Hell’s Kitchen: Lunch Worth Remembering

​ By: Bob Gourley

​This has certainly been a time of culinary emptiness in the valley. Many restaurateurs are doing a great job delivering food through takeout and curbside delivery. But I’m sure most of us are yearning for sit-down experiences in our favorite dining spots.

The last place my wife and I visited before the lockdown was Hell’s Kitchen at Caesar’s. It was a Friday in March and I suspect that many visitors were already getting out of town.


As a result, there actually were reservations available and with my cousin in town we decided on a lunch appointment. We had been trying to get into the place since it opened and this seemed like the ideal time.


Chef Gordon Ramsey is there to greet you via a large video screen that is placed just inside the main entrance. The spacious dining area has a large bar space and plenty of tables nicely spread out, including those that feature a view of the strip.


The lunch menu differs from dinner in that there aren’t as many choices but prices are lower too. When the place opened there were both red and blue menus that reflected the cooking allegiances to the two kitchens. But now the red and blue colored cooking areas remain albeit with the crews united in preparing the menu items.
      
As we eyed the appetizers there were many alluring choices. Avocado Toast was the pick. A pleasant looking plate of multigrain bread, heirloom radishes and toasted sunflower seeds arrived. It was the perfect blending of flavors that were so good we ordered another round.
     
For a main course I chose the Hell’s Kitchen Burger that featured a collection of bacon, avocado, Fresno pepper jam, crispy onion and ghost pepper cheese with seasoned fries. The burger was flavorful and slightly seasoned for a snappy flavor.


Another order at the table was Braised Short ribs that included Yukon potato cake, Bloomsdale spinach, crispy fried onion rings and beef jus. The meat was tender with a fork being the only thing needed to cut through it.


Dessert items are led by Chef Ramsey’s Sticky Toffee Pudding that is featured at every one of his restaurants in town. But don’t forget the Salted Caramel Apple that is made with chocolate caramel cake, chocolate glaze, gold dusted caramel corn and chocolate gelato. It is quite a show as they pour water onto dry ice for a smoke-filled experience.

They offer a vegetarian menu at lunch that includes a Red Quinoa Salad with honey crisp apples, dried apricots, goat cheese, toasted hazelnuts and honey vinaigrette. Soup fans will enjoy a pumpkin edition with maple glazed butternut squash, granny smith apples and toasted pepitas.
A three-course lunch is available for $62.95 or with wine $97.95. Signature dish Beef Wellington is the main course. It is served with potato puree, glazed root vegetables and red wine demi-glaze. Toffee pudding finishes things off.


Signature cocktails include Notes from Gordon, a mix of Plymouth dry gin, green tea, lemongrass, peach and lemon.


Hell’s Kitchen might be closed right now but your palate will no doubt be ready for some Ramsey treats when things open back up.
     
Hell’s Kitchen, Caesar’s Palace, Roman Plaza, 3570 Las Vegas Blvd., South. Las Vegas. (702) 731-7373.  HYPERLINK "http://www.caesars.com" www.caesars.com.
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