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While Gordon Ramsay Steak at Paris Las Vegas is still under construction, touches such as the skeleton of the Chunnel in the foreground and the Union Jack overhead are in place.
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Artist Andrey Berezowsky, left, supervises the installation of a neon light overhead that was inspired by Gordon Ramsay's hand gestures as he cooks.
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A look at Gordon Ramsay Steak from the second-floor dining space.
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The Union Jack overhead at Gordon Ramsay Steak.
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Even the hard hats sport the Union Jack at Gordon Ramsay Steak.
Caesars Entertainment opened the doors to Gordon Ramsay Steak for a first look inside the new restaurant opening in May at Paris Las Vegas. The restaurant, still under construction, features a Chunnel at the front that moves guests from the environs of Paris straight into the heart of London, complete with a Union Jack on the ceiling.
To one side, a lounge with red automotive steel wraps the vertebrae of the tunnel. A few spots left open will offer loungers a look inside the restaurant to the right. Three wine cellars, including one in the center of the dining room that stands 15 feet, will anchor the restaurant.
Hanging from the Union Jack, a red neon sculpture from Andrey Berezowsky of SWON Design dangles, the first lights installed just today. Berezowdky found inspiration from Gordon Ramsay’s hand gestures while he cooks. The piece takes up a massive 12-foot by 12-foot space, hanging down four feet. If the tubes of neon were laid down from end to end, they would stretch more than 250 feet. The entire sculpture took a week to blow.
To the back, an open-air kitchen with more of the automotive steel in red will give diners a look into the inner workings of the kitchen with serpentine booths wrapping in the front. While not complete yet, the restaurant will feature a chef’s table.
Two staircases lead upstairs, giving diners a stunning view of the restaurant when complete. Three private dining rooms sit to the right of the who’s who dining. All together, the restaurant seats 200 in 7,500 square feet.
Kevin Hee was appointed executive chef of the restaurant. Previously, he was the executive chef at Bourbon Steak at the MGM Grand Detroit and worked for nine years with the Mina Group.
While the menu is about 10 days from completion, Jeffrey Frederick, the vice president of food and beverage for Paris, Bally’s and Planet Hollywood, says it will include traditional steakhouse fare as well as Ramsay signature dishes such as beef Wellington, Shepherd’s pie and fish and chips.
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