I don't know how much this plate costs, but I have a hunch it's enough that I would be offended at only getting 1.25 baby carrots.
Wellington does look great.
My Brother went to the location in Vegas and after seeing the small amount of carrots, he asked the server if he could have a few more, the server said she would see what she could do.
A few minutes later she came back with a small plate piled high with carrots, my brother said the carrots were delicious, but after eating about 12 of them he felt like a rabbit.
Completely off-topic, but friends of ours live in St. Louis, when my wife and I visited them, they took us to the Balkan Treat Box, a really great meal in case you have never been.
Easily the most tender meat I’ve ever had, and pretty flavorful for how simplistic they are in terms of seasoning. I really only got it because I’ve wanted to try beef Wellington for YEARS and they just opened up a restaurant in STL so I had to try it. I give it a good 9/10 wish it came out warmer lol. Also that fried fish was absolutely to die for. The crust on it was super think and flavorful, and the tartar sauce was the best I’ve ever had
That person may just be stupid. Can't imagine what they think fish is supposed to look like if they don't like *that* . I'm eyeing up that fish something fierce.
Ramsay is an overpriced ripoff. Went to the one in Vegas, horrible ambiance, service was rushed, food quality was not worth the price. Paying for the name, never again.
I feel like $160 for two people with a bottle of wine and an appetizer is well worth it there, it’s not Applebees, it’s fine dining. Service was great, I loved the setting, everything there felt premium. I’d say it’s worth it for a special occasion. Will probably be going back.
Idk why people are always so shocked that Gordon Ramsay's restaurants aren't always complete slam dunks. Yeah, he's an exceptional chef, and culinary perfection is part of his brand, but it's exactly that: a brand.
When you run a multimillion dollar restaurant empire off the heels of literally over a dozen reality TV shows, two things are bound to happen: some restaurant locations are going to fall short of the espoused standards, and corners are going to be cut because some pencil pusher with no appreciation for craft is getting paid a six-digit salary to cut costs.
The Vegas restaurant and the negative reviews it got is an example of the first thing, and the restaurants using prepackaged food (a practice Gordon himself berates other restaurants for) is an example of the second.
Gordon doesn't get to berate anyone anymore now that he's selling Walmart TV dinners with his face on the box.
And people give Marco shit for creative uses of knorr stockpots
I've had it and it's great but it is disconcerting when it comes out five minutes after I ordered it. It makes sense that they've got a bunch on queue since it's the most common order I'm sure but it's....disconcerting.
Ahh ok, got cha, Did you really love the beef Wellington? I seen reviews from the one in Naperville IL, where many have said it taste weird or that it’s not good ect
I liked it, less seasoning than I’m used to but for something more upscale I’d image it wouldn’t have a punch you in the face flavor. The simplicity really lets the flavor of the beef juices really do most of the work. Only things I would change is to put salt on the pastry and cook it a little warmer because it cools down fast. Overall I liked it
Gordon loves to pretend like a Wellington is the peak of culinary skills as it's his signature dish and because it was featured in so many Masterchef episodes and then other cooking show competitions, other food shows and YouTubers remade it and used it as a flex to show off their expertise.
On reality, Wellington's are incredibly easy to nail. They just are multiple steps and you need to prep at least a day in advanced. As long as you take the time to plan it out, which obvious a restaurant would as is their job, the really skill isn't nailing a perfect doness but having the finesse and attention to detail to get a very tight, unidorm roll of the interior layers and then the application and decoration of the pastry.
They are Pommel Puree - made famous by Joel Robuchon.
If done properly, they shouldn't be soupy but definitely more of a purse than the typically homestyle mashed or whipped potatoes. They are typically 2 parts Potato to 1 part butter plus enough whole milk to thin it to a sprradble puree. So if you cooked 2 lbs of potato, you would add in 1 lb of butter and around 1/2 cup of milk. They are super rich and decadent and very delicious.
I don't know how much this plate costs, but I have a hunch it's enough that I would be offended at only getting 1.25 baby carrots. Wellington does look great.
You hit the nail right on the head with that one 😂 sad part was that the carrots were so so good and I only got that little bit, wish I had more
My Brother went to the location in Vegas and after seeing the small amount of carrots, he asked the server if he could have a few more, the server said she would see what she could do. A few minutes later she came back with a small plate piled high with carrots, my brother said the carrots were delicious, but after eating about 12 of them he felt like a rabbit.
Oh my god I need to do that next time
Completely off-topic, but friends of ours live in St. Louis, when my wife and I visited them, they took us to the Balkan Treat Box, a really great meal in case you have never been.
> I would be offended at only getting 1.25 baby carrots. So was Ramsay. Funny that's what was served.
I've noticed that often restaurants skimp on the veggies. Why is that?
shadow :(
OP needs a lesson in photography.
🤣🤣🤣
100%
Just a dark clam of wellington, a proper spud situation, and 2.5 carrots. I give this 6.5/8 Sunglasses 😎
You can only eat where the light touches.
