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Restaurant Guy Savoy

3570 Las Vegas Blvd. S. (Flamingo Rd.) Send to Phone
702-731-SAVOY (7286); 877-346-4642 | Make Restaurant Reservations | Menu
Guy Savoy's Las Vegas temple of gastronomy opens your eyes and mind.  Read more about Restaurant Guy Savoy.
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Local Deals: 120 * 90

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Open
Dinner Wed.-Sun.
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Dining room at Restaurant Guy Savoy, Las Vegas, NV

Restaurant Guy Savoy Restaurant Review

: Expect an all-encompassing experience for the eyes and stomach at Restaurant Guy Savoy at Caesars Palace, the only place in America to savor the cuisine of this celebrated French chef. Proceeding through the automatic doors of the restaurant’s entrance on the second floor of the August Tower, guests will find the Cognac Lounge, semi-private rooms, the main dining area and a glass-enclosed patio with views of the Eiffel Tower replica at Paris Las Vegas. Architect Jean-Michel Wilmotte, who designed the original Guy Savoy as well as parts of the new Louvre in Paris, conceived a deliberately simple yet elegant high temple of gastronomy in dark bracketed paneling with a cathedral-high ceiling. Savoy, the youngest and probably the last of the "Nouvelle Cuisine" legends, practices kung fu and studies Zen philosophy. For him, whether in life or in cuisine, frills and flounces are unnecessary, hence the minimalist décor and rare bill of fare. The space may feel a bit cold to some, but we appreciate the privacy afforded by the generous spacing between the tables. Tucked away in the kitchen is the Krug Chef’s Table --- one of about a dozen venues in the world (and the only one in the U.S.) dedicated to House of Krug Champagne --- where guests at the six-seat table are treated to a special tasting menu. Restaurant Guy Savoy presents an à la carte menu along with two tasting menus: the Guy Savoy Signature Menu ($258) and the Innovation-Inspiration Menu ($348). A tasting menu may begin with bites of a foie gras “Club Sandwich,” “French Burger” and Parmesan waffle. The bounty of the bread cart is as good as what you’ll find at Parisian bakeries. Executive chef Mathieu Chartron may appear for tableside presentations like the “Salmon Iceberg,” in which the fish is “cooked” on a block of dry ice. Scotland supplies the salmon, while sea bass, turbot and red mullet are imported from France. The signature artichoke and black truffle soup with a toasted mushroom brioche may precede pan-seared quail with spinach purée and roasted hazelnuts. Textures and flavors are well balanced throughout the meal, and everything on the plate is a work of art. Pastry chef Sébastien Polycarpe delivers odes to raspberry and chocolate, plus a dessert cart loaded with temptations. The Bible-thick wine list is mainly French and heavy on Champagnes, but there is also sake and selections from Hungary, Australia, Italy, Spain, Chile and elsewhere. Be sure to browse the incredible collections of Richebourg and Romanée-Conti. The service, directed by general manager Alain Alpe, comes close to perfect.

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