2025-08-29T13:31:34Z\nShare\nFacebook\nEmail\nX\nLinkedIn\nReddit\nBluesky\nWhatsApp\nCopy link\nlighning bolt icon\nAn icon in the shape of a lightning bolt.\nImpact Link\nSave\nSaved\nRead in app\nThis story is available exclusively to Business Insider\nsubscribers.\nBecome an Insider\nand start reading now.\nHave an account?\nLog in\n.\n\nDuring a recent trip to Atlantic City, I embarked on a personal culinary challenge: to dine at every single Gordon Ramsay establishment in town and carefully evaluate the experience. Ramsay, the British chef with a fiery television persona and a global reputation for uncompromising quality, has lent his name and vision to multiple restaurants in the seaside destination. His local portfolio includes the upscale Gordon Ramsay Steak, the laidback Gordon Ramsay Pub & Grill, and the theatrical, show-inspired Hell’s Kitchen. Knowing his reputation for transforming food into spectacle while maintaining rigorously high standards, I felt compelled to see how these different concepts compared when judged on three central criteria: cuisine, ambiance, and overall value. Having long admired Ramsay from his days hosting “Kitchen Nightmares,” I could hardly resist the opportunity during my first week-long stay to immerse myself in this mini-empire within Atlantic City. The city’s trio of Ramsay concepts, each with its distinctive style, reflect both his rootedness in British culinary traditions and his ability to reimagine dining as entertainment.\n\nI began at Gordon Ramsay Pub & Grill, which I found to be distinctly the most casual of the three. Located at the entrance to Caesars, the restaurant is framed by towering white Greco-Roman columns that add almost Parthenon-like grandeur before one even steps inside. The juxtaposition between those Hellenic flourishes and the unmistakably British pub interior struck me as theatrical, yet effective. Inside, nods to British heritage were deliberate and plentiful: red booths stood against murals of Buckingham Palace, silhouettes of royal guards adorned the walls, and a design philosophy deeply rooted in pub culture created a sense of transport. The space is divided into three main environments: a vibrant bar nearly full of guests, a bustling dining area that overlooked Caesars’ lobby, and a quieter side room offering more seclusion. While the bar dominated with its lively energy, each space reinforced the idea that this was a pub adorned for tourists yet firmly aligned with Ramsay’s homeland identity.\n\nThe cocktail program leaned heavily into playful British references. Drinks bore names like “Mind the Gap” and “Lost in Great Britain,” presented with elegance in glassware that elevated them beyond simple pub drinks. My blackberry syrup–enhanced Lost in Great Britain struck a balance of tart brightness and refreshing crispness. My companion, meanwhile, enjoyed the fruit-forward, tangy sweetness of Mind the Gap, calling attention to its restraint from exaggerated sugariness. Their attractive presentation underscored Ramsay’s reputation for polish.\n\nNotably, the Buffalo cauliflower appetizer defied expectations and proved unforgettable. Served in large, golden-battered florets complete with creamy blue cheese for dipping, it was addictive — spicy yet harmoniously tempered by dairy richness, with both cream crumbles and a tangy dipping side. It was a dish familiar in concept yet extraordinary in execution, arguably outshining some entrées. By contrast, the Caesar salad fared poorly, overdressed to the point of being soggy and unremarkable despite flavorful dressing and anchovy garnish. Comparisons even to chain-restaurant Caesars were unflattering. For mains, the chicken Milanese stood out for its simplicity elevated by flavorful mustard vinaigrette and fresh arugula, while the baked mac and cheese — though rich, decadent, and adorned with breadcrumbs — felt slightly overpriced given portion size. Although certain elements delighted, inconsistency marred the total picture, making the nearly $181 bill difficult to justify as value. The highlights — cauliflower, Milanese, mac and cheese — remained memorable, but the misses prevented the Pub & Grill from excelling beyond mediocrity.\n\nNext, I turned to Gordon Ramsay Steak, housed within Harrah’s Resort on the second floor. Unlike the Pub’s overtly themed presentation, this steakhouse leaned into more restrained sophistication, where only subtle nods to Ramsay’s British heritage appeared. Iconic Union Jack wall art provided branding, but otherwise the restaurant conveyed a modern steakhouse atmosphere: muted hues, warm candlelight, leather seating, and a sense of subdued refinement. The ambience was respectable, yet quieter and less energetic than Ramsay’s other Atlantic City properties. We were welcomed with complimentary bread service, warmly salted with soft butter, which immediately set a hospitable tone otherwise absent at the Pub.\n\nOur first taste captured Ramsay’s ambition for high-end refinement: the smoked wagyu beef tartare. Complex layers of beef seasoned with lemon zest, capers, red onion, and topped by quail egg yolk showcased the art of contrast — creamy richness melded with citrus sharpness. Though accompanied incongruously by Yukon Gold potato chips, which struck us as an oddly casual pairing, the tartare itself rivaled the best I’ve had in France. The wedge salad that followed featured crisp iceberg lettuce nodes drenched in pungent Stilton blue cheese dressing, brought vibrancy with tomatoes and cucumbers, and achieved balance with smoky bacon. For me, this was one of the most satisfying salads of all three venues, a must-order for blue cheese lovers in particular.\n\nFor mains, my companion chose the pan-seared branzino resting in a broth of shrimp, olives, artichokes, and sundried tomatoes — an almost Mediterranean stew that celebrated both lightness and complexity. The branzino skin was perfectly crisped while the flesh retained tenderness, yielding harmony in textures. Although captivating in flavor, we both bristled at the steep pricing: while the food was excellent, the nearly $320 bill for appetizers, cocktails, and entrées tested the boundary of value. Taken as a whole, Gordon Ramsay Steak delivered comfort elevated by luxurious detail, but ambience lacked the dynamism to make it unforgettable beyond the plate.\n\nFinally, I reached Hell’s Kitchen, set inside Caesars near the casino’s buzzing floor. Immediately it was evident that this was the flagship experience, modeled after the famed television show. Décor incorporated red and blue flame murals, framed portraits of past Hell’s Kitchen winners, and live footage from the program, making diners feel like they had stepped into a dramatized culinary arena. The open chef’s counter allowed guests to watch dishes being plated, heightening the sense of performance. Servers themselves embraced the theatricality, freely answering questions while encouraging cameras to capture moments. In conversation, one explained Ramsay’s model: while menus vary across cities, staff undergo rigorous three-month training to uphold uncompromising standards of service. The result was immersion — a dining atