This month we had the immense pleasure of traveling back to Las Vegas for my best friend Brittany and Johns wedding. On our quick trip we made a checked off a dream from our bucket list by dining at Gordon Ramsay Steak at the Paris hotel. As avid viewers of Kitchen Nightmares and Hells Kitchen it has been our long time dream to feast upon the epicurean art that is showcased on his television programs. Though we knew Chef Ramsay wouldn’t be preparing our food we had high hopes that Executive Chef Deric Meininger and his team would live up to his high standards, we were blown away. Below is a list of our menu choices, three reviews, and pictures of this lovely event.

Gordon Ramsay Steak

What we ate.

Caesar Salad with Scotch Egg

Maine Lobster with Chorizo, brandied lobster cream sauce, pattypan squash and pickled onions

Kurobuta Pork Belly – Sous Vie with cheese grits and tomato jam

Beef Wellington with glazed root vegetables, potato Purée and red wine demi-glace

8oz American Wagyu Eye wrapped with Mangalitsa pork

8oz American Rib Cap

Demi Roasted Bone Marrow

Butter Poached Lobster Tail

Brussel Sprouts with lardons apple cider vinaigrette

Asparagus with pistachio pesto and confit tomato

Bread assortments

Chocolate Peanut Butter Bar

crunchy peanut butter ganache, peanut butter cremeux, chocolate mousse, cocoa nib ice cream

Sticky Toffee Pudding

sweet pudding cake, brown sugar toffee, brown butter ice cream

French Press Coffee ABC Trio

three infused chocolate spoons in Amaretto, Bailey’s, Chambord

Wine Pairings  (Katie pictured with Sommelier Jessica)

Hollywood & Vine Cellars 2480 Cabernet Sauvignon

Cims de Porrera Classic, Priorat DOCa, Spain 2004

Bodega Dios Baco Oxford 1.970 Pedro Ximenez Sherry, Andalucia, Spain

Sandeman Porto 20 Year-Old Tawny

Fonseca Bin No. 27 Port

See full menu here.

A fabulous tale of Gordon Ramsay Steak.

By Kate Bonzer

10417660_10204117935849302_2876314438727306945_nStriding into the restaurant through the red “Chunnel” was a great wave of excitement, forget all of Vegas left behind, there is to be a phenomenal culinary experience ahead. While being cordially educated from the hostess on the design theory of Steak, we learned that the neon red lights hanging under the Union Jack ceiling are representative of Chef Ramsays hand movements while making his highly acclaimed Beef Wellington. It was quite artsy and modern but impressive symbolism of one of England’s most influential chefs. Strutting up the gallant staircase we were seated at a posh high back semi-circle booth, I was grateful to see that the seats were pleasantly relaxed because I knew for the following three hours I would be dedicated to a gluttonous gourmet affair. Additionally, I was relieved by the favorable lighting, none of that covert rendezvous with the mistress at dusk candle light, we aren’t in an episode of Mad Men, I eat as much with my eyes as I do with my mouth, let me see my food. On the subject of Mad Men, the servers dapper uniforms were truly one of kind, and rumor has it that they were handsomely designed by none other than the MM costume designer Janie Bryant. This is just one illustration of how delightfully perfect everything at Gordon Ramsay Steak truly is down to the very last touch, and I might just mention that all of the servers are that of a Calvin Klein model.

The meat presentation was performed with such precision I was nearly inclined to bite into the raw cuts of prime steak, but of course I refrained. Our food was prepared with supremacy and I savored every bite until I could consume no more. I remember thinking, like Joey from friends I should have stretched my stomach in preparation of devouring this feast. Luckily the sommelier Jessica, who we absolutely adored, paired our meal with wines in such exactness and evolution that we were able to subside our palates into submission and our omnivorous lust was swept aside by the desire for a port wine flight, a sweet course and topped off with a liaison of liquer infused chocolate-spooned coffee trio. I do believe I had the best 26th birthday dinner that there has ever been.

Dinner for 3. Memories for a Lifetime.

By Jake Bonzer

10491163_10204248121743868_4205614864446211741_nGiddy as a school girl getting ready for prom. My fingers shaking with excited anticipation as I button my shirt in preparation for Gordon Ramsay Steak Las Vegas. Hopping into a cab bound for the Paris Hotel there is only silence amongst the three of us as we stare at the bright neon signs as we head down the strip.

