We tug open the temple like doors to Restaurant Guy Savoy and find the chef’s son, Franck Savoy, waiting on the other side with an enthusiastic greeting.

Like most big-name toques with Vegas restaurants, Guy Savoy visits only a few times a year, but his son moved here to oversee the restaurant.

The dining room of Restaurant Guy Savoy is minimalist luxe, almost like a gallery, with modern art and tables spaced for privacy but not isolation. It provides a rich juxtaposition to the food, which is a lush amalgam of consummate French techniques with contemporary flourishes.

Artichoke and black truffle soup, a Guy Savoy classic, satisfies as much from its heady aroma as its surprisingly delicate flavor, given the assertive nature of the ingredients. Crispy sea bass is also rapturously fragrant: Vanilla and ginger envelop the fish in a tango of sweet scents.

Accompaniments prove nearly as extraordinary as the dishes. Our server takes pains to explain the characteristics of each option on the champagne cart.

Types of breads are matched to featured seafood and meats: lemon confit bread for the sea bass; a chestnut variation for a course featuring foie gras with glazed chestnuts; bacon for poussin with fingerling potatoes and chanterelle mushrooms.

Wine pairings, particularly a toasty 1990 Henriot Champagne with black truffle risotto, marry poetically with the food.

I dined at Guy Savoy the night before Joël Robuchon, and honestly wondered how the latter could trump the former. It did, but only by a nose. In my version of the Michelin rankings, based on one meal, Guy Savoy hovers within close reach of the coveted three-star rating.

A confession (and a consideration when you’re counting your winnings): Both meals at Joël Robuchon and Guy Savoy reached into four digits. Were both worth it? For sworn food lovers, yes. If you’re feeling flush but not quite that gilded, consider the next two restaurants.

Augustus Tower, Caesars Palace,
3570 Las Vegas Blvd. South;
(877) 346-4642  Restaurant Guy Savoy

Article by: Bill Addison Restaurant Critic – Dallasnews.com

Hugo’s Cellar, located on the lower level of the Four Queens Hotel is a somewhat pricey, romantic, continental style restaurant with decent ambiance.

Not very large, it is a bit noisy, with good food, very experienced servers, soft lighting, and good jazz played at reasonable decibels. What makes Hugo’s a MUST TRY dining experience are the little extras provided and their incredible and remarkable service.

Upon arrival, the hostess provides each female guest with a perfect long stemmed red rose, and then escorts the party to a table. The bus person is immediately clued to bring complimentary bottled water and a vase to the table. Once water glasses have been filled, warmed hand towels provided, bread and cheese placed on the table and the roses are in water, the waiter magically appears to take drink and dinner orders. Drinks in front of you signal the salad chef to wheel his cart to the table.

The idea of allowing each guest to choose his own ingredients, quantity and dressing is simply brilliant! It not only cuts waste and cost for management, but also delights the patrons. Salad plates there almost always are empty when removed by the bus person! Immediately after the table is cleared, tiny cones of raspberry sorbet are brought to cleanse the palate before the main course arrives.

Dinner is over now, but your evening is not! If you ordered coffee, it comes with a tray of delightful things to add to it, such as cinnamon sticks, whipped cream, brown and raw sugar, orange and lemon peels, chocolate shavings….and a complimentary dessert tray! This consists of a lazy susan of white and dark chocolate covered strawberries and dried fruits, with a dipping bowl of whipped cream.

This signals the dessert cart to be brought over to your table (I cannot fathom needing any further dessert). The waiter then brings the bill and removes the vase of roses, which clues the hostess that a check has been served, and the bus people that a table will soon be needing their attention. When the waiter has the paid bill in his hand, he leaves the individually wrapped roses on the table for the ladies to have.

Authored by: Sandra Oertell

Hugo’s Cellar
Four Queens Casino Hotel
202 Fremont Street
Las Vegas, Nevada 89109

Dinner 5:30 pm to 11:00 pm daily

The Fairmont Kea Lani Hotel on Maui recently opened Ko restaurant, an eatery that offers updated versions of Hawaiian plantation food, such as the savory Filipino filled-pastry lumpia, and fresh, local fish such as sweet-fleshed ono.

Ko Restaurant emphasizes local ingredients with dishes like Maui Cattle Company “Paniolo” Rib Eye and Ahi on the Rock.

Food preparations are intended to represent the intermingled culinary traditions of local food, such as the incredible presentation of Ahi “On the Rock” sashimi spiced with orange ginger miso sauce served next to a hot rock on which you sear your own–and addictive lobster tempura served with a dipping sauce trio of spicy-sesame, pineapple sweet chili garlic, and grapefruit soy.

But you’ll also find Chinese, Filipino, Portuguese, Korean, and Japanese influences on the menu, including lumpia spring rolls–a classic Filipino dish that has been elevated in flavor and fashion (see below) and a big, juicy, locally raised steak.

