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lgott

Opening Date for Restaurant Guy Savoy in Vegas?

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Has anyone heard anything about when (or even if) Restaurant Guy Savoy is opening? The Caesars Palace web site has said "coming soon" for months and months now. I've emailed them with this question, but have received no response.

I seem to recall that the restaurant was originally scheduled to open in August or September of last year. Significant problems perhaps?

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My understanding was the original target was supposed to be November, but I'm now hearing "Spring". Don't know the cause for the delay.

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I guess I shouldn't have given up on my email question to Caesars. It took Harrah's system ten days to get the inquiry directed to the food & beverage manager - who answered it almost immediately:

"We have a set a target date for Mid-May early June for the room to be up and running."

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I called Ceasar's reservation line, and they aren't taking any bookings yet for Guy Savoy. They are taking contact information when they know that the 17th is for sure a 'go'. I'm going to be in town the 18th-22nd. I hope that I can make opening weekend!


Think before you drink.......I think I'll have another!

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LA Times has an article on Restaurant Guy Savoy at Caesar's Palace in Las Vegas: Bonjour, Las Vegas! / by Leslie Brenner

Quietly, master French chef Guy Savoy has set up on the Strip. Can it be this easy?

How was it possible for the 52-year-old chef to be so cool? Here he was, with his squinty, laughing eyes and his short, gray almost-beard, about to open in Las Vegas seven months after French chef Joël Robuchon made his high-profile debut here at the MGM Grand ...

Savoy has four restaurants besides the Michelin three-star Restaurant Guy Savoy Paris, but they're all in Paris as well. He's really a chef's chef, enormously well-regarded in the food world internationally for his focused, inventive, often playful cooking ...

It is worth reading the entire article. And Guy Savoy answers the question: Why Las Vegas?

I can hardly wait for LA Times food critic S. Irene Virbila's review. Sooner or later, we know it's going to happen ...


Russell J. Wong aka "rjwong"

Food and I, we go way back ...

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I'm happy to say that I went on Sunday night. It was *truly* the best meal that I've ever had. Pure perfection and decadence!!

The restaurant itself is in the new Agustus tower. Not much activity, almost isolated. We went up to the second floor and when we turned to the left.....we were greeted by 2 dark 30 foot doors. We walked in and were greeted by Guy Savoy himself!! We were ushered to our table and from the beginning, we knew that we were in for a treat. The place is decorated in a minimal style, with a few pieces of modern art. Nothing flashy, the food is really taking center stage. I didn't get a copy of the tasting menu that they're going to send me....so I can't post all the courses (yet). We started out with a visit from the champagne cart. A great way to start the meal. We started off with an amusement of a crustini with crab and foie gras. Each course was perfection. It was the first meal that I've ever had that they paired breads with every course. During the meal we saw the staff parade out roasted duck and veal out to tables for approval before carving. There was something that I've seen, that I've never seen! A pan was presented to a couple with large bubble on top. A few staff crowded around the table to also witness the unveiling. I asked what it was.....it was a quail cooked inside a bladder. I'm sure that it was amazing! Our head waiter assured us that Guy Savoy was the only one doing this in the United States. My most favorite was the foie gras in a red reduction wine sauce. We were also visited by the cheese cart and dessert cart. I just wish that I would've saved a *little* room for more chocolate mousse.

When we left (3 hours and 45 minutes later!) I was given a box of pistachio caramels and plain caramels. At about $500/pp I'd say that it was well worth it. Not anything we could afford every month......but maybe every trip to Vegas. I'll post the details of the meal when I get them.

I'd really like to hear a review from someone that's been to Guy Savoy and also to Joel Robuchon at the Mansion.


Think before you drink.......I think I'll have another!

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Before tax & tip, I think that about $250 was wine. I think that the tasting menu was about $250 (or $270, I can't remember) each.


Think before you drink.......I think I'll have another!

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As of last week, the tasting menu was $290 for about 10 courses.

Is this a new high?

Not exactly - Robuchon is more expensive, but for 16 courses.

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OK, I'm starting to get a little queasy. We are going to LV in October for 6 nights and have reservations as Guy Savoy. Is there an ala carte' or smaller tasting menu? I think our comfort limit stops at about $500 for dinner for two so maybe we're out of our league?

charcoop

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OK, I'm starting to get a little queasy.  We are going to LV in October for 6 nights and have reservations as Guy Savoy.  Is there an ala carte' or smaller tasting menu?  I think our comfort limit stops at about $500 for dinner for two so maybe we're out of our league?

charcoop

Foodie-Girl, fear not. There are some really great places to eat that are relatively inexpensive, and I don't mean In-N-Out or Fatburger. :raz:

Based on the LA Times article (17 May 2006) noted above ^, I suspect there is an a la carte menu. The article mentions one dish,

... prime beef tenderloin from Four Story Hill Farm in Pennsylvania, garnished with seared cubes of marrow and accompanied by paleron à la française — batons of flat iron steak cooked for 10 hours alternating with batons of carrot simmered in beef stock, all striped with three types of mustard ...  That beef dish will be priced at $70 when the restaurant opens tonight ...

Perhaps, there is someone who may be able to answer your question more thoroughly.


