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 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.