October 26, 2021

I was quite sure that dinner at Tom Collichio's CraftSteak would be far superior, but wanted to check off a Gordon Ramsay restaurant. The tasting menu was very generous for the price and the food was solid. Nothing blows you out of the water (except the sticky toffee pudding!) but everything as well made and tasty. Disappointed my wellington was medium and not medium rare, but my bad for not sending it back (something the waiter was happy to have done).

Wine pairings were excellent, as was the service. The dessert wine is my very favorite wine on the planet (Dolce by Far Niente). When I expressed surprise that the wellington pairing was not Ramsay's Napa Cab, the waiter described that wine and why it was not a great match even sharing that the Cab was not the staff's favorite. He found an open bottle and poured me a bit to try - and his analysis was spot on. Demonstrated to me that they were more committed to the experience than just promoting Gordon, which says a lot.

Bottom line - this was solid. More solid than expected. But nothing exceptional. Pretty much what I expected. 

Scotch Egg. Quail egg, berkshire pork sausage, red wine braised cabbage
Hamachi crudo, pickled mushrooms, puffed rice, miso vinaigrette, lime aioli
Diver scallops & roasted squash risotto. Roasted squash, vadouvan curry-honey, shaved ricotta salata, tomato dolce. Nice dish. The tomato dolce gave a nice acidic kick to cut through the rich risotto.
Land & Sea Beef Wellington. Wellington, butter poached lobster, glazed petit vegetables, potato purée.
I should have sent it back. It was overcooked. Nice dish though. Lots of flavor.
Sticky toffee pudding. Sweet pudding cake, brown sugar toffee sauce, brown butter ice cream. This was super delicious.
The restaurant is in the Paris hotel, so you enter via the "chunnel" to head from Paris to England. Fun idea.
The light fixture is the motions that Ramsay's hands make as he prepares a beef wellington. Give me a break.
Nice souvenir menu for the many Ramsay worshippers that are sure to walk through the doors.

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Replying to Steven Smith