Keeping it simple and delicious at Bouchon

My colleagues and I dined tonight at Thomas Keller's lovely Bouchon in the Venetian. The bread and butter are so good that I could almost live on them, but instead I opted to add the steak frites, a dish in which the steak is good but the frites are better. I made them better still by asking to have truffles on them--a standard offering of the restaurant.

Wow, was it good.

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In a stunning display of self-control, I scraped the butter off the steak and gave a chunk of my frites to a colleague. I still didn't come close to finishing them. The small steak, though a tough cut, proved to be perfectly prepared and delicious.

You really cannot go wrong with a Thomas Keller restaurant.

If only I'd had the time to eat brunch at Bouchon, my time there would have been complete.