Issue link: https://digital.copcomm.com/i/970887
6 6 | t h e c l e v e r r o o t ONE OF THE NEWEST—and most talked about—establishments in the high- roller league of Las Vegas steakhouses is Bavette's Steakhouse & Bar, the Sin City version of the popular Chicago eatery (another location will open in New York this year). Bavette's dimly-lit, jazz-themed allure has landed at the Monte Carlo Hotel & Casino/Park MGM, and in lieu of the Chicago res- taurant's speakeasy, there's a clandestine bar located behind the main Las Vegas restaurant for those who wish to remain discreet. "Bavette" is a French term for a flatiron or flank steak, but this descriptor hardly does justice to the thick, juicy beef the restaurant serves, including its 22-ounce dry-aged bone-in ribeye or 16-ounce Chicago-cut bone-in filet mignon. When my wife and I ordered the latter, we had it sliced tableside by the tuxedoed waiter, as it was big enough for two. In fact, every item on Bavette's menu—from the truffle mac and cheese to the prime beef to the charred broccoli—comes in generous portions ideal for sharing. Bavette's is a member of a veritable restaurant empire: Brendan Sodikoff, the Founder, CEO, and Creative Director of Chicago-based Hogsalt Hospital- ity, now oversees 15 concepts and 14 locations, each with a distinct culinary style. A graduate of the prestigious Ecole Ritz Escoffier in Paris, Sodikoff's culinary background includes working at Michelin-starred luminaries like Lucas Carton, Alain Ducasse, and Eugénie-les-Bains in France, The French Laundry in California, and Per Se and Chez Panisse in New York. Luckily, we were able to get this epicurean visionary to pause long enough for an exclusive interview with The Clever Root. AN INTERVIEW WITH CREATOR BRENDAN SODIKOFF by Richard Carleton Hacker SIN CITY PHOTOS COURTESY OF MGM RESORTS INTERNATIONAL Brendan Sodikoff is the Founder, CEO, and Creative Director of Chicago-based restaurant group Hogsalt Hospitality. Bavette's Steakhouse & Bar at the Monte Carlo Hotel & Casino/ Park MGM blends a French flair with a vibe reminiscent of an early 20th century speakeasy. The Steaks Are High at Bavette's