At a young age he traveled to France to complete internships in the kitchens of such noted chefs as Roger Verge and Bernard Loiseau. In 1998 Keller opened Bouchon, an authentic French bistro in Yountville, Calif., with his brother Thomas. Already based in Las Vegas, Keller traveled back and forth to California's wine country. He ended his stint at Bouchon when the opportunity came to open his own restaurant at Desert Passage. Keller, a colorful personality who is happiest when he's in the kitchen, has created a real brasserie complete with a zinc bar and brasserie food.
Prices are moderate.
Longtime Las Vegas restaurateur Gino Ferraro has come full circle with a cafe almost like his first Ferraro's. Today Ferraro owns a variety of successful eateries and once again, a casual cafe. Italian sandwiches, salads, bagels and gelato. Service is from 7 a.m.-midnight. It's about a one-mile walk around the entire Desert Passage, but there are many delicious stops along the way.