| rev:text
| - Michelin Stars #38-39
Oh Vegas, such a perfect town for indulgence and gluttony. Guy Savoy (not pronounced how you'd think) was chosen as a nice special dinner for my wife and myself, for no reason other than to live it up.
Being an old married couple and knowing dinner could be 3+ hours, we took the earliest reservation at 6pm. The space was grand and empty upon arrival and we were seated with a nice view of the Bellagio fountains to the south. The mostly white decor was only interrupted but the occasional ultra-bright piece of "art," all of which I loved. After a quick glance at the menu, the only option worth considering was the full Innovation menu with a shared wine pairing. And now on to the show!
1. Foie and Toast Amuse:
What's not to love about foie anything, truffles, and some crisp bread to add some texture. A perfect way to say hello while having your ear licked with taste.
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#q-5nZctMRztBoHuzI-9IiA
2. Waffle and Parmesan Amuse:
Kind of a weird one but god damn if that wasn't one of the best bites of waffle I've ever had. Another wow bite.
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#k-HfOiDwUHjQDk2yS_A-Ug
3. The Bread Cart:
Dude, they make this every single morning. I guess it's less impressive when you consider the small army of people in the bowels of these hotels that are there 24/7 doing everything. But somewhere down there is someone making over a dozen different types of artisanal bread just for Guy Savoy. We tried over half the selection over the course of dinner and they were all amazing and better.
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#CeIpoN0mqYabwMCCuRhM2A
4. Tomato Amuse:
And the "ooos" and "aaahhs" just kept coming from us with this one. They must have made five or six different types of intricate tomato preparations just to combine into something that took two bites. Every area of tomato flavor was highlighted, from the sweet to the vinegar, and it was masterfully finished with a nibble of a tomato chip.
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#kgqj-Czz4DtXuRe4HMI7wg
5. "Concassé" of Oysters:
Concasse is the French culinary word for crushed or ground up. Here it was a dish of oyster pieces topped with seaweed and an amazing lemon granite. Bite after bite was amazing, we couldn't get over how perfectly well the chopped oysters worked with the crunchy lemon ice. It was everything you could ever want from an oyster dish.
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#gVFhIUDM1qU2dkxH3XxtsA
6. Langoustine in Cold Steam:
At this point we were sure they couldn't keep up with this level of amazing food, but they did and did so with one of the more over the top presentations I've seen;
Click play http://instagram.com/p/dsw_tpTRCa/
Basicall what you have here are two preparations of langoustine on a perforated plate, over a bowl of dry ice, that then has a nori broth poured into it creating the "steam" effect. What it really did do was to add a lovely and visible aroma to the place of amazingly delicate langoustine sashimi.
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#HVKWHN7wRaciqzmZzUiHFw
7. Asparagus, Caviar and "Fresh" Cheese:
The title of the dish pretty much gives it away. Though again, the presentation was beautiful, the flavors all wowed, and the cheese foam was closer to a meringue in texture. But hot damn, that was some damn fine caviar.
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#5ubR8rXxh6w0WRwNHKzo2Q
8. Salmon Iceberg:
This is the first time I've ever had a chef "cook" something tableside on a block of dry ice;
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#71j9M9W4E8w5KRyMX73O9w
Served by head chef Mathieu Chartron, he graciously rattled off the thinking behind this unique preparation as he plated our ice cold salmon and proceeded to top it off with a very hot broth. The resulting hot/cold mixture was divine. Hard to say for certain if the dry ice treatment really did much, but it was very fun and ended in more oooos and aaahhs from us.
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#wGN_mNDWyRB53ISlRUzaqg
9. Lobster:
I really need the before pic to show how this one played out. Basically a nice piece of lobster was presented with a few cylinder shaped veggies on the parameter. Then the servers went on to unwarp each of the veggie rolls and layer them atop the lobster, then topped it all with a wonderful smoked butter sabayon sauce. The result wasn't as pretty as the start, but the flavor combination worked its magic once again on us.
http://www.yelp.com/biz_photos/guy-savoy-las-vegas-2#3FQkZzS66MKZzfEnssoHkg
***Second half of review is somewhere above or below this****
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)