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Business Insider
4 minutes ago
- Entertainment
- Business Insider
I compared dinner for 2 at Gordon Ramsay's steakhouse chain and a 113-year-old steakhouse. One was much better value.
I had dinner for two at Gordon Ramsay Steak and a 113-year-old steakhouse in Atlantic City. The Knife and Fork Inn in Atlantic City offered a better experience and value. I would go back to both, but would recommend the historic steakhouse over the celebrity-chef chain. I dined at Gordon Ramsay Steak and an iconic, century-old steakhouse in Atlantic City, and the contrast between them was as sharp as a steak knife. Gordon Ramsay's celebrity-chef steak restaurant delivered on classic steakhouse favorites, from its wedge salad to the sleek, elevated decor you'd expect from a high-class steakhouse. But once the bill arrived, I couldn't help but wonder if the experience was worth the steep price tag, especially when it came down to the steak I ordered. I also ate at the 113-year-old Knife and Fork Inn, which felt like stepping into a time capsule of old-school steakhouses, with its wood-paneled walls, white tablecloths, and decadent yet well-priced steaks and sides. Here's how the experiences at Gordon Ramsay Steak and the Knife and Fork Inn compared, and which one was a better value. It was relatively easy to get a reservation at Gordon Ramsay Steak. We made our reservation about a week ahead of time for 7 p.m. on a Wednesday. Since it was midweek and booked decently in advance, we had no trouble securing a prime dinner slot for two. The restaurant was located on the second floor of Harrah's Resort. Thanks to the multiple neon signs outside the restaurant, it was easy enough to spot. We waited a few minutes for our table to be ready, then were shown inside by one of the hostesses. It was pretty quiet in the dining room, but we were also eating there during the week. We were seated at a spacious booth, giving us plenty of room for two. The dining room blended cozy and modern touches, with earth-tone greens and blues accented by pops of red. Luxe leather seating and candlelit tables added a romantic feel, while ample overhead lighting ensured the space was bright enough to easily read the menu. We both ordered drinks from the specialty cocktail menu. I ordered the Supersonic G&T ($18), which is Ramsay's version of a classic gin and tonic. My cocktail featured yuzu, grapefruit syrup, and grapefruit juice, giving it a slightly sweeter, more vibrant twist on the classic cocktail. I found it light and refreshing, and it paired well with everything we ate. My friend went with the British Culprit ($18), the restaurant's rum-based spin on an espresso martini. It was sweet without being creamy — exactly how she prefers it. After a long day of traveling from New York to Atlantic City, she called it the "perfect pick-me-up." We started with two complimentary house rolls and butter. The rolls arrived warm with a light sprinkle of salt, and the butter was perfectly softened for easy spreading. The bread had a hint of sweetness, and while the butter itself was less than flavorful, we appreciated having something to nibble on while we waited for the rest of our meal. We consulted with our waiter on the most popular appetizers. He recommended the smoked wagyu beef tartare. Our waiter mentioned that the beef tartare ($30) was smoked to enhance its flavor even further. As a big fan of this classic French dish, I couldn't resist ordering it to see how it compared to others I've tried. The tartare, made with lemon zest, red onion, capers, and a quail egg yolk, was served with Yukon Gold potato chips. This was easily one of the best beef tartares I've had — and that includes trips to Paris. The high-quality beef was packed with flavor: salty, savory, and infused with just the right amount of smoke. At $30, though, the portion felt small. It was enough for two to share, but likely underwhelming for a larger group. The potato chips added some nice crunch, but felt a bit out of place alongside such a refined dish. I would've preferred crispy bread instead. For our second course, we split the wedge salad. The market wedge salad ($18) was beautifully presented. Two baby iceberg heads were generously coated in a creamy Stilton blue cheese dressing and topped with red onions. The plate was also smeared with extra dressing underneath, so every bite was packed with flavor. The crisp iceberg lettuce paired perfectly with smoky applewood bacon, while the heirloom tomatoes and English cucumber added fresh, bright contrast to the rest of the dish. If you love blue cheese, this salad is a must-order. My friend ordered the branzino as her main dish. The pan-seared branzino ($59) was served with rock shrimp, artichokes, Kalamata olives, shaved fennel, sun-dried tomatoes, and lemon broth. The branzino stood out with its strong