Partage, Las Vegas: Is It Worth $400 for This 7-course French Fine Dining Menu Off the Strip?

Partage
3839 Spring Mountain Rd.
Las Vegas, NV 89102

Here we give you a glimpse of our experience dining at Partage, Las Vegas, this past Valentine’s Day, mere minutes from the Strip.

With authentic French staff and founders boasting Michelin star backgrounds, the expectations were high. From the king crab in estragon sauce to the nuanced flavors of smoked paprika braised frog leg and the delicate balance of a tuna and scallop carpaccio, each dish was a testament to the chefs’ expertise. The service shone through, with staff providing informative and attentive care.

However, not all was perfect.

Partage is appealing for those looking for a taste of France in the heart of Vegas, promising an experience that’s memorable, if not entirely transformative. Eagerly anticipating the next culinary creations, especially with Cru Partage on the horizon.

Price: $$$$
Rating: 6.5/10

♠️♥️♣️♦️♠️♥️♣️♦️♠️♥️♣️♦️

Let us know in the comments below if have you tried Partage. ⬇️

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Hey folks welcome to frankly Vegas where we report on our experiences just as you’d experienced them our goal is to experience places anonymously so that we can report back on them honestly and today we’re going to discuss our Valentine’s Day experience at partage amid the choices for French oat

Cuisine in Vegas from Michelin started giants like rushan and GE aoy Plus other standouts such as Picasso the cir or BAU on the Las Vegas Strip partage is often mentioned the same breath but also makes its Mark due to its unique location tucked away in Chinatown a neighborhood traditionally known for offering great

Value for dining options partage stands out in a sprawling strip mall a setting far removed from the opulent dining rooms of the strip sharing its space with a mix of much more casual eateries retail stores and wholesalers despite its unassuming location partage commands attention everywhere a simple search online for

The best French restaurants in Las Vegas on any platform whether it’s Google social media or YouTube Yelp reveals partage among the top contenders a testament to its Fame it’s a name that resonates with both locals and visitors alike the team at partage has a distinguished background chefs with experience in Michelin star kitchens

Accolades from reality food shows and several Awards and accolades this pedigree sets the stage for our high expectations including for ourselves yet we do have a track record for having those expectations shattered so let’s see if this is the case with our evening at partage upon entering partage the

Immediate greeting by our server a recent arrival from nce France signaled the start of what promised to be an immersive dining experience you can sense the very essence of France here not just in the accents of the staff but in the very soul of the restaurant a testament to the founders Michelin star

Studded [Applause] Background the menu was quite straightforward the first page told the story of the team behind Partage followed by a page with the details for the tasting menu on Valentine’s Day Then there’s a few pages showcasing their wine list followed by a cocktail page before we go into more detail with the wine list and tasting menu feel free to hit pause button so you can read the winel list and menu better the wine list is broken down by Alas then here’s their selection of burgundy Reds which is from P NOA grapes And then here’s their selection of burgundy whites which are from shardon grapes here’s what they have from the lais Valley and then here’s what they offer from the North rone Valley then there’s the South ran Valley next we have Bordeaux Left Bank which refined Cabernet 7 Yar Blends Bordeaux right bank which primarily consists of marllo red blends and then there’s Champagne here’s our list of cocktails with notes on which ones are favorites of the team behind partage a nice touch in a past life of mine it would have been very difficult to avoid picking one of These partage also offers a few mocktails all of them which sound zesty and Refreshing typically partage offers three levels of prefix menus a five course meal starting at $110 a 7 course menu for $140 and nine course Affair for $175 the only menu that partage offered on Valentine’s Day when I went was a seven course for $200 which is a

37.5% markup on top of their usual price of $140 for a 7 course prefix meal the wine pairing was another 100 $130 and if you wanted plaque truffles to be added only on certain choices at the chef’s discretion that tacked on another $30 partage also offered caviar

From a variety of sources starting with China at the low end at another $30 and goes up from there let’s see what partage has in store for us for my Valentine’s Day dinner the first course is an Amo boo Trilogy first item is the king crab with estrone sauce Swiss Shard tempura coming

In second is smoked paprika and espet pepper breaded frog leg with pearl tapioca risotto the final item of the trilogy is the coral pasta carbonara cured egg yolk in soy sauce oi served in ell course two is a tuna and scallop Carpaccio course three is white asparagus cured salmon with salmon row

Course four is Corvina Beach Puck filled with white beet course 5 is a beef course consisting of domestic Waggy beef tenderloin red ravioli onion hibiscus white ravioli F gr course six is fresh goat cheese with cranberry Ki flour salad and French baguette cor seven is the final dessert

Course to finish off the tasting menu with exotic fruit Pavlova lime gel French mering vanilla mousse all right let’s get started with discussing the first course which consisted of three parts the king crab with an estron sauce which is French for Teragon sauce and swiss asard tempera

Was a medley of flavors and textures the crabs freshness was top-notch freshly firm and sweet with a tad of saltiness of the ocean perfectly complimented By the Light Airy crispness of the Swiss Shard tempera and being a huge fan of Teragon myself the aromatic Savory death of the Teragon

Sauce this was followed by the smoked paprika and espet pepper breaded fres frog leg the frog leg instead of usually tasting like a very fresh and firm yet moist version of chicken meat was surprisingly tender the breading on it was extremely fine resembling texture from an air fryer which isn’t intended

To be a dig towards it the frog leg came with some Pearl tapioca risotto whose buttery creamy texture offered a rich yet subtle contrast the third part of the amu’s B Trilogy was a coral pasta carbonara a dish that I feel embodies the Innovative spirit that partage is striving

For adorned with a thick gooey cured egg yolk and delicate uni or sea urchin this dish delivered an intense Savory experience imagine Smoky bacon raw egg and oi flavors all combined together that was both rich and impeccably balanced with the slight doughy crumbliness of the pasta the champagne pairing chosen for

