When Daniel Boulud shuttered Daniel Boulud Brasserie at Wynn in 2010, it left a gaping hole in the Vegas dining scene. But the chef is back and better than ever, having revamped the former Valentino space at the Venetian on his own terms. It’s a classic, upscale brasserie, with smart design that makse the subterranean space seem skylit. His cuisine here is bridges his more casual DBGB Kitchen + Bar and more formal Restaurant Daniel. My favorites: the giant scallop served on a sweet corn fritter, with shiitake mushroom; a sparklingly light King crab timbale with summer melons, jicama, black garlic and yuzu; and his unctuous “Frenchie” burger: beef with Morbier cheese, confit pork belly, and onion compote.