Mediterranean influence, a refreshing contrast to the restaurant's British classics like beef Wellington and roast chicken. Served over a flavorful mix of Kalamata olives, artichokes, and sun-dried tomatoes, the dish was bold yet light. The fish had perfectly crisp skin and tender flesh, resting atop a stew-like base that could easily be eaten with a spoon. As my friend put it, it tasted like a delicious "ecosystem" of Mediterranean flavor. It was satisfying without being too heavy. For my entrée, I ordered the most expensive steak à la carte on the menu. I ordered the 8-ounce American wagyu filet. At $120, it's both the most expensive cut of steak and the most expensive item on the restaurant's menu. There's also a triple-seared Japanese A5 steak on the menu, which was priced per ounce, but I ordered the most expensive based on the à la carte price listed on the menu. I ordered my steak medium-rare, which the waiter recommended. The steak wasn't what I expected for the high price. The steak was incredibly tender and flavorful, with a bold peppered crust and buttery, melt-in-your-mouth center, but it wasn't quite what I expected from a wagyu cut, especially in terms of marbling. At over $100, it came solo, aside from a bit of jus and whole-grain mustard. While undeniably delicious, I think I would've been just as satisfied with a more affordable cut like the New York strip ($80) or filet ($70). I'm not sure I'd order it again at that price. We finished our meal with two more cocktails. Keen to sample more cocktails from the menu, we both ordered spicy margaritas to gear up for a night out in Atlantic City. The Mayahuel margarita ($18) combined Patron silver tequila, Cointreau, fresh lime, passion fruit, and jalapeño, delivering a spicy, salty kick. It was the perfect finish to our meal and the ideal primer for a night out in the casino. After tax and tip, our bill at Gordon Ramsay Steak totaled $320 for two appetizers, two entrées, and four cocktails. Though more expensive than our usual dinner, I chose one of the priciest steak cuts, and the quality of the food definitely justified a return visit. However, after dining at a local steakhouse, I couldn't help feeling that I was really paying for the celebrity name at Gordon Ramsay Steak. We compared our experience at Gordon Ramsay Steak to the Knife and Fork Inn, a historic steakhouse in Atlantic City. The Knife & Fork Inn has been an Atlantic City institution since 1912, albeit with a somewhat scandalous history. It was originally opened by former Atlantic City mayor William Riddle and politician Louis Kuehnle as a private men's club and hangout for the two men and their cronies, the restaurant's website states. A "ladies' lounge" upstairs provided plenty of opportunity for sordid activities to happen. During Prohibition, the establishment continued to serve alcohol under the protection of notorious political boss Enoch "Nucky" Johnson, until a federal raid shut it down. Membership declined after the raid, and in 1927, the Latz family bought and transformed it into a public restaurant, hosting stars like Frank Sinatra and Bob Hope. After a brief closure in the late '90s, the Dougherty family — who also own the local seafood restaurant Dock's Oyster House — restored the restaurant and brought back its Prohibition-era charm. We made our reservation for dinner on a Saturday night. When I tried to book the reservation about a week in advance, there were fewer times available than at Gordon Ramsay Steak. We ended up booking our table for two at 8:30 p.m., which is slightly later than prime dinner time. If you want to try The Knife and Fork Inn, you might want to book further in advance. When we arrived, the restaurant was filled with people waiting for tables or dining in one of its many dining rooms. Each dining room exuded a cozy, historic charm, enhanced by vaulted ceilings, elegant chandeliers, stained-glass windows, and murals that lined the walls. We started with two signature martinis. We both ordered the Tangled Up in Blue ($16), which is made with Stoli blueberry, Rockey's botanical liqueur, Dr. Mixer's blueberry elixir, limoncello, and sour. The cocktails were sweet with a strong blueberry flavor. For a girls' night out, they were also perfect for photos. We were also given two house rolls and butter. The bread rolls were warm and heartier than the ones from Gordon Ramsay Steak, and the butter was much creamier and easier to spread. They tasted more homemade, with a rich, grainy flavor that impressed us, especially for a complimentary house bread. To start, we ordered the cornmeal-crusted calamari. The cornmeal-crusted calamari ($13) came with pickled peppers and a Calabrian chili aioli. Though a totally different dish from the beef tartare at Gordon Ramsay's restaurant, we couldn't help but remark on how much we enjoyed it comparatively, and for more than