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Las Vegas is a hot destination for a variety of reasons including delicious food options, a variety of entertainment, and lots of gambling. The place just got a lot hotter, though, since Gordon Ramsay has brought Hell’s Kitchen Restaurant in Caesars Palace.

Make Reservations

On January 26th Gordon Ramsey the Multi- Michelin starred celebrity chef and restaurateur was joined by Season 17 Hell’s Kitchen All Star finalists, and prominent personalities in the sports and entertainment world as he opened the doors to the inaugural Gordon Ramsay’s Hell’s Kitchen restaurant at Caesars Palace in Las Vegas.

This experiential Hell’s kitchen-themed restaurant that seats more than 300 is designed to give diners an immersive destination experience of the Hell’s kitchen studio set. The world class restaurant is strategically located outside Caesar’s Palace at the junction of Las Vegas Boulevard and Flamingo Road. The signature fiery pitchfork adorns the entrance, and once inside you are welcomed by a life-size video screen of Ramsay.

The 800- square foot themed restaurant consists of a showcase kitchen, two dining rooms, an interior bar and retail space. The floor to ceiling windows will give you a magnificent view of the Las Vegas Strip.

It is the first of its kind and tastefully designed by Jeffrey Beers International. Akin to the show the fiery and bustling kitchen framed with mosaic tiles is the heart of this restaurant and avails a spectacular view to all diners in the restaurant.

The cooks adorn the signature Hell’s Kitchens red and blue uniforms and work in an action-packed atmosphere just like in the hit reality show that airs in more than 130 countries. Already it has 25, 000 reservations booked all the way to June. You can make a reservation at Caesars Palace site.

The restaurant is open from 11 am to 10 pm.

Inside the restaurant is seating for approximately 300 people. There is an indoor space for seating as well as a Strip-adjacent patio. Not only is there be a dinner and bar menu available but there isl also be a daily themed brunch for those who do not want to wait until dinner to enjoy the food.

Some of the dishes featured on the infamous show are on the menu.  Prices are listed below but could change at any moment as the restaurant decides to do so.

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The Menu

Appetizers

Wagyu Meatballs

Polenta Croutons, slow-roasted tomato sauce, Parmesan cheese, basil – $18

Pan-Seared Scallops

pickled Granny Smith Apples, braised bacon lardons, celery root – $19

Scampi Prawn Flambe

garlic white wine sauce, butter – $24

Lobster Risotto

lobster tail poached in butter, butternut squash, sage – $24

Seared Foie Gras

spiced carrot cake, candied pecans, golden raisins – $25

Tuna Tartare

soy-chili vinaigrette, pickled Fresno chilies, cilantro-$19

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Entrees

Beef Wellington

glazed root vegetables, potato puree, red wine demi-glace – $49

Braised Short Rib

beef jus, baby vegetables, creamy polenta – $34

Herb- Crusted Rack of Lamb

harissa lamb jus, vadouvan carrots, bloomsdale spinach – $39

Crispy Skin Salmon

citrus herb beurre blanc, shaved fennel salad, beluga lentils- $32

Broiled Alaskan Cod

patatas bravas, spicy olive tapenade- $30

Brick-Pressed Chicken

chicken jus, sweet potato hash, lacinato kale -$29

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Sides ($9)

Potato Gratin

parmesan cheese, fresh herbs

Baked Macaroni and Cheese

crispy prosciutto, smoked Gouda

Roasted Cauliflower

chili- lime gremolata, mint

Brussels Sprouts

pickled fresno peppers, cilantro

Wild Mushrooms

shallot white wine glaze

Potato Puree

crème fraiche, chives

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Chilled Seafood

Oysters on the Half Shell

chef’s daily selection, gin cocktail sauce, HK mignonette – full dozen $31, half dozen $21

HK Grand Shellfish Tower

oysters, clams, lobster, gulf shrimp, Jonah crab claws, king crab legs – $49

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From the Grill

Prime 30-Day Dry Aged Porterhouse For Two

béarnaise, two side dishes – $125

Filet Mignon

roasted tomatoes on vine, béarnaise – $47

Dry- Aged NY Strip glazed wild mushrooms, red wine demi-glace, shishito peppers – $49

HK Signature Pre- Fixe Menu, $69 ($120 with wine pairing)

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First Course

Caesar Salad

Parmesan cheese frico, garlic croutons, lemon zest

Pan-Seared Scallops

braised bacon lardons, celery root, Granny Smith apples

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Main Course

Beef Wellington

glazed root vegetables, potato puree, red wine demi-glace

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Dessert

Sticky Tofee Pudding

Speculoos ice cream

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Specialty Cocktails

Meet your maker 14

maker’s mark bourbon, domaine de canton, strawberry, apple, mint, cinnamon

Notes from Gordon 14

Plymouth dry gin, lemongrass, green tea, lemon, peach, message from Gordon

The Pitchfork 14

bulleit bourbon, fonseca 10 year tawny, gifffard pamplemousse, egg white, lemon

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Classic Cocktails

Negroni 14

Plymouth dry gin, martelletti vermouth, campari)

Old fashioned 15

buffalo trace bourbon, angostura bitters, orange bitters, brown sugar syrup)

Roman spritz 14

la marca prosecco, carpano antica, aperol, lemon twist, rosemary sprig, olives

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