À L'ouest

French brasserie tradition runs through live-fire cooking at À L'ouest, in a loud, high-energy room its own team compares to a French bistro shipped over from the Vegas Strip. Wagyu cuts dominate the steak frites list, alongside Manila clams in a vermouth broth with Basque sausage and a spatzle built around braised rabbit and mushrooms. A speakeasy sits upstairs for a cognac-and-cold-brew nightcap after dinner, and weekend mornings bring a separate brunch service.