Bouchon   

Thomas Keller has perfected the American take on the French bistro. The innovative chef began his culinary career as a teen in Palm Beach, Fla., honed his skills in France, and later New York City before working as the executive chef at Checkers Hotel in Los Angeles. His accolades read as a lengthy list: Keller has received two consecutive James Beard awards, was named "America's Best Chef" by Time magazine in 2001, and his renowned Napa Valley restaurant, French Laundry, was named one of "The World's Best 50 Restaurants" by London's Restaurant magazine in 2003. With Bouchon Las Vegas, Keller follows up the success of its namesake spot in Yountville, Calif. -- the bistro offers authentic French fare, which includes Keller favorites such as roasted chicken, steak frites, boudin noir, house-made pates and breads, and profiteroles. The elegant atmosphere is also modeled on the French bistro; dark, rich blues accent the interior, as do mosaic tiles, murals and antiques from the French countryside. The pewter bar, custom-designed in France, is perfect for an apertif. The restaurant's wine list highlights French and Californian selections; single glasses, as well as half and full carafes are available. In addition to the 200-seat dining room, 12 and 40-seat private dining rooms are available, and the bar offers raw oyster service throughout its cocktail hours.