Partage
French restaurant · The Asian District
3839 Spring Mountain Rd, Las Vegas, NV 89102
![Partage by Partage [Official Site]](https://cdn.vox-cdn.com/uploads/chorus_image/image/65538582/Partage_mocktails.0.jpg "Partage by Partage [Official Site]")
Highlights
Surprise tasting menus showcasing modern French cuisine
Surprise tasting menus showcasing modern French cuisine
"This Chinatown gem does French tasting menus in five-, seven-, and nine-course seasonal options that change monthly. No matter how many courses you choose, you can expect a stream of well-executed plates like Alaskan king crab jelly with a touch of caviar and seared foie gras topped with cotton candy. If you want to get the full Partage experience, book the chef’s table. You’ll get nine courses with nine wine pairings and watch the kitchen plate each item like you’re a guest judge on a Food Network special." - emmy kasten, andrew ryce
"Partage is a favorite among Vegas locals, and it's worth the 15-minute drive off The Strip to Chinatown for tourists, too. This is where you go to splash out on French food and great wine with people you love, who also really love food and wine—stodgy business dinners or convention groups should go elsewhere. The 24-capacity Grand Cru dining room is the main attraction for larger groups. It's "5D," which here translates to projections of French landmarks on the walls that change as you make your way through courses like the duck trio (served as confit, prosciutto, and crispy-skinned breast). The visuals even interact with the food, so you might see a halibut swim by as your Alaskan halibut arrives at your table. Yes, it's gimmicky, but it's also a lot of fun, and the French food here is some of the best in Vegas. (And without the show, but still with the food, there's also a private room that fits 12.)" - melinda sheckells
"Modern — and even modernist — French fare gets pride of place at Partage, a partnership from the French trio composed of chef Yuri Szarzewski, pastry chef Vincent Pellerin, and manager Nicolas Kalpokdjian. Szarzewski’s three-, five-, and seven-course tasting menus rotate seasonally but consistently offer dishes prepared with equal parts technique and whimsy. Duck breast is plated with vibrant yellow sweet potato puree, lobster carpaccio comes with a quenelle of icy mango sorbet, and high-pigment flavorful sauces color in the negative space between slices of white fish. And the adjacent Le Club offers an impressive selection of Champagne.—Janna Karel, editor, Eater Southern California/Southwest Know before you go: Allow at least 15 minutes to find parking in the too-small and rage-inducing parking lot." - Matthew Kang
"An evening at this modern French restaurant calls for a tasting menu—examples include poached egg with shaved black truffles, artful arrangements of bluefin tuna with broccoli purée, and an oxtail croque monsieur (savory oxtail layered between strips of buttered toast). With menus that offer up to nine courses, dinner here is an event that merits setting aside two to three hours for indulging in modern French food. The restaurant recently took over the space next door to its Chinatown location and opened a new bar for French fare à la carte and a robust selection of Champagne; the team behind that expansion includes executive chef Yuri Szarzewski, CEO/manager Nicolas Kalpokdjian, and executive pastry chef Ludovic Chazeaud. While the menu rotates monthly, the oxtail croque monsieur is a mainstay—one which customers refuse to part with—so it will also be offered in the new lounge." - Janna Karel
"This Chinatown restaurant rotates its tasting menu every month, delivering nine-course menus that are inventive, whimsical in preparation, and refreshingly modern takes on French classics. Regulars insist the oxtail croque monsieur remains on the tasting menu year-round, featuring tender, savory oxtail layered over strips of buttered toast. A plated arrangement of bluefin tuna, broccoli purée, and arancini invites playful combinations, and a January highlight comes on dishware custom-designed by executive chef Yuri Szarzewski: an eggshell filled with creamy egg parfait and mushroom soup with a noodle for sipping, while a cheekily oversized version houses a poached egg with shaved black truffles. Tasting-menu options include five courses ($110) or seven courses ($148, one of which is a dessert), with the signature course available for $180 and optional wine pairings." - Janna Karel
