Here is what one pays to dine at the 11 most expensive restaurants in the USA

8. Guy Savoy, Las Vegas
Cost: $556
With a well deserved rating of three Michelin stars, Guy Savoy‘s French delicacies have definitely made a mark on the culinary landscape of Las Vegas. Menu highlights include the silky artichoke and black truffle soup, crispy sea bass and the decadent colours of caviar. In February, Guy Savoy received the highly acclaimed Forbes Five Star restaurant award. In addition to a $258 per person signature menu, Guy Savoy also offers a $750 per person Krug menu (that’s served in their private room) and a $120 per person pre-theatre menu.

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7. Moto, Chicago
Cost: $570
Moto’s Homaru Cantu definitely embraces the title as a child of molecular gastronomy. His creative dishes have been known to fool his guests, leading to playful culinary optical illusions like a flowerpot with edible dirt or the Blackout dish on his current seasonal menu — black bass three ways, ranging from “black” to “blackest” on the plate. Each night, Moto offers up a 10 course tasting menu for $115, or the 20 course at $175. Wine pairings are priced additional at $50 and $70 respectively.

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6. Joël Robuchon, Las Vegas
Cost: $640
L’Atelier de Joël Robuchon at MGM Grand is another coup for world-renowned French chef Joël Robuchon. This gracious culinary genius brought more than his glorious Robuchon at the Mansion to MGM Grand. Adjacent is L’Atelier de Joël Robuchon, a concept that “redefines casual dining.” L’Atelier’s well-priced carte is divided into two sections. The first, a selection of small plates, encourages exploration and sharing. The more traditional entrée selection on the second section is a bit more difficult to share.

5. Alinea, Chicago
Cost: $693
Any meal that begins with osetra caviar garnished with brioche (foam), egg (custard) and capers and onions (clear aspic) that is served with the suave 2005 Special Club Champagne is worth $693. But what makes Alinea such a fabulous experience is the sheer exuberant fun of the place. And there is no a la carte menu, which means there are no choices. The first course is crudites. Grant Achatz, whose training includes stints with Charlie Trotter, Thomas Keller, and Ferran Adrià, deserves the title of America’s most creative chef.

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