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| - As a huge Gordon Ramsay fan, I had to check out his steak restaurant inside Paris. Not only was the food impeccable, the service, the ambiance, and the experience was unforgettable.
We had reservations at 915pm and was seated promptly. Our host took us through a short tunnel and told us we were leaving France and going to the U.K. She pointed up to the ceiling showing us that we were now in Britain because of the flag, but the first thing I saw was a big red mess. The host advised that the red "streaks" are Gordon Ramsey's hand movements when he's making his signature beef Wellington! How cool is that?!?!
We were seated on the second floor with a great view overlooking the restaurant. Our servers names were both John so it was easy to remember. My friend told John that we were celebrating our 50th anniversary knowing darn well I don't look a day over 21! With that in mind, both Johns continued the ongoing joke throughout the night. It was really cute.
The meat presentation was wonderful. Seeing the huge slab of meats and the thickness of them was shocking! There were little magnified mirrors attached so you can get a better look at the cut. It did help me narrow down my choices: Beef Wellington Fillet! I was ordering this anyways, but the presentation locked it in for me!
Drinks: John asked us probing questions to recommend best fitting drinks for us. I ordered "The Drifter," (old fashion) and my friend ordered the HK antioxidant. I'm a whiskey drinker so I tend to reach for an old fashion. My friend likes his drinks a little more fruity and sweeter so it was perfect for him. Drinks were great and just an amazing way to start our dinner.
Apps: The fingerling potatoes were bite size and packed with huge flavors! It was lightly dressed with parmesan cheese and truffle oil. It was a great balance of sweet and salty.
Entree: I ordered GR's signature Beef Wellington Fillet dish and it is so darn good! Presentation was so pretty that you didn't want to eat it! The dish is only cooked medium rare so if you can't eat your steak with a little red in it, this may not be the dish for you. The flaky pastry crust felt like I was eating a huge meat pie, but once you cut into the filet, and realize how soft and tender the meat is, it was no longer a meat pie; it was the infamous Beef Wellington that I see so many chefs on the show trying to perfect! The fillet is so soft you can cut it with a fork, smash it on the top of the roof in your mouth and swallow. I don't recommend this as a carnivore, but it's THAT soft. The dish came with mashed potatoes and glazed veggies. No extra sauce is needed because the chef took such good care of marinating and handling the fillet.
My friend ordered the sea bass fish and chips with truffle fries. I had a little piece of his fish and it's got that crunchy texture on the outside and the sweet sea bass inside. Mouthwatering. Their house made tartar sauce is amazing too! The fish didn't need the extra tartar sauce, but it was a great compliment to the dish. You can taste the truffle oil in the fries. They were light, crunchy, and salted just right!
Dessert: On our way looking for this place, a couple of random Paris and Bally staff members strongly advised we order the sticky toffee pudding. They said that even if we are completely full and cannot take another bite, we need to order it. They were not lying. There's a reason why the sticky toffee pudding was named best dessert on the strip 2 years in a row. That dessert just melts in your mouth with the exciting flavors of the brown sugar toffee and brown butter ice cream! The pudding is like bread and has lots of air pockets in it. When John drizzled the toffee over the dessert, it just soaked up all the goodness. Oh yea, remember the 50th anniversary joke? Well they added a candle to our dessert for our "celebration."
The whole experience was wonderful! This place deserves more stars on yelp! The food and Johns made this one of my favorites restaurants to visit in Las Vegas. I will definitely come back again!
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