When it comes to fine dining, Caesars Palace really is a conquering empire. Under the dominion of this Las Vegas Strip icon you can find authentic hand-pulled Chinese noodles, cozy Italian-American favorites, genre-defining modern Japanese and flawless French pastry … and everything in between.
Diverse and delicious options abound, and yet there is no question which restaurant at the hotel you should choose if the objective is a single supreme meal. Restaurant Guy Savoy is the only place in the United States to sample the legendary French chef’s cuisine, which in Las Vegas has been awarded with two Michelin stars and five diamonds from both AAA and Forbes among numerous other accolades. The cuisine is grand, to be sure, but the dining room is surprisingly minimal, framed by dark wood accents and simple white table settings. It’s sleek and elegant and quite hushed for a Vegas restaurant. If you’re looking for a refined and focused experience, this is the ultimate destination.
Act fast and snag a New Year’s Eve reservation, guaranteed to go down as one of the most memorable dining experiences in your lifetime. Two separate seatings at 5:30 p.m. and 9 p.m. feature distinctly different menus. The earlier Celebration menu is highlighted by Savoy’s signature artichoke and black truffle soup, sea scallop carpaccio with beets and black truffles, and whole roasted turbot with green curry emulsion, while the later Prestige menu rolls out foie gras with a porcini-Bellota ham infusion and venison with pear and cranberry jus.
Salmon iceberg
Everything at Guy Savoy, executed by young phenom executive chef Mathieu Chartron, utilizes seasonal ingredients for consistent fresh appeal. Available any time, the grand Innovation-Inspiration menu is one of the most regal meals in Las Vegas, 14 courses of food as art to astound all the senses. Its brilliant, sometimes outlandish dishes include caviar with frozen celery root mousse, Japanese wagyu beef with a sesame seed and tarragon crust, and the astounding salmon iceberg, in which pristine raw fish is “cooked” tableside on a block of dry ice.
The Guy Savoy Signature menu allows diners a sort of greatest hits collection, including a red mullet fillet with spinach and mushroom gratin, prime beef tenderloin and carrot paleron cannelloni, and a selection of fine cheeses from the restaurant’s roving service cart. (Not to be confused with the equally sumptuous bread or dessert carts.) Newly added to the repertoire is the Krug Chef’s Table, where VIPs are served 10 customized courses by Chartron or Savoy himself, paired expertly with varying Krug champagnes or wines of your choosing.
Profiteroles
Of course, you can choose your own culinary adventure, perhaps working from a lobster and baby gem lettuce salad to crispy French sea bass, or start with Savoy’s “colors of caviar” and keep it decadent with veal three ways plus black truffle potato purée. Whether you put yourself in the hands of this staff, surely some of the world’s greatest culinary and service talent, or create your own meal, the impression will remain the same. There is only one Guy Savoy, as singular as Las Vegas itself.
Caesars Palace, 5:30-9:30 p.m. Wed.-Sun. 702.731.7286
