Industry Weekly

[Night Bites]

Guy Savoy serves up a brilliant winter menu

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Innovative flavors and precise presentation are on the menu at Caesars Palace’s Restaurant Guy Savoy.
Photo: Erik Kabik / Courtesy

Gastronomy reaches its absolute pinnacle at Guy Savoy’s legendary Caesars Palace dining room, a Las Vegas institution since the iconic chef’s debut on the Strip in 2006.

Savoy’s restaurant in Paris was just named the best restaurant in the world by La Liste, which uses an algorithm that factors in international dining guides, reservations and reviews to tally its list of 1,000 top destinations. Like its French counterpart, the Caesars Palace location is known for precise presentation and beautifully decadent dishes, served with the highest attention to detail.

The recently unveiled winter menu offers the opportunity for yet another memorable masterpiece of a meal, crafted by executive chef Julien Asseo under the master Savoy’s watchful direction. New options include langoustine with dashi, hibiscus and Osetra caviar; Mediterranean red mullet with toasted fregula sarda, cured lemon and jus cores; seared foie gras with crispy tamanishiki rice, sea urchin and tangerine gastrique; grilled veal sweet bread with crispy hazelnut milk skin and mushroom extraction; and roasted California squab with cabbage chartreuse and bitter chocolate squab jus.

There simply isn’t another dining experience like Guy Savoy, and in the season of celebrations, there’s no better place for the ultimate one. Restaurant Guy Savoy at Caesars Palace, 702-731-7286; Wednesday-Sunday 5:30-9:30 p.m.

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