Visiting The Bedford by Martha Stewart
If you're headed to Las Vegas soon, be sure to make your reservations at The Bedford by Martha Stewart, my first-ever restaurant located at Paris Las Vegas - we've received so many excellent responses to our menu and our food.
The 194-seat dining destination was inspired by my own 1925 farmhouse in Westchester, New York. The menu features French-inspired cuisine along with some of my own favorite recipes - all with the freshest, locally sourced ingredients. Not long ago, I traveled to Nevada for a brief visit to see how it was doing and to taste some new and delicious items for upcoming menus.
Enjoy these photos.
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- I opened The Bedford by Martha Stewart in August 2022 in a partnership with Caesars Entertainment. We all worked hard to make it feel just like my home in Bedford, New York.
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- All the décor inside and out was inspired by my 1925 farmhouse. If you follow my blog regularly, you may notice a lot of the same colors and design styles.
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- Here is one of the table settings – complete with a printed “faux bois” decorated menu.
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- Here I am holding one of the menus in a room painted in, can you guess? Bedford gray of course. The prints on the walls were also inspired by photos decorating the rooms in my own home.
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- The windows in this area of the dining room look out to Durantrans, or large backlit transparency photos, of my farm. Here is one showing the gorgeous spring azaleas in bloom.
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- For dinner appetizers, we offer these house made bread baskets. Each one has JuneBug’s garden flatbreads, grape-rosemary focaccia, and warm Parker House rolls.
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- This is a very popular appetizer. Everyone loves a good warm basket of bread with dinner.
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- Everything is made fresh right here at the restaurant. Look at this focaccia bread – baked perfectly.
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- Among the other dinner menu items is our Prime New York Strip Steak with braised leeks and watercress.
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- Here is our Honey Mustard Glazed Salmon with wilted spinach and confit shallots. So many of the dishes are the same ones I serve to family and friends when I entertain at home.
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- Here I am with a plate of my mother’s pierogis. Big Martha made the best pierogis.
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- These are filled with potato and brown butter. If you’re unfamiliar with pierogis, they are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water.
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- Here, the wait staff gathers at the large counter waiting to bring out various dishes. Above are the hanging copper pans in a variety of sizes from my MARTHA by Martha Stewart collection.
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- At the bar, garnishes are always cut and prepared fresh for our cocktail service.
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- And of course, we serve Martha’s Chard, and now Martha’s Lighter Chard – both with bright citrus fruit notes and a distinctly sweet, oaky flavor.
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- During my visit, we hosted some media and hospitality events and shared some of these delicious bites – crab cakes, a spring salad, steak tartare, and red endives with Gorgonzola Dolce, toasted pecans and sherry-shallot vinaigrette.
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- We also offered Oysters Rockefeller, baked with Pernod cream, spinach watercress, and a parsley breadcrumb topping.
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- And for dessert, ramekins filled with our Classic Crème Brûlée.
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- This dessert table was also filled with “Mile High” Chocolate Cake, house made sorbets and ice creams, cookies, and tarts.
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- Here I am with just some of those who have helped make The Bedford by Martha Stewart such a success. We have a great team at The Bedford. If you haven’t yet joined us for a visit, please make reservations – you’ll have a great time!
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