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Las Vegas

Vegas Report: Guy Savoy Bubble Bar

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Vegas Report: Guy Savoy Bubble Bar

loriannkru | May 2, 2010 01:25 PM

Summary: We only sampled four of their "Small bite" dishes, but they consistently hit it out of the park. The experience definitely made us want to go back and drop the money on a full meal here.

Scallop two ways with fava beans: scallops were seared and served as carpaccio. The carpaccio was the best I've ever eaten in my live. Seared was A+. Succulent, buttery, perfection.

Little burger - it's actually beef carpaccio with mashed potato served on a parmesan bun. Also the best-ever burger. The parsnip chips they served with it were "meh."

Artichoke truffle soup - this is a signature dish, and it totally lives up to that. They hit this out of the park, too. It's served with a super-flavorful mushroom brioche, which you're encouraged to dip in the soup. I always dip bread in soup, so it was right up my alley.

The fourth dish was a cheese plate with Valencay, Brillat Savarin, Ossau Iraty and Roquefort. All were served at peak. We are at least darned close to being cheese experts, and we're all-too-often annoyed by cheeses served off peak, or (god forbid) not at room temperature, or just run-of-the-mlll, uninspired cheese plates. While these are indeed pretty standard-issue French cheeses, they were such great examples that we have no complaints. It was served with a cherry vanilla quince condiment that was very good. Kudos on the cheese plate.

Bread served with everything was a so-so ciabatta, but it came with choice of salted and unsalted butter--both were fantastic.

Can't wait to go drop a mortgage payment there next trip. :-)

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