OPENING TEAM: Guy Savoy (center) oversees a crew of 60 employees at his 75-seat restaurant at Caesars Palace. PRIME CUT: Savoy's handsome take on beef tenderloin—a $70 entree. DIG IN: The crispy sea bass with delicate spices (Below), Franck Savoy oversees operations at his father's new restaurant at Caesars Palace. A DIFFERENT DESIGN: High ceilings suggest that patrons have entered a temple of fine dining. No, he's not the first big-deal French chef to set up shop in ...

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