Gordon Ramsay Steak (Las Vegas, NV)

In a move that will surprise no one, my boyfriend and I planned our anniversary vacation in Las Vegas entirely around eating. In fact, there was one particular restaurant that solidified Vegas as our destination of choice: Gordon Ramsay Steak.

In the U.S., Ramsay is perhaps better known for his bleep-heavy tirades on his shows Hell’s Kitchen, Kitchen Nightmares and Masterchef (and Hotel Hell) than his actual cooking, but his restaurant at the Paris Las Vegas Hotel has received nearly universal praise since its opening in May 2012, and reservations are tough to snag. Thus, with high expectations for our official anniversary dinner, we headed to GR Steak to celebrate…and feast.

The GR Steak experience began before we even entered the restaurant with an architecturally unique entrance built as a tribute to the “Chunnel,” the underwater tunnel connecting the UK to France.

Of course, the architectural intrigue didn’t stop at the entrance. A light feature (crafted to recreate Ramsay’s hand movements as he cooks) set inside a domed Union Jack cast a hip, red glow throughout the space, whose open kitchen and wave-like upper level reminded me of the Hell’s Kitchen set.

The GR Steak Menu

Ramsay seems especially hands-on with this eponymous spot and has selected executive chef Kevin Hee and head chef Christina Wilson, winner of season 10 of Hell’s Kitchen, to head the kitchen.

HK winner Christina put her touch on GR Steak with a limited edition Tasting Menu, spotlighting Hell’s Kitchen staples (and banes of the contestants’ existences) such as Scotch eggs and risotto. As we’ve attended a couple of Hell’s Kitchen tapings/dinners, however, we decided to pass on the Tasting Menu and the autographed photo that accompanied it. I’m sure that “Where’s my f*cking risotto?!” haunts those contestants’ dreams.

In addition to both menus, we were presented with an iPad on which we perused wine, beer and cocktails and info about the restaurant.

As we were considering our options, our server wheeled a mirrored cart of meat to our table. The meat cart served as an extension of the menu, providing a visual reference for the different cuts and types of Pat LaFrieda meat as our server explained each to us in impressive detail.

To toast to our anniversary, I ordered the Southside, a tall glass of Perrier Jouet champagne, Plymouth gin, lime and mint ($14.00). While perfectly enjoyable, the Southside wasn’t altogether different than your standard mojito.

Justin selected the English Garden, a smooth, dainty-sounding cocktail of Hendrick’s gin, basil-infused rock candy, lemon, basil, cucumber and celery bitter, whose strength was actually far from delicate and lady-like ($14.00).

Our meal kicked off with an bread plate served with butter topped with sea salt. While I normally avoid devoting any precious stomach space to bread, Justin had heard rave reviews of the bread plate, boasting a walnut and stilton baguette, chocolate and mushroom brioche, and lemon thyme and olive oil focaccia. Each bite was unique and more impressive than the last.

When celebrating, turf calls for surf. In our Maine Lobster appetizer ($28.00), a plump morsel of butter-poached lobster was stuffed with chorizo, nestled atop a bed of butternut squash and finished with a brandied lobster cream sauce. Even Justin, a seasoned East Coast lobster lover, had to admit that this dish was pretty darn close to perfection.

Despite the seeming omnipresence of pork belly these days, GR Steak’s unique preparation of its Kurobuta Pork Belly made it feel fresh rather than overplayed ($19.00). The mile-high, tender and decadently fatty piece of pork belly soaked up the smoky Southern flavors of the candied chiles, baked bean cassoulet and braised Swiss chard that accompanied it.

We felt it almost sacrilegious to visit a Gordon Ramsay restaurant without ordering a Beef Wellington ($56.00), his signature dish that has confounded many a Hell’s Kitchen contestant. Served with a potato puree and a red wine demi glace, the “Welly” featured a medium rare filet mignon surrounded by earthy duxelles and enrobed by a flaky puff pastry. The classic, well-executed dish delivered and highlighted just why sub-par preparations bring out the bleeping in Ramsay.

