Restaurant Guy Savoy Las Vegas Tripadvisor Reviews - Restaurant Guy Savoy Las Vegas - Buy Reservations
Getting a Reservation at Restaurant Guy Savoy Las Vegas for Today or Tomorrow is Easy!
Buy a verified reservation at Restaurant Guy Savoy Las Vegas from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
Las Vegas's Best Restaurants that are most frequently booked by customers of Restaurant Guy Savoy Las Vegas
Ranked #20 in Las Vegas's Best Restaurants.
Restaurant Guy Savoy Las Vegas Tripadvisor Reviews
Latest Reviews On Tripadvisor
28 Reviews
0 Replys |
Outstanding in Las Vegas
It has been a long time since I have written a TripAdvisor review. However, it has been a long time since I had an experience worthy of noting. This changed last night at Guy Savoy. I loved the original in Paris over a decade ago. I had some expectations of this version. I did not think it could compete with Paris or Michelin restaurants in New York or London. I was wrong. This restaurant exceeded every single expectation. First - the service is spectacular. Warm, friendly and not pushy. I thought the service was spot on and exactly what you want from a restaurant of this caliber. They gave us a great table overlooking the strip. Second - the food. This is going to be long. TLDR - its wonderful. The palette cleanser is a mushroom consume shot. We started with bread and butter. It is french butter that they make in a twill from a cart. This was followed by a massive bread cart with numerous choices including an octopus tentacle shaped bread. I had the walnut and cherry and the brioche. We ordered the chefs tasting menu. The amuse bouche was a cucumber with champagne pearls, a radish with butter and volcanic salt inside and a mimi mac or brioche with tartare as the burger. Then we had the langostine with a lot (tons) of caviar. Then the durade with mushrooms and a terrific sauce. The waiter suggested we use the bread with the sauce. We asked him to pick the bread and he brought lemon bread and more brioche. Then the famous artichoke soup that has like 1500 artichokes and no dairy. It is very creamy and peppery. It also has slices of truffle and parmesan to float the truffle. It is served with a black truffle brioche. Then we had lobster tail and A5 waygu. It had a delicious brown sauce with it. This was followed by a shaved (circular shave) swiss cheese with a swiss cheese cracker. The last course was the chocolate on chocolate on chocolate dessert - it was a chocolate egg and they poured temperate chocolate over it. Finally they brought another dessert cart and I had chocolate orange, a truffle and a carmel. Exceptional. Third - the wine. We started with a glass of champagne from the champagne cart. It had an impressive selection of curated champagne instead of simply well known champagnes. The wine list comes on its own table. I am always amused by it. The sommellier suggested a different wine over my old standby. It was a miss but it was nice to have a knowledgable sommelier. I absolutely loved this experience. I would come back to Las Vegas just for this restaurant.
Be the first to ReplyAs good as Paris
As good as the original- without question a three star joint - if they had Michelin Stars in Vegas they’d have 3 - best staff and finest sommelier in town
Be the first to ReplyRestaurant Guy Savoy (Caesar’s Palace): A Unique, High-End, Amuse-Bouche Experience
Restaurant Guy Savoy is located in Caesar’s Palace and has amazing food. They also cultivate a higher-end, unique experience. It’s a great break from every day life. They start off by bringing a certain amuse-bouche, then soft & tasty bread of many flavors with butter from France, then another amuse-bouche of a rolled up vegetable, another food I’m not sure of, and a mini delicious Wagyu burger. For the breads, I really enjoyed the honey and one with some fruit flavor in it. They also gave a lemon bread, which I’ve never had before, but it was refreshing. For my meal, I ordered a pheasant, duck, foie gras, and mushroom meal. The foie gras was amazing and the birds were very juicy and flavorful too. I was too full for dessert, but they gave me a sorbet to cleanse my pallet. I would have ordered a dessert because I’m sure it would have been amazing but I was full. Some entrees are smaller portions (fish ones) versus the larger bird and meat portions. The staff was very attentive and explained foods and drinks ordered. The vibe of the restaurant is high-end with business casual attire worn. At the end of the meal, the host gave me a muffin. I recommend this restaurant and will be bringing back my husband in the future to try it!
