Paul Patterson

Review of Gordon Ramsay Steak

Made reservations two days in advance. Dropped by...

Made reservations two days in advance. Dropped by after the concert, my girl and I arrived two minutes prior to the time I selected for the reservation. The nice lady, looking at the screen, picked up a couple menus, handed them to the hostess and said please seat them at table 11. We took four steps into the restaurant and the hostess was stopped and corrected the table to, table 22. We walked further into the restaurant and were about to enter the doorway to the dining room only to be stopped again. I joked to my girl, What do you want to bet that our next table will be 44? . We were eventually sat at a table for a reservation made two days prior. Yeah!
Reviewing wine list, I picked a nice Guigal, as my girl wanted chicken and I wanted to try Gordon s signature dish, the Beef Wellington. Wine ordered, the waiter returned to take the food order. We made very clear instructions that we are hoping to enjoy a nice dinner. In a short order, the main courses were severed. Wine was served 20 minutes late. We sat and waited for the wine to arrive. Waiters and other staff simply ignored the fact we had full plates and were not eating them. Then the wine arrived. Yeah, a bit out of order. Maybe Gordon likes his customers to be served in such a manner. We sat and tried to enjoy the meals. The chicken was delicious. The Beef Wellington was SHOCKINGLY salty. I couldn t get more than two bites down. Third bite ended up in my napkin. After my girl and I enjoyed the chicken dinner and the sides, the waiter eventually arrived again. He asked if everything was okay? I mentioned the Beef Wellington was far too salty. Before I could finish speaking the word Salty the waiter began his excuse of, Its most likely the prosciutto. Most people are not accustomed to prosciutto. If I didn't know how to cook, that would make sense. However......
Here is a nice delicious prosciutto dish: take small zucchinis, about 8 inches long. Slice them in half along the length. Take a tea spoon and gently scrape out the seed center. You will end up with a canoe shape for the zucchinis with about a quarter inch to two-thirds inch of zucchini meat in the shape of a canoe with the skins on. Chop prosciutto into about 1/4 inch pieces and sprinkle in the zucchini boats to round them. Top with fresh grated Parmesan cheese. Place a few fresh pine nuts throughout. Roast until the Parmesan starts to turn brown. Let sit for 5 min, then serve.
This dish has far more concentrated prosciutto than the Beef Wellington and I guarantee it will be far less salty than the Beef Wellington that I was served. Perhaps Gordon needs to instruct his kitchen staff that if you are going to add salt to a dish that does not need it, they should use kosher salt. If Gordon does not know why, then a lot is explained.
Gordon Ramsey s Steak at Paris Las Vegas ruined a great protein and the staff are quick with very lame excuses. The waiter was kind enough to remove it from my bill. Yet as I have owned and managed successful restaurants in the past, I always add whatever a waiter removes from the bill, to the gratuity.
From being sat at a confused table hostess, wine being served 20 minutes after the main course, to over salted beef wellington with a quick excuse, I give Gordon Ramsey Steak one star for being open and one star for removing the over salted beef wellington from my bill. In reality, Gordon deserves a D-. If you haven t eaten at a Gordon Ramsey restaurant, go. I hope your dining experience will be wonderful!
An additional note, we sat at the dining table looking at the strange arrangement of red neon lights dangling like a chandelier. We guessed it was supposed to look like something, but nothing made sense. Leaving the restaurant, the manager stopped and briefly spoke to us. He explained that the hostess was supposed to explain the red neon lights to us. It apparently looks like something when viewed from upstairs.