Inside Dining:
 - Dining Bargains
 - Buffets
 - Themed Restaurants
Travel Advice:
 - Restaurant Tips
For your Vegas Vacation:
 - Book A Room
 - Book an Air/Hotel Package
 - Buy a Show Ticket
 - Book a Tour
 - Buy a Nightclub Ticket
 - Buy a Tee Time


RESERVE ONLINE OR CALL 1-866-9 VEGAS 9 (983-4279)

Pinot Brasserie

Venetian - 3355 S. Las Vegas Blvd.
Las Vegas, NV, 89109
(702) 414-8888

Booking for a group?
Learn More

Cuisine: French, Seafood, Steaks
Average cost: $25 to $35
Payment types accepted: AMEX, VISA, MASTERCARD, DISCOVER, CASH, Travelers checks
Lunch: Daily, 11:30 a.m. - 3 p.m.
Dinner: Sunday - Thursday, 5 p.m. - 9 p.m. Friday - Saturday, 5 p.m. - 10 p.m.
Bar: Open daily, 3 p.m. - close

Reservations: Reservations Optional

Pinot Brasserie Review:

Pinot Brasserie is a truly European-themed restaurant, complete with red booths, bistro style chairs, tray ceilings with thick crown molding, and lots of gilded accents. Large topiaries add a live element to the restaurant, not that it needs it. Pinot Brasserie is pleasantly filled with a lively crowd. It's the perfect place for large parties or intimate parties of two, depending on where you sit.

The server greets you with fresh baked French-style rolls, which are much needed when you order the escargot. A light garlic beurre blanc smothers tender snails and is served with a light frisee salad and herbed crostini.

Other appetizers include a Caesar salad with both chopped leaves and whole leaves artfully plated in a circular crouton.The good part: the salad is served with whole white anchovies.The saltiness of the anchovies is a perfect juxtaposition to the lemony dressing.

Pinot Brasserie does an excellent rendition of a pan-seared foie gras. This take is served with julienned celeriac and frisee and plated in a white truffle vinaigrette. The tender foie gras has large sea scallops underneath, making the dish ultra creamy and rich.

A charcuterie plate with duck prosciutto, salamis, mortadella, pearl onions and cornichons is offered for more simple deconstructed fare.

For entrees, try a tender whitefish in a mild lemon caper sauce served with green beans and fingerling potatoes. The whitefish is cooked to perfection, with a soft flaky texture.

The veal ossobuco is served in a peppery sauce over a huge helping of farfalle pasta. The fall-off-the-bone tender veal shank is moist. There are cuts of beef offered like filet mignon, rib-eye, and chateaubriand for two.

There are also specialty cocktails, beers, aperitifs and wines available.

With a prime location inside the Venetian and an appetizing menu that can relate to a variety of tastes, Pinot Brasserie has a lot going for it.

-- Review by Nikki Neu

Back to your search results
Perform a new search