After a year of delays and high anticipation, celebrated Parisian chef Guy Savoy’s dining room in Caesars Palace finally opened in late 2006. With vast expanses of gray walls and wood panels dotted with a mere handful of modern art pieces, the restaurant is an austere temple to creations like jewel-like oysters in ice gelée and silky artichoke and truffle soup. Dinner is definitely an event, and includes such extras as the services of a bread sommelier. The restaurant has recently transformed its tiny bar area—which until now served as little more than an antechamber where diners awaited the main event—into the 20-seat Bubble Bar, where the “Bites and Bubbles” menu offers a taste of Savoy’s creations at prices that are considerably lower than in the main dining room ($40 for four small bites).
Tip: There are eight champagnes by the glass, but if you’re here with a group, order something more exclusive from the exhaustive 2,200-bottle menu.
Congratulations to Mei Lin, winner of Top Chef Season 12.