If we were impressed by the Beef Wellington, we were blown away by the American Rib Cap ($60.00), an 8 oz. boneless cut with the fatty flavor and juiciness of a ribeye and the tenderness of a tenderloin. The seriously marbled rib cap was tender, juicy, buttery and fatty–arguably one of the best pieces of meat I’ve eaten and an absolute must-order.

For our beef fixings, we selected the Caramelized Brussels Sprouts with Corned Bacon ($12.00) and the much raved about Mac & Cheese ($13.00). The Brussels Sprouts were perfectly tasty, but the Mac & Cheese with blue cheese, cheddar, parmesan and truffle exceeded even our high expectations. I love me some mac & cheese, and this creamy, rich and umami-laden preparation was one of the best I’ve ever tasted.

One of the most anticipated dishes of our whole weekend was the Sticky Toffee Pudding ($14.00), the restaurant’s signature dessert–served with a candle for our anniversary. In this classic British dish, toffee drizzles coated a dense, incredibly moist sweet pudding cake, served alongside brown butter ice cream made to look like a stick of butter. Despite how full Justin and I were from the rest of our meal, we refused to let any of this go to waste!

Despite some hiccups in service, the food at GR Steak not only lived up to our high expectations but also exceeded them. Our food-focused Vegas visit–and our visit to GR Steak, in particular– has caused me to reconsider my previous distaste for Sin City. What can I say? The place has some great eating!

Gordon Ramsay Steak
www.parislasvegas.com/restaurants/gordon-ramsay-steak.html
Paris Las Vegas
3655 Las Vegas Blvd. South
Las Vegas, NV 89109
(877) 796-2096

Bludso’s BBQ

One recent evening, as J and I sat in the car, our conversation turned to a familiar topic: “What should we eat for dinner?” On this evening, we both craved something heavy. Hearty. Filling. And we were willing to make a trek for it. We quickly arrived at the same conclusion: BBQ.

Although questions of where to find good BBQ in Los Angeles are often polarizing (any given BBQ joint is often the absolute “best” or “worst” place someone has eaten), the praise has been almost unanimous for one place–Bludso’s BBQ.

Located in Compton only a stone’s throw away from the Long Beach city limits, Bludso’s BBQ serves Texas-style BBQ in Texas-sized portions. Owner Kevin Bludso hails from a barbecuing family and relies on the BBQ techniques of his great great grandfather and the recipes of his grandmother. I’m a sucker for food with history.

As J and I examined the menu, we vacillated over what to order: Should he order ribs? Or perhaps pork? Should I branch out from my favorite–pulled pork–in order to try something new? Finally, something caught our eye: the Texas Sampler ($28.50) which comes with two large sides and one of every kind of meat except beef rib. Except beef rib? We then added two beef ribs to our already sizeable order for $4.00.

Although Bludso’s tiny interior holds a countertop and barstools, there is also an area behind the restaurant with a picnic table and chairs. The area is also home to Bludso’s two large smokers so, while you wait for your food, a preview of what is to come may waft through the air.

Although Bludso’s of course provides napkins and wet wipes for its messy fare, the restaurant also gives you two slices of white bread with your order–an edible alternative for your face-wiping needs.

The greens–our first side–were less than impressive, lacking the depth of flavor usually imbued to greens by the smoked meat with which they are cooked.

The mac and cheese was a surprise–dry and crumbly rather than creamy and gooey as with most Southern versions of this dish. Despite its unexpected consistency, this mac and cheese was none the less rich and cheesy, which is what really counts.

Then our Texas Sampler arrived. As the weighty styrofoam container was placed in front of me, I marveled at just how full the little white box was, so full, in fact, that the lid was far from closed–unsurprising given the fact that this combo includes pork ribs, beef brisket, rib tip, BBQ chicken, chicken links, beef links, pulled pork and pork shoulder.

Although the meats were all stacked on top of one another, each retained its unique flavor–the beef links, dark and smoky; the pork ribs, bright and tangy. Every item was technically “BBQ” but at no point did the flavors become redundant; every meat was completely different than the others and delicious in its own right.

