“I think I might turn into a vegetarian,” said my fellow traveller Mads, as she hacked her way through a 24 oz. rib eye. We looked at her, and burst out laughing. Not today, Mads. Not today.
Just across the Bellagio fountains at the Las Vegas Strip, turn in at the Eiffel Tower into Paris, walk through the English Channel and into London. This is where you’ll find Gordon Ramsay’s first—of many—restaurants in Las Vegas: Gordon Ramsay Steak at the Paris Hotel.
The neon red lights gave the Channel a warm glow as we walked inside. The walls were adorned with customised art showcasing the London and Paris skylines. The idea was to be transported from France to England, and be greeted at the door by Gordon Ramsay himself, etched in glass.
The restaurant’s design was sleek and modern, but the lighting and installations gave it a funkier twist. There’s an assortment of seating options separated by fluid lines—you can choose between a regular table, a booth, or even a private dining room. The balcony-style dining room gave the restaurant an old-timey theatre vibe with its red hues. Armed with a Vegas-themed wall-art steer, 3D art sculptures, enhanced atmospheric lighting and sound, and a new, statement backlit knife wall, a walk around Gordon Ramsay Steak was no less than any of the shows on the Strip.
And as for the food, well, Michelin chose well. There’s steak, of course; every cut, every kind, every cook imaginable. The restaurant also has 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 off with a plate of delicate Hamachi crudo with some pickled mushrooms, puffed rice, a miso vinaigrette and a lime aioli smeared underneath. The umami of his delicious spread lingered on the palette doing exactly what an appetizer is meant to do—make your mouth water for more!
The restaurant, in fact, was as dynamic as the food itself. Between courses, new installations would catch your eye, and there was something else to discover at 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. 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 his famous restaurant.
Speaking of famous, next up was the much-awaited steak. With a side of mashed potatoes, mac ‘n’ cheese and some delicious mushrooms, the 24 oz. bone-in rib eye chop was the father of all entrées. Prime aged for 28 days, it was whole, hearty, melt-in-your-mouth buttery goodness straight out of Ramsay’s Masterchef kitchens. The portions were more than generous, and our table of seven could have easily had a fourth of a cow on it.
Here’s a fun fact not many know, but all of Gordon Ramsay’s restaurants serve his signature sticky toffee pudding. But the catch is, it’s a different rendition in each one of them. We couldn’t end the night without tasting his magical creation for ourselves, and boy, was it something. This version came with the warm, sticky pudding cake round, drizzled with some brown sugar toffee, and a big brick of brown butter ice cream on the side. It was as though the brown butter heavens had opened up to give us a taste of what ambrosia felt like.
Full, too full. Happy, too happy. Even if there was a better way to end the night, I wouldn’t know it. We hobbled our way back out the English Channel, only dreaming of the next time we got to sink our teeth into any one of those culinary marvels. What a night!