Internationally renowned chef Gordon Ramsay announced that Gordon Ramsay Steak, his first restaurant in Las Vegas, will open Friday, May 11, at Paris Las Vegas. His newest U.S. venture will offer guests a high-energy, modern steakhouse environment that playfully transports guests from Paris to London.
"The space is bold and innovative, and we've put together a strong team who together created a contemporary and fresh menu," says Ramsay. "I can't wait to open and start welcoming guests to my very first Vegas-based restaurant."
David Hoenemeyer, president of the Paris Las Vegas Hotel and Casino, stated, "I am incredibly pleased with the restaurant that Gordon Ramsay and his team have created at Gordon Ramsay Steak. The space is one-of-a-kind in its design and energy; my mouth waters simply reading the menu."
On the evening of May 11, Ramsay will participate in Vegas Uncork’d by Bon Appétit’s Grand Tasting, where Gordon Ramsay Steak will serve small bites to thousands of guests from its newly fabricated booth, stylistically representative of the restaurant. Attendees of the event will be treated to a selection of some of Ramsay’s traditional favorites, such as the roasted beef Wellington served with potato purée and butter-glazed root vegetables, pan-seared haddock with Irish potato broth, and sticky toffee pudding. This will be chef Ramsay’s first year participating in the culinary event at Caesars Palace Garden of the Gods Pool Oasis.
Gordon Ramsay Steak’s menu, carried out by new executive chef Kevin Hee, who has trained under the Gordon Ramsay Group, will showcase Ramsay’s interpretation of traditional American steakhouse dishes with a hint of modern flair, intertwined with many contemporary classics.
The menu will change seasonally, drawing on the best product available at the time and giving visitors new tastes upon every return. Diners can choose from starters either "From Sea" or "From Land," with dishes like butter-poached Maine lobster, fried oysters, and smoked beef tartare with Guinness-infused mustard seeds. Main courses offer a wide selection of grilled items, such as a large range of Wagyu beef, various cuts of dry-aged steaks, veal, Kurobuta double pork chop, and an assortment of seafood choices.
The menu will also celebrate chef Ramsay’s Michelin-starred signature dishes by offering selections inspired by his restaurants in England: fish and chips from The Narrow in London and pork belly accented with candied kumquat and braised Swiss chard from Bread Street Kitchen in London.
Jeffrey Frederick, vice president of food and beverage at Paris Las Vegas, has worked very closely with Gordon Ramsay in the development of this restaurant and testifies, "We have all put so much into this project and also had a lot of fun doing it. I am just as excited about the details, like the shellfish presentation, as I am the steaks, which will clearly be the star. I look forward to seeing Gordon Ramsay Steak in full stride."
This dining venue is 7,500 square feet, designed by EDG Interior Architecture + Design, and will seat 200 guests throughout a two-story dining room, chef’s table, private dining rooms, bar, and lounge. Separated from the main dining room by a Euro-tunnel design, the lounge is a truly distinct area from the restaurant. It will have its own food menu offering smaller plates from the main dining room in addition to a menu of classically inspired cocktails. The wine list for both the dining room and lounge will contain more than 325 labels representing well-known and boutique vineyards around the world. The beer list is impressive as well and features 35 large-format selections, including Innis & Gunn Original Oak Aged Beer, the English-inspired Firestone Walker Union Jack IPA, and introduced into the United States from North Yorkshire, England, for the first time ever in May 2012 — John Smith’s Ale.