Gordon Ramsay Steak

We were all excited when the peripatetic TV chef decided to open his first Las Vegas outpost. Now he’s doing a gastropub in the old Bradley Ogden space at Caesars Palace and has plans to open a third restaurant, Flame Burger, in Planet Hollywood. But he’ll have a hard time topping his Paris Las Vegas steak house, which you enter through a tunnel that copies the Chunnel, which goes from France, under the English Channel, into England. This is much more than a steak house: The menu is stacked with pub fare, such as a terrific British ale onion soup, great fish and chips, and that classic dessert, sticky toffee pudding. It goes without saying that Ramsay’s steaks are great, too.

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Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.

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