half the price. The calamari was crunchy and packed with flavor. We absolutely devoured this appetizer. The cornmeal added a slightly sweet flavor, while the peppers added a brininess to the dish's overall flavor profile. The accompanying sauce added just the right amount of spice, taking this calamari to the next level. As a New Englander, I've had plenty of fried calamari in my day — and this was by far one of the best. We also split a classic wedge salad. The restaurant split the classic wedge salad ($13) into two, so we each received a half portion. Each of our portions was brimming with toppings, which included housemade blue cheese dressing, chopped tomato, and applewood bacon. We preferred this wedge salad over the one at Gordon Ramsay Steak. Not only was it an added level of service that the kitchen divided our salads into two, but we thought the classic wedge salad at The Knife and Fork Inn surpassed the celebrity chain in terms of flavor and value. For $13, we were blown away by this salad. Each portion was slightly smaller than the one at Gordon Ramsay Steak — this one appeared to only come with one full lettuce head compared to two — but it was still more than enough to fill us up. We also received way more toppings on this salad than the one at Gordon Ramsay Steak, and found them to be more flavorful. The bacon was crisp and smoky, and the dressing — which was plentiful — added a balanced yet savory tang to the dish. There were actual crumbles of blue cheese in the dressing, adding even more pungent flavor. We split one of the restaurant's 16-ounce steaks. Rather than ordering an 8-ounce steak each, we decided to order the 16-ounce prime sirloin ($54). It came with a side of sautéed Broccolini. The steak was unbelievably tender and cooked medium-rare, with a warm pink center. It had less of a crust than the filet, but we didn't mind that — it only added to how moist each bite was. As we sliced into it, we were immediately struck by how juicy it was — each cut released a burst of rich, savory juices that pooled onto the plate. It wasn't long before the steak was practically swimming in its own juices, making every bite moist and indulgent. For less than half the price of my steak at the celebrity-chef chain, this steak fed two people and was more flavorful. We saved money by splitting a steak instead of each ordering our own entrées, and both agreed we were absolutely stuffed. When it came down to the flavor and value of both steaks, I had to give the win to the cheaper cut. Sure, I'm no steak connoisseur, and I'm sure the wagyu steak I ordered from Gordon Ramsay's steakhouse was of a higher quality. That said, if all you're after is a tender, delicious steak, I'm not convinced you need to spend over $100 to get it. Great flavor and texture don't have to come with a triple-digit price tag. Thanks to the money we saved on the steak, we also ordered a side of goat cheese au gratin potatoes. The goat cheese au gratin potatoes ($8) were served in three perfectly portioned squares and dusted with chives. They were also made with onion, rosemary, and thyme, which gave the dish a distinct herbal flavor. The potatoes were creamy and a perfect accompaniment to the steak. The goat cheese flavor came through with a slightly sour edge, while the crispy, golden-brown outer layer provided a textural balance. When dragged through the steak's juices, it was a truly mouthwatering experience. This side dish felt both comforting and refined. As someone who loves to make au gratin potatoes for the holidays, it instantly transported me back to family meals and gave me a hit of nostalgia. The potatoes were a thoughtful twist on a classic that stood out, without overshadowing the main course or other appetizers. Thoroughly stuffed, we finished our meal with a second round of cocktails. We had to agree that the cocktails didn't quite measure up to the ones we were served at Gordon Ramsay Steak. I got the Ooo-Mami ($16), which is made with tequila blanco, Mamma Bella grapefruit cello, rose syrup, grapefruit soda, and lime. It was refreshing but a little too sweet. I preferred the spin on the gin and tonic at the other steakhouse. My friend ordered the Boardwalk Oaxacan ($16), made with Banhez mezcal, wild elderflower liqueur, sour, hot honey, and sparkling rosé. She said it was a touch too smoky and bitter for her tastes. With tip and tax, the total cost of our meal came to $201 for two appetizers, one entrée, a side dish, and four cocktails. While we only ordered one main dish to share, we felt it was more than enough food for two people — and at more than $100 less than the cost of our meal at Gordon Ramsay Steak, it was also the better deal. Between the tender, well-portioned steak, delicious apps, and luxurious but never stuffy atmosphere, I'm eager to book my next Atlantic City dinner reservation at The Knife and Fork Inn.
The Age
12 hours ago
- Entertainment
- The Age
I hate myself for it, but I still love watching Gordon Ramsay yell at people
Gordon Ramsay's Secret Service ★★★ ½ It's 1.07am and celebrity chef Gordon Ramsay is speeding through Washington DC wearing a black baseball cap. Police sirens whirr behind him as his eyes dart between the road, his rearview mirror and a camera on the dash. In this first scene of his new series, the 58-year-old multimillionaire is doing his best Jason Bourne ... which is a bit more like Jason Statham in Spy. Ramsay is on his way to a Greek restaurant, he tells us, to uncover 'the problems that everybody tries to hide from me'. He has a man on the inside. He has a duffle bag full of spy gear. And within minutes he'll be rifling around in a dark kitchen and muttering 'f---ing hell' while throwing bloody chicken carcasses on the ground. We're back, baby. Despite all the theatrics, Gordon Ramsay's Secret Service is essentially just Kitchen Nightmares. Each episode is centred on a struggling US restaurant, which the hard-headed Brit has been tasked to turn around. It features all the obligatory shots of dirty kitchens, festering food and Ramsay cussing out belligerent owners. The only differences? Well, an 'insider' on the staff has tipped him off instead of the owners nominating themselves ('Please don't fire me,' one half-jokes when outed in a Traitors -style reveal). There are a lot more hidden body cams. And, importantly, our boy is undercover for the first half of each episode, monitoring the situation from inside the world's most conspicuous van parked right outside. It's beyond silly, but purposefully so. And once it gets to the meat of the thing – Ramsay giving it to people straight and turning their lives around – it's just as enjoyable as the long-running series it's so indebted to. More than 20 years ago, this foul-mouthed chef struck TV gold with the creation of Ramsay's Kitchen Nightmares. The unvarnished series tapped into the chaos of real-life restaurants, juiced it for drama and laughs, and managed to (mostly) tie things off into a happy ending so you don't feel too bad about all the genuine hardship. The show spawned a hugely successful US adaptation, Kitchen Nightmares, as well as the spin-off series, Hotel Hell – both of which have been comfort food for me while home sick over the years or in the bleary-eyed trenches of new parenthood. And I'm not alone. The former proved popular enough to warrant a revival in 2023.
Sydney Morning Herald
12 hours ago
- Entertainment
- Sydney Morning Herald
I hate myself for it, but I still love watching Gordon Ramsay yell at people
Gordon Ramsay's Secret Service ★★★ ½ It's 1.07am and celebrity chef Gordon Ramsay is speeding through Washington DC wearing a black baseball cap. Police sirens whirr behind him as his eyes dart between the road, his rearview mirror and a camera on the dash. In this first scene of his new series, the 58-year-old multimillionaire is doing his best Jason Bourne ... which is a bit more like Jason Statham in Spy. Ramsay is on his way to a Greek restaurant, he tells us, to uncover 'the problems that everybody tries to hide from me'. He has a man on the inside. He has a duffle bag full of spy gear. And within minutes he'll be rifling around in a dark kitchen and muttering 'f---ing hell' while throwing bloody chicken carcasses on the ground. We're back, baby. Despite all the theatrics, Gordon Ramsay's Secret Service is essentially just Kitchen Nightmares. Each episode is centred on a struggling US restaurant, which the hard-headed Brit has been tasked to turn around. It features all the obligatory shots of dirty kitchens, festering food and Ramsay cussing out belligerent owners. The only differences? Well, an 'insider' on the staff has tipped him off instead of the owners nominating themselves ('Please don't fire me,' one half-jokes when outed in a Traitors -style reveal). There are a lot more hidden body cams. And, importantly, our boy is undercover for the first half of each episode, monitoring the situation from inside the world's most conspicuous van parked right outside. It's beyond silly, but purposefully so. And once it gets to the meat of the thing – Ramsay giving it to people straight and turning their lives around – it's just as enjoyable as the long-running series it's so indebted to. More than 20 years ago, this foul-mouthed chef struck TV gold with the creation of Ramsay's Kitchen Nightmares. The unvarnished series tapped into the chaos of real-life restaurants, juiced it for drama and laughs, and managed to (mostly) tie things off into a happy ending so you don't feel too bad about all the genuine hardship. The show spawned a hugely successful US adaptation, Kitchen Nightmares, as well as the spin-off series, Hotel Hell – both of which have been comfort food for me while home sick over the years or in the bleary-eyed trenches of new parenthood. And I'm not alone. The former proved popular enough to warrant a revival in 2023.
Business Insider
a day ago
- Entertainment
- Business Insider
I tried Gordon Ramsay's perfect breakfast sandwich, and it was the best egg dish I've ever made
I made Gordon Ramsay's breakfast sandwich with bacon, eggs, and two types of cheese. Ramsay's recipe also features his legendary technique for making scrambled eggs. His sandwich is filled with the fluffiest eggs I've ever had. It's my new favorite breakfast. So many Gordon Ramsay recipes have made it into my family's regular dinner rotation. His 15-minute Bolognese is a weekly favorite, and his 10-minute burger was made for summer barbecues. But the Michelin-starred chef is also the king of breakfast. Ramsay calls this recipe his "perfect" breakfast sandwich, and it's still the best egg dish I've ever made. Gordon Ramsay first showed DJ Zedd how to make his "perfect" breakfast sandwich in 2019. The cooking demo was part of Ramsay's YouTube show "Scrambled," which follows him traveling all over the world to make different egg dishes. Ramsay showed Zedd his special technique for making scrambled eggs, as well as the ingredients he thinks are essential for a great breakfast sandwich. I've been on the hunt for the best breakfast sandwich recipe. So, after watching Ramsay and Zedd's cooking demo, I decided to make the dish at home. Ramsay has a few special ingredients in his breakfast sandwich recipe. Unlike Martha Stewart's simple breakfast sandwich — which includes just your basic bacon, egg, and cheese — Ramsay's dish has quite a few ingredients. To make his breakfast sandwich, you'll need: Eggs Brioche buns Goat cheese, at room temperature Cheddar cheese Thick-cut bacon Shallots Spring onions Crème fraîche One thing to note about Ramsay's recipe: The measurements on his site looked way off for just two sandwiches (12 eggs for two people!?) and didn't seem to match what I saw him use in the cooking demo. I cut most of the measurements by at least half and used four eggs total for two sandwiches. Since Ramsay's scrambled egg technique requires your full attention, I got my prep out of the way. Per Ramsay's instructions, I diced my shallot and thinly sliced my spring onions. For my modified recipe, I used just one shallot and two spring onions. I also got my bacon ready. It was time to get cooking! First up was the bacon. I added some olive oil to a pan and placed it on medium heat, throwing in the shallots and bacon. I cooked them for about six minutes, waiting until the bacon strips had turned crispy and the shallots became translucent. I then set them aside on a plate lined with paper towels. While the bacon cooked, I toasted my brioche buns. Once my bacon was done, it was time to cook the real star of the dish: the eggs. First, I cracked my eggs into a cold nonstick saucepan, using a wooden spoon to stir and break up the yolks. Then, I placed my pot on low heat and added a few knobs of butter. I removed the saucepan from the heat while stirring my eggs for 30 seconds, repeating the step until they were ready. I repeated this method (one minute on, 30 seconds off) until my eggs looked ready. I added another knob of butter when I put my eggs on the heat for the second time, as Ramsay recommends in his recipe, and continuously stirred. Ramsay believes that moving the saucepan on and off the heat helps prevent the eggs from overcooking, leaving you with a texture that's both silky and custardy. I took my eggs on and off the heat three times total, then followed Ramsay's tip to check whether they were ready by scooping up some of the eggs with a spoon to make sure they had height to them. Then, I added my crème fraîche and spring onions, seasoning everything with salt and pepper. I prepped my toasted brioche buns with the goat cheese. Per Ramsay's recipe, I spread the goat cheese on the top buns. The "MasterChef" star told Zedd during their cooking demo that the goat cheese gave the sandwich a "tartness that lifts it up." Then, I added a layer of the bacon mixture on the bottom of each bun. A generous heap of scrambled eggs went on top. I could already tell that the scrambled eggs were far creamier than any I had ever made. The excitement for Ramsay's sandwich was building. I cracked some more fresh black pepper on top of my eggs, then added the cheddar cheese. I plopped the top buns on my scrambled eggs and admired the beautiful sandwiches. From the creamy eggs spilling out of the sides to the bright bursts of color from the cheddar cheese and spring onions, Ramsay's breakfast sandwich looked extremely appetizing. But did his fancy technique and extra ingredients make a big difference in taste? I took my first bite, and the answer was obvious. Ramsay's breakfast sandwich is easily one of the best I've ever had. There's a reason Ramsay's scrambled eggs are famous, and this sandwich proved to me that they 100% deserve the hype. They're so silky and luscious. I was so excited after my first bite that I wrote in my notes: "The eggs are so freaking creamy. Like, the creamiest I've ever had." But they weren't the only great thing about Ramsay's sandwich. The bacon and spring onions gave each bite a nice crunch, and I love that Ramsay uses a brioche bun instead of an English muffin — it's so fluffy, and it's a great vehicle for his smooth and creamy eggs. I made this sandwich for my parents, and they were still raving about it days later, describing it as "juicy, light, and fresh."
