Gordon Ramsay Steak
Bread and Butter – Devonshire Butter with Volcanic Salt, Lemon Focaccia with Olive Oil, Black Truffle Mushroom with Pancetta and pork fat, Baguette with Blue Cheese and Walnut
Red Lion – tanqueray gin, grand marnier, lemon, orange bitters
Seared Foie Gras – sunchoke purée, Sicilian pistachio streusel, Harry’s Berry’s Jam
Gnocchi – blistered heirloom cherry tomatoes, royal trumpet mushrooms, crispy ibérico jamón, mushroom cream
Kurobuta Pork Belly – cheesy grits, tomato jam, onion pork jus
American Kobe Rib Cap
Duet of Lamb – shepherd’s pie, lamb chop
Roasted Beef Wellington – glazed root vegetables, potato purée, red wine demi glace
Sauteed Mushrooms – garlic chips, scallions, bonito / Potato Puree – yukon gold potato, crème fraîche / Mac n Cheese – blue, cheddar, parmesan, truffle / Roasted Heirloom Carrots – chicken skin, ranch powder, “hot wing” sauce
La Colombe Nizza Double Espresso with Amaretto, Baileys, and Cointreau spoons
Treacle Tart – Golden syrup, raspberry ripple ice cylinder, freeze dried raspberries, honey wafer
Apple Tart Tatin – Golden Puff Pastry, Caramelized Apples, Marzipan Filling, Cinnamon Ice Cream
Sticky Toffee Pudding – Sweet Pudding Cake, Brown Sugar Toffee, Brown Butter Ice Cream
Admittedly not a ‘steakhouse’ guy nor particularly fond of ‘celebrity chef’ entrepreneurs who loosely oversea their restaurants it was with cautious optimism based on palates I trust that I recommended Gordon Ramsay Steak at The Paris Casino to a group of friends and colleagues visiting for The Olympia and with a menu featuring more than a few of my favorite things I have to confess that aside from some oddities in the restaurant’s décor and the costumed hostesses both the food and the experience exceeded all expectations. A large space, both as boisterous and as brash as the chef from which it is derived, our party of six found ourselves in the more formal of the upstairs dining rooms and with a server not just capable but happy to trade jokes with us as the night went on one might say that we ate and drank too much, but with three courses each plus a quintet of shared sides plus a few plates of the complimentary bread I’d suggest we ordered just right – each of the restaurant’s signature items making an appearance and all well deserving of the substantial praise. From supple foie gras and one of the more impressive takes on pork belly onward to perfect Beef Wellington and gamy lamb accompanied by rich shepherd’s pie each and every savory to land on the table was well conceptualized and perfectly prepared to medium or rare and with coffees and cocktails equally well-crafted nothing less was expected as dessert, the sticky toffee pudding perhaps the best dessert currently served in Sin City and reason enough for anyone to at least pull up a seat at the bar downstairs.
http://www.parislasvegas.com/restaurants/gordon-ramsay-steak.html#.UobU15DTmUk