Kō’s roots run deep beyond the food. Chef de Cuisine and Maui Culinary Academy graduate, Jake Belmonte’s father was a plantation worker in the early 1930s and his menu is a reflection of his own family traditions, customs, and experiences with the island’s delicious diversity.

And in true aloha style he enhanced his concept by incorporating the aid and influence of his ethnically diverse and very local staff.

Celebrity chef Nobu Matsuhisa took a short break in the middle of an interview yesterday to call saxophonist Kenny G, who is part owner of Nobu Malibu. “I’m in Hawaii right now,” Matsuhisa said before inviting Kenny G to join him for the upcoming sake ceremony. “I’m going to Mexico Tuesday morning. Call me on my cell.”

Japanese tourists account for about half of the 297-room Waikiki Parc Hotel guests, while the other half primarily hail from the mainland. But flat Japanese visitor numbers will have little influence on marketing strategy.

“We didn’t really change much of our game plan,” said managing partner Richard Notar. They’ll cater to luxury travelers in the Waikiki Beachwalk area, but they believe residents will dictate permutations.

All involved believe Nobu Waikiki will stimulate fresh ideas in Hawaii’s high-end restaurant circle. “We want to add to your already progressive culinary scene,” said Notar. It seems that Matsuhisa is already integrated into the group of top chefs here, hooking up for golf games with Alan Wong and Roy Yamaguchi when he’s in town.

Having taken the buffet concept to new heights, the Rio All-Suite Hotel & Casino in Las Vegas is once again redefining the category with the Village Seafood Buffet that is now open, following an extensive remodeling of its bold and colorful 13,000 square feet of space. From customizable sushi prepared right in front of the guest to sommeliers available to pair seafood selections with the finest of wines, the refined Village Seafood Buffet is Las Vegas’ only seafood buffet serving the freshest seafood from around the world, flown in daily with restaurant-style execution.

The Cuisine

From freshwater prawns from Indonesia to Pacific salmon, Alaskan king crab, Canadian snow crab, shrimp from China and slipper tail lobster from Southeast Asia, the Village Seafood Buffet purchases more than 200 tons of fresh seafood annually.

This global menu features the essence of the Mediterranean, the vibrant cooking traditions in the Pacific Rim, the rich and flavorful creations indigenous to the Baja region, the exotic, eclectic flavors of South America where guests enjoy carving stations featuring six types of proteins that can be made into succulent skewers and the diverse ingredients and cooking styles of North America.

The Décor

Visual enhancements immediately captivate attention. From the grand new entrance showcasing metallic pieces that depict the ebb and flow of the ocean tides, to commissioned artwork from renowned artist Brad Holland prominently on display, the all new Village Seafood Buffet emphasizes the cool hues of the ocean’s blues and ice-frosted whites.

Photo: Gigi-hawaii

Ciao Mein is one of several fine restaurants located in the luxurious twin towers of the Hyatt Regency Waikiki Resort and Spa on Oahu.

Ciao Mein was awarded Zagat’s “Excellent” rating for 2008. David Lewin, general manager of the Hyatt Regency Waikiki Resort & Spa comments, “We are extremely pleased to again be recognized with Zagat’s ‘Excellent’ rating for Ciao Mein.”

The restaurant distinguishes itself from others by offering “collision cuisine,” a blend of Chinese and Italian traditions.

Excellent fusion really does exist in Hawaii these days and Ciao Mein is a fine example of it. The restaurant presents fine vegetarian offerings, and serves both Asian and Italian inspired dishes. Ciao Mein also stays true to itself and bringing true “collision cuisine” to a few sophisticated seafood items.

Under its Nouvelle Cuisine umbrella, Ciao Mein offers both an Italian and a Chinese selection. With straw and shiitake mushrooms plus vegetables, the Steamed Tofu is meaty-textured and oh so flavorful.

Ciao Mein’s Szechuan Eggplant is a “Taste of Honolulu” first place winner, and very deserving it is.

Located on the third floor of the Hyatt Regency, Ewa Tower, Ciao Mein is open for dinner from 6:00 p.m. to 10:00 p.m.

Be sure to call ahead for reservations. Parking is free with restaurant validation. But valet parking is the easiest option.

Ciao Mein
Hyatt Regency Waikiki
2424 Kalakaua Avenue
Honolulu, HI 96815
(808) 923-2426

The New Orleans Fish House in the MGM Grand Hotel was opened in 1995. Offering authentic cajun style food, this is a must for any fine dining experience. “Bam!”

Chef Emeril Lagasse has seen enourmous success over the last decade. Because of this, it has prompted a signature line of cooking products, cook books, exclusive ingredients and launched his hugely popular Food Network show.

Emeril’s business corporation now heads up a number of fine restaurants in notable cities throughout the country. Lucky for visitors and natives of Las Vegas, Sin City is lucky enough to be one of them.

Emeril Lagasse was born in Massachusetts and studied culinary arts at Johnson and Wales University. After formal studies, Emeril went to Europe where he trained with chefs skilled in classical French cuisine.

