The original Channel Tunnel takes 31.35 miles to transport you from France to England, but you can get there much more quickly here in Vegas at Gordon Ramsay Steak. You’ll still need to travel through the Chunnel, though—or at least an intriguing re-creation of it—leading from the casino floor of Paris Las Vegas to the interior of the steakhouse.
On the ceiling overhead in the two-story space is an enormous painting of the Union Jack, while twin staircases sweep upwards on each side of the lower room, leading to a number of more secluded seating options.
The seven-year-old restaurant recently added dishes and tweaked the menu, giving returning customers even more to look forward to. Scotch eggs are a traditional dish in the U.K., but using duck egg is not. Ramsay’s version covers the egg in duck sausage and tops it with foie gras. Appetizers include three types of crudo, hamachi, fluke and lobster, with three very different flavors and presentations—hamachi pairs with pickled mushrooms, lobster with a nori truffle emulsion and fluke with citrus and hearts of palm. The petite greens salad looks simply lovely, with English peas and edible flowers adding a bright, colorful pop.
The meats here are top-notch, with Japanese A5 and American wagyu competing with dry-aged Creekstone beef for dominance. Accent them with bone marrow or Alaskan king crab legs. Rack of lamb, chicken and veal may also tickle your fancy. Of course, you can’t dine at a Gordon Ramsay restaurant without considering the signature beef Wellington, a pastry-enclosed packet of medium rare meat.
This newest menu update also includes an expanded menu of items for vegans and vegetarian guests, and one of the most unusual is the veggie Wellington—the mushroom duxelle and puff pastry are traditional, but the marinated tofu is not. And although tofu often gets a bad rap, it’s usually from those who don’t take advantage of the high-protein food’s ability to soak up flavor. This version will certainly satisfy anyone looking for that Wellington experience. The cauliflower steak, liberally spiced with fragrant harissa, works for those looking to cut a little red meat.
The sides here are rich in themselves, from the braised greens with Iberico ham, Swiss chard, kale and collard greens (which have been having a well-deserved culinary moment recently) to the five-cheese mac and cheese—Gruyère, Emmenthal, white cheddar, Gouda and Parmesan all create a creamy dish.
For dessert, you can’t beat the signature sticky toffee pudding, but why stop there? The pot de creme gives you a lighter flavor, with milk chocolate custard and red velvet cake artfully arranged. The vanilla mascarpone cheesecake is surprisingly light, especially for a cheesecake, with citrus notes and lemon curd.
Paris, 4:30-10:15 p.m. daily, lounge 4:30-11 p.m. daily. 877.346.4642
