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  • Gordon Ramsay TV persona is not an act. He demands perfection both in the kitchen and front of house and that is evident at his restaurants even though he is not there personally. For the second summer in a row, Jeannene and I not only found ourselves in Vegas but also at Steak and both times (plus once at Ramsay's N.Y. restaurant) we found the food to be the freshest, cooked perfectly and seasoned perfectly and the entire waitstaff to be perfectly attentive. We started off with the seared foie gras ($26) and found the gooseberry jus to be subtle instead of the usual sharp acidic fruit compote or sauce that accompanies foie. and some crushed macadamia nuts gave it the needed crunch.The other couple we were with had the gnocchi ($21) which was equally delicious and it was a good thing they shared the appetizer because it could have been almost enough to be an entree. Having done the tasting menu the last time, we went right for the beef wellington ($57) this time. I especially appreciated the sea salt sprinkled on the end of the sliced beef. There was only a little potato puree and a couple of root vegetables so do think about ordering a side. One of the other people we were with ordered the roasted chicken ($33) and declared it the most perfectly cooked chicken she'd ever had. I tried the rice pilaf that came with it and was blown away by how much flavor was packed in it. And for dessert we once again got the sticky toffee pudding ($14), partly just because we enjoy seeing the brown butter ice cream that comes in the shape of a stick of butter. The ambiance is that of a high-end Vegas steak house so there is some noise, but it's not off-putting.
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