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Best Bread Basket in Las Vegas

Saw a thread like this on the NYC message board and wanted to get the discussion going here:

Where, in your opinion, has the very best bread basket (and/or service) in Vegas? Quality, variety, flavor, etc.

I personally was impressed with Mesa Grill's Jalapeno Cornbread, Zucchini Bread, and Rolls. Also impressive was Simon's Buttermilk Biscuits, Pretzel Bread, and homemade Cheeze-Its. Nero's Fruit-bread was sublime as well.

Less impressive was the dry/crusty bread at Bartolotta.

If Spago is anything like it's Beverely Hills counterpart, I imagine Puck serves up that amazing flatbread and walnut bread as well.

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  1. I had amazing bread at Voodoo Steak at the top of the Rio last time I was in Vegas. They put cheese and pancetta in it. Very heavy but good.

    1. I ate at the Mansion (Joel Robuchon) a few years ago shortly after it opened, and I distinctly recall the bread selection as being phenomenal---I seem to recall they actually had a large bread cart with many choices, and they even included a small selection in the go box they sent you home with.

      Whether it's worth those prices just to sample the bread (the meal was great too of course) is an individual decision.

      1 Reply
      1. re: johnb

        Haven't been to the Mansion, but Guy Savoy also has an amazing bread cart.

      2. At Nobhill, they serve the bread in its own warmer so that it stays hot at your table. I think there were different kinds of butters. However I don't remember the type(s) of breads that were included. If I eat much bread I get too full plus I prefer to save the calories for dessert. We're going to Nobhill next Monday so if this thread is still active I'll try to report back.

        5 Replies
        1. re: Debbie W

          I've got reservations on Sept 27th after the Kings/Avs Frozen Fury game. I'll await your report. :-)

          I assumed Savoy and Robuchon to have amazing selections as I've seen pics of both breadcarts on various foodblogs.

          I dunno, something about a great bread basket just makes me feel like the restaurant is paying attention to the little details that other places think of as an afterthought.

          1. re: uhockey

            Back from Vegas and reporting on the bread basket at Nobhill. Well, it pretty much sucked. There were two or three kinds of mini-baguette shaped loaves, all were cottony in texture and kind of soul-less if you know what I mean. The crust was not that distinguishable from the innards. I can't even remember what kinds they were - maybe one was plain, another was olive. My faulty memory is probably due to the martini at the West Wing Bar followed by the Cable Car at Nobhill (a free round of Cable Cars served to our party of five since they totally mucked up my reservation). Anyway the bread was kind of like those loaves which are pre-formed but you bake them at home. There were three different types of butter, one of which was a cherry butter which was pretty interesting. There's a heated metal disc on the table and the bread goes on top of that to stay warm. I could think of many, many restaurants in Vegas where the breads are more interesting than at Nobhill. Simply not worth the calories.

            1. re: Debbie W

              That is a bummer. Was the meal at least better than the bread basket?

              1. re: uhockey

                Actually, not so much. It was disappointing. We did the summer special. As an example, my cioppino contained various types of seafood and fish but only the scallops were truly excellent. The shrimp were waaaay salty, everything else was average. The broth was nice though. The strawberry salad dessert was pleasant. The meal paled in comparison to the summer special that we did at Craftsteak two nights later, where the food was excellent (we love Craftsteak anyway) and it was a wonderful value to boot. However, we did enjoy a regular meal at Nobhill last year, so I'm not ruling it out altogether. Also we didn't get the mashed potato sampler as it wasn't included in the summer menu.

              2. re: Debbie W

                Craftsteak switched to house made Parker House Rolls from the usual artisan bread.. let me tell you what.. this is great simple bread done really well. Hot, butter with a sprinkle of seas salt on the top.. an appetizer in itself!

                I echo Debbie W.. the bread at Nobhill was pretty bad. For me it was like eating a sponge.. I truly enjoy bread before a meal and this was a let down to a let down (the meal wasn't good either, fussy, fussy).

          2. Stack served up the most delicious bacon cheddar ciabatta bread their first year. Then they switched breads with Fix. Now, they stopped serving it at both locations supposedly because they couldn't keep a ready supply, it became too popular. Currently, they offer a sourdough and klamata olive breadsticks.

            SW served up ciabatta bread very similar to it when we dined there a couple years ago.

            Stripsteak serves up a yummy onion focaccia.

            Nobhill offers a selection of breads: olive, honey wheat walnut, sourdough, and flavored butters: sweet cream, spice and ginger. The butters change periodically.

            Cut had my favorite selection: pretzel, pumpernickel, wheat and onion foccacia.

            And for something different I love the Naan and different dips that Seablue serves up. Often a choice of hummus, goat cheese and garlic and baba ghanoush.

