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Las Vegas's Best Restaurants that are most frequently booked by customers of Restaurant Guy Savoy Las Vegas
Ranked #22 in Las Vegas's Best Restaurants.
😍 5/5 - A meal to remember!
By 👻 @Vivian C, 12/10/2023 3:00 am
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This place happens to be my mother's favorite restaurant, We've been here for birthday celebrations, celebrating a new job, or just for really any excuse I can find. I've never had a bad or even mediocre plate of food here. Highlights include the classic Colors of Caviar, Artichoke and Truffle soup, and that amazing Coconut Six Ways dessert. I usually find room for at least 2 orders of coconut. We were lucky enough to book the Krug table in the kitchen on our most recent trip. This comes with Krug champagne, but Chef Nico makes a custom menu for the table. We started with some Echire butter, which was served at the perfect temperature and carved from a mountain of butter tableside. This was paired with a beautiful bread trolley (choices include country loaf, fennel, lemon confit, rosemary fougasse, brioche, classic baguette, olive, and cherry pecan). Amuse bouches included a cucumber roll topped with champagne pearles, radish with whipped Echire butter, and a teensy Wagyu burger. All were excellent. This may be the best burger I've ever had. Next was the Colors of Caviar, which is classic Guy Savoy dish. It has a layer of caviar vinagrette, caviar cream, caviar, puree of green beans, topped with more caviar. A smoked sabayon is then topped over the entire thing. This was truly decadent. We then had Chestnuts All Around, which is a seasonal dish on the menu. This was a chestnut custard topped with a ?chestnut foam served with a salad that had just the right balance of acid to cut through the richness of the chestnuts. Perfect for the winter season. Next was the classic Salmon Iceberg. This is prepared tableside and was done with both Chef Blake and Chef Nico. They use New Zealand salmon and it's seasoned on a slab of salt. it's then cooked on dry ice, plated on a hot plate with bok choy, Chervil jelly cubes, finger lime and meyer lemon with a hot fragrant broth. This is still one of my favorites with buttery salmon and an interesting play on temperatures and textures. After this, we went off menu, so I didn't catch quite all the ingredients. We had an amazing uni pasta. I've never had cooked uni before, so this was new for me. The richness of the sauce was offset nicely with hints of citrus zest. Truly decadent. I felt absolutely spoiled eating this. Next was a soup course. The base was of salsify with toasted almonds, ?basil oil, and hints of citrus. I hate to say this, but this definitely rivals the classic Guy Savoy artichoke soup. This was followed by a sweetbread and mushroom dish with a very very generous helping of shaved truffles. I thought this was a more average dish, but well, it was still well-balanced and tasty. I would definitely eat this again. Our last savory dish was A5 Wagyu paired with a piquant side of leeks with toasted hazelnuts. The Wagyu was excellent and the leeks cut worked well with the richness of the Wagyu. I'm sad this isn't on the regular menu as I thought this was fabulous! We then had a cheese course, which was Tete de Moine both freshly shaved table side into carnations and also baked into crackers. We were pretty full at this point and I'm glad we didn't have a full on cheese selection. Desserts included my favorite Coconut Six Ways. This is a layered dessert with fresh coconut, tapioca pearls, coconut sorbet, toasted crunchy coconut, coconut foam, and thin coconut cookie. After this, we had a Mille-Feuille with diplomat cream. The Mille-Feuille was incredibly thin and flaky. A slight messy dessert, but also the best Mille-Feuille I've ever had. We also had a birthday cake with candles, and also the dessert trolley, but honestly, we were too full to do more than look. Our last bite was a Earl Grey sorbet paried with a pepper cream sauce. A nice palate cleanser to end a delightful night. Sitting in the kitchen gave us a front row seat of the action. It was incredible to watch every one work and send out orders. As we didn't really know what were were going to eat, it was also fun to guess our next course based on what was being cooked and plated. Andrew (sommelier) also deserves a shoutout for his enthusiastic and detailed wine pairings and tableside explanations. I admit I don't really drink, so we relied on him for wine pairings for my mom. He always does a phenomonal job! This was a pricey meal, but it was well-worth it. We had such a great time and it will be a night to remember.
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