Gordon Ramsay's HELL'S KITCHEN Las Vegas Restaurant Review

Hey everybody, I'm Josh and I'm Rachel, and tonight we're excited to bring you to Hell's Kitchen. We actually had reservations here back in September of 2020, but their AC went out, so finally we're back here and we're here for dinner this time.

Yeah, we'll see you in there. We're super excited to try out— I believe we're gonna do the Beef Wellington for sure. Yeah, so see you in there.

See you in there.

Now we sit in hot chip hot services because it's fire. Mm-hmm.

Just sip the top first.

Smoked the cherry one and pop this open. You reach inside. Now we have two smoked on the billboards. Smells delicious. Yeah. Cheers, baby. All right, so we got the pan-seared scallops and the lobster risotto.

Yummy. The scallops comes with the 3-course meal and the lobster risotto is ordered off the menu.

Yeah. All right, it's super loud in here, but we want to give you a little bit of our actual reactions. So I did the 3-course meal starting with the scallops.

And I'm doing the lobster risotto. Oh wow, the lobster risotto is one of their signature dishes. That is creamy. You're gonna like it.

Scallop is really good. It's got a nice crisp sear.

What's the sauce?

I don't know. Really good. It's, it's like a nut puree, like green sauce.

Good. Man, that just melts in your mouth.

How was the risotto? The risotto was really creamy.

It's got a good Texture and a pretty strong—I would almost call it garlic flavor. I wanted to get your take on it. Strong garlic.

It's not as warm as I want it to be.

I know. I knew he would say that.

But it tastes good.

All right, we got the beef Wellington. This is part of the three-course meal.

You can see it's got potatoes, gravy, some—are those carrots or tomatoes?

I would say they're carrots and maybe.

Pearl onions. All right, and then the braised short rib.

It's got those fresh peas. We've been talking about fresh veggies this week. Yeah, looking good. We done? Oh, braised short rib! It is— it looks so good.

I'm excited for the Beef Wellington, but the short rib looks best initially. It's just falling apart.

Like, you don't even need this knife. You don't need the knife.

This is super good.

Oh my God, that's probably the most tender short rib I've ever tasted.

Yeah, yeah. You want to taste the Wellington?

Yeah. How is it?

Pretty damn good. That's good. Um, you can see there's a decent amount of salt on the top of it, which definitely helps I would say I think that's what sets it apart.

I know we've had beef Wellington at other places, and but this is this is really good, and that's super tender too. I agree.

Can I try that?

You should just dig in to this. Yeah. I don't know how big of a bite you want.

That'll do. That short rib is so good. Super tender. Very tender, very moist. Lots of flavor.

Yeah, I think yours is better. Delicious.

Very good. All right, for dessert we got the sticky toffee pudding, of course, and I got an extra smoky Old Fashioned, basically. And what'd you get?

Coconut 3 ways. It was recommended by the waiter.

Yeah, it looks delicious. And she got another margarita. All right, dessert time. Coconut 3 ways. And why am I sharing the sticky toffee pudding, which Rachel does not want to eat?

I'm not a fan of it. The waiter said this is going to be palate cleansing, and it is. It's like I didn't even eat this dinner.

All right, sticky toffee pudding is not palate cleansing. It is stick to your ribs. It's super moist, super dense, delicious. It is warm, and like it's got caramel at the bottom. It's Got ice cream on top.

There's a little bit at the bottom of this that you're not gonna like because it's toasted coconut, so there's that good toasted flavor. There's also like a little coconut cake that's supposed to be in here, but this ice cream is delicious.

So it's just like coconut ice cream.

You gotta try this thing.

Yeah, I'm gonna have it, but it is good. So it looks like a crouton, but it's a cookie.

Yeah, it's good. Like a coconut cookie.

Yeah, I would recommend I get them both.

All right, so we just finished up here at Hell's Kitchen. What'd you think about that one?

All right, so we had dinner with a group of our friends from home, and it was awesome because she kind of put it in perspective for me for the short rib. It's a very elevated Pot roast.

So yeah, which is a good and a bad.

Yeah, I couldn't think of it any differently after she said that, but she's so right. It is a very elevated pot roast. So mine was very good. Um, start from the beginning. Yeah, the lobster risotto, I'm gonna say, was less than room temperature, so I was not impressed.

Yeah, it was not warm. Um, like, I was borderline gonna say let's send this back. It, it was unfortunate. It was, it was not hot. It was Not warm.

Yeah, and for Josh, that was the one he was kind of looking forward to the most.

Yeah, so that was definitely a disappointment, and it was our first course.

Yep.

The scallops though, I thought the scallops were very good.

Yeah, I think it was a pea puree underneath.

Yeah.

It was so spot on. That was some good stuff.

That with a nice crispy scallop, I enjoyed that a lot. The Beef Wellington was surprising. It was even better than I thought it was gonna be.

Yeah, there's this salt on the outer crust that was just so good. But again, they put They put it in the gravy, which made the bottom soggy, and nobody likes a soggy bottom.

Yeah, if you watch the Great British Baking Show, they talk about soggy bottoms all the time, and honestly, it made the Beef Wellington have a soggy bottom. So like your bottom, it's like kind of falling apart, and then on your top you've got a crispy crust, which is really good, but you're missing it on the bottom of it because it's sitting in gravy.

And so that was good. Dessert, I love the sticky toffee pudding.

She does not like cake, so I got— I mean, I had to eat all of it for us.

So, it was so bad for you.

Easily did.

And I had the coconut 3 ways. I will tell you, as the waiter said, it's very palate cleansing and refreshing.

Yeah.

Truly, it was delicious.

I had a hard time finishing it because I was so full from all of our courses, but otherwise it was super good.

Uh, the drinks.

How was your drink? You got margaritas?

I just got margarita. The Cadillac, I think he called it a Cadillac margarita with a Grand Marnier floater. It was good.

And I got, um, I don't remember what it's called, but it was like a super smoky Old Fashioned is what it tastes like. Super smooth.

The presentation is cool.

The presentation is awesome. Yeah, I enjoyed it. I ended up getting 2 of those. It was really good. And actually, for the price, I thought it was, it was decent.

It was a very—

it was a good meal. I'm glad we came.

Yeah, I'm glad we came too, but we'll definitely be looking for some more places in the future.

Of course.

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I got sweat dripping down my butt.

We got that on camera.

That's great.