Russell J. Wong aka "rjwong"

Food and I, we go way back ...

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OK, I'm starting to get a little queasy.  We are going to LV in October for 6 nights and have reservations as Guy Savoy.  Is there an ala carte' or smaller tasting menu?  I think our comfort limit stops at about $500 for dinner for two so maybe we're out of our league?

charcoop

Foodie-Girl, fear not. There are some really great places to eat that are relatively inexpensive, and I don't mean In-N-Out or Fatburger. :raz:

Based on the LA Times article (17 May 2006) noted above ^, I suspect there is an a la carte menu. The article mentions one dish,

... prime beef tenderloin from Four Story Hill Farm in Pennsylvania, garnished with seared cubes of marrow and accompanied by paleron à la française — batons of flat iron steak cooked for 10 hours alternating with batons of carrot simmered in beef stock, all striped with three types of mustard ...  That beef dish will be priced at $70 when the restaurant opens tonight ...

Perhaps, there is someone who may be able to answer your question more thoroughly.

Hi Russell,

I wasn't suggesting a jump to the opposite end of the price spectrum to "inexpensive"...just curious as to anyone else who might have dined at Guy Savoy or has access to menu information/prices.

Our 'usual suspects' in LV are Bradley Ogden/Il Molino/Daniel Boulud, etc...so we're not exactly unacquainted with costs for great meals...but even a foodie-girl has her limits....... :wink:

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OK, I'm starting to get a little queasy.  We are going to LV in October for 6 nights and have reservations as Guy Savoy.  Is there an ala carte' or smaller tasting menu?  I think our comfort limit stops at about $500 for dinner for two so maybe we're out of our league?

charcoop


Edited by nightscotsman (log)

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my friend dined there las week and said that the least expensive thing she saw was around $50...that said she stated that the meal was the most incredible off her life...so, it costs but its worth it...


Moo, Cluck, Oink.....they all taste good!

The Hungry Detective

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OK, I'm starting to get a little queasy.  We are going to LV in October for 6 nights and have reservations as Guy Savoy.  Is there an ala carte' or smaller tasting menu?  I think our comfort limit stops at about $500 for dinner for two so maybe we're out of our league?

charcoop

Foodie-Girl, fear not. There are some really great places to eat that are relatively inexpensive, and I don't mean In-N-Out or Fatburger. :raz:

Based on the LA Times article (17 May 2006) noted above ^, I suspect there is an a la carte menu. The article mentions one dish,

... prime beef tenderloin from Four Story Hill Farm in Pennsylvania, garnished with seared cubes of marrow and accompanied by paleron à la française — batons of flat iron steak cooked for 10 hours alternating with batons of carrot simmered in beef stock, all striped with three types of mustard ...  That beef dish will be priced at $70 when the restaurant opens tonight ...

Perhaps, there is someone who may be able to answer your question more thoroughly.

Hi Russell,

I wasn't suggesting a jump to the opposite end of the price spectrum to "inexpensive"...just curious as to anyone else who might have dined at Guy Savoy or has access to menu information/prices.

Our 'usual suspects' in LV are Bradley Ogden/Il Molino/Daniel Boulud, etc...so we're not exactly unacquainted with costs for great meals...but even a foodie-girl has her limits....... :wink:

This raises an interesting question (at least to me): Is vegas reaching a high end price point? These restaurants cannot presumably maintain their operations on casino comp guests alone.

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LOL, my last dinner at Joel Robuchon at The Manion was in the four figures for 2! Casino comp??

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I finally got the tasting menu!! I know that there's been a lot of discussion if it's worth it or not. I can now say that Guy Savoy's menu has changed my view on food. It's been a *long* time since I've tasted anything this different. Sadly, everything else that I've been eating since has just been filler.

I got this last weekend, with a note from Laura Savoy herself. I would love to know how in the heck he gets the texture on the sea bass skin! The red wine sauce on the foie gras was heaven! I could go on and on........but every course was so imaginative and well presented. I'll definately be going back in October!

Menu Prestige

Oyster in Ice Gelée

L’Huître en Nage Glacée

“Peas All Around”

Tout Petits Pois

Crispy Sea Bass with Delicate Spices

Bar en Ecailles Grillées aux Epices Douces

Roasted Foie Gras and Red Cabbage Nage, Savoy Cabbage, Horseradish and Mustards

Foie Gras de Canard Rôti et Nage de Choux Rouge, Choux Frisés au Raifort et Moutardes

Spinach and Mushroom Gratin

Gratin d’épinards et champignons

Artichoke and Black Truffle Soup, Toasted Mushroom Brioche with Black Truffle Butter

Soupe d’Artichaut à la Truffe Noire, Brioche Feuilletée aux Champignons et Truffes

Crispy Veal Sweetbreads, “Petite Potato and Black Truffle Sandwiches”

Ris de Veau Rissolés, “Petits Chaussons”de Pommes de Terre et Truffes

Selection of Cheeses

Sélection de Fromages affinés

Avocado and Pineapple

Avocat et Ananas

Chocolate Fondant, Crunchy Praline and Chicory Cream

Fondant Chocolat au Pralin Feuilleté et Crème Chicorée


Think before you drink.......I think I'll have another!

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