French fine dining off-Strip has a home at Partage located in the foodie haven of Chinatown on Spring Mountain. Led by a team who are no stranger to the elite Michelin stars (and also run the nearby Eatt on W. Sahara), Partage offers exquisite vegan food in Las Vegas. There’s a reason why Vegans, Baby selected both the executive chef Yuri Szarzewski and pastry chef Vincent Pellerin to be a part of the first Vegan Vegas dinner at the renowned James Beard House in New York City. They join Chef Brian Howard of Sparrow + Wolf, Chef Andrew Carroll of Catch and Chef Oscar Amador of EDO who are showcasing plant-based dishes in their absolute finest form.
Start your meal with some vegan appetizers at Partage, all of which are gluten-free or can be made gluten-free. The seasonal menu features starters like the chilled Margarita Pizza soup with roasted tomato, sundried tomato and an oregano and lemon sorbet.
Or, opt for asparagus stuffed with seasonal veggies (we had pickled carrots, cherry tomatoes, asparagus, basil and parsnip chips) and truffle oil.
Partage also serves crispy asparagus with verbena sabayon and lemon paste. The soups rotate every few weeks, so be sure to ask what the featured soup is other than the staple tomato soup on the menu.
There are two main courses to enjoy that are vegan at Partage. We love them both, so it’s best to bring someone else so you can try each other’s dishes. The homemade origami ravioli is stuffed with vegan mozzarella, wakame and kombu seaweed, then topped with mushrooms, lemon and more seaweed. It comes with a gorgeous sorrel veloute (the mother of all French sauces) to pour over the handmade ravioli.
The other is the Tian de Legumes, a dish hailing from the south of France. This entree features seasonal veggies and an onion puree, tomatoes, zucchini and eggplant confit with rosemary. Its crowning glory is a delicate squash blossom dipped in tempura.
For dessert, it’s up to Chef Pellerin. When we dined at Partage, the dessert was a poached peach cooked in strawberry syrup and topped with verbena sorbet, vegan crumble, fresh strawberries, coconut mousse and crispy verbena.
Partage also offers tasting menus with optional wine pairings.
3839 Spring Mountain Rd., 89102, 702-582-5852, Monday – Saturday: 5 p.m. – 11 p.m.
Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.