Despite the fact that we already had enough food to feed us for days, we also had our two extra beef ribs. Almost the size of my forearm, these were wonderfully meaty and tender. Although I rarely order ribs and generally avoid spicy food, I ate every last piece of meat off my rib.

We did our best, but our box still did not fully close when we left, and the Bludso’s crew jokingly voiced their disapproval. In the end, our substantial Texas Sampler platter from Bludso’s provided around five separate meals–each of which was somehow even tastier than the last. I foresee a return trip in my near future. After all, I still need to try the pulled pork sandwich…

Bludso’s BBQ

www.bludsosbbqandcatering.com

811 S. Long Beach Blvd.

Compton, CA 90221

(310) 637-1342

Mac & Cheeza

The LA blogs have been abuzz about the soft opening of Mac & Cheeza downtown. Announced this summer, Mac and Cheeza is the brainchild of the founders of Larkin’s Joint, a delicious little place in Eagle Rock that serves up contemporary soul food. Let’s see: Larkin’s owners, mac & cheese and downtown LA? I’m in!

Mac & Cheeza is reportedly looking to do most of its business in take-out and delivery, which makes sense when you see the layout. They’re located in a tiny space on 8th Street and have only two benches and a few small tables.

A “Baby Mac” (the only size they served at the soft opening) costs $5, a “Momma Mac” with one addition costs $10, a “Daddy Mac” with one addition costs $15 and, finally, there’s the “Mac Daddy” with one addition for $25. Extra additions are $1.

You begin by choosing your type of noodle (regular or rice) and your base (cheese or soy cheese).

Your choices of veggie add-ins are: collard greens, black olives, peas, jalapenos, green onions, mushrooms, tomatoes and spinach.

Meat add-ins are: Ground beef, BBQ chicken, hot links, tuna, bacon, ham, chorizo and veggie sausage.

Finally, you have your choice of a topper: a cheese blend or spicy toasted walnuts.

The mac and cheese is made assembly line style. The noodles are first poured into the containers, then the cheese is ladled over the noodles. After that come the add-ins and the topper. The whole thing is then popped into a conveyer belt oven and then into your eager, waiting arms.

Mac & Cheeza also carries specialty sodas and desserts.

J ordered his with regular noodles, regular cheese, BBQ chicken and the cheese blend topper. The chicken was flavorful and tender, but the dish, overall, needed a little crunch. I think it could have benefitted from a second, vegetable add-in.

I ordered mine with regular noodles, regular cheese, bacon, collard greens, and the cheese blend topper. The bacon was nice and thick, and its crunch added a nice change in texture. The tang of the collard greens also provided a nice counterpoint to the cheese’s mellow flavor.

I wasn’t sure how great cheese ladled onto noodles was going to be, but I was really impressed by the flavor of the cheese. It was rich and creamy, and I was in mac and cheese heaven.

I couldn’t pass up dessert! I opted for the banana pudding with Nilla Wafers and fresh banana slices. It’s a very simple dessert (I mean, even I’ve made it) but a wonderfully scrumptious one. It’s an interesting choice, though, for a pre-made dessert that sits in a refrigerated case. It doesn’t take very long at all for the pudding to make the Nilla Wafers soggy, and this is definitely a dish that needs crispy wafers. At $6, it’s also a little pricy for what it is.

My only real complaint is that they weren’t particularly generous with the add-ins. Gimme my meat! I’m gonna give them the benefit of the doubt, though, and chalk this up to the fact that this was their soft open and that they were erring on the side of caution in light of the publicity they’d received (I mean, people were lined up 30 minutes before they opened).

I also hope that they bring in some sides and/or baked goodies such as corn bread like those they have at Larkin’s Joint. I don’t know if having just mac and cheese will cut it downtown, where there are so many great dining or snacking options.

I’m feeling a little under the weather and was disappointed that I couldn’t hit up the rest of ArtWalk (one of my favorite nights of the month), but Mac & Cheeza was the highlight of my sleepy, sore-throated day.

Mac and Cheeza
www.macandcheeza.com
223 W. 8th Street
Los Angeles, CA 90014
(213) 622-3782