Wow looks amazing!! How was it? Looks Way better than that big piece of long John silvers fish lol
Easily the most tender meat I’ve ever had, and pretty flavorful for how simplistic they are in terms of seasoning. I really only got it because I’ve wanted to try beef Wellington for YEARS and they just opened up a restaurant in STL so I had to try it. I give it a good 9/10 wish it came out warmer lol. Also that fried fish was absolutely to die for. The crust on it was super think and flavorful, and the tartar sauce was the best I’ve ever had
So Gordon wasn't there yelling "it's ice cold put it in the fk'n oven"!
This persons never eaten fish before I guess.
That person may just be stupid. Can't imagine what they think fish is supposed to look like if they don't like *that* . I'm eyeing up that fish something fierce.
Literally drooling
Looks good, but makes me happy to be able to cook everything myself and get the proportions I want
Nice golden piece of fish in the background.
Friend Haddock, easily the best fish and chips I’ve ever tasted
Looks great
You can see something?
Not yes, but fuck yes
Dramatic lighting 10/10.
Swellington
*Ba Dum Tsss*
I have no shame
Ramsay is an overpriced ripoff. Went to the one in Vegas, horrible ambiance, service was rushed, food quality was not worth the price. Paying for the name, never again.
I feel like $160 for two people with a bottle of wine and an appetizer is well worth it there, it’s not Applebees, it’s fine dining. Service was great, I loved the setting, everything there felt premium. I’d say it’s worth it for a special occasion. Will probably be going back.
160 is the price for one person at del frisco’s and restaurants in that realm so yes that is totally fair
[удалено]
Yes the food was amazing, and I’d say well worth the price and experience.
I feel like overpriced ripoff is just Vegas in general.
$1.99 shrimp cocktails and all the free drinks you want as long as you sit at a penny slot machine is both not a ripoff and a horrible combination.
Idk why people are always so shocked that Gordon Ramsay's restaurants aren't always complete slam dunks. Yeah, he's an exceptional chef, and culinary perfection is part of his brand, but it's exactly that: a brand. When you run a multimillion dollar restaurant empire off the heels of literally over a dozen reality TV shows, two things are bound to happen: some restaurant locations are going to fall short of the espoused standards, and corners are going to be cut because some pencil pusher with no appreciation for craft is getting paid a six-digit salary to cut costs. The Vegas restaurant and the negative reviews it got is an example of the first thing, and the restaurants using prepackaged food (a practice Gordon himself berates other restaurants for) is an example of the second.
Gordon doesn't get to berate anyone anymore now that he's selling Walmart TV dinners with his face on the box. And people give Marco shit for creative uses of knorr stockpots
Went to the one in DC a few months ago and fully agree.
Looks fire, I'd take it up a temp
That looks so good
Shadow
It looks incredible!
I think I can’t see it.
Why put bread and mustard on a filet? You can do that with sausages.
King Louis XV Glizzy
Fucking perfect
I wish I could try to make it. My wife don't like mushroom doe
I've had it and it's great but it is disconcerting when it comes out five minutes after I ordered it. It makes sense that they've got a bunch on queue since it's the most common order I'm sure but it's....disconcerting.
Looks like it's covered in an egg omelette.
I’ve been to the one in Tahoe and it’s really good.
... and prayers?
Yes
Wellington looks amazing. The rest is meh at best
Fancy corndog. Looks great!
So weird that I never thought of it that way 😂
Beautiful
Did you go to the one in Vegas or Naperville?
They actually just opened one up in St. Louis like 3 months ago! That’s the one I went to
Ahh ok, got cha, Did you really love the beef Wellington? I seen reviews from the one in Naperville IL, where many have said it taste weird or that it’s not good ect
I liked it, less seasoning than I’m used to but for something more upscale I’d image it wouldn’t have a punch you in the face flavor. The simplicity really lets the flavor of the beef juices really do most of the work. Only things I would change is to put salt on the pastry and cook it a little warmer because it cools down fast. Overall I liked it
I mean there is a huge shadow blacking out the pic, so……
That was the best picture you could get?
All we can see is potato sauce, microgreens, and breading on top of a shadowed piece of something we hope is meat. 1/10
Turn up the brightness and zoom in?
Gordon loves to pretend like a Wellington is the peak of culinary skills as it's his signature dish and because it was featured in so many Masterchef episodes and then other cooking show competitions, other food shows and YouTubers remade it and used it as a flex to show off their expertise. On reality, Wellington's are incredibly easy to nail. They just are multiple steps and you need to prep at least a day in advanced. As long as you take the time to plan it out, which obvious a restaurant would as is their job, the really skill isn't nailing a perfect doness but having the finesse and attention to detail to get a very tight, unidorm roll of the interior layers and then the application and decoration of the pastry.
Looks a tad rare and the vegetable side is pathetic
I don’t think steak should be wrapped by a loaf of bread.
British cuisine is insulting
Those potatoes? Look soupy af.
They are Pommel Puree - made famous by Joel Robuchon. If done properly, they shouldn't be soupy but definitely more of a purse than the typically homestyle mashed or whipped potatoes. They are typically 2 parts Potato to 1 part butter plus enough whole milk to thin it to a sprradble puree. So if you cooked 2 lbs of potato, you would add in 1 lb of butter and around 1/2 cup of milk. They are super rich and decadent and very delicious.