“This Wellington is bloody raw!” –Gordon Ramsay If you are going to yell at your Hell’s Kitchen contestants for not cooking the Beef Wellington perfect, then your Steak House better cook it perfect. Our concierge told us that this restaurant is generating a lot of buzz and reservations are hard to get. I was initially skeptical of the hype, although I soon learned by Gordon Ramsey’s restaurants have earned Michelin Stars. From the bread to the service, every attention was paid to detail and the execution was near perfect.
Gordon Ramsay Steak stands prominently in the main casino at the Paris Hotel and Resort. One of the key architectural features of the restaurant is the tunnel leading from the Paris Casino to the Gordon Ramsay Steak restaurant. This faux tunnel is supposed to represent the “Chunnel” from France to England.
The interior looks remarkably like the set for Gordon Ramsay’s “Hell’s Kitchen” show with the open kitchen, dark woods and red accents. Another stand-out aspect of the restaurant is on the ceiling, which features a rotund dome that is painted with the Union Jack and adorned with a complex neon light art that emulates the movement of Gordon Ramsay’s hands when he makes his signature Beef Wellington.
The food menu at Gordon Ramsay Steak is primarily a fine steak and seafood house, including signature Gordon Ramsay dishes. Carnal cuts are ordered directly from partner ranches and butchered in-house. Their steaks are aged a minimum of 28 days in a Himalayan sea salt room.
You get to know your steak, by looking at it in it’s raw form. Your waiter rolls out a wheel of meat table side so that you can learn about the size, marbling and color of the meat your are ordering. A couple of the cuts of meat that caught my attention were the American Kobe rib cap, royal long bone Chop, and my favorite the rib-eye.
Here is what we ordered:
Of course Gordon Ramsay wold have to do a Scotch egg — they are as English as fish & chips. Gordon Ramsay’s version was very impressive, with crunchy exterior and lush interior. It is made by boiling a quail egg for 1 minute and 10 seconds. The soft boiled egg is then very lightly coated with Berkshire pork sausage. It is covered with bread crumbs and deep fried golden brown. The sausage does not compete with the quail egg, but rather compliments it.
Rib Eye Steak
This is my favorite cut of steak due to the marbling and overall flavor. I ordered this steak medium-rare (pink throughout and slightly bleeding). Let me say that the chefs at Gordon Ramsay are masters of cooking steak. My steak had the perfect amount of char (50% of surface area of the steak) and a bright pink center.The flavor was natural beef was clean and upfront on the palate, it was obvious that this steak came from a happy cow. There were no leftovers from this 20 oz steak.
A classic continental dish that has made a strong comeback to mainstream restaurant culture, thanks to Gordon Ramsay’s obsession for perfection on Hell’s Kitchen. It is made by coating fillet mignon in a mushroom paste called a duxelle, thin layers of prosciutto and then tucked into puff pastry. The wellington was served with a garnish of glazed carrots, potato puree and red wine demi-glace. The Chef nailed the execution of this dish with a perfect medium-rare temperature and golden brown pastry. When I ate the Wellington, I was giddy from the flavor combinations. This was a very exciting dish.
Sides for Sharing: Mac and Cheese- “Cheesy Crack”
Since this is a proper steakhouse, your steak is served a la carte. Gordon Ramsay Steak offered several intriguing sides from from Brussels sprouts to Foie Gras. We had to order the mac and cheese wmade with blue cheese, cheddar, Parmesan and truffle. The sweet sugar peas nice flavor contrast to the heavy cheeses. The flavor was a mix of savory and sweet, with the fickle breeze of truffle teasing your senses.
Desserts- Sticky Toffee Pudding
“This is a premiere steakhouse, but desserts stole the show”-Tom Holmberg
Multiple foodgasms were achieved that night, although perhaps the best one came when I tried the sticky toffee pudding with the brown butter ice cream. The toffee bread pudding was wonderful with the English style brown bread pudding, absorbing the flavors of toffee and butter. The brown butter ice cream ice cream had a flavor that I can only describe as buttery nuts. It has a velvety smooth texture that seduced that taste buds like a well-dressed stranger. The brown butter ice cream was fashioned into the shape of stick of butter.
A clever presentation of coffee and slightly bourgeois in style! Our coffee was French pressed table side and was presented with three chocolates spoons labeled A, B, C. Each spoon contained a coffee friendly liquer, Amaretto, Bailey’s, and Kahlua (yes, they cheated on the C). You simply place the spoon in your coffee, and let the flavors of the chocolate and liquor blend into the coffee. Brilliant idea!
My Final Thoughts
Gordon Ramsay Steak pleasantly blew away my expectations and forever changed my expectations for other steakhouses. I think the key differentiator of Gordon Ramsay steak is the attention to detail, focus on quality ingredients and perfected ability to execute flawless dinner services. It is obvious that Gordon Ramsay has learned what makes a Michelin Star level restaurant.
Latest posts by Tom Holmberg (see all)
- Review of The Sky Room in Long Beach – Eat LBC Menu Preview - March 7, 2014
- Review of Ways and Means Oyster House -Despite changes, Ways and Means Impresses - March 4, 2014
- Recipe – Irish Potato Soup with Kale and Bacon - February 28, 2014
- Review of Gaufree Artisan Waffle Sandwiches - February 24, 2014
- Orange County Restaurant Week 2014: Tom’s Foodie Blog Picks - February 20, 2014