Photo credit: Gordon Ramsay Steak

The Chunnel, as the tunnel under the English Channel is named, runs from Calais, France to Folkestone, England. This 31 mile-long miracle of modern engineering opened in 1994, and it’s unlikely that the unique 35-minute journey has been experienced by substantial numbers
of Americans.

It’s much more likely that a large number of visitors have journeyed from the casino floor of the Paris Las Vegas Hotel through the architectural representation of the “Chunnel” that connects with the British “destination” known as Gordon Ramsay Steak. 

The casino’s stylized version of this unique passageway always has been a unique feature, but as part of a recent over-all restaurant “re-imagination” it’s even more dramatic. As they make their transit, diners are now treated to striking views of the Paris and London skylines, and at the end of their “journey” there’s an impressively large image of Gordon Ramsay etched in glass.

The amount of publicity surrounding the May, 2012 opening of celebrity chef Ramsay’s sleekly-modern steakhouse certainly matched or exceeded the fanfare for any of Las Vegas’s new restaurants in recent years. Some restaurants associated with well-known television or media personalities don’t deserve the hype, but this one does.

Many viewers have enjoyed the various television cooking shows starring Gordon Ramsay and his passionate personality, but most aren’t aware of his extensively-awarded culinary background and restaurant successes he’s had.

He began honing his culinary skills in London in the late 1980s, and then went to France in the early 1990s, where he perfected them under world-renowned chefs Joel Robuchon and Guy Savoy. In 1993 he returned to London and became head chef of Aubergine, which subsequently won two Michelin stars by 1996.

Ramsay opened his own London restaurant, “Gordon Ramsay,” in 1998, which won its third Michelin star within three years. In the next few years he opened many additional restaurants that also received Michelin stars. His dining empire currently encompasses over 30 restaurants worldwide.

Though the first impression of Gordon Ramsay Steak is the unique entrance, after exiting the “Chunnel” from the casino, diners emerge into the equally impressive restaurant interior. With predominant red and earth tones throughout, and an upper “mezzanine” level, the appearance of the restaurant is unlike any other in the city.

Further accentuating the overall interior color scheme is a large neon “mobile” suspended from the two-story-high ceiling. It casts a red glow upon the entire restaurant, and represents the motions of Gordon Ramsay’s hands as he prepares a dish.

Upon being seated, you immediately notice the ipad on your table. It allows you to easily navigate the entire wine list, which is supervised by Lead Sommelier Gabe Garcia. The categories are: Sparkling, White, Rose, Red, Half Bottles, Large Formats, Dessert and By The Glass. Countries represented include Argentina, Australia, Chile, France, Italy, Lebanon, New Zealand, South Africa, Spain and the United States. The selections are eclectic and offer something for everyone’s taste.

During the restaurant’s recent “re-imagination,” Chef Ramsay wanted to diversify the menu by including more non-meat and vegan offerings. Executive Chef Sterling Buckley has accomplished this expertly by expanding the seafood selections, which include oysters, clams, lobster, Alaskan king crab and a shrimp cocktail containing some spectacularly large specimens.

Appealing appetizers include a choice of Lobster, Fluke or Hamachi Crudo; Ramsay’s signature Duck Scotch Egg; Smoked Beef Tartare; American Wagyu Sliders; and Seared Hudson Valley Foie Gras. Seafood entrees feature Pacific Salmon, Ahi Tuna, Loup de Mer, Fish and Chips and a Fisherman’s Grill.

Since “Steak” is, after all, in the restaurant’s name, beef is still front-and-center. All of the selections are Prime, 28-day dry-aged and are sourced from Pat LaFrieda Meats in New Jersey, one of the country’s most renowned purveyors.

Heading the list of mouth-watering beef are American Wagyu (including eye, rib cap and filet) and Japanese A5 Wagyu. Your selections continue with prime cuts of Bone-in New York, Bone-in Rib Eye, Porterhouse and Royal Long-Bone Chop. Also, you won’t want to miss Chef Ramsay’s signature Roasted Beef Wellington, served medium rare and garnished with glazed root vegetables, potato puree and red wine demi-glace.

Additional temptations are Beef Short Ribs, Roasted Chicken Breast, Kurobuta Double Pork Chops, Rack of Lamb and Veal Chop. And the menu wouldn’t be complete without a varied selection of unusual side dishes, including Rainbow Carrots; and a Potato Flight, comprised of three loaded potatoes: Caviar, Oscar and Fried Egg and Duck Bacon style.

There are seven delicious choices on the dessert menu. I urge you to try Gordon Ramsay’s signature creation, the Sticky Toffee Pudding, consisting of sweet pudding cake, brown sugar toffee and brown butter ice cream.

Once you take the short walk through the Chunnel you’ll want to make multiple return trips to experience the many outstanding menu items.