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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.

Cuisine
Open
Dinner Wed.-Sun. 5:30 p.m.-9:30 p.m.
Features

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Restaurant Guy Savoy, Las Vegas, NV

Restaurant Guy Savoy Restaurant Review

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About the restaurant: 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 the celebrated French chef. Proceeding through the automatic doors of the restaurant’s entrance on the second floor of the Augustus Tower, guests will find a Caviar 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 has worked with Guy Savoy for seemingly forever, conceived a deliberately simple yet elegant high temple of gastronomy in dark bracketed paneling with a cathedral-high ceiling.

About chef Guy Savoy and his team: Guy Savoy, who back in the day was part of the "Nouvelle Cuisine" movement, 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 --- dedicated to House of Krug Champagne, and the only one in the U.S. --- where guests at the six-seat table are treated to a special tasting menu and enjoy the chefs’ ballet being performed in the kitchen. But Savoy cannot do it all, since he is not here all the time. He has delegated executive chef Julien Asseo to run the kitchen. It is a difficult exercise for Asseo, as working in a restaurant that bears the name of one of the most respected chefs on the planet calls for high expectations from the diners --- and we are pretty sure that Asseo has some of his own culinary ideas. A dinner we recently had proves he accomplishes this with perfection, therefore we’ve given the restaurant the highest rating that we assign, a 19 out of 20.

Likes: The service, directed by general manager Alain Alpe, comes close to perfect.
Dislikes: Be prepared for the bill, but remember that the memories will be priceless.

Food: The dinner starts with a motte de beurre, a mound of French Échiré butter (the best one), served tableside, with olive oil from Provence, followed by a bountiful bread cart as good as what you’ll find at French bakeries. A foie gras club sandwich will be the first of the amuse-bouches, followed by a mini burger of seared beef tartare in Parmesan bread, then a trio composed of confit celery root, fried salmon skin topped with salmon roe and smoked eggplant. Another amuse-bouche, the Kusshi oyster concassé with lemon olive oil, lemon and seaweed granite, is so elaborate it deserves to be nominated as a full-fledged course. We highly recommend you take your time enjoying the mi-cuit Scottish langoustine in langoustine dashi topped with caviar, as you won’t encounter a dish that delicate very often. The Dungeness crab, accompanied by various textures and colors of beets, tastes as impressive as the show of fog created by the cold steamed seawater. A beautiful black plate inspired Asseo to create a dish of seared Mediterranean red mullet, covered by its crispy scales and bottarga, in its own jus. The artichoke and black truffle soup, toasted mushroom brioche, and black truffle butter is a Savoy classic that should not be bypassed, and this sentiment also applies to his “Colors of Caviar.” The plate of grilled veal sweet bread comes decorated with a delicate tuile of crispy hazelnut milk skin. We marvel at how much time must have gone into making the roasted squab with cabbage chartreuse. The cheese cart, featuring French cheeses exclusively, is a real tempting option ($35 supplement).

Desserts: Pastry chef Sébastien Polycarpe likes to bring a transitional dish in which a sugar shell envelopes a savory beet mousse and tartare. Pineapple (flown in from Mauritius) is baked in clay and broken tableside by Polycarpe --- if you like souvenirs, ask for the shards, which were sculpted by him. Dom Pérignon gelée perches on top ofBuddha’s hand citrus slices, which were poached in vanilla and laid on a cookie. This will be your last sweet unless you indulge in the decadent chariot de mignardises (and you should).

About the wine: The Bible-thick wine list is mainly French and heavy on Champagnes, but there is also saké and selections from Hungary, Australia, Italy, Spain, Chile and elsewhere. Be sure to browse the incredible collections of Richebourg and Romanée-Conti --- Savoy loves Burgundy.
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