How To Eat At Gordon Ramsay's Hell's Kitchen
"This crab is so undercooked, it just told me its name is Sebastian."
The words are printed on the back of a rolled up English flag that garnishes a gin drink at Hell's Kitchen, Gordon Ramsay's newest Las Vegas venture. It's the kind of humorous insult that only Ramsay would think of, but he's not at the restaurant to personally deliver the stinging words - unless you count the life-size video screen of Ramsay welcoming guests when they walk in. This is just one of 34 eateries he operates, after all. But judging by the 12,000 reservations that were made before opening day - and the hundreds of tables turned daily since then - it's gearing up to be his most popular.
Every aspect of the design is meant to evoke the hit show. There are pitchforks everywhere: in the logo that's stamped on every napkin, in the chandeliers hanging from the ceiling, in the nearly 12-foot statue that sits in the courtyard outside the restaurant. Digital flames creep up the walls in the main dining room, and the lights by the windows look like they belong on an old-school film set. If you didn't know any better, you'd think the show was actually taping during dinner service. Chefs run around the open kitchen with white coats and red and blue bandanas tied around their heads, just like on TV. It might become a reality: Ramsay's mentioned that he'd like to shoot parts of upcoming Hell's Kitchen episodes in the eponymous restaurant.
But for now, Hell's Kitchen remains a shrine to the show, down to the menu. It features Ramsay's classic dishes - lobster risotto, beef Wellington - and some newcomers that are on their way to becoming standbys, too. The Smoked Golden Beets, which are literally smoking under a glass cloche, will convert you to an evangelistic beet lover, if you're not already, and waiters will try to push you on the Scampi Prawn Flambé. Let them: It goes up in flames tableside, thanks to the garlic white wine sauce.
There are eight entrees to choose from. While the Brick Pressed Chicken is juicy and the Tomahawk Steak for Two looks as impressive as it sounds, you're here for the Wellington. Ramsay's signature beef dish is one of his most hyped, having earned its fame during Hell's Kitchen challenges. He serves a version at nearly every restaurant he helms. This one - a tender cut of filet mignon, covered in a mushroom paste, then wrapped in puff pastry - lives up to its reputation.
Dessert can go one of four ways, but the Sticky Toffee pudding served with Speculoos ice cream and the Pineapple Carpaccio, which comes to the table in a dry ice-induced cloud, have emerged as favorites. You could go the cocktail route, too. The bar menu is a sweet contrast to Ramsay's biting personality, many drinks accented by fruity syrups or liquors. But the Notes from Gordon is the only drink that comes with that rolled up insult. Indulge Ramsay: You know he loves to have the final word.
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