru Alan Seely). Come early and come thirsty. Bins upon bins of well-curated wines Deborah Gibson is a fan of Marché Bacchus's wine selection. Caption will go here tk. THE BEST SEAT IN THE HOUSE financial muscle," says Rhonda Wyatt, "but we still aim for that level of excellence." Middleton puts it all in tasty perspective: "We are the David to the Strip's Goliath, but if you get the freshest, highest qual- ity ingredients, manipulate them as little as possible, and let them speak for themselves, you can put out food that's just as delicious as anything that's going on down there." 2620 Regatta Dr., 702-804-8008; marchebacchus.com V 76 VEGASMAGAZINE.COM There have probably been more proposals and anniversaries celebrated at table 43 than at every other seat in the house combined. Situated by a cozy fireplace—which, thankfully, remains unlit from June to September—this two-top allows one diner a perfect view of the lake (and the waterfowl that populate it), while the other gets a swan's-eye view of all the great wine and people flowing into and out of the place. Executive chef David Middleton