Its metallic and mineral notes provided a refreshing Counterpoint to the Dish’s Savory richness Minal of next up is the second course the tuna and scallop kpao where you can taste the chef’s dedication to freshness and quality the seafood was so tender it nearly dissolved upon contact melting in

Your mouth and the sweetness of the scallops paired nicely with the subtle Tang of the tuna a drizzling of Yuzu gave everything a zesty refreshing feel the addition of sesame seeds and salt grains added some crunch to the texture punctuating some bites with bits of savory and

Saltiness Now we move on to the third course which is white asparagus and cured salmon infused with black current and served alongside Dill Madan mayonnaise with salmon row before going into further detail about this dish because there’s quite a bit going on with this course I’ll start out by

Saying that the textures and flavors mesh together very nicely the maduan mayonnaise consisted of green peas and finely chopped vegetables such as carrots and celer hearts dressed in a dill infused light mayonnaise which added a velvety texture with a fresh Rassy herbaceous undertone then you have roasted peanuts sprinkled on top which

Gave a nice Crunch and a hint of nuttiness then there’s the salmon row which stood out for its freshness and balanced salinity a stark contrast to the often overly salty offerings found in common Sushi establishments describing this course feels like quite a mold but everything worked together quite beautifully

WI our fourth course presented the Corvina with a beat puck the Corvina was mild and a little buttery in flavor and the meat was nicely tender the fish’s Savory crust with a dash of black salt pepper and chili powder imparted a deep earthy Umami while the alala Sprouts

Added a refreshing spicy note the light silky herb Ki underneath the fish and the Beet Puck a creative item filled with a Savory white beet inside which pairs nicely with a subtle sweetness of bee all went well with the fish the recommended pairing was with a 2018

Central French P NOA which was the culprit of my first Miss of the night what ended up happening was that even the small sip of this Pino nois ended up overpowering this Dish’s subtle flavor profile where I had trouble tasting anything other than the P NOA the fifth course introduced us to

The domestic wagu beef tenderloin alongside red and white ravioli with optional shaped slices of black truffle I had high hopes for this dish considering that it didn’t seem to be too guard unfortunately I was shocked to be let down by the black truffle where it tasted more like freshly cut potatoes

Somehow mostly lacking the earthy musky flavors one would expect from truffles The Tender Loin itself while mostly tender overall was less tender the further away from the center but overall wasn’t as tender as usually associated with the word wagu on the other hand the Red Onion hibiscus ravioli provided a

Great savy experience however in the case of the F gr ravioli my mouth struggled to identify and detect the F gr filling the balance between the F gr filling and dough surrounding it seemed tilted in heavy favor of the dough which led me to wonder if this was a Miss in ideation or

Execution as we neared the conclusion of our meal the fresh goat cheese and cranberry Ki course with flour salad and French baguette arrived with a flower salad providing floral grassy and potent bitter flavors which could be potentially off-putting if you’re not a fan of strong bitter flavors the experimental playfulness continues with

The tartness of the cranberries and the cranberry sauce filling the inside of the goat cheese but that playfulness smashed into a brick wall with the mini French baguettes that brick wall was the frustratingly tough crust on the outside of the bagets that was very difficult to tear through failing to meet the

Presumptive expectations set by the restaurant’s French pedigree I was expecting a crispy crust a crust that’s relatively light for a baguette that’s enjoyable not something that led me to be concerned if I needed to pay my dentist a visit soon the upside to the bagets was that they were pleasantly yet

Suly Tangy and savory with a nice wheat flavor to them and now onto the final course an exotic fruit Pavlova which helped Salvage the prior course and end the night on a high not the mering encased in a white chocolate crust had a blend of tropical fruits inside that was sublimely sweet

And zesty without being overpowering the whole ensemble was very light and Airy and was easy to cut through with a side of the fork offering a refreshing conclusion to our evening of fine French dining the grand total for this experience was $738 2016 for my table which breaks down to nearly $370 per

Person the subtotal before tax and tip was $575 including the wine pairing black truffle add-on and a cup of tea which breaks down to $287 per person meanwhile tax and the automatically included 20 % gratuiti made up for the remaining $163 2016 for comparison on any other

Day the cost would come out to be a grand total of $536 or $268 per person if we’re assuming that the Valentine’s Day markup is 37.5% based on the price of the prefix throughout the evening the service at partage was nothing short of exemplary the staff’s attentiveness

Knowledge and ji and warmth added layers of enjoyment to our dining experience making each course feel immersive and intimate as if we’re proactively engaged in culinary projects with the kitchen portion sizes and pacing were spot-on nothing we have any complaints about partage attests to being a testament to the art of French cuisine

Executed with a passion that speaks to its Founders Michelin star Heritage the restaurant’s commitment to authenticity Innovation and quality can be experienced through most dishes but it did have its flaws from the overpowering in Pino NOA pairing with the sublime Corvina fish to the underwhelming Waggy beef tenderloin and the shaved black

Truffles to the extremely tough crust of the baguette and the Ambiance and Decor missing a couple of touches that could have rounded out an experience that would have been luxurious elegant and upscale without question I just can’t help but feel that with a price tag at nearly $400 per person with rounding

Error or even at $260 per person without expected markups the experience should have been within reach of Excellence if not absolutely top-notch while I understand minor mistakes can be excused I’m not sure if I should be more lenient if the flaws are overlooked by a team that is backed

By Michelin star experience where I assume the kitchen management and execution are mostly under their control since seating is by reservation only as we all wait for the opening of crew partage next door I remain Curious by the promise of what’s to come making partage a destination that despite its

Occasional missteps might be worth the visit for those in search of French culinary excellence in Vegas