Business Insider
2 days ago
- Entertainment
- Business Insider
I had dinner for two at Gordon Ramsay Steak. For $320, we thought it was expensive but worth it.
I recently dined with a friend at Gordon Ramsay Steak in Atlantic City, New Jersey. The ambiance and tasty appetizers made us feel like we were in a high-end steakhouse. However, I wasn't convinced that the steak I ordered was worth the high price. I grew up watching marathons of Gordon Ramsay's "Kitchen Nightmares," so when I got the chance to finally dine at one of the famed chef's restaurants, I anticipated nothing but greatness. On a recent girls' trip to Atlantic City, New Jersey, a friend and I stopped by Ramsay's steakhouse chain — aptly named Gordon Ramsay Steak — inside Harrah's Resort. This was my first time truly exploring Atlantic City and dining at one of Gordon Ramsay's restaurants. Gordon Ramsay Steak has seven locations: Las Vegas, Atlantic City, Vancouver, Baltimore, and Kansas City, plus Westlake, Louisiana, and Elizabeth, Indiana. With a big celebrity name comes high expectations, and we left feeling overall impressed — though a little drained monetarily. Here's what our experience was like dining at Gordon Ramsay Steak in Atlantic City. We arrived right on time for our dinner reservation. We booked a reservation about a week in advance for 7 p.m. on a Wednesday night. Since it was midweek and decently in advance, we had no issue getting a reservation at prime dinner time for two people. We found the restaurant up one flight from the casino floor, instantly spotting a lot of neon signs — one with the restaurant's name, one with an illustration of Gordon Ramsay sharpening knives, and one with a diagram of beef cuts. If the neon signs weren't enough to tip us off, there was also a video of Ramsay inviting guests into the restaurant. The screen played a video of Gordon Ramsay discussing the restaurant and special items like the prix fixe menu. As big fans of Ramsay, we thought this was a fun touch to our dining experience and made the restaurant feel more connected to the celebrity chef. After waiting a few minutes for our table to be ready, a hostess escorted us into the dining room. Inside, we were greeted by an accent wall painted with a Union Jack that led to the main dining room. Ramsay was born in Scotland but raised in England, and many of his restaurants have a distinctly British flair. We liked that the main dining room was completely separate from the rest of the resort, creating a more private and immersive dining experience compared to other restaurants we dined at during the week, which were right on the casino floor. The dining room had a mix of regular chairs, high-backed chairs, and booths. We were seated at a booth, meaning our party of two had plenty of room to spread out. The dining room's overall aesthetic was cozy yet modern. Its muted color scheme was earth greens and blues, with pops of red throughout. It felt romantic, with luxe leather seating and candles placed on each table. Still, it was well-lit; no one would struggle to read the menu thanks to the overhead lighting. The place settings had a touch of elegance. We were each given a cloth napkin, two forks, and a butter knife. I was given a steak knife when I ordered my entrée. We both ordered drinks from the specialty cocktail menu. I ordered the Supersonic G&T ($18), which is Ramsay's version of a classic gin and tonic. It contained yuzu, grapefruit syrup, and grapefruit juice, which made the drink slightly sweeter and more flavorful than the standard cocktail. I thought it was light and refreshing, and paired well with all of the dishes we tried. My friend ordered the British Culprit ($18), the restaurant's take on an espresso martini made with rum instead of vodka. It was sweet but not creamy, which is just how she likes her espresso martinis. It was the "perfect pick-me-up" after a day of traveling to Atlantic City from New York. Our server started us off with two house rolls and butter. The rolls were warm and sprinkled with salt, and the butter was just soft enough to spread onto the bread. The bread was slightly sweet, and while the butter didn't have a ton of flavor on its own, we were thankful to have a small bite to curb our appetites before the rest of our food arrived. We consulted with our waiter on the most popular appetizers. He recommended the smoked wagyu beef tartare. He explained that the beef tartare ($30) was smoked to add even more flavor to the dish. I'm a huge fan of this French dish, so I simply had to try it and compare it to other ones I've had in the past. The egg yolk was perfectly creamy, and the beef tartare itself was absolutely packed with flavor. The tartare, made with lemon zest, red onion, capers, and a quail egg yolk, was served with