Chef Gordon Ramsay, a long time fan of the culinary scene in Las Vegas, is set to open Gordon Ramsay Steak, inside of the Paris Las Vegas, today. Ramsay has made it known over the years, during his FOX TV show, Hell’s Kitchen, that he wanted to open a restaurant to call his own.
Chef Gordon Ramsay At Gordon Ramsay Steak Grand Opening
— Gordon Ramsay (@GordonRamsay01) May 12, 2012
Along with a few partners, he has finally done it. The steakhouse has a decor, wait staff, quality of food and attention to detail that he is famous for.
After meeting Chef Ramsay, in Las Vegas, a few years ago, I knew he would be back in grand style. He came back with several bold ideas of what a restaurant should look like and included several twists to traditional English cuisine.
The steakhouse, at 7,500 square feet is in a prime location on the Las Vegas Strip with 274 seats, a two-story dining room, chef’s table, bar with lounge and private dining rooms. EDG Interior Architecture + Design came up with a unique Tube entry for guests, along with red colored glass, which also separates the dining room from the lounge area. As of today, people will finally be able to get a chance to dine in bold style.
My first visit to the restaurant is not one I will soon forget. It began with meeting several nice ladies at the front, who were helping people make reservations and find a place to enjoy dinner inside. I liked how another hostess walked me into the restaurant and explained what the different areas were about. I decided to sit at the bar, which was a good spot as many of the executive staff came by to chat.
It was suggested I try the Caesar Salad to start. Chef Ramsay is famous for teaching his staff that the proper way to dress a Caesar Salad is in a bowl, with a just enough sauce to evenly cover the lettuce. There was enough lettuce, that was properly cleaned and tasty croutons, a small fried egg cut in half and Parmesan cheese shavings. The dressing had good flavor and was not overpowering. This was a fine way to start dinner.
After the salad, I wanted to try a mixed drink. To help me decide, the bartender pulled out an iPad with the wine and spirits app open from Incentient. Having an always on iPad app with awesome looking drinks tableside, can be tempting. The app has the complete wine list and mixed drinks, which are pictured for easier selection.
The Drifter, a smooth drink suggested by the staff, has a slice of orange and larger than normal ball of ice. The large ball of ice is to cool the beverage but not to dilute the special liquor. The special liquor in The Drifter, is a specially selected Knob Creek single barrel reserve 120 proof, of Kentucky straight bourbon, that’s aged for nine years.
The second course up to try was the recommended French onion soup. I am normally not a fan of this soup because of the cheese, but I was assured that this one would not have that. It was not completely covered by a large amount of cheese per normal French onion soups, but had a light amount on a pair of medium sized slices of bread.
The French onion soup was a good transition from a nice Caesar Salad to the 8oz Kobe Wagyu Rib Cap steak main course. Fingerling potatoes and truffled mac and cheese accompanied the steak. The fingerling potatoes had a tasty seasoning, while the mac and cheese was the big winner. The steak was cooked medium rare, which was the recommended temperature.
It had a light amount of reduction sauce drizzled around the plate and a small dusting of salt and pepper on the steak itself. I had tried a Kobe Wagyu cap steak at another Las Vegas Strip steakhouse the week before, which was marinated in butter. This selection had the right amount of marbling, to complement the reduction sauce.
It was an excellent cut of meat, which beats my previous favorite steak, a dry aged boneless ribeye. Talking about quality of meat, the Kobe Wagyu Rib Cap 8oz steak has a marbling of nine or higher.
Thinking about dessert at this point seemed too much, but the wait staff assured me that the deconstructed cheesecake, sticky toffee pudding and chocolate layered mini cake were their favorites and not to pass them up.
The sizes of the desserts were smaller than I am used to seeing at steak houses that have an average check of $85 per person. But after a salad, French onion soup, and a Kobe Wagyu Rib cap steak, I was ready for smaller portions.
The cheesecake is a small coffee cup sized round portion with everything deconstructed on the plate. There was crust and a small amount of fruit with a sweet drizzle around the plate. The cheesecake was a good choice and goes well as a lighter dessert.
The second dessert was a chocolate-layered mini cake, ganache filling and a few chocolate sauces smeared on the plate. Finally, the sticky toffee pudding was the most recommended dessert by the staff. It is a date flavored cake with cardamom ice cream that was so good, but richer than the previous two.
It all comes down to budget and taste, when selecting a restaurant in Las Vegas. Typically people come to the city with $500 to spend on food and entertainment.
I would like to thank Gordon Ramsay Steak for inviting me to do a tasting prior to their grand opening.
If the budget allows for a several course meal, that may have the best Kobe Wagyu steak in Las Vegas, try Gordon Ramsay Steak in the Paris Hotel. An excellent dinner is about great food, a wait staff that knows the menu and personal attention along with drinks to remember, Gordon Ramsay Steak has that trifecta. Photo credit: Bill Cody
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