Cranking up the heat


If you’re a fan of “Hell’s Kitchen,” the TV show, Gordon Ramsay’s new Caesars Palace restaurant of the same name should seem very familiar. There’s the bronze “HK” pitchfork statue out front, an open kitchen populated by a red team and a blue team, even familiar dishes such as risotto, rack of lamb and the chef’s signature beef Wellington.

“Walking into Hell’s Kitchen for the first time is like mirroring the set from L.A.,” Ramsay promises. “We spend $3½ (million), $4 million putting that set up every year. Seventeen seasons in, and here we are with our first real Hell’s Kitchen.”

While this marks the chef’s fifth restaurant on Las Vegas Boulevard, it’s the first to bear the name of the show that made him famous. As a result, the demand for tables has been unprecedented, with 12,000 reservations booked within the first 10 days. But Ramsay realizes the fame associated with the show also will add an extra level of stress on his employees.

“The pressure is on,” he says. “Because anything wrong, the slightest detail incorrect, and customers will be going to the hot plate and complaining face to face with the chef, the fact that this isn’t the standard in Hell’s Kitchen. So that’s a double-edged sword.”

Hell’s Kitchen, 3570 S. Las Vegas Blvd.,

Photography courtesy of Benjamin Hager

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