Despite the fact that chefs like Joël Robuchon and Pierre Gagnaire form his main competition, Guy Savoy was able to edge them out for the honors of running the top restaurant in Las Vegas. Savoy, whose cooking was described as having "flair and soul”, sends out signature dishes like colors of caviar or artichoke and truffle soup, followed by mains like a delicately spiced crispy sea bass, butter-poached sweetbreads with a potato and truffle sandwich or roasted foie gras en cocotte with a cardamom-infused duck bouillon. Warm and attentive service and a pricey wine list are part of what of the experience, but as an astute reviewer pointed out, "what makes this level of dining possible is their insistence on limiting the number of diners they serve each evening."