            1 Reply
            1. re: vegasjuhl

              i think the bacon cheddar bread moved to their new restaurant in monte carlo - Brand - but i don't think it was a ciabatta bread. the first "round " of bread at restaurant charlie was very good - if i recall right ( it's mentioned in my review earlier this year ) - it was a chorizo spiked bread - tasty !

              1. re: azbirdiemaker

                In my view, the best breadbasket is no breadbasket at all. All that good bread sitting in front of you on the resto table does is blunt your appetite for the presumed major delights to come.

                Well, maybe if you're hungry, and the appetizer is slow in coming, a few crisps in a breadbasket would be nice. But otherwise, who needs a breadbasket (unless you're a full-court-press nosher)?

                1. re: juno

                  I totally disagree, but thanks for your opinion.

                  1. re: uhockey

                    I am going to come to juno's defense to some extent.

                    As a dedicated Chowhound who needs to keep a bodyfat percentage around 10 percent, baskets of bread can make the difference between a comfortable fine dining experience and a complete glutton-fest. Self-control can be difficult with a basket of hot, fragrant bread in front of you.

                    I have learned to approach this by viewing bread as a course in itself. Calorically this makes sense. I usually limit myself to one serving with butter or olive oil.

                    It seems that the higher-end places do not place bread in baskets on the table. Rather they have a waiter come around with bread selections which are then served to you upon request. I prefer this to the traditional bread basket. It's a lot easier to tell the server no than to keep my hands out of the basket.

                    I disagree with juno's call to ban the bread entirely. Most fine and memorable meals have bread which is complimentary to the meal. Alex comes to mind as having an outstanding bread selection.

                    I've heard that Guy Savoy does bread pairings with their courses. While it sounds intruguing, I may have to forgo adding all those bread courses to an already decadent meal.

                  2. re: juno

                    Folks, if you want to discuss whether bread baskets on the whole are a good idea or a waste of stomache space, please start a new thread over on General Topics, rather than derailing this thread about great baskets to be found in Las Vegas. Further posts in that vein will be removed.

                    1. re: The Chowhound Team

                      Climberdoc - Ironically, on top of being a bit of a food snob, I'm also a dedicated fitness advocate and physician (or 'doc') and while I cetainly see your point, I think endulging when one goes out is perfectly permissable, provided they do it rarely.

                      I've heard great things about Alex's breads and fully intend to sample them all. Last I heard there was an Orange Walnut that was spectacular.

                      I'm certainly curious about Savoy's offerings and have heard rumor that Restaurant Charlie has a few great ones, but I'd certainly not spend the house on bread when I could go to Bouchon and get those incredible epi-baguettes with the surreal butter. :-)

                      1. re: uhockey

                        uhockey

                        Sounds like we have a lot in common.

                        I completely agree with the harmlessness and benefits of indulging on occasion. For me though, being from a small town without great restaurants, I often find myself in big cities for blocks of days. On a typical Vegas trip I'll hit 4 to 6 restaurants. For this reason, I've learned to practice moderation.

                        Now that I thought about it, CUT had some real memorable breads. Their pretzel bread was amazing. I had two servings. I've heard others rave about the other options, but I couldn't get away from the pretzel bread.

                        The walnut and cranberry bread at Alex was the most memorable for me. Nothing I've had at Alex has been anything less than extraordinary. I highly recommend it.

                        Since the OP is actively involved in the so-called "derailing" of this thread, it seems imprudent to delete what has become an interesting and articulate sidelight. Problem is that you can't argue with God.

                        1. re: climberdoc

                          lol.

                          We are similar in many regards (re: the smalltown) and my upcoming Vegas trip will include at a minimum 6 restaurants including Alex, NobHill, Craftsteak for dinners and Table 10, Enoteca San Marco, and Bouchon for brunch/lunch. I'm trying to decide on a 4th dinner currently.

                          Wolfgang Puck's breads are always stellar, IMO, so I imagine the servings at Cut are amazing. I've had Pretzel bread at Simon and Mastros Costa Mesa. Both were amongst my all time favorites. I hear Le Cirque has a great bread selection and am considering it for dinner #4 (not based on that alone, clearly)

                          1. re: uhockey

                            Sounds like a great trip!

                            Give Bar Charlie some consideration. It's gotten great accolades from the Chowhounds. My experience there was up there with some of my finest meals. The sushi bar type setup makes it a less formal experience, however it allows you to directly interact with the chef who will tailor the menu to your preferences. My wife was pregnant when we were there and could not eat any raw fish. They created a menu for her which she was blown away by. She didn't feel she was missing out on anything despite all the amazing sashimi and tartars coming my way. They also offered her nonalcoholic drink pairings, but she passed on that.

                            I liked the bread at Enoteca. Some don't. They think it has a burnt flavor. I think it's a Batali thing.

                            I have not been to Le Cirque. It doesn't seem to get talked about much on sites like this. The few reviews I've seem have been plus/minus. Let me know how you like it if you go there.