My friends and I had been eagerly anticipating our visit to Gordon Ramsay's Hell's Kitchen in Las Vegas for months, so we were slightly disappointed when we arrived to find a lengthy wait due to the crowds. However, the excitement of seeing winners from 22 seasons of the show and the iconic red and blue team kitchens from Hell's Kitchen added a unique touch to the experience. The restaurant's decor and ambiance, while not extraordinary, were decent, setting the stage for what we hoped would be an exceptional dining experience.
We opted for the HK Signature Prefix Menu priced at $95.95 USD, foregoing the wine pairing option. The Pan Seared Scallops were a highlight, cooked to perfection and bursting with flavor. However, the portion size left something to be desired – only two and a half scallops were served, which felt inadequate given the price point. Similarly, the Steak Tartare impressed with its burst of flavors, though the accompanying chips were disappointing, lacking in quality and not complementing the dish well.
Moving on to the Beef Wellington, it was cooked flawlessly with tender beef and crisp puff pastry. Yet, some of us felt it lacked a substantial middle layer, leaving the overall experience a bit light. The surprise star of the meal was the flavorful potato puree, which delighted everyone at the table. Despite feeling full from the previous courses, the Sticky Toffee Pudding with its warm toffee and ice cream provided a sweet conclusion to the meal, though it proved challenging to finish due to its richness.
In conclusion, Gordon Ramsay's Hell's Kitchen offers a dining experience that lives up to its reputation in terms of flavor and presentation. While some dishes fell short in terms of portion size or accompaniments, the overall quality of the food and the novelty of dining in such an iconic establishment made it a memorable experience. If you're willing to overlook minor shortcomings, Hell's Kitchen is definitely worth a visit for its culinary prowess and unique ambiance.
Pan Seared Scallops
Celery root, bacon lardons, pickled apples, chicken jus chardonnay davis bynum 2018(*)
Seared perfectly, bursting with flavor
The sauce underneath was so flavourful and went perfectly with the scallops
Half scallops so you only get 2.5 total technically, definitely wasn't enough
"Food is symbolic of love when words are inadequate" - Winona LaDuke
⭐ Steak Tartare ⭐
Piedmontese beef, dijon mustard aioli, black truffle caviar, sous vide egg yolk
The tartare was amazing, every bite had a burst of flavor and was so fresh
I wish the portion was bigger although it was still more than expected. It left me wanting more of the tartare but with a different chip to pair
However, the chips they used were very grainy and felt cheap. It didn't go very well with the tartare whatsoever
Beef Wellington
potato puree, glazed root vegetables, red wine demi-glace add on foie gras for $22.95 or lobster tail at market price
propiertary red blend, leviathan, 2020(*)
Cooked perfectly, the beef was tender the puff pastry was crisp but sadly it felt like there wasn't much of a middle layer, seemed to be a bit light in that area
The potato puree caught everyone by surprise, being one of the most flavorful things we ate
Sticky Toffee Pudding
The ice cream on the warm toffee pudding was a perfect ending but I was so full from the previous dishes I had trouble finishing it all, there was so much more than expected
Surprising burst of flavor as well but it was so sweet
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