It’s a great time to be a beer lover! At bBd's, we curate our beer list so that only world-class craft beer is available. Craft Beer is our passion and we make certain to do it right. By the numbers:
- (26) lines on our back wall, covering (3) different temperatures variations.
- (1) Nitro, and (2) Cask Lines all served at proper temperatures.
- (5) permanent "classic" lines.
- Draft lines are short-draw, 100% C02 gas.
- Glasses are 100% “beer clean”.
- Lines are fully cleaned between kegs.
- Lines are calibrated specifically to the beer being poured.
- Facets are calibrated to pour the perfect amount of head.
Wanna see how far our attention to the craft experience goes?
bBd's Beer Program
Custom designed with 26 taps, all short-draw c02 with 3 different temperature zones. We have several temperature zones. 1. We have line (1) connected to a glycol system which reduces the temperature on that line down to 29 degrees. Perfect for a light American lager. 2. Our main draft lines are held at 38 degrees. 3. Lines 23-26 are held in our secondary walk-in which is held at 50 degrees. These lines are perfect for Imperial Stouts and Barleywines. Basically, anything that is full-bodied and high in ABV (generally above 9%), and 4. We keep our Cask beers and Nitro beers at 50 degrees as well. They are held in custom-designed keg coolers by the front bar.
Glanola cleaning system
This is the first installation in Nevada, In fact, we brought this system to Nevada specifically for bBd’s. This allows us to clean beer lines (or sankes) “on demand”. We choose to clean between every single keg that is tapped to make certain that every beer we tap is poured on a line that is as clean as it can be. Glanola is a pump based system with full cycles of agitation, rinse, and chemical. The chemical used actually changes color on contact with bacteria which gives you a visual indication that the line is clean. The system also allows for different cycles which allows a standard line cleaning and a “super clean” cycle which can be useful after smokey, or sour beers for example.
Visit Glanola North America to learn more.
Pressure settings are one of the key elements that often get overlooked at beer bars. Specific styles, and even specific beers within styles have very specific needs when it comes to what PSI they are poured at. Calibrating a beer line to the specific pressure needed for that particular keg is not difficult, but it takes the time and understanding that comes with being super passionate about what you do. We want every beer to pour perfectly. To find the perfect pressure setting we feed a set of parameters into a formula that then calculates the correct number. Things like temperature, length of line, elevation, alcohol content, gas blend, and the v/v co2 content for the specific keg.
We highlight several styles of glassware. The “old school” permanent lines tend to have their own specific style of branded glassware. These glasses are designed to highlight the features of those specific beers. However, for the majority of other beers, we use a 12oz white wine glass from Rastal. This is a great all-purpose glass for beer. It works well for beer for many of the same reasons it works great for wine. The glass is shaped in such a way as to focus the aromatics of the beer for delivery to your nose as you are drinking. So much of our sense of taste is actually due to our sense of smell so this actually enhances the flavor of the beer. Secondly, the lip of the glass is designed to deliver the beer (or wine) to the middle of the palate where you can get a good, balanced sense of the beverage. The bowl of the glass is also relatively narrow which helps hold carbonation. With our cask beers we go straight traditional with a 20 oz Imperial Nonic pint glass.
bBd’s is proud to be the 11th bar in the United States to hold the Cask Marque award. Cask Marque is a quality control and accreditation organization. The mission is to maintain the standards of cask-conditioned beer poured in pubs and then reward accredited licensees. bBd’s has two cask engines and always has cask beers conditioning in our warm-room, held at cellar temperatures to provide the perfect pint. Pouring cask beer properly is a lost art, if you’ve had cask beer at other bars and been largely unimpressed, please give it a second chance at bBd’s.
Dish Machines & Sprayers
bBd’s uses only high-temperature dish machines to clean its glassware. Every glass must be “beer clean”. What does that mean? Beer clean is an industry term describing a glass that is free of any impurities that might provide CO2 a place to collect in the glass. The Brewer’s Association Draught Beer Quality Manual (DBQM) defines a beer clean glass as one that, “Forms a proper foam head, allows lacing during consumption, and never shows patches of bubbles stuck to the side of the glass in the liquid beer.”. To ensure every glass is in the cleanest state possible, after the high-temperatures wash & rinse, all glasses are sprayed with water before being filled to ensure all chemicals or impurities are rinsed off the glass which is being filled.
It’s the water!
Using municipal water would be the easiest way to both wash and rinse all glassware, but what fun would easy be? To ensure that our glasses are all beer clean AND free from the scent of sulfur/hard water completely re-engineered how water gets to our faucets. This started with a water softener to supply our taps with water that’s free from the harmful hard water that would cause scaling and effect lacing and head retention. The next step was to make certain that any equipment that was going to come into contact with our glassware was fed with water which has passed through a filtration cartridge. This includes all sprayers and the water feeding into our high-temperature dish machines.
Curation, it’s not just for museums!
