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Home > FINE DINING > Las Vegas Fine Dining > Bradley Ogden > Meal
    Triple Seared Japanese Kobe NY Strip

Bradley Ogden's name is on the door of his namesake Vegas restaurant, and he's moved to Las Vegas to ensure that the menu and execution meet his exacting standards. Still, because there are eight award-winning restaurants within the Lark Creek Restaurant Group - Ogden's partnership with Michael Dellar - all but one of which are based in California, he does plenty of traveling. Not to worry, though: Bryan Ogden, his son, is Executive Chef of his father's Las Vegas restaurant. Nepotism is not the thought here, however, as Bryan has definitely earned his position; he's attended the Culinary Institute of America, for starters, and has worked with such notables as Charlie Trotter, Michael Mina and Alice Waters, to name a few. In addition to Bryan, we've been told you'll find many CIA and Johnson and Wales culinary school graduates in the Bradley Ogden kitchen. Thus, you're in good hands. Those hands promise a wine pour that's larger than usual - you don't just get a glass, you get a small carafe poured into your glass, thus ensuring a generous pour. The cuisine is considered New American and the wine list focuses on American wines, most notably those from the west coast, including California, Washington and Oregon. There is also an international flair, however. Menus change daily, and this is therefore only a representative menu. Note that the menu focuses on seasonal and local produce, thus it can change substantially.

Twice Baked Maytag Blue Cheese Soufflé

Starters: Market Broccoli Soup (aged cheddar popper, double smoked bacon, $16); Maine Jonah Crab Cakes (arugula, shaved fennel, tartar sauce, $24); Kingfish in Crispy Bread (basil-black olive condiment, charred sepia, $21) Crispy Florida Frogs Legs (potato espuma, baby leeks, lemon cumin seed, $19); Beluga Caviar American (potato blinis, traditional garnish, market price); Winter Truffle Risotto (acquerello carnaroli rice, parmesan emulsion, black Perigord truffles, $75/white Alba truffles, $125); Twice Baked Maytag Blue Cheese Soufflé (spicy walnuts, Asian pear, watermelon radish, $18); Farmers Market Green Salad (black truffle croquettes, heirloom beets, Green Fuji apples, $18); Bradleys Caesar Salad ($16).

Meal Price Ranges: Glass of Wine $15 - $25
Appetizer $16 - $125 (truffles)
Entree $33 - $132
Dessert $12 - $22
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