All of us are thinking one thing as we walk through the casino floor heading towards the hostesses out front, is this is just not another famed celebrity restaurant tourist trap with sub par food and service?

Promptly being escorted into the Chunnel to a table at the bar we are greeted with an opportunity to get our cocktails first. Always a great way to bring the nerves back into check and start enjoying what is to a foodie an orchestrated symphony with the quick shuffling of waiters, the crackling of oil hitting a hot pans, plates being prepped for service and the hum of happy guests. Yes, we are well on our way for a wonderful evening.

As we get a few sips into our delicious cocktails we are then escorted to our dining table upstairs with the ear to ear grin of a first timer to a Gordon Ramsay establishment. Looking over the very well prepared wine selection we decide to turn off our oenophile minds for the night and place our trust into the hands of the resident sommelier, Jessica Waugh, to help be our palettes tour guide for the night. Our first wine being 2480, Cabernet Sauvignon.

We start the dining experience with a presentation of the chops cart and I mean chops that are not to be messed with. After which we start our grand selection of tender Sous Vied Kurobuta Pork Belly and Maine Lobster with Chorizo topped with a brandied lobster cream sauce. Lobster basically covered in lobster bisque, you can sign me up anytime!

For the main event we dive into Beef Wellington, American Wagyu Eye, and an American Rib Cap. Amazing mouth-watering accompaniments of roasted Bone Marrow, butter poached Lobster Tail, Brussel Sprouts, and Asparagus. How do you explain perfection? The Wellington’s crispy puff pastry GBD on the outside and perfect medium rare on the inside. Wagyu Eye of the Rib Eye was a rare opportunity to have and was wonderful. This takes us to the Rib Cap, my new favorite cut, and may I say I almost feel sorry for my non-carnivore friends. During this exposé we we’re paired with a 2004 Cims De Porrera Classic and may I say what a sexy wine for these steaks!

At this point we are eager to see how Gordon Ramsay and Executive Chef Deric Meininger are going to the finish evening. By rave review, from all of the greatest service team I have ever seen, we go with the Sticky Toffee Pudding and the Chocolate Peanut Butter Bar for our desserts. But wait there’s more! Jessica comes back with a port flight pairing for our desserts and no wonder she was wins awards because this certainly showcased her talents. Also, did I mention that coffee comes with a foodie’s hooked on phonics ABC’s? No, well these chocolate dipped sinful sensations comprised of Amaretto, Baileys and Chambord. This resulted in several refreshments of coffee in order to avoid waste!

I would like to say that was it and we went on our merry way, but I would be lying. Manager, Tracy Gladson, topped off our experience with a tour of the kitchen. I would have to say this was the Cherry on Top for this knock out of the park dining experience, we also spotted some former Hells Kitchen contestants working the line which is always a welcomed sighting for food junkies such as ourselves.

In the words of a great singing philosopher, Frankie Valli, “Oh what a night!”


By Captain Joseph Boogren

DSC_1080From “pre-game” cocktails in the Chunnel Bar, to the delicious deserts, Gordon Ramsay Steak delivered in a way that exceeded all expectations. My daughter, son-in-law and I ordered the Beef Wellington, beef cap and a pork-wrapped wagyu fillet for our entrées after having pork belly (out of this world), chorizo-stuffed lobster (surprisingly good) and a ceasar salad (I didn’t waste room by tasting salad). The food was incredible! I despised my stomach for becoming full… The staff is incredibly professional and knowledgable, executing every detail of service with military precision. A true highlight of the night was going through the details of wine selection (more than once with the Sommelier (Jessica Waugh, 2014 young sommelier far west region winner). The desserts were oh-so-good, with coffee and fortified wines. The signature desert of sticky toffee pudding is not to be passed up. I was truly worried that this would be a very expensive, and ultimately disappointing experience. Although I was correct on the former, I couldn’t have been more incorrect in considering the latter to have been a possibility.

Without contest the best dining experience.


In conclusion of the night, as we left the restaurant and walked the casino floor, got up the next morning and boarded our plane from Vegas to Chicago I could not help but sing the ballad of Sinéad O’Connor…

I can eat my dinner in a fancy restaurant…
But nothing,
I said nothing can take away these blues,

`Cause nothing compares
Nothing compares to  you!

Truly, nothing we’ve experienced yet compares to Gorgon Ramsay Steak.

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