The Tasting Panel magazine

N ew York City insiders–and outsiders–know that Rao's, a ten-table Neapolitan dining spot open since the late 19th century at the same 114th Street location in East Harlem, is the toughest reservation to land in the United States. In 2006, Rao's opened its second location, an outpost at Caesars Palace in Las Vegas. The restaurant made an im- mediate impact on the Vegas culinary scene and is now recognized as one of the city's top dining experiences. Since opening its doors 113 years ago, Rao's has lent its name only to its own consumer products line, which has become a successful specialty foods brand (www.raos.com). Now, for the first time, Rao's is lending its name to a line of wines. "The Rao's brand name has been a sign of excellence for more than 113 years," says Rao's Caesars Palace managing partner Frank Pellegrino, Jr. "With the availability of our spe- cialty food line and its varieties of pas- tas and sauces, Rao's cookbooks and signature wines, the Rao's experience can be recreated at home." Rao's and The Vineyard at Strawberry Ridge Susan and Robert Summer founded The Vineyard at Strawberry Ridge in 1992 in Connecticut. Robert, the former President of RCA Records and Sony Music International, has been a lifelong wine enthusiast. The Rao's Signature Wines Open in Las Vegas Managing partner at Rao's Cae- sars Palace, Frank Pellegrino, Jr. with Rao's Caesars Palace Executive Chef Carla Pellegrino. A headline act at select Whole Foods Markets T ucked away in a quiet corner of Caesars Palace, Restaurant Guy Savoy is a bastion of sedate elegance amidst the chaos of The Strip. Now, with the opening of the nation's first Krug Room, the restaurant is putting a little pop into the posh, creating an ex- clusive dining experience that's making waves across the desert city's culinary landscape and giving guests a whole new way to celebrate. Featuring a six-course seasonal menu, the Krug Room impeccably pairs some of Guy Savoy's most celebrated dishes with classic expres- sions of Krug champagne. "This is a perfect match," explains Franck Savoy, son of the world-renowned Guy Savoy, and General Manager at the Las Vegas location of his eponymous restaurant. "These are great wines, and I think it's a great restaurant," quips Savoy, whose precise oversight of every de- tail has led to a meal spotlessly perfect from start to finish. When THE TASTING PANEL visited the Krug Room a month after its open- ing, we enjoyed hors d'oeuvres like delicately delicious Iberian ham, paired with the non-vintage Krug Grande Cu- vée, before being treated to one of Res- taurant Guy Savoy's signature creations, Colors of Caviar, a well-balanced take on the classic champagne and caviar concept when paired with the young and creamy Krug 1995 Cuvée. The meal progressed with spot-on pairings, in- cluding our favorite, the crispy sea bass served with the Krug 1990, which sang with honeyed acidity that was a perfect match for the texturally-complex dish. With timeless elegance, captivat- ing culinary concepts, superior staff- ing and, of course, plenty of Krug's exceptional bubbly to go around, we're certain that the newest Krug Room location (a concept that has been successful in London, Hong Kong and Tokyo) will quickly become a mainstay for travelers looking to enjoy the finer things in life—Las Vegas–style. Krug and Caesars: Something to Celebrate by Rachel Burkons / photos by Elaine Chen-Fernandez 70 / the tasting panel / september 2009

• Cover