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  • ********************* 1304 ********************** I enjoyed my visit here a few times when it first opened and my latest visit. The food has been consistent and the service has been good, although it got quite busy on my last visit because people know chef Gordon Ramsay was in town. It got a little overwhelmed by the spectators and fans. It's a very chic, London ambiance, a contemporary steakhouse includes a bar, lounge and two-story dining area. A chef's table and private dining rooms for you special party. They offer all cuts of prime beef are aged to perfection, go with the new trend for the Table iPads showcase wine and cocktail menus, Innovative steak cart presentation for every table, Seasonal dishes and tasting menus highlight limited time flavors. Go for Vegas style: Caviar with traditional service: Red Onion, Egg, Chive, Crème Fraîche, Pizzelle - Golden Osetra, Osetra, Kaluga - Prime Beef - Hand selected by Pat LaFrieda, dry aged for 28 days minimum in his Himalayan salt room. Delicious - American Rib Cap - a must try Some of the fans favorites: - Mac and cheese - Iced Shellfish Platter - Roasted Beef Wellington - Triple Seared Japanese - Ramsay's legendary Sticky Toffee Pudding - Shepard's Pie Even the bread basket is impressive. Currently they offer the Hell's Kitchen Limited Edition Tasting Menu for $145, and $75 wine pairing, must try, limited time only, it's a bargain for Vegas! Amuse Bouche - Scotch Egg berkshire pork sausage, red wine braised cabbage Pairing - Louis de Sacy, Champagne, Grand Cru, MV 1st Course - Potato and Octopus Salad charred octopus, mustard vinaigrette, rémoulade, pumpernickel soil, marbled fingerling potatoes Pairing - North Coast Brewing, Pranqster, Belgian Style Golden Ale, California 2nd Course - Butternut Squash Risotto* seared scallop, sage, mascarpone Pairing - Emeritus, Pinot Noir, Hallberg Ranch, Russian River Valley, 2011 3rd Course - Roasted Beef Wellington* glazed root vegetables, potato puree, red wine demi-glace Pairing - Fleur de Bouard, Bordeaux, Le Plus, Lalande de Pomerol Dessert Course - Sticky Toffee Pudding
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