text: In typical birthday tradition my wife and I always go somewhere different usually an establishment with a alist chef or at least a michelin star or james beard nomwhere else to go while in Vegas but Bouchon Thomas Kellers restaurantnnI had extremely high expectations on this restaurant as I have been to Thomas other restaurants Per Se and French Laundry Bouchon seemed like a cross between The Palm and a high end Cheesecake Factory Perhaps it was because we were in Vegas and Bouchon was in the Venetian with a heavy tourist population but nonetheless the vibe did not scream out starsnnThe service was slow probably due to the overly packed restaurant and the vibe really reminded me of an energetic Cheesecake FactorynnThe food itself was good There definitely was no comparison to Kellers other restaurantsnot even in the same category but regardless it was good I started with the squash salad which was interesting and good For my entree I had the special which was a top sirloin prepared sous vide with a side of spinach and mashed The meat was very lean and prepared very well no complaints herennThe part of the meal that did stand out was the homemade bread So good and butterynnI might give Bouchon another chance and try the one in Beverly Hills