Yukon Gold potato chips. This was by far one of the best beef tartares I've ever had — and I've been to Paris multiple times. I could tell that the beef was high quality, and it certainly wasn't lacking in the flavor department — it was perfectly salty, savory, and the smoke flavor really came through. However, $30 felt a little steep considering the size of this appetizer. It was just about enough for two people to get a decent portion, so those dining with a larger group might feel a bit disappointed. While the potato chips added a balanced textural element to the dish, they also felt slightly low-brow next to the tartare. I would have preferred a few pieces of crispy bread. For our second course, we split the wedge salad. The market wedge salad ($18) was presented beautifully. Two heads of baby iceberg lettuce were absolutely drenched in deliciously creamy Stilton blue cheese dressing and topped with red onion slices. The dressing was poured over the lettuce, and the salad plate was also lightly smeared with dressing underneath the rest of the salad, ensuring that every bite was covered. The salad was a bold yet refreshing take on the classic wedge salad. The iceberg lettuce provided a cool, crunchy base that contrasted well with the smoky richness of the pieces of applewood-smoked bacon, while the slices of heirloom tomatoes and crisp chunks of English cucumber added bright notes to the dish. The creamy, tangy, and unapologetically pungent dressing brought the entire dish together in a symphony of flavors. If you're a fan of blue cheese, definitely order this salad. My friend ordered the branzino as her main dish. The pan-seared branzino ($59) was served with rock shrimp, artichokes, kalamata olives, shaved fennel, sundried tomatoes, and lemon broth. The dish was beautifully presented. It was on the lighter side for an entrée, but after the bread, beef tartare, and dressing-coated salad, she was ready for a slight reprieve. The branzino appeared to be heavily inspired by Mediterranean dishes. While the restaurant showcases British staples like beef Wellington and roast chicken, we were excited to see other culinary influences woven throughout the menu. The branzino, for instance, had a distinctly Mediterranean flair. It was served on a bed of kalamata olives, artichokes, and sun-dried tomatoes, which delivered bold flavor without weighing the dish down. The fish had a crispy skin while retaining its tenderness. The base of the dish was almost like a stew, and could have been eaten with a spoon. It tasted like a delicious "ecosystem" of Mediterranean flavor, my friend said, and left her feeling satisfied but not stuffed. For my entrée, I decided to splash out and order the most expensive steak a-la-carte on the menu. I ordered the 8-ounce American wagyu filet. At $120, it's both the most expensive cut of steak and the most expensive item on the restaurant's menu. There's also a triple-seared Japanese A5 steak on the menu, which was priced per ounce, but I ordered the most expensive based on the price listed on the menu. I ordered my steak medium-rare, which the waiter recommended. This steak was supremely tender, but not what I expected from a wagyu cut. I don't pretend to be an expert on steak, but I was a bit surprised when I cut into the filet. I expected more marbling. That said, the flavor and tenderness won me over. The steak was boldly seasoned with pepper, with a beautifully seared crust that gave way to melt-in-your-mouth, buttery meat inside. The steak was undeniably delicious. However, for over $100, it came with no sides other than a light smearing of jus and a dollop of whole-grain mustard. Yes, the steak did speak for itself. But I think I would have been just as happy with a 16-ounce New York strip ($80) or an 8-ounce filet ($70). I'm not sure I would order it again solely based on the price. We were both too full to even consider dessert, so we opted for a pre-casino cocktail instead. Eager to try more of the cocktails on the restaurant's menu, we each ordered a spicy margarita to fuel us through a night of exploring Atlantic City. The Mayahuel margarita ($18) was made with Patron silver tequila, Cointreau, fresh lime, passion fruit, and jalapeño. It was spicy and salty, and was the perfect end to our meal, priming us to live it up in Atlantic City. Our meal was expensive at $320, but it was worth it. We'd go back, but I would order a different entrée. After tax and tip, our bill at Gordon Ramsay Steak came to $320 for two appetizers, two entrées, and four cocktails. While that's more than my friend and I would typically spend on a dinner out, I did order one of the most expensive cuts of steak on the menu. Next time, I'd probably opt for a cheaper cut of steak but order the same appetizers and cocktails.
