Gordon Ramsay Steak, by internationally-renowned Chef Gordon Ramsay, announced that his first restaurant in Las Vegas, will open Friday, May 11 at Paris Las Vegas. Gordon Ramsay Steak will offer guests a fresh, high-energy modern steakhouse environment that playfully transports guests from Paris to London.
“The space is bold and innovative, and we’ve put together a strong team who together created a contemporary and fresh menu,” says Chef Ramsay. “I can’t wait to open and start welcoming guests to my very first Vegas-based restaurant.”
David Hoenemeyer, president of Paris Las Vegas, looks forward to welcoming Gordon Ramsay to the resort: “I am incredibly pleased with the restaurant that Gordon Ramsay and his team have created at Gordon Ramsay Steak. The space is one-of-a-kind in its design and energy; my mouth waters simply reading the menu.”
On the evening of May 11, Ramsay will participate in Vegas Uncork’d by Bon Appétit’s Grand Tasting where Gordon Ramsay Steak will serve small bites to thousands of guests from its newly fabricated booth, stylistically representative of the restaurant. Attendees of the event will be treated to a selection of some of Ramsay’s traditional favorites such as the roasted beef Wellington served with potato puree and butter-glazed root vegetables, pan-seared Haddock with Irish potato broth and sticky toffee pudding.
This will be Chef Ramsay’s first year participating in the culinary event at Caesars Palace Garden of the Gods pool oasis.
Gordon Ramsay Steak’s menu, carried out by new Executive Chef Kevin Hee, who trained under Chef Ramsay, will showcase Ramsay’s interpretation of traditional American steakhouse dishes with a hint of modern flair intertwined with many contemporary classics.
The menu will change seasonally drawing on the best product available at the time giving visitors new tastes upon every return. Diners can choose from starters either “From Sea” or “From Land” with dishes like butter-poached Maine lobster, fried oysters and smoked beef tartare with Guinness-infused mustard seeds.
Main courses offer a wide selection of grilled items such as a large range of Wagyu beef, various cuts of dry-aged steaks, veal, Kurobuta double pork chop and an assortment of seafood choices.
The menu will also celebrate the international Michelin-starred chef’s signature dishes by offering selections inspired by his most revered restaurants in England: fish and chips from The Narrow in London and pork belly accented with candied kumquat and braised Swiss chard from Bread Street Kitchen in London.
Jeffrey Frederick, vice president of food and beverage at Paris Las Vegas, has worked very closely with Gordon Ramsay in the development of this restaurant and testifies, “We have all put so much into this project and also had a lot of fun doing it. I am just as excited about the details, like the shellfish presentation, as I am the steaks, which will clearly be the star. I look forward to seeing Gordon Ramsay Steak in full stride.”
Photo credit: Erik Kabik/Retna Digital
Gordon Ramsay Steak’s 7,500 square feet, by EDG Interior Architecture + Design, will seat 200 guests throughout the two-story dinning room, chef’s table, private dining rooms, bar and lounge. Separated from the main dining room by the Euro-tunnel design, the lounge will be a truly distinct area from the restaurant.
It will have its own food menu offering smaller plates of guest favorites from the main dining room in addition to a menu of classically-inspired cocktails. The wine list for both the dining room and lounge will contain more than 325 labels representing well-known and boutique vineyards around the world.
The beer list features 35 large format selections including Innis & Gunn Original Oak Aged Beer, the English-inspired Firestone Walker Union Jack IPA and, introduced into the United States from North Yorkshire, England for the first time ever in May 2012 - John Smith’s Ale.
Bill Cody is an entertainment, technology and luxury travel reporter in Las Vegas. He reports on celebrities, events, tech, food, Las Vegas and luxury travel.