Restaurateur Joseph Keller of Josefs Brasserie was recently honored in an issue of Bon Appetit magazine. Part of the write-up about Chef Kellers restaurant in Desert Passage stated: "The murals of French village scenes, the antique mirrors and a cherry-wood bar lend an air of authenticity, as does the menu of updated brasserie classics."
"Being mentioned in such a prominent magazine so soon after opening my first restaurant in Las Vegas is an honor," Keller said.
Keller has been a Las Vegas resident for six years, traveling back and forth from California. Among his well-known restaurants are the Bouchon in Yountville, California and Woodbox Inn on Nantucket Island.
"The fare here is traditional brasserie-style, with a few of my twists," he said. "French fries and onion soup are a must, alongside quiche, rotisserie chicken, leg of lamb, steak and mussels, which are brasserie staples. At Josefs we also offer Truite dux Amandes, Hudson Valley Foie Gras, a traditional French pastry cart and cheese board of French and Napa Valley cheeses. We have also created a Plate D Jour, a Parisian Blue Plate Special."
In addition to operating several well-received restaurants, Keller has worked on the Master Chef PBS series with Julia Child, and received the 1999 Tastemaker of the Year award from Nations Restaurant News. His recipes have been published in Bon Appetit, Food & Wine and Gourmet magazines. The 175-seat Josefs Brasserie is in Desert Passage, adjacent to the Aladdin Resort Casino.
The first class restaurant is normally open for lunch, dinner and late night meals.