Be the first to ReplyA meal to remember!
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.
Be the first to ReplyTruly an experience of a lifetime!
The best service and experience I have ever had at a restaurant, the staff was very attentive and made sure you enjoyed everything. It was truly an experience! The food and flavors were amazing!
Be the first to ReplyMy favorite high end French restaurant in Vegas
The chef’s table, Krug, at Restaurant Guy Savoy is an extravagant experience that can accommodate 2 to 6 people. The table is directly across the kitchen pass where all the action takes place. Chef will tailor your 9-10 course meal to your specific dietary needs, likes and dislikes. You should expect to pay upwards of $1500 a person if you want a wine paring. You should allow at least 3 to four hours for this experience. I recommend starting at 6:30pm or 7 at the latest. During our time we watched a full service, through to close. The French food is incredible.
Be the first to ReplyAn amazing culinary oasis in the desert
Nestled within the vibrant heart of Las Vegas, Guy Savoy's eponymous restaurant offers a culinary oasis that transcends the city's glitz and glamour. From the moment you step into the elegant dining room, it becomes evident that Guy Savoy is not just a restaurant; it is an exquisite journey for the senses, where every detail is meticulously crafted to create an unforgettable dining experience. this culinary sanctuary showcases a seamless fusion of classic French cuisine and innovative gastronomy. The menu is meticulously composed to captivate the palate of culinary artistry. Each dish is a masterpiece, crafted with utmost precision and utilizing the finest seasonal ingredients to create a harmonious dance of taste and texture. Guy Savoy is unparalleled when embodying the essence of hospitality and attentive care. The knowledgeable and passionate staff take great pleasure in guiding diners through their gastronomic voyage, offering insightful recommendations and ensuring every need is met with utmost professionalism. Guy Savoy's Las Vegas outpost is a destination that transcends its location, delivering a world-class dining experience. From the innovative culinary creations to the impeccable service and enchanting ambiance
Be the first to ReplyWonderful food, great service
Amazing decadent food and wonderful service. Definitely go back again. Starve yourself for a day before going to dinner , that way you can enjoy all the courses throughly.
Be the first to ReplyA scam
This is not a gastronomic restaurant anymore. The food would be acceptable (not great) in a regular restaurant but not when you are paying $400 per person without desert. There’s no way there is a brigade in this kitchen of more than 10 people like a 3 star Michelin type should have. There are much better options all over Las Vegas for a quarter of the price. This is a scam because the understanding when going to this kind of restaurants is that your meal will be prepared by a large group of highly trained chefs, usually over 15, using the greatest ingredients to create innovative dishes. It’s an art and the chef is the artist. Aside from their artichoke with black truffle soup which no longer used truffles in the brioche (they use mushrooms with truffle oil!) the rest of the menu is incredibly boring. A big tale: if you are served bordelaise sauce you know this is not even an authentic French restaurant. We had this sauce poured over both the Wagyu filet and the veal, same sauce!… what? I have never been served this sauce until I moved the US from France, this a bit like French toast, (pain perdu) it is French but it is not something you will find unless you go to an American restaurant. Las Vegas is no longer rated by Michelin, let’s be honest, this restaurant would not even get 1 star in France.
Be the first to ReplyExpected more
After a wonderful dinner at Picasso at the Bellagio where we enjoyed a fabulous 3 set menu dinner for $155,00 per person our expectations were very high at Guy Savoy where main dishes by themselves were priced at $155 per person. We went on a gourmet trip Las Vegas – San Francisco and Napa area and price was not a deterrent as we set course to dining at really fine restaurants. Service at Guy was fabulous which was to be expected. Muses, bread details were top and we shared the crab oyster appetizer which was nice but the main dishes were very disappointing. I had better Duck in several restaurants at a third of the price and. The turbo main-dish also lacked flavor. Consequently, we skipped dessert. Fortunately, our next dinner at the Ijfeltower at the Paris hotel was fabulous. We still had a nice evening but the dining experience was somewhere between 3 – 4 perhaps 3.5 We have no plans to return.
Be the first to ReplyThis isn't a meal it's an experience!
