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April 24, 2014

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Photos: A sneak peek at Gordon Ramsay Steak at the Paris

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Denise Truscello/WireImage/DeniseTruscello.net

Gordon Ramsay Steak under construction at the Paris on March 30, 2012.

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Gordon Ramsay Steak Under Construction

Gordon Ramsay Steak under construction at the Paris on March 30, 2012. Launch slideshow »

Gordon Ramsay at Serendipity 3

Chef Gordon Ramsay at Serendipity 3 at Caesars Palace on Aug. 24, 2010. Launch slideshow »

Chef Gordon Ramsay will be flying in and out of Las Vegas the next four weeks readying his new $5 million steakhouse at the Paris. He’s already begun the menu food tastings and plate purchases with his staff here led by chef Kevin Hee, formerly with Michael Mina.

I received a preview look at the sleek, silver-styled restaurant Monday with British traditional red, white and blue touches -- right up to the ceiling. The innovative concept comes with a unique entryway, a takeoff from the Euro tunnel that connects France to Gordon’s London hometown and British heritage.

“It’s all entente cordial,” Paris President David Hoenemeyer told me as construction workers in Union Jack safety helmets continued their final work. “The two countries may have sparred in Europe, but here it’s an appeal to both sides to come play and enjoy. Gordon moves our Paris into the big leagues food-wise, and the partnership business comes with his media panache.

“We are all huge fans of Gordon, and he knows how to sell steaks!” David assured me that although this is the first British invasion at his property, the Eiffel Tower is staying, and there will be no further changes to its French theme.

The former Les Artistes Steak House closed Jan. 2 and after its 4-month transformation is set to open the second week of May. An enormous Union Jack flag painted on the ceiling dominates the dining room, from which four lighted glass mobiles will hang displaying the chef’s frantic hands at work. It took a month to create -- one week alone just for glass blowing.

The pieces totaling 250 feet were shipped from Montreal to Las Vegas in 10-foot sections and as the final decorative piece will take a day to assemble and hang. There will be four wine cellars in the dining rooms lit from the mobiles above.

Says Gordon: “This is my most exciting opening ever. We have spectacular dishes including my own English favorites: signature Beef Wellington, deconstructed lamb chops, sticky toffee pudding and a bread and butter dish we discovered while filming “Master Chef.’ ” The opening of Gordon Ramsay Steak comes just before the Season 10 premiere May 29 of “Hell’s Kitchen,” where the winner will become the restaurant’s room chef in an episode filmed in the Paris theater that is now home to “Jersey Boys.”

Diners also will be able to experience his exclusive beef-aging program. In all, there will be 200 seats spread between two floors, including a chef’s table, private dining rooms and a bar lounge.

I can safely reveal that when Gordon is here for the opening, he also will announce his second Las Vegas restaurant. “His early education took place in the kitchens of both Guy Savoy and Joel Robuchon, who have made an impact on Vegas dining, and he obviously wants to make his own impact, too,” one of his partners told me.

Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.

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  1. It will boil down to the quality of the food and the price of the steaks,etc. There are a lot of fine steak houses in Las Vegas and he has to compete with them. Is the steak any better than the one served at the Silverton Casino steak joint? Or are you paying ridiculous prices just because Ramsey is getting a big royalty for the use of his name?

  2. Ramsey is an egomaniac. His restaurant empire is suffering, yet he feels the need to expand, expand, expand, and it's ridiculous. Focus on what you've got already. His business plans just seem foolish.

  3. Agreed NVFisherman. Too many restaurants in Las Vegas offer inflated prices and to be honest, mediocre food.

    I still really haven't found a restaurant in all of Las Vegas (on the strip) that I am dying to go back to again. We've done many of the celebrity chefs' restaurants and have been mostly disappointed. We usually stick to the upper-end buffets because we find the quality and quantity appropriate for the price.

    Hopefully, one day we'll stumble across a restaurant that is worthy of a second trip and that doesn't break the bank when I go there.

  4. Of the five pix in this article:
    1) The workers in the articulated boom lift are wearing NO safety glasses, hardhats or even safety harnesses.
    3) A grouping of stylishly painted and stickered hardhats...sitting alone, with no heads under them.
    4) Two guys in the lift---one has no safety glasses, the other does but, they're perched atop his head; neither is wearing a hardhat.
    5) No hardhat and, it appears, no safety glasses and no harness.
    Just sayin'.