During a recent trip to Las Vegas, I and the folks I visited with had dinner at Bouchon Bistro, a French-style restaurant. Owner Thomas Keller writes an interesting description: "A Bouchon can be, and should be, whatever you need it to be. It's a casual place, a social place, a place where people come to relax talk and to eat. A kind of home."
The restaurant served us rolls that were somewhat reminiscent of a prickly pear cactus, in how each successive roll seemed to grow from the top of the prior one. They were warm and delicious.
One of the other people ordered a steak, but the thing that struck me most about the plate was the non-serrated steak knife.