Of all the places my wife and I have eaten at this place is the standard to judge all others by. We loved the service, atmosphere, and of course the food is to die for. We attended for our anniversary, and we just absolutely loved it. We are from NC and only have one restaurant (Herons in Cary) that is even close to the food quality that you will receive. I was impressed from the time we got there until we left. The price is worth the food that you are receiving. We will certainly be back!
Be the first to ReplyAmazing meal, incredible presentation
Tucked away in a blessedly quiet and smoke free (yes, not even a hint!) at Caesar's, this was a unique and delicious evening! We were greeted immediately by the hostess, and the actual chef, Guy Savoy! Charming, and I was fan-girling! Andrew, the sommelier, and his assistant Zach were helpful, knowledgeable, and friendly! We had the tasting menu, with the wine pairings. EVERY bite we ate better than the one before - hard to believe. Their signature soup was just as good as I've heard - or better! The service was impeccable. We didn't like one of the included wines, and Andrew handled it very well. He explained why we might not have liked it, and once we tasted it with the course, he replaced it immediately - and the new one was perfect! Every staff member performed their individual responsibilities seamlessly, stepping to assist each other. Finally, they took us back to the kitchen to see the chef in action, and take our picture. We will absolutely return!
Be the first to ReplyWow
Restaurant Guy Savoy was one of the best culinary experiences we have ever had. The service was incredible, food was phenomenal and it all made for a magical random Thursday night meal. Of course, you are going to pay handsomely but it was so worth it.
Be the first to ReplySadly disappointed.
I wanted to absolutely love this place, this experience of the senses, and rave about it. Sadly, I cannot do so. For some reason that I'm having difficulty explaining, the whole experience, felt, well, hollow, as though the staff were going through a well-rehearsed routine. Which, in retrospect, they were, but I expected more caring and compassion. Look, the setting is stunningly elegant and simple, wanting to detract nothing from the main attraction, i.e., Savoy's food. I ordered the tasting with the wine pairing and, whilst all were good, only a couple stood out: The main of Wagyu steak with lobster and the black truffle soup accompanied by bread with black truffle butter. Those two were excellent and memorable. The cheese course was also absolutely delicious as was the dessert. The rest? Meh, they have now faded into not-so-distant forgotten memories -- and that's a shame. Let's get to the service: Efficient? Yes, extremely so. Friendly, I suppose. Caring, other than the sommelier and our head waiter, not so much. Maybe most of Guy Savoy's patrons don't want the serving class making buddy buddy with them. That's fine. But when I, personally, want to engage with you, then you should make an effort. I mean, look, we were there for 3+ hours, you'd think they'd like to at least talk to you a bit. I've eaten at other Michelin-starred venues all over the world and, upon reflection, they've all been friendlier. Wife and I went for our 28th wedding anniversary and they did give us a lovely, and lovingly crafted, custom dessert. It was nice. It was beautiful. The food was aesthetically gorgeous and sensorily stimulating. What was missing was heart. I just didn't get any. And as I said at the beginning of this review, that makes me sad.
Be the first to Replyfancy
I had the chocolate fondant dessert. It looks small but it is dense and rich, so can be good for one person or shared. It was delicious and fancy-looking, but you're paying a lot because of the type of restaurant this is.
Be the first to ReplyGreat experience
We tried the multi-course meal with the wine pairings. It took 3 hours and was delicious. It was a wonderful experience to share with family. Would highly recommend it!
Be the first to ReplyEasily in my global top 5 dining experiences
Restaurant Guy Savoy met all expectations - quality of food, service and ambiance. The three amuse bouche plates were cleverly simple - petite burger was hilarious. My starter was the caviar and main plate was lamp loin. As I explained to the GM, the pairing (well done Sommelier) with the lamp was one of the best I can recall. Outstanding dinner.
Be the first to ReplyFine Dining
This was the first of two fine dining restaurants where I ate on my recent trip to Vegas. The tasting menu was great and included different foods from what you normally see. The wine pairing complemented each course and the bread service provided lots of different options. Service was attentive without being overbearing. Definitely a treat.
Be the first to ReplyFantastic Dining Experience
Simply put the service, food, wine and experience were all perfect.
