We all know Gordon Ramsey. The ill tempered celebrity chef from England made a name for himself. When I think of him, he isn’t smiling or laughing. I think of angry eyes, wrinkles on the forehead, and fire coming out of his mouth. That imagery to me, is more laughable than scary. But truly, Gordon Ramsey did make a name for himself, literally. The guy names his restaurants after his name. Gordon Ramsey at The London, and this blog post, Gordon Ramsey Steak at Paris. You must be pretty full of yourself if you name your restaurants after your first name. If Gordon Ramsey has the audacity to put him name (again, literally) on his restaurants, he must be pretty confident in it. With that kind of thinking, I expect top notch flavors and cuisine.
Ramsey’s vision to transport you to the U.K. is accomplished through the “English Channel.” This is exactly what it does. You are transformed from Paris to the UK, just like the real thing! The inside really does transport you to England. The red accents and obviously, the U.K. flag gave it that ambiance.
Another thing that was cool was the beverage selection. The menu is on an iPad and guests can swipe through craft beers, wines, and cocktails. The price and drink description are all available. This was an experience in itself, which probably pushed me to order the Primm’s Cup.
The night started with a cocktail. The Primm’s Cup was the cocktail of choice. It had Primm’s No. 1 and sparkling lemonade. It had a complex flavor and wasn’t too sweet. It was spicy and had a fruity citric flavor. I wanted something with a little bite so that it went well with a steak. The Primm’s Cup wouldn’t be my first choice if it was enjoyed alone. For a meal though, I think this was a successful choice.
We were given complimentary bread. This was a good start — it was some of the best and most flavorful of restaurant complimentary breads. There was walnut bread; lemon, thyme, and olive focacia; and pancetta and mushroom truffle bread roll. This was accompanied with and English Devonshire butter with sea salt. If not the bread, this butter was amazing. It had a cheese like consistency and flavor. My ultimate goal now was to find English Devonshire butter back in L.A. A “shmeer” of this stuff on the bread was purely exceptional. The pop of the sea salt and the creamy butter was purely eventful in my mouth. Sometimes, all a man needs is good butter and good bread. This was surely a great start.
Another item I wanted to start off with was the bone marrow. A personal favorite at any restaurant, I was happy to see it on the menu. The fatty bone marrow on the crostini was delightful. The chimichurri was zesty and added the acidity to the dish. It was a perfect flavor meld of fat and fat.
The waiter came to our table with a display of steaks. All of the steaks were real, and displayed to show texture, and marbling. This was nearly useless to me as I was going to order the beef Wellington, but useful to others not knowing what to order. Table side presentation of steaks, as Wolfgang Puck’s CUT does it is an added wow factor. It is cool to see your steak as is before its cooked off.
My main dish of course, was the roasted Beef Wellington. Being Gordon Ramsey’s signature dish, I was overly excited to try it. Seeing up and coming, “red team, blue team” contestants mess this up time and time again, it was almost like a super star. The beef was cooked perfectly to a medium rare, and soft as ever can be. The beefy flavor was enhanced by the duxelles (mixture of minced mushrooms, onions, shallots, herbs, and butter) inside the flaky crust. Sitting on aside some root vegetables, potato puree, and a red wine demi glace, the entire dish was savory to a great degree. Steakhouses are one of many in Vegas, and the typical bone in ribeye was getting boring. I am glad I ordered and tried the Beef Wellington. Surprisingly, I liked it. Beef Wellington form Gordon Ramsey can now be checked off from the bucket list.
A perfect side dish was the mac and cheese. This may be one of my favorite mac and cheeses of all time! The combination of cheddar, blue cheese, parmesan, and truffle made this perfectly balanced taste. The cheese blend was unctuous and the noodles had a perfect texture. I normally prefer the southern style man and cheese — the one that is custardy and cheddar molested. Gordon Ramsey Steak’s mac and cheese impressed me a lot. I would take this over any other mac and cheese out there.
Another dish I couldn’t pass up was the Maine lobster. The chorizo stuffed Maine lobster was poached in butter. To top it all off, it sat in a pool of brandied lobster cream sauce. The lobster was cooked perfectly and had a nice chew to it. The chorizo wasn’t overpowering, and the lobster just shined. The rich butter and cream sauce was decadent and flavorful. I as expecting a small lobster piece of a tail, but it was quite large. Screw the steak! I’ll just eat this for protein.
And awesome dinner ended with an even more awesome dessert. From chocolate layer cake, to spiced caramel apple cake, it was a hard decision to make. I went with the sticky toffee pudding and never looked back. The waiter poured the brown sugar toffee over the sweet pudding cake. Glazed all over, the dessert was so sweet! The cake was moist and fluffy. What stood out was the brown sugar toffee. It was simple and devilishly addicting. I wanted to just pour that spout of toffee in my mouth. It was warm and gooey, and went perfectly with the brown butter ice cream. A bite of the warm sweet toffee pudding cake and then a bite of the creamy, not too sweet ice cream to wash it all down was so perfect. The end.
I was honestly expecting great things from Gordon Ramsey and his steak restaurant — for the most part, I got what I expected. The cuisine was top notch and the Beef Wellington was finally off my to do list. The atmosphere here is quite hip and loud. You aren’t going to get that quiet and mellow steak house with slow classical music playing in the background. You aren’t going to get neutral colors and very boring waiters. What you do get is a very fast paced, in your face experience. The loud red colors and people chatting and laughing fills the air. That’s just the vibe you get here. Gordon Ramsey’s steak house inside the Paris Resort is a destination. The Paris Resort was lacking in the quality restaurant department, and this one just set it to the top.
To me, The Hat is that place that I remember most. As I mentioned in my blog about The Hat in Monterey Park, it is one of the first food items I remember as a child. Stuff like that is powerful. I’m not talking about remembering my first happy meal or cheeseburger from Mc Donald’s. I’m talking about my first real burger, or real pastrami. For all I knew, the Hat in Monterey Park was the first. Growing up, I realized the OG, the orignal Hat was in Alhambra. A small stand on the north west corner of Valley and Garfield, The Hat is a classic. Started in 1951, Southern California residents have been enjoying their World Famous Pastrami since then. 