The interior of the New Orleans Fish House is upscale, contemporary and spacious, with pockets of ambient colored light. His signature “Emeril” in aqua neon is suspended in the center of the large dining room.

In keeping with his New Orleans Gulf Coast tastes, Emeril’s menu is abundant in seafood: lobster, shrimp, scallops, salmon, oysters and crab, tuna and bass. Appetizers and entrees feature Creole-infused dishes such as the Creole Maine Lobster with andouille sausage or the Creole calamari.

New Orleans Fish House
MGM Grand
3799 Las Vegas Blvd. S.,
Las Vegas, NV 89109

You finally score that hard to get dinner reservation, and sit down in a lavish restaurant soaking up the ambiance.  Now the difficult choice is deciding what to order from the numerous mouth watering menu choices.  Why hassle?  Let the head chef decide for you.

This is a growing trend in top restaurants.  Tasting menus which typically come with set prices, are becoming more common at America’s top restaurants. Many have even done away with a la carte ordering all together.

If you want to know the highest price restaurant.  Manhattan’s Masa is tops with a $400 per person set menu – plus an automatic 20 percent gratuity.  Cha-ching!  Full article

Del Frisco’s Double Eagle Steakhouse offers amazing service, perfect cocktails from the bar, excellent wine list, and a nice atmosphere.

The food is excellent, including seafood (shrimp starter and crab cake), 8oz fillet. An 18oz was the smallest lobster, which we all thought was ridiculous.

We had a table of maybe 9 or 10 guys head out to this place. The staff was super friendly and we had a team handle the table. They were a bit less “professional” than your normal upscale restaurant, but provided some good fun and entertainment with us. We got into some jokes and one of the guys pulled the “do you have any ketchup” routine for the excellent steaks that were served.

The cocktails at Del Frisco’s were PERFECT. The guy next to me ordered a Vodka Gimlet and they made it with fresh squeezed lime juice. It was the perfect strength. I wish I would have ordered that instead of my Makers and Ginger.

There was a huge group of hungry guys and we tried a variety of appetizers. We got a few shrimp starters which contained 3 types of shrimp. This was great. And then a few orders of crab cakes. These crab cakes were huge and had large chunks of crab in them. I would say the best crab cakes I have ever eaten.

When it came to the steak I went with fillet because I was not hungry enough to handle a porterhouse. The steak was delicious. One of the better steaks I have ever eaten.

As we were leaving we got to see the “James Bond Wine Rack” which is some crazy table that opens up into a wine cellar and then closes.

I would totally recommend Del Frisco’s to anyone needing to take a group out, or to anyone who loves a great meal and can afford this upscale restaurant.

Del Frisco’s Double Eagle Steakhouse

The Summit, the crown jewel of Harrah’s Lake Tahoe’s restaurants, is located in the intimate surroundings of the celebrated split-level Star Suite on the 16th and 17th floors.

The innovative Summit Restaurant offers an elegant townhome-style atmosphere with vaulted ceilings, a cozy fireplace, and suspended chandeliers. This beautiful restaurant is guaranteed to impress even the most discriminating food connoisseur.

The Summit maintains a regal reputation of exceptional service and extraordinary cuisine. It has been voted one of the “Top 10 Restaurants” in America.

This fine restaurant has won numerous awards, including the AAA Four-Diamond Award, the Wine Spectator Award of Excellence, and the esteemed DiRoNA Award from the Distinguished Restaurants of America.

The Summit
Harrah’s Lake Tahoe
Hwy 50
Lake Tahoe , NV 89449
Phone: (775) 588-6611

ENVY The Steakhouse is located in the Renaissance Las Vegas Hotel on Paradise Road.

ENVY’s sleek, open design boldly announces a new paradigm in fine Las Vegas dining.

Pat Murphy’s design for the steakhouse restaurant is a study in balance: expansive windows and high ceilings create a lofty sense of space, while elements such as a candle-lit, walk-in wine cellar and a 1,500-bottle wine wall, impart warmth and structure.

Guests can choose from an extensive hand-selected wine menu as they nestle in one of ENVY’s spacious, welcoming booths.

VIP guests can enjoy a chef’s table in a private booth with a front row view of the open kitchen.

Now in its fourth year of operation, ENVY has received a long list of Las Vegas restaurant reviews, a two-time recipient of the prestigious Wine Spectator Award of Excellence for its outstanding wine list, the restaurant has been named to Las Vegas Life’s coveted Dining Guide ‘A’ List and was also named “Best New Restaurant Off the Strip” in the February 2006 issue.

ENVY the Steakhouse was also a key participant in the 2007 Food Network South Beach Food & Wine Festival, a national, star-studded, four-day weekend event showcasing the talents of the world’s most renowned wine and spirits producers, chefs and culinary personalities.

Envy Steakhouse
3400 Paradise Road
Las Vegas, NV, 89109