Restaurant Guy Savoy | Fine Dining in Las Vegas, Nevada

Las Vegas has been an American travel destination since the middle of last century, and from the start of this century- a gastronomic destination. Since 2010, I have been fortunate enough to live in Las Vegas, and have experienced much of this city’s great dining experiences both off and on the Strip.

The art of fine dining and Michelin Star restaurants have been a passion of mine for decades. I appreciate a chef’s expressive creations, impeccable hospitality, artistic food presentation, and the art of wine pairing- All part of an extraordinary dining experience. With this standard of dining, restaurants of quality are not just a place to sit down and eat. They are a grand experience for all the senses, which can last a glorious two to three hours.

*In the kitchen with Executive Chef Nicholas Costagliola*

For those who appreciate Michelin Guide restaurants, Michelin has not rated Las Vegas restaurants since 2008-2009. Prior to those years, there were several Michelin Star restaurants located on the Strip, with ratings from one to three stars. Guy Savoy had two stars, which is a ‘restaurant that demonstrates excellent cooking- definitely worth a detour.’

However, that does not mean these once stared restaurants are not worth a visit. In my view, all the restaurants that were once Michelin rated in Las Vegas, are still the best for top gastronomic experiences in this city.

*American Wagyu Filet, Charred Leek, Jus Bordelaise*

I had dined at Restaurant Guy Savoy with a long time friend, who also enjoys the art of fine dining. We had come in for my belated birthday dinner, and left with much to discuss when it came to the beauty of the dish presentations, the marvelous flavors of the cuisine, and the outstanding hospitality.

I am positive that every menu option is a stroke of gastronomic genius, however, I would like to recommend several dishes and wines that we did find exceptional.

As for wine and champagne, I would recommend the Drappier Carte d’or brut, which is produced from the three champagne grapes- pinot noir, meunier and chardonnay. This wonderful champagne had a delicious full body of stone fruit, great minerality and tight bubbles.

Additionally, the 2011 Chateau Larcis Ducasse is a beautiful Bordeaux well balanced, red blend of merlot and Cabernet Franc.

*In the Kitchen – The Magic Behind the Scenes*

For starters, I recommend Chef Guy Savoy’s signature dish, the Artichoke and Black Truffle Soup accompanied with the Toasted Mushroom Brioche with Black Truffle Butter. This magnificent starter was a delicious choice for me as I do enjoy black truffles. This combination was especially tasteful when I tore a piece of the brioche, and ate it with the soup.

For main entrees, the Lobster, Trilogy of Carrot, Tortellini with Natural Coral Jus was sumptuous. Lobster is one of my favored items to order; and this lobster creation was one of the best executed that I have come across. The bright orange and red shades of the lobster, coral jus, tortellini, and foam made for an attractive and playful presentation.

Furthermore, all of our delectable dishes were executed with excellence. From the chef’s imaginative amuse-bouches, the black truffle creations, exquisite land and sea entrees, to the perfect wine pairing; all reflect the quality of award winning restaurants that define the finer things in life.

From the beginning to the completion, Restaurant Guy Savoy certainly executes one of the finest dining experiences on the Las Vegas Strip!

For restaurant information and current menu – Restaurant Guy Savoy Las Vegas

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