Marche Bacchus is an upscale bistro and wine shop off-strip in Summerlin. This classy locale offers classic French fare (steak frites, moule frites, and nicoise salads, for example) and an extensive selection of reserve bottles from Europe and the Americas alongside sweeping lakeside views. Ambiance is romantic and intimate, and the food is flavorful and refined.
Marche Bacchus is best known for its wine selection and the waterside scenery of Lake Jaqueline. Yet the French Bistro never slacked on its food menu, with the likes of Luciano Pellegrini and Andre Rochat leading the kitchen in recent years. Now, things are only getting better with the recent announcement of Bradley Ogden as head of Culinary Operations. The James Beard Award winning chef is already spreading his influence over techniques and sourcing while tightening up the menu. Fans of the eponymous Bradley Ogden restaurant at Caesars Palace will celebrate the return of signature dishes like the twice-baked blue cheese souffle, fresh-ground steakburgers basted in red wine butter, and double-chocolate brioche bread pudding. However, Ogden isn't looking to reinvent the wheel. The menu will continue to be dominated by classic French favorites like foie gras, frog legs, and French Onion soup. You'll soon see revamped charcuterie plates with cheese carefully selected from Europe and California. Ogden is looking to expand the kitchen with new equipment in the months ahead and put together special-event dinners with pairings that take advantage of the restaurant's stellar wine collection.
How to book: Book a reservation online.
This French bistro has a lot going for it, from an enclosed patio overlooking Lake Jaqueline to its own in-house wine shop. The selection ranges from everyday drinking wines to fine collectibles. Jeff Wyatt, who owns the business with wife Rhonda, makes a point to try everything at least once before it hits the shelves. He has a preference for French vineyards, but every major wine-region in the world is well-represented, with an impressive collection of South American, Spanish, and Italian options, adding up to well over 900 labels. There are about 50 wines by the glass with esoteric reserve options available thanks to the frequent use of Coravin preservation devices. Yet wine is just the beginning. The bar has a fantastic collection of spirits and longtime Vegas favorite Andre Rochat was brought in last year to put his signature spin on the restaurant's already stellar menu of French cuisine.
How to order: Book a reservation online.