across the POND: Gordon Ramsay Pub & Grill

RER 3.7.15

We made a mistake when making a reservation for the Gordon Ramsay Pub & Grill— obviously, there was no way we would make it to Las Vegas before 6:30 pm. But luckily the hostesses at the one in Caesars in Atlantic City were able to seat us right away.

The open restaurant is a little jarring as casino traffic briskly passes, but once our orders and menus were taken and the appetizers were on their way, it was like we were transported across the pond. The hubs ordered off of the special Atlantic City Restaurant Week menu, while I went for the real deal.

RER 3.7.15

He started with a very British Toad-in-the-Hole: a creamy sausage tucked into an eggy Yorkshire Pudding and drenched in gravy. The textures were unctuous and kind of slimy, with hardly enough chew and almost familiar tastes.

RER 3.7.15

My pork belly appetizer was fatty and succulent, but lightened with matchsticks of granny smith apple and a sweet carrot puree. The play of textures revved up my tastebuds and carried throughout my meal.

RER 3.7.15

The casual fillet mignon from the prix-fixe came with meaty salty mushrooms and a grilled tomato (reminiscent of a great full English breakfast). The dish erred on the safe side, as the meat lacked salt and the sauce encapsulated no real innovation or flavor.

RER 3.7.15

Plump seared sea scallops were bookended by two clamshells filled with briny clam chowder. The decadent chowder lay heavy and rich underneath the four perfect scallops. It was buttery and chunky with potatoes, large clam pieces and creamy moments. Its salt balanced the sweet of the scallops and the four blistered grape tomatoes served as reprieve for the richness of the dish.

RER 3.7.15

Dessert was magical. Both the Spotted Dick and Sticky Toffee Pudding were the kind of desserts you crave. They were warm and comfortable, dense and intensely sweet, but not complicated, like golden childhood memories. The bread pudding was swirled with spice and smooth, while the ice cream melted slowly on top. And the sticky toffee was so sweet, with different sugars.  The dark caramel cake soaked up the drizzled toffee like a sponge and the vanilla ice cream mellowed the syrupy dessert and added a complexity.

Overall, I was satisfied and stuffed. Most every bite was well-executed and brought a little something to the classic fare. The menu items are straightforward and common, but the end result is timeless and scrumptious.

RER

3.7.15

RER 3.7.15