It’s official: No celebrity chef has dominated Las Vegas quite like Gordon Ramsay has. In addition to his existing empire of five restaurants that stretch across four Strip properties, Ramsay is about to open his sixth later this year—Ramsay’s Kitchen at Harrah’s. There seems to be no saturation point for Ramsay outposts in the desert, much to the delight of his fans. But no matter how prolific the spirited Scot remains, his flagship seems destined to remain Gordon Ramsay’s Hell’s Kitchen, one of the hardest reservations to snag in town.
This restaurant just has it all: the perfect location in the Roman Plaza, where you can also find the enormously successful show Absinthe right next door; a great look, including the now-iconic red and blue kitchens to mirror those used on the show, now entering its 21st season; and a menu reflecting all the famous dishes Ramsay is so particular about (although we get the feeling not one of these dishes will be sent back like they are on TV).
You’ll want to start your experience here with a cocktail, and Hell’s Kitchen offers some great options, particularly Notes From Gordon—each one, made with Plymouth dry gin, green tea, lemongrass, peach and lemon, comes with its own rolled-up piece of paper containing a famous phrase from Gordon on the show, such as “This lamb is so undercooked, it’s following Mary to school!” There’s also the Smoke on the Blvd., Woodford rye, aperol, amaro averna and sweet vermouth, infused with cherry wood smoke inside a small box.
Now that your tastebuds have been awakened, it’s time to explore this menu’s delights. Seared foie gras, served with stewed cherries, Scottish shortbread and candied marcona almonds, is a great appetizer, as is lobster risotto (a dish the show’s fans are well acquainted with, here made with butter-poached lobster tail, truffle risotto and crispy onions).
Odds are most first-timers to this establishment will want to try the beef Wellington. And who could blame them? It’s the very essence of both Ramsay and his home country, a large, medium-rare cut of delectable beef surrounded by a puff pastry shell and served with potato purée, glazed root vegetables and a red wine demi- glace. If you want to go a bit more steak-forward, get the 8-ounce filet mignon from Santa Carota Beef, served with bearnaise sauce. More in the mood for fowl? No problem—the Jidori chicken scallopini more than satisfies, served with roasted pee wee potatoes, artichokes, lacinato kale and truffle chicken jus.
We always recommend saving room for dessert, but nowhere is it more necessary than here, where desserts are practically their own food group. Ramsay’s sticky toffee pudding—for many the best dessert on the Strip, which is to say the world—is beyond decadent, served with dulce de leche ice cream. Coconut 3-Ways features a tasty treat in sorbet, passion fruit caramel and coconut cake.
Caesars Palace, 702.731.7373
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