Gordon
Ramsay Steak Las Vegas a Cut Above
Vegas
restaurateurs take note: There's a new game in town
that has single-handedly elevated the fine steakhouse experience
to another level. This is in the form of Gordon Ramsay
Steak, which opened in May 2012 aptly at Paris Las
Vegas. Hell's Kitchen is a far cry from this elegant and alluring
new eatery that has raised the bar to an exceptionally high
standard.
While
the Devil may be in the details, my recent visit to Gordon
Ramsay Steak made clear that Ramsay's "cheflebrity"
status has served to enhance and refine his laser-focused vision
of how to proffer a dining experience unlike any other. With
this new namesake venue, it is entirely evident that dining
details are Ramsay's strong suit.
As
one might expect, Gordon Ramsay Steak is as
bold and unique as the celebrated Chef himself-from the initial
"chunnel" entrance emulating the passageway between
England and France, to the art deco English décor and
lively pop music, to the inspired seasonal menu and spectacular
presentation thereof, to the inimitable start-to-finish "team"
oriented service approach executed by the impeccably-dressed-and-trained
wait staff. With this venture, Ramsay pays clear homage to the
UK in both the gourmet food and beverage offerings and the design.
Notably, the focal point of this two-level restaurant is its
Union Jack ceiling mural vividly punctuated with a custom, bright
red linear neon art sculpture emulating Ramsay's movements while
making his signature Beef Wellington.
The
roomy restaurant spans 7,500 square feet and is designed to
seat 200 guests. It features an open dining area and exhibition-style
kitchen, private dining areas, a chef's table and a bar and
lounge that has quickly become Vegas' new bona fide hot spot.
Pomp and circumstance aside, any fine dining restaurant must
deliver "epicurally." And, this Gordon Ramsay
Steak does...and then some.
The
experience, which brilliantly fuses tradition with ingenuity,
starts with the iPad digital drink menu that allows you to visualize
and read about the restaurant's signature cocktail collection
as well as wine and other libations. A staff sommelier is on
hand to assist with the available 325 wine labels from around
the world as well as 35 well-known American and English beer
selections. During my recent visit, the sommelier selected the
2009 David Bruce Pinot Noir Russian River Valley ($120) to dutifully
complement our menu selections.
When
drinks are in hand and a distinctive assortment of breads with
imported butter have been served gratis, next is an artful and
innovative tableside presentation of the jaw-dropping array
of beef cuts in raw form. This allows patrons to gawk at the
thickness and marbling of each mammoth, top-quality cut prior
to ordering. These included Prime Beef options hand selected
by Pat LaFrieda, dry aged for 28 days minimum in his Himalayan
salt room, and multiple American Kobe beef selections boasting
a beef marbling score of 9 or higher.
At
this point, it's up to Executive Chef Kevin Hee to deliver culinary
shock and awe. And, he's up to the task given his training through
the Gordon Ramsay Group's own stringent regimen. My party started
with Chef Hee's Asparagus Soup ($17) served with Dungeness crab,
pickled white asparagus, and smoked salmon caviar. A dollop
of parmesan custard brilliantly set the dish off. We also enjoyed
the uniquely semi-sweet British Ale Onion Soup ($16) prepared
with Boddington's Pub Ale, caramelized onion broth, and Welsh
rarebit.
For
the salad, we selected the Roasted Beets salad ($17) served
with emerald crystal lettuce, oyster mushrooms, champagne vinaigrette
and a grainy pumpernickel soil all served atop a silky house-made
ricotta. Rounding out our starters experience was the Smoked
Beef Tartare ($21) accented with lemon zest, red onion, capers
and Guinness-infused mustard seeds and served with Yokon Gold
herb chips that were quite artfully presented-yet another example
of Ramsay's penchant for small, yet impactful, details most
other restaurateurs overlook.
For
the entrée, while each of the copious beef options were
tantalizing, I opted for Ramsay's famed Roasted Beef Wellington
($50) served with glazed root vegetables, potato puree, and
a red wine demi-glace. The dish is truly epic with the filet
more flavorful and tender than any other Beef Wellington I've
eaten before and, of course, served at a perfect medium rare.
And, the delightful accompaniments proved worthy of being served
alongside this stellar signature item.
Another
in my party ordered the fresh and flaky Loup de Mer (Mediterranean
sea bass) ($42). For both the beef and the fish dish, a variety
of side sauces ($5 each) are available, including the House
Made Steak Sauce, Worcestershire Demi-Glace, Béarnaise,
Peppercorn, Bone Marrow and Café De Paris Butter. Our
side dishes consisted of the overflowing Mushroom Tart ($11)
with pearl onions, green beans, and mushroom cream, and the
savory sautéed Spinach ($11).
As
a fitting end to one of the most memorable multi-sensory dining
experiences I've ever had, I indulged in the Sticky Toffee Pudding
($12) composed of sweet pudding cake, brown sugar toffee, and
a brown butter ice cream. In a word: insane...meant in the best
possible way. As if that were not enough, the table also ordered
the Chocolate Layers ($12) with chocolate cake, passion fruit
ganache layers, and dark chocolate Gianduja ice cream. All of
this was enjoyed with French Press Coffee ($8) presented with
an assortment of chocolate and liquor-dipped spoons to up the
flavor ante. Details, details.
After
conquering the global restaurant scene and reality television
with his extraordinary culinary skills and larger-than-life,
in your face persona, award-winning Chef Gordon Ramsay is rolling
the dice on Las Vegas alongside the Strip's most renowned gourmet
eateries. Gordon Ramsay Steak will undoubtedly give these entrenched
hot spots a run for their money.
Paris
Las Vegas
3655 Las Vegas Boulevard South
Las Vegas , NV 89109
Tel: (877) 796-2096
www.caesars.com/paris-las-vegas/gordon-ramsay-steak
By Merilee Kern, 'The Luxe List' Executive Editor
"The
Luxe List" Executive Editor Merilee Kern scours the luxury
marketplace for exemplary travel experiences, extraordinary
events, and notable products and services. Submissions are accepted
at www.LuxeListReviews.com.
Follow her on Twitter here: http://twitter.com/LuxeListEditor
and Facebook here: www.Facebook.com/TheLuxeList.
***Some
or all of the accommodations(s), experience(s), item(s) and/or
service(s) detailed above were provided at no cost to accommodate
this review, but all opinions expressed are entirely those of
Merilee Kern and have not been influenced in any way.***