Today at the helm of the restaurant alongside Guy, as he is known by friends and colleagues, are General Manager Alain Alpe and his son, Franck Savoy, who currently serves as director of restaurants for Caesars Palace.
Since opening, the restaurant’s impressive collection of awards and accolades include Wine Spectator’s Grand Award, AAA Five Diamond Award and Mobil Travel Guide Four Stars among others. Restaurant Guy Savoy has also been named the “Best of the Best” by Robb Report, “One of the Best New Restaurants in the World” by Travel + Leisure, one of the Esquire’s best new restaurants in 2006, one of the best French restaurants in the U.S. by Forbes Traveler and, recently, the 2010 recipient of Las Vegas Weekly’s best wine list. The Wall Street Journal praised, “Even a non-gaming American gastronome should be very happy to have this very fine Parisian transplant only a domestic flight away.” For Savoy, his coveted three Michelin stars are widely recognized as the pinnacle in culinary achievement.
Gary Selesner, Caesars Palace president, praises the milestone. “Caesars Palace is proud to be home to one of the best chefs in the world. Guy and his team have an exquisite vision they execute night after night, hence the plethora of awards and worldwide adulation. It is an honor to work side by side with such a talented team. We look forward to many more years.”
Savoy and his staff continue to amaze guests with novel offerings. The seasonal menu is ever evolving, allowing guests to taste new creations from one of seven distinct menus including the decadent 11-course Prestige menu. The Bites and Bubbles menu is a consistent crowd-pleaser for guests in the lounge. Classic dishes like artichoke and black truffle soup or more playful creations like potato and black truffle chips make those who have been lucky enough to experience the original location feel as though they are right back in the original location in Paris.
In 2009, Restaurant Guy Savoy opened America’s only Krug Room. At the end of a sleek wood-paneled hallway through a discreet door adorned with stunning contemporary art and elegant Krug-brand accessories, the room offers a unique blend of privacy and glamour. The Krug Room menu changes seasonally featuring a six-course pairing menu highlighting culinary delights including colors of caviar, crispy sea bass with delicate spices and the restaurant’s famed artichoke and black truffle soup, served with Krug vintages ranging from 1985 through 1995. Guests also view the only Krug “picnic” trunk in the United States on display. Customizable for each one of its owners, the trunk takes more than 700 hours to fabricate by hand and holds picnic necessities fit for royalty.