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Guy Savoy Las Vegas review...LONG


Restaurants & Bars 3

Guy Savoy Las Vegas review...LONG

LVI | May 22, 2006 10:14 AM

Let me start right away by saying that this restaurant is NOT going to appeal to the masses. As a matter of fact it may only be appreciated by a very small % of people. It is VERY expensive...actually I would classify it as almost prohibitively expensive. Yet I would say it is quite possibly one of the most exquisite dining experiences I have ever had. I was lucky enough to be there for the opening so there were some glitches that you would expect but most were due to technical problems rather than food or service. Our menu was preset (We were a party of 10 people. The restaurant will most likely accommodate parties no larger than 8 and will try and keep it to 6 and under.) The kitchen (our group was treated to a tour of the kitchen) was, by far and away, the most impressive kitchen I have ever seen! From glancing around it, there were a bare minimum of 25-30 kitchen staff. It was truly impressive. Service was impeccable! We had close to 4 full time wait staff on us from the time we sat down until we left (meal time was close to 5 hours, of which at LEAST 1 hr of waiting for our check. This is the glitch that I mentioned above. We had used 9 credit cards to pay for 10 people and apparently it over worked the CC system.) The staff never seemed to hover but rather "appear" as soon as your glass was empty or any other "thing" that may have needed attention. It was as professional a staff as I have ever encountered (including flagship Paris restaurant). On to the food. The menu that I brought home listed 6 courses but there were a minimum of 5 amuse bouche, each one a tasty little creation. And instead of going into each and every one of the tastings (Pea "soup", Sea Bass, Guy Savoy's signature Artichoke and black truffle soup, Guinea Hen roasted w/Black truffles and Basmati rice, Salad/cheese course, dessertS (and I emphasize the plural S!). Each and every dish was spectacular and all were flawless EXCEPT the Guinea Hen. And The Guinea Hen was not the problem. The Basmati rice that accompanied the dish was slightly under cooked and the rice itself was a very odd pairing, not lending any support to the dish other than being a starch (and starchy it was!). The one dish that stood out more than the others (and let me reiterate, each of the dishes were SPECTACLAR!) was the Pea "soup". I put soup into quotations because it was a dish entirely of peas (except for the barely poached egg on top that lent such a velvety richness you cannot imagine!). There were layers of different types of spring peas from an emulsion, to a gelee, to a puree to whole peas. As much as it was a masterful creation, it very easily could have doubled for art. And the funny thing about this dish is that I CANNOT stand peas!!! I cannot say how wonderful of a restaurant Guy Savoy is but I will warn all that consider going: IT IS DEADLY EXPENSIVE (look to spend a BARE MINIMUM of $500pp which will include lower priced wine (was not uncommon to see bottles ABOVE $10,000 for a 750ml!!!), tax and tip)! As they get their legs under them, I am 100% sure that the service will be nothing short of perfect, unobtrusive, and professional. If the casino is picking up your meal or money is of no object or you are looking for that once in a lifetime meal in Las Vegas, by all means go to Guy Savoy. If your answer is no, then without question, other restaurants in town will suffice.

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