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| - Worth it. Totally worth it.
The meal progressively got better, which was fortunate, since it started on somewhat of a weak note, in my opinion. Let me explain.
I was traveling with someone who had some dietary restrictions, but since we prefer to share dishes (allows us try more when we go out), I had to be picky with the appetizer selection. I went with the gnocchi, when I wanted the tartare; no biggie; #fwp, amirite?
Well, the gnocchi were simply underwhelming. I've had better pasta with a more pillow-like, yet firm texture, with a more manageable size (these were too small). Composing a complete bite was a challenge, and there wasn't enough of an acidic element to counterbalance the density of the potato or the earthiness of the mushroom. Still, it was very good, and probably better than starters you will find in most three-four star restaurants.
My companion had the chorizo-stuffed lobster, and this was a huge success. Not quite British, to my knowledge, but I welcome insight from our friends from across the pond. Regardless, the flavor was everything you would hope for. Briny, sweet, savory, classy... just worked on every cylinder, and really incited the taste buds as any good prelude should. The sauce was of particular note as showcasing some exceptional skill in the kitchen.
Entrées were no less wonderful, though I do have a bit of a complaint regarding my dish, the signature Beef Wellington. The plate seemed to have been assembled well in advance of receiving the steak. Thus, the demi-glacé was nearly tar-like in consistency, which was tragedy considering the flavor it still possessed. A similarly tragic fate befell the purée, but as these were more garnish than substantive sides, I'm fine with the what I presume was a rare misstep. Keep an eye on this one, though, kitchen staff.
My companion's steak was beyond reproach, though, and the lack of adornment was probably the better way to go here. She ordered the rib cap, and it was exactly as advertised: tender like a filet, but full flavored like a rib-eye (or even a perfectly meaty short-rib). Stellar. Amazing. I wish I were more of a rib-eye fan, but the filet is my preferred cut. C'est la vie. This was a perfect steak, though, truly worth the hype, and well worth the praise.
Sides were a surprise, and in a good way. The mac-n-cheese had a great blend of cheeses, not too heavy on any one flavor. Including the bleu, which I was a tad worried about. It was a rich and creamy blend, which by itself was a worthwhile addition. The ginger shiitakes, by contrast, were brightly flavored, much like a teriyaki dish. Fresh and full of ginger, soy, sweet, and savory (umami, if you believe in that), this dish was an eye-opener.
BUT! Try this, if you dare. "Stuff" a mushroom cap with a forkfull of the mac-n-cheese, and give that a go. You can thank me later.
We weren't going to order dessert, as we were already very full. We had heard and read the rave reviews about the sticky toffee pudding, and it just had to be tasted. This was probably the best part of the entire meal, and we are so glad we didn't miss out on it. Succulent, savory, sweet, warming... just... I have no words. And, others have already described it in incredible detail, so I'm not going to be able to add much more to the discussion. Save to say, they are right, it's just that good, simply amazing. All the ingredients work perfectly. Winner, hands down.
Service. Our waiter, Dennis I believe, was beyond reproach. I would recommend him again in a heartbeat, without question. Playful banter, but not overbearing. Eye contact and smiles, friendly attitude, just an all around perfect service. The bartender (did not get a name; tall blonde woman) was equally charming and inviting. She made wonderful 'mocktails' for my companion, and the actual cocktails were expertly blended. We had the same amiable outreach from her station as well, which is always a cornerstone to a successful restaurant. I did notice dour glances and less-than-enthusiastic emotions from other servers, though, but mostly from the hostesses. Not all, but some. I can see how some reviewers would have negative comments regarding the service here. Dennis, though, really made the meal complete. Also, the floor manager (different tall blonde woman) was very attentive to all the tables, ours included, and controlled the floor efficiently and with a calm yet friendly demeanor.
Ambiance: There were nice nods to London, including the tube, the Union Jack on the ceiling, and definitely in the menu. It was not overly themed, but it was omnipresent and subtle.
Overall: Well worth the visit, glad we tried it, and we would definitely come back again. Maybe some different starters next time, but the mains were spot on, and the dessert has to happen every single time I'm in Vegas again. Seriously. That was just too delicious.
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