Josef’s Brasserie opened with incredible impact. For a restaurant, just making its debut to the culinary scene the professionalism and efficiency outperformed the normal expectations. Joseph Keller has succeeded in bringing an authentic style bistro to Las Vegas right from a Parisian Avenue.
Brasseries are casual upscale bistros that boast hearty home-style cuisine with emphasis on “Charcuterie”. (French deli favorites such as pates and sausage.) Guest Randy McGhie of McGhies Ski Chalet frequents Europe on a regular basis. He remarked “This is the most authentic restaurant he has dined at in the States” and says he will look forward to dining at Josef’s again to enjoy some of his favorite French food.
As you enter Josef’s the open airy dining room is humming with activity. Connecting with the tavern is an oyster bar. Malbec’s, Blue point’s and Belon’s are just a few of the specialty oysters flown in daily. Crustaceans of cold-water lobster, extra large prawns and various crabs are cooked to perfection and served with various dressings.
CuisineClub members premiered their evening with a selection of French wines presided over by wine aficionado Tony Goitia of Southern Wines and Spirits. Boissant Cotes du Rhone and Merlot, Château Fontvillac, Cave du Clos Perriere Sancerre, and Macon Village were just a few of the selections that members were introduced to.
The feast begins with a selection from the Charcuterie table. Chef Holly Bray selected some of her favorite recipe’s to taunt our palettes. Sausage Alai (garlic), marinated mushrooms a la grecgue, sweet roasted baby beets with endive, celeriac remoulade and green picholine olives marinated in citrus and herbs were some of her creations. Freshly fried smelts, a delicate but richly textured tiny fish rarely found in Las Vegas was a welcome addition to those who have had the pleasure before. Accompanied by warm crusty bread and butter this is a meal in itself, but of course, a full cuisine procession is still to come. The Salade Maison or Josef’s house salad accentuates terrine of scallops, mussels and monkfish. For our members that could not enjoy seafood Josef graciously offered a scrumptious veal terrine. Watercress and cress emulsion intensified the dish; this was no bowl of chopped greens.
To continue a traditional French item “En Pappillote” delighted 45 Cuisine Club members. This is an incredible dish; Guest Chef Arnauld Briand explains how critical it is to fold the packages precisely. Done incorrectly and the procedure will have air holes or an extra length of paper on finishing. Our packages are expertly done. Upon being slit opened the contents revealed moist tender salmon with spinach, tomato and kissed with truffle butter. The alternate dish was walnut gnocchi. Potato and walnut flour hand rolled to allow for the savory beurre blanc and Parmesan to cradle within its nooks.
The procession continued with Boudin Blanc, a delicate quenelle style sausage of chicken and pork accompanied by garlic, mashed potato with brown butter shallot sauce. For the finale a Parisian favorite; a trio of Profiteroles filled with homemade ice cream in dark chocolate, white chocolate and vanilla are drenched with chocolate sauce and accented with a mini mocha crème brulee. General manager Stephane di Paspuale oversaw the dining room as the staff kept the five courses precisely paced. The service was so smooth CuisineClub members never realized a course had changed until voila the next steaming hot course appeared in front of them.
Josef’s Inviting surroundings, impeccable service and authentic French cuisine is opened until the early morning hours. This restaurant gets my recommendation for continued patronage. Josef’s Brasserie is located in the Desert Passage at the Aladdin Hotel and Casino. They can be reached at 702.524.5248 and mention CuisineClub.Com to savor the moment.