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| - I ate at GR Steak last night and while not mind blowing, it was a VERY excellent meal. I normally dislike going to high-end steak houses because they all sort of seem the same and few surprises are to be had. I'd rather spend my money doing a tasting menu with creative plating and flavor profiles I've never experienced. But Gordon Ramsay Steak made me a very happy camper last night.
The bread choices are excellent. The pancetta brioche rolls and the one with the blue cheese were great.
The steaks are done the way steaks should be done. They had a nice crust and very flavorful. The seasoning was spot on, the fat was rendered nicely, and the flavor of the beef took your taste buds for quite an adventure.
The side dishes were typical for a steakhouse. Mac and cheese with truffle oil and panko crumbs was as expected. The mushrooms were great, although the bonito shavings really didn't add much in the way of flavor (guess just more umami?). We also ordered the creamed spinach with panko. Nothing to write home about, but all done very well.
Dessert was probably the best I've had at a steakhouse. The sticky toffee pudding is amazing. It's warm and moist and airy and rich, while managing to not be too sweet. The browned butter ice cream it was paired with was perfect. To offset the richness of sticky toffee pudding, we also got the watermelon sorbet panna cotta. The watermelon sorbet was refreshing and the panna cotta underneath gave the sorbet a creaminess and altered the taste to be almost like a watermelon creamsicle.
Overall, this was one of the best steak house experience I've ever had. The cow was the star that night, and the staff should be proud of that.
Our meal lasted over two hours and I could only find one true fault and one nitpicky one.
My ONLY true complaint of the night was the garnish of the steak. There were a few pieces of leafy greens thrown onto the steak for the sake of color (I think it was baby spinach? I didn't pay attention to them). They added nothing to the plate and had no business being there. The ones in contact with the steak were starting to wilt and we all just pushed them off to the side as we ate. It never occurred to me to eat one, but I doubt it would have paired with the beef in any way. If they want a contrasting color on that plate, make a simple pesto polenta square or something. The days of non-functional garnishes passed years ago.
Now for my nitpicky complaint. The panna cotta was a bit too firm. While I think this may have been done intentionally to hold up the watermelon sorbet, it was too firm to be called a panna cotta.
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