This was published 6 years ago
The seven dishes you must try in Las Vegas: Chef Joshua Smith of BARDOT Bistro
Bazaar Meat.
POACHED EGG WITH SEA URCHIN AND SALMON ROE, RAKU
This is my favourite dish in the city. Hands down, no contest. It is a dish that might not be for everyone as it does have a bit of an acquired taste, with okra and Japanese mountain yam giving it a very sensual viscosity. But the pop of the salmon roe with the freshest uni in town and an ice-cold, barely cooked egg make a great combination. See raku-grill.com
Joshua Smith is executive chef at BARDOT Brasserie at Aria Resort & Casino in Las Vegas.
SPICY TUNA TARTARE, OTHER MAMA
No one does fish quite like Chef Dan, and this tartare is a staple on the menu. It's simple and comes with perfectly seasoned waffle fries. It's a home run and a gateway food to the rest of his delicious menu. See othermamalv.com
VEAL PARMESAN, CARBONE AT ARIA RESORT & CASINO
This dish is truly special and is backed by the kind of service experience you'll be left thinking about for months. When the restaurant's waiters – or "captains" as they're more commonly known – prepare it table-side with a pizza wheel, you'll have the urge to stand up and start clapping. Don't miss out on the table-side desserts either. See aria.com
PASTOR TACO WITH SPICY GREEN SALSA, TAQUERIA EL BUEN PASTOR
Several locations, the best salsas anywhere in the city and the best pastor (Mexican spiced shaved pork) in recent memory. What else is there to want?
KOI NUA (RAW DICED FILET MIGNON WITH FISH SAUCE, DRY CHILLI, MINT AND CORIANDER), CHADA STREET
This is a favourite establishment of local chefs and industry professionals looking for a late-night snack. This dish is spicy, fresh and bright. Being a chef at a French restaurant, I want to jump out of my seat with excitement when I get to eat food with chilli, fresh herbs and fish sauce. See chadastreet.com
PAPPARDELLE WITH BEEF SHORT RIB RAGU, CARNEVINO
While the pappardelle is one of the more simple pastas on the menu, I believe a restaurant is always best portrayed through the classics. It can be tough to get excited about short ribs but this dish really pushes the flavour of beef to new limits in the most heart-warming way. See carnevino.com
VACA VIEJA RIBEYE TASTING, BAZAAR MEAT BY JOSE ANDRES
This is meat from an eight to 10-year-old Holstein "working" cow from Petaluma, California, and it is like trying steak for the first time all over again. All of Jose's restaurants are delightful because there is as much focus on the experience as there is on the food. Plus, there is always a playful juxtaposition between modern and classic. See sbe.com/restaurants/locations/bazaar-meat-las-vegas/
Born and raised in Las Vegas, Joshua Smith is executive chef at James Beard Award-winning Chef Michael Mina's BARDOT Brasserie at Aria Resort & Casino. See aria.com
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