Andre's Bistro & Bar Now Open in Las Vegas

Feb 07, 2017 Industry News
Industry News

Andre’s Bistro & Bar is the brand-new dining experience located in Southwest Las Vegas that is now open. The restaurant represents a blend of French Bistro meets American Tavern with a menu supplemented by French classics and American favorites. Together, they represent Andre’s background and commitment to fresh house-made ingredients.

With a background in French cuisine, Executive Chef Marty Lopez and his team are executing a menu layered with French classic and recognizable American dishes.

The décor complements the bistro-tavern menu with tables adorned with individual butcher boards featuring house-made mustard and delicate house-made cornichon and pearl onions.

One feature unique to Andre’s Bistro & Bar is the marble chef’s counter created to cater primarily to parties, but also to serve as an open prep kitchen with views of chef’s shucking live oysters, preparing seafood towers, pastries and salads.

To accompany the signature dishes and guest favorites is the carefully chosen wine collection featuring more than 80 selections alongside a full bar with a luxury menu of hand-crafted cocktails.

In addition to the lunch, dinner and brunch items created by Chef Lopez are menu items of the sweet variety created by the restaurant pastry department led by Corporate Pastry Chef Tammy Alana. Chef Alana’s rich pastry background allows for a decadent dessert menu with items hand-crafted from start to finish featuring favorites like Classic House-made Milkshakes, Apple Tarte Tatin, Crème Brûlée and Root Beer Floats.

Menu highlights include:

Grand Plateau on ice (shrimp, king crab legs, lobster, snow crab claw, and oysters served with cocktail sauce, mustard sauce and mignonette)

Artisanal Homemade Sausages (spicy lamb, pork-garlic and duck truffle with Lyonnaise potato salad)

Escargots de Bourgogne (imported French snails with garlic butter and herbs)

Charcuterie and Cheese Board (daily selection of house-made and imported charcuterie and variety of imported and domestic cheeses)

8 oz. Filet, Flat Iron or 10 oz. New York Strip Steak served with sides such as Duck Fat Garlic Fries and Green Beans with Almonds. Accompanying sauces include béarnaise, bordelaise, green peppercorn cream sauce or Scott’s steak sauce.

Andre’s Burger (imported swiss cheese, red onion marmalade, truffle mayo and seasoned French fries)

Braised Lamb Shank (orzo pasta, tomato concasse and lamb jus)

Moules Frites (mussels, tomato concasse, garlic parsley pernod and hand cut French fries)

Chocolate Walnut Gateau (chocolate glazed caramel walnut torte)

Smoked Salmon Benedict (house smoked salmon, spinach, poached egg, hollandaise)

Smokes Sausage and Gruyére Cheese Omelette (house-made kielbasa, aged gruyére cheese and caramelized onions)

Brioche French Toast (seasonal berries with salted caramel sauce)

"We’re excited to introduce a menu that reflects the elegance of French cuisine in an approachable way and bring the Andre’s back to its roots as locals’ restaurant," says Mark Purdy, managing partner, Stacked Hospitality.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.