This Summerlin restaurant, owned by Jeff and Rhonda Wyatt, pairs a wine shop with a French bistro and docks them both lakeside for a rare Vegas waterfront dining experience.
Executive Chef Dave Middleton, who was Cef d'Tournant at Alex (Wynn) and sous chef at David Burke (Venetian), was picked for the position by Alex Stratta, a James Beard Award-winning chef who serves as the consulting chef for the operation's food and wine programs.
Lunch is from 11 a.m. to 4 p.m. Monday through Saturday. Sunday brunch is from 10 a.m. to 4 p.m. Early dinner is from 4 p.m. to 5:30 p.m. daily. Dinner is from 5:30 p.m. to 9:30 p.m. Sunday through Thursday and from 5:30 p.m. to 10 p.m. Friday and Saturday.
Las Vegas Weekly's restaurant reviewer, Brock Radke, ranks Marche Bacchus No. 13 on his list of the 20 most important restaurants in Las Vegas.
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