Of all the celebrity chefs to open Las Vegas outposts, perhaps no one has been as successful as Gordon Ramsay. His empire stretches across nearly every single Caesars Entertainment property: Gordon Ramsay Pub & Grill and Gordon Ramsay’s Hell’s Kitchen at Caesars Palace; Gordon Ramsay Burger at Planet Hollywood Resort; Gordon Ramsay Fish & Chips at The Linq Promenade; and Gordon Ramsay Steak at Paris. And now you can add a sixth—Ramsay’s Kitchen by Gordon Ramsay at Harrah’s, a magnificent room, coupled with the Ramsay classics you have come to know and crave.
The space itself is spacious and well-appointed, with plenty of comfortable seating and a bar area ideal for enjoying a signature cocktail before your meal. We recommend the Prestige Martini, which can be prepared with either gin or vodka, depending on your preference, Boston’s Inferno, made with Maker’s Mark bourbon, Smoke Wagon small-batch whiskey, dark maple syrup and Angostura bitters, or the Left Hand Side, a delicious blend of Myers’s Original dark rum, sweet vermouth, Aperol and mole bitters.
Before we dive into the main menu, let me set everyone’s mind at rest: Yes, as this is a Ramsay flagship, you will find his famous hits here. Medium-rare beef Wellington is so decadent and satisfying, served with potato purée, glazed baby root vegetables and red wine demi-glace, while the pan-seared scallops are melt-in-your-mouth heavenly with house-cured pork belly, apricot purée, pomegranate, orange and chicken jus.
Eton Mess
Now let’s get to some great starters! Roasted grape flatbread is highlighted by herb mascarpone, blue cheese, pork belly, Brussels sprouts and balsamic glaze, while the foie gras is elevated by apple fritter, Marcona almonds, pomegranate chutney and an apple-brandy reduction. Meanwhile, the raw bar offers a mean beef carpaccio, made here with horseradish panna cotta, cured egg yolk, Parmigiano-Reggiano cheese, artichoke chips, fried capers and English mustard sauce, and tuna tartare, accented by chili garlic soy, sour cream and avocado.
In addition to Ramsay’s classics, the main course section also includes crispy skin salmon, served with cauliflower purée, harissa-roasted Romanesco and beurre blanc, butternut squash risotto, accompanied by herbed crème fraîche toasted hazelnuts and sage brown butter, and roasted chicken breast, so succulent and served with herb butter, creamed corn polenta, seasonal mushroom fricassée and chicken jus. If you’re in the mood for steak, look no further than the meaty options here, from an 8-ounce filet mignon with bearnaise and grilled scallions to a 14-ounce bone-in New York with grilled scallions and a red wine demi-glace. They go great with sides like maitake mushrooms, grilled asparagus and potato purée.
What would a meal at a Gordon Ramsay restaurant be without sticky toffee pudding? It has truly earned its status as one of the best finishers in town, and finished you will be after dusting off this fluffy cake, drizzled with syrup and served with served with dulce de leche ice cream. Another winner is the Eton Mess, a combo of baked meringue, cranberry jam, chantilly cream and winter citrus.
Harrah’s, 800.214.9110
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