Highly recommend the tasting menu with wine pairing. Have been to a lot of wonderful restaurants around the world and this is definitively one of the best.
Outstanding
One of the best meals of my life. The food, the service, the entire experience was second to none. There was attention to paid to every single detail and the meal was worth every penny. Thank you for an amazing 40th birthday dinner!
Be the first to ReplyGreat pairing wine and food
My spouse and I went to the Guys Savoie for the second time and loved it better than the first time.. we took the menu gastronomic with the wine pairing and loved the whole experience. The service improved during the meal.!
Be the first to ReplyChef's Table - A Truly Amazing Experience
We had the great opportunity to dine at the Chef's Table last night and it was simply fantastic. It is now at the top of our list as "best dining experiences ever." It was better than Per Se, Joel Robuchon, Daniel, and any other restaurant we have ever been in. As we sat down at 6pm, the Captain David, who did a brilliant job all evening long, asked us what time we had to be out by and we replied 9:30 never thinking that it would be anywhere close to that when we finished. Well guess what, we left at 9:20 after a dining experience we will never forget. The chef, Chef Niko introduced himself to us and outlined what we had in store. This was an 11 course menu that was a one highlight after another. Every single course was remarkable in its own right. That is to say nothing of the bread cart which was an experience all unto itself. During the course of the evening the General Manager, Asst. General Manager, Chef (several times), and a host of others delivered our food or checked in with us to see how things were going. Never did we feel rushed or intruded upon. They give you as much space and time as you desire and they make clear that things will progress according to your likes and timetable. While at this chef's table you can see the kitchen clearly because your table is actually in the kitchen. You can see what's going on and can hear dialogue amongst the cooks. It is not overbearing in the least bit and very enjoyable if you choose to watch. If you'd rather focus exclusively on your company that is easy to do as well. At this Chef's Table you also get two glasses each of Krug champagne. I could go one to outline each and every dish, suffice to say that it just kept getting better and better. Chef Niko even brought us over a $4,000 dollar piece of truffle and explained how they buy, prepare, and serve them. He was incredibly outgoing and friendly the entire night answering our many questions. This was a once in a lifetime experience and if you can afford it, because it's not cheap, then you should by all means do it. Everyone was so friendly and accommodating I just can't say enough good things about this experience. We will do this again for sure.
Be the first to ReplyNew favorite stateside restaurant
This is my new favorite. Was I just having a good day? Maybe. But Guy Savory was having an EXCELLENT day! I will admit that the decor was slightly off putting when we walked in the door, but everything, and I mean everything, made up for it quickly. The service was attentive and warm. I cannot say enough regarding the sommelier, knowledgeable, extremely approachable, fun and just a nice guy. The food! We had the tasting menu. The bread cart and butter (Yes, I’m reviewing the butter, as one should do when in a French restaurant.) were an experience in and of itself. I commented that I wondered if you could just come in for bread, butter and champagne (Can you pair champagne with bread and butter?). Every course after that was presented beautifully, explained professionally and was exceptional. Usually with a pairing menu, some course gets lost, and I can’t quite remember what course I can’t bring to mind, but today I remember every delicious plate (and wish I could do it again tonight). Congrats, Guy Savory! Thank you for an amazing experience. I’m sure your third star is just around the corner!
Be the first to ReplyAnother Great Dining Experience
Had the prix fixe menu with wine tasting. Extraordinary. Hadn't had this for a couple of years. The new thing was that the wine tasting changes maybe every day.
Took a business associate to dinner. He'll remember this for some time to come.
Decor counts too!
The most decor deficient, plain restaurant I have ever dined in and I have eaten in dozens of restaurants all over the world. Not a bit of color or warmth. Yes I know the food should and does take center stage and it was exceptional in presentation and flavors. Lighting also was cold, direct and lacked any intimacy that could contribute to a relaxing mood. The bread server and cart display was exceptional and a rarity in today’s dining environment. We both had the set price chef dinner one with the wine paring and both of us had a glass of spectacular sparkling Rose. Bill was over $1000, food was exceptional but sorry to say the uninspired decor would never get me back for a return dinner.
Be the first to Reply