“I think I could go vegetarian,” said my travel mate Mads, as she made her way through a 24 oz. sirloin steak. We looked at her and burst out laughing. Not today, Mads. Not today.
Right in front of the Bellagio fountains on the Las Vegas Strip, turn at the Eiffel Tower towards Paris, cross the English Channel and enter London. This is where you’ll find the first of Gordon Ramsay’s many restaurants in Las Vegas: Gordon Ramsay Steak at the Hotel Paris.
The red neon lights gave the English Channel a warm glow as we stepped inside. The walls were adorned with personalized artwork showcasing the skyline of London and Paris. The idea was to be transported from France to England and to be greeted at the door by Gordon Ramsay himself, etched in glass.
The restaurant’s design was sleek and modern, but the lighting and fixtures gave it a more funky touch. There is an assortment of seating options separated by flowing lines – you can choose from a regular table, a booth, or even a private dining area. The balcony-style dining room gave the restaurant an old-fashioned theatrical feel with its red hues. Armed with a steer of Vegas-themed wall art, 3D art sculptures, enhanced mood lighting and sound, and a new backlit knife wall, a walk around Gordon Ramsay Steak was nothing short of any of the shows on the Strip.
And when it comes to the food, well, Michelin has chosen well. There is steak, of course; every cut, every kind, every cook imaginable. The restaurant also offers a selection of vegan and vegetarian options, other meats, fish and chicken. But, come on, the place is called Steak. Have the steak.
We started the meal with a plate of delicate Hamachi crudo with pickled mushrooms, puffed rice, miso vinaigrette and lime aioli coated underneath. The umami of her delicious spread lingered on the palette, doing exactly what an appetizer is supposed to do: make your mouth water for more!
The restaurant, in fact, was as vibrant as the food itself. Between classes, new facilities catch your eye and there is something else to discover around every corner. The central light installation was what appeared to be an abstract neon tube design, but it was one you couldn’t look away from. It turns out the piece was made by the artist following the movement of Gordan Ramsay’s hands while making his signature Beef Wellington. The movement was then recreated in neon tape and now hangs atop its famous restaurant.
Speaking of famous, the next stop was the long awaited steak. With a side of mashed potatoes, macaroni and cheese and delicious mushrooms, the 24 oz. the bone-in rib eye chop was the father of all entrees. First aged for 28 days, it was a good whole butter, filling and melting in the mouth straight out of Ramsay’s Masterchef kitchens. The portions were more than generous and our table of seven could easily have accommodated a quarter of a cow.
Here’s a fun fact not many people know about, but every Gordon Ramsay restaurant serves his caramel pudding. But the catch is, it’s a different interpretation in each of them. We couldn’t end the night without tasting his magical creation for ourselves, and boy, was that something. This version came with the hot and sticky pudding cake, drizzled with brown sugar caramel and a big brick of brown butter ice cream on the side. It was as if the brown butter paradise had opened up to give us a taste of ambrosia.
Full, too full. Happy, too happy. Even if there was a better way to end the night, I wouldn’t know. We hobbled out of the English Channel, only dreaming of the next time we can sink our teeth into one of these culinary wonders. What a night!