Excellent dinner last night at Guy Savoy Las Vegas. Service was outstanding, appreciated the attention and expertise of Andrew the sommelier, and overall were very satisfied. The price is steep no doubt. But this experience compared quite favorably to Joel Robuchon last April.
Amuse began with oysters, a Parmesan crisp and caviar. Excellent. Excellent bread service.
First course foie with truffles. Loved the foie but was a small piece. Truffles were excellent but I would take less truffle and more foie next time!
Second course a Daurade standout. Perfectly cooked and excellent sauce.
Third course a Savoy classic of artichoke soup with truffles. So good.
Fourth course the “Sealand” with delicious A5 and lobster with a lobster reduction.
Dessert was mango with dill crisp, but really can’t taste the dill. Was excellent.
Andrew guided us to some excellent wines. Krug cuvée, killer Volnay and VCC cab. Overall 9/10.
by Ok-Elevator-2820
5 Comments
Andrew is a fun Instagram follow, but in a way that seems incongruous with fine dining (a body cam during service is truly wild).
https://www.instagram.com/vegas.wine?igsh=NTc4MTIwNjQ2YQ==
Based on recent experiences, I wouldn’t be surprised if this and Joel are the 2* in the new Vegas guide (Maybe é gets some love too) and they race to be the first new 3*, with Guy potentially on the better track to do so.
Honestly, my problem with both Guy and Joel is that it’s Vegas, so you the menu is “Vegas Cuisine” more than a chef-driven menu (i.e. Surf and Turf as a single course being the signature main dish). Maybe thats too tough of a criticism though.
That somm has been putting out some wild shit on YouTube shorts over the last few weeks, if it’s the same guy. Some kinda cool German sounding dude has been opening crazy wines with him.
Really enjoyed our dinner there at the Krug table. I put JR a hair ahead, both both are great.
Add-ons are great too, we had a dry ice cold sear salmon dish.
I would agree might be better to separate and customize. The lobster and sauce works excellent. The A5 is two very small pieces on tasting menu and stand in their own. Cooked perfectly.