The beers available at bBd’s are not chosen lightly. There is a framework in place for every line which ensures that with each visit you have a wide range of styles available to you. Most of the beers rotate as well, this means that when one keg kicks a completely different beer is tapped next. The result is that there is always something new to try. Which beers are available is something we spend an inordinate amount of time thinking about and researching. We put the work into making sure that every beer you try at bBd’s is world-class. We strive for beers that are not found at every other beer bar in town, our passion lies in quality over quantity. As a result, we focus on beers from small producers around the world, many of whom we have personal relationships with. We also work with the “best of the best” of local and regional breweries. The beer scene in Las Vegas is on the rise and we are proud and excited to be a part of it.
bBd’s is known for having the best hamburgers in the business. This is not by accident. The attention to detail, care, and the focus on ingredients that goes into creating our burgers is more typically found in the world of Michelin-Starred fine dining.
We’ve taken regional specialty burgers and old-time classics, deconstructed what makes them amazing, then built our own versions using the highest quality meat - USDA Prime Beef - which is butchered and pattied in-house. We then use time-honored techniques, and equipment custom designed by Chef Perrazzo to produce the best flavor possible.
Oh, but we don't stop there...
The Daily Grind
The grind is one of the most important aspects of a great burger, and it’s an area we tend to focus on. Getting the grind right matters. It’s one of those technical differences between a good burger, and a great burger. At bBd’s we use specific grinds for specific burger styles and incorporate specific ratios of fat. We then use custom patty equipment that provides the ideal psi to create the perfect patty.
Our grill, nicknamed "The Beast" is one of the largest custom grills ever made by Grillworks. We’ve partnered with Grillworks for many years and have a great working relationship in terms of Chef Ralph providing very rigorous specifications and Grillworks engineering them into reality. We use cast iron grates with a custom designed shape to provide the perfect sear and uniformity of heat throughout the entire surface. We use a mix of fruit hardwood and Canadian charcoal as fuel to provide a wonderful balance of even heat and flavor. We have even developed custom accessories to use with the grill. Hooks for sausages and fowl, racks to hold excess wood to ensure it’s ready to fire when needed, and skewers for sausages and kebabs.
Like Grillworks we have a long standing relationship with Accutemp who make a lot of our custom kitchen equipment. We are very proud of our steam griddle which is custom engineered specifically for us to cook our USDA Prime steam burgers.We had them weld a grid pattern into the face of the griddle with very specific measurements in order to provide the ideal ratio of burger to water & onion. Even our onion flakes are custom. We worked with the vendor to create the ideal shape and size of flake to maximize the flavor extraction.
Accutemp has also fabricated our griddle to Chef Ralph’s specification. This means that even our standard griddle, the workhorse of the kitchen is a custom piece of equipment designed specifically for the way we cook our burgers.
Craftsmanship You Can Taste is our motto and that starts with using the very best ingredients available. For bBd’s, we owe a large debt of gratitude to another of our long-term partnerships in Nick Castellana from Prime Food Distributor (PFD). Nick supplies every great Steakhouse in New York City (including the famous Peter Lugers in Brooklyn, often considered the best steakhouse in the world), not to mention too many Michelin starred restaurants around the country. Quite simply, his beef is the best of the best. Working with Nick we arrange a slaughter schedule based on forecasts and evaluations of quality. All of our burgers and steaks are 100% USDA Prime Beef. USDA Prime accounts for just 2% of all beef in the USA, and it the very highest quality available. We receive a weekly delivery from Nick to ensure the freshest product possible. The beef arrives in primals then gets butchered in-house to ensure quality and that nothing goes to waste.
The Butcher Room
Our in-house butcher room is a point of pride. For Vegas it’s a one-of-a-kind. Fully functional, mini USDA-Style meat processing room, right in the middle of the restaurant. We hand-butcher all meat used at bBd’s. Depending on the day, we could be processing whole pigs, beef, lamb, or making sausages and hot dogs, sometimes all of the above. Our butcher room maintains a consistent temperature to provide an ideal environment for the preservation and aging of meat, it’s further designed to keep temperatures low so that the meat does not overheat during production. This room also houses several key pieces of equipment. We have an emulsifier for sausages, hot dogs, and gyro mea, two types of specialized grinders, and a bandsaw to custom cut speciality dry-aged steaks to order.
Every dessert served at bBd’s is made from scratch, from the dough for the gooey Cinnabomb, the Sableuse that crusts our cheesecakes, the additive-free silky custard soft serve, to the caramel that goes on top.
The obsessiveness over technique and quality is something that makes every decadent dessert the perfect ending to every meal.
You've come this far already. Wanna go a little farther?
Chef Ralph graduated from the Culinary Institute of America (CIA) with a focus on pastry, so needless to say, desserts are a passion. He worked under French Pastry Chef Eric Hubert at Jean-Georges NYC, and it was Hubert’s platform and willingness to let the young chef explore that Perrazzo credits for helping him to develop his own unique style.
The “made in-house” and “scratch kitchen” terminology could not be more true when describing bBd’s desserts. Nearly every single item used in creating our desserts is made from scratch with fresh ingredients. Who roasts raw cashews to make their own cashew butter anymore? Who uses fresh, locally roasted Vesta coffee to make coffee ice cream from scratch? In this day and age, not many! There is passion, pride, and love poured into every aspect of building our decadent creations.
Soft serve perfection
Taking the time to experiment to get recipes absolutely perfect is not an easy feat. Chef Ralph and team spent three months experimenting with different ingredients and flavors to nail down the perfect recipe for our silky custard soft serve. Testing over a dozen different types of vanillas, as well as experimenting with milks and creams of varying fat contents and temperatures to perfect the creamy treat in all ways flavor, texture, and experience.
There are few chocolates out there that are better than Valrhona chocolate. It is a top tier-ingredient of the highest quality that bBd’s is proud to serve in various ways. From making chocolate sauces used as a topping to flavoring our milkshakes and also filling out molten cake. Only top-tier, golden standard ingredients make it to the plate and to our guests.
Passion Fruit Sunflower
- Elderflower, black sesame meringue, pastry cream, matcha tea yogurt
- Light, refreshing, balanced, yet explosively tropical
Sableuse Crusted Cheesecake
- Preserved berries, lemongrass champagne sherbert, cranberry, lime, smoked sea salt
- Velvety, creamy with contrasting texture of soft, buttery sableuse coupled with the acidity of the fresh berries and lime
Gooey Warm Cinnabomb
- Coffee ice cream, gooey cream cheese icing, Saigon cinnamon
- Better than grandma used to make on Sunday mornings
Wood Fired S’mores
- A timeless classic melted over our own wood fired grill
Valrhona Liquid Chocolate Cake
- House-made chocolate cake filled with gooey valrhona chocolate, vanilla ice cream, chocolate crunchies and salted caramel.
- A chocolate lover’s paradise, served over marshmallow brûlée - as decadent as it gets!
bBd’s has never been and will never be just your average "burger joint". Everything we do makes us unique. The art hanging on the walls. The heavy metal/rock music, cathedral-like decor. The fully visible butcher room.
Our originality stems from Chef Ralph’s core values. The bBd's philosophy, fostered through our team, guides us as we execute our mission to deliver a unique experience with the highest quality food, beer, and service. Pure passion!
The bBd's Experience
What makes us different? Passion
You find it in everything we do. Art, music, architecture & design, butcher room, seitan, custom cut steaks, 4 styles of burgers, custom equipment. Quality, obsessiveness, and attention to detail at all levels.
bBd’s fosters an environment of self-expression so many levels. While the staff may be wearing uniforms, they are encouraged to be themselves and be comfortable in their self-image. The bBd’s team consists of a diverse group of people from all walks of life who have one thing in common, a passion for great food, amazing beer, and outstanding service. Tattoos and piercings are allowed and in a sense offer a unique alternative to the clean-cut regimented foodservice norms. An environment that can be immediately felt upon entering through the gothic monastery doors, through the art gallery, past the visible butcher room, and into the cathedral dining room with arches and vaulted ceilings, lined with columns in the dining room which seats comfortable between the kitchen and the bar. We congregate between the altar of food and the alter of beer to share incredible meals. Designed by Sam Hatch of Hatch Design Group, the experience from entry to seat will transport any guest into a realm that would make one forget the outside world. Pure passion.
Upon entering the first arched wooden doors at bBd’s, salvaged from a European monastery, one finds themselves in a darkened hallway adorned with dozens of pieces of fine art. Ominous, edgy, dark art hangs on the velvet walls from various American artists, the likes of Shawn Barber, Buddy Nestor, Jason Goldberg, Gina Altadonna and Brigitte O’dowd to name a few. The fine art hangs in the interior as well, and all paintings are for sale, with 100% of the sale price going back to the artist. Just like the rotating draft list at the bar, the art rotates as well. When a piece is sold, another one goes up, making the decor a little bit different almost every time a guest returns.
Our butcher room has been specifically designed for our concept, with obsessive and meticulous detail to hold our high-quality USDA certified Prime Beef, as well as all of our other proteins, at proper temperatures. With specially designed meat-processing equipment, such as the Patty-O-Matic burger pattying machine, the bandsaw that allows us to break down whole sides of steer, to our very own meat emulsifying machine to make our very own sausages and gyro meat. Every single protein we serve is butchered, ground, pattied, and hand-processed from start to finish by our very own butchers. It doesn’t get any more honest that this.
We pay close attention to the slaughtering schedules of our meat purveyor. We hand select the cattle before the slaughter, and know exactly what is coming in to our kitchen, always as fresh as humanly possible. We are proud to be able to cut custom steaks, all cut-to-order, such as our three-pound porterhouse steak, three-pound bone-in tomahawk ribeye, and out 20oz. Bone-in filet mignon, which can all be seasoned in various ways and cooked over a cherry wood and charcoal fire on our custom grill.
Vegan & Vegetarian-friendly
For all of our non-carnivorous friends, we offer a robust vegan and vegetarian menu, with outrageous fully vegan creations such as a vegan philly cheesesteak, vegan meatball parm hero, and vegan buffalo wings served with house-made vegan ranch dressing. All of this made possible by the exclusive seitan we use, which is made exclusively for bBd’s from a small producer in Long Island. bBd’s is a place that has food for almost every type of human, who can all sit together and enjoy a meal regardless of dietary restrictions.