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EDITOR'S NOTE: ERIC BAUER IS NO LONGER AT MORELS; EXECUTIVE CHEF J.L. CARRERA NOW OVERSEES THE KITCHEN.

For the past nine years, Chef Eric Bauer has been a presence at several Four Seasons Resorts. Now, however, he's at the helm of Morel's French Steakhouse & Bistro at the Palazzo. His path to Vegas is a surprising one. A purveyor of his in California introduced him to the owners of Morels, which had a Los Angeles outpost in The Grove. He met them, did tastings for them and soon found himself unexpectedly bound for the desert. "I never thought I'd move to Vegas," he told TravelsinTaste.com, "but Vegas is the new culinary Mecca, so after I had seen the space it was a no-brainer." It was a no-brainer for Chef Bauer to join Morels, and it's also a no-brainer for you to try it. Its delectable selections include an iced seafood bar, a cheese and charcuterie bar, the world's best beef -- including both wet- and dry-aged beef, as well as Japanese A-5 Wagyu beef -- and even an assortment of gourmet macaroons with house-made preserves that are served tableside. You're sure to find something to love at the restaurant, which prepares both lunch and dinner, as well as Saturday and Sunday brunch. If you'd like to see the dinner menu, please click here for our complete listing. Or, for lunch, click here. Meanwhile, you can read about our meal with Chef Bauer. Otherwise, please read on for the Saturday and Sunday brunch menu.

   
     
    
Oysters du Jour

Les Oeufs (egg white substitution upon request): Oeufs En Cocotte (three eggs served with toasted brioche); Spanish Chorizo Cocotte (roasted bell peppers, avocado, almonds, garroxta cheese, $14); Sausage & Morel Mushroom Cocotte (broccolini, tommette de hellette, chicken jus, $14); Braised Shortrib Benedict (spoon spinach, roasted pepper chutney, crispy onion, sauce Hollandaise, $20); Morels' Benedict (toasted brioche, organic poached eggs, country ham, braised endive, sauce Hollandaise, $15); Crab Benedict (wilted spinach, organic poached egg, citrus Hollandaise, $20); Seasonal Mushroom Omelette (Comte cheese, fine herbs, pommes frites, $15).

Classic Cheese Fondue (Ementhal and Gruyere cheeses, French baguette, $10 per person, minimum two people).

   
Meal Price Ranges: Glass of Wine $9 – $22 (non Enomatic)
Appetizer $8 – MP
Entree $13 – MP
Dessert $9 – $13
     
      
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