Legendary French Chef Guy Savoy: “Please join me in my caviar room.”
You: “I’m literally powerless to refuse this request.”
* * *
That exchange is, give or take reality, how you found yourself in the Caviar Room at Restaurant Guy Savoy—a higher-than-high-end hideaway for post-Colosseum dinners where the champagne flows and your primary utensil is a tiny silver spoon. It’s open now at Caesars Palace.
As you might expect with a place called the Caviar Room, this is a pretty exclusive affair. Just you, a date, nine strangers, wall art resembling a bottle of Sex Panther, amber vessels of cognac and… well, let this slideshow explain from here.
À la carte, you can obtain the good stuff by the ounce, along with some notable Savoy classics using caviar, and an ever-changing seasonal dish (right now, it’s the langoustine tartare with imperial golden osetra).
But what you’re really here for is the full tasting menu.
It’s a multicourse affair involving, amongst other delightful things, oysters, vodka martinis, champagne, caviar-slathered salmon and an elegant concoction with caviar, caviar cream, caviar vinaigrette and green bean puree.
Green bean puree is such a social climber.
