LAS VEGAS (April 20, 2012) – 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. Gordon Ramsay
Steak will offer guests a fresh, 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 Chef Ramsay. “I can't wait to open and start welcoming guests
to my very first Vegas-based restaurant.”
David Hoenemeyer, president of
Paris Las Vegas, looks forward to welcoming Gordon Ramsay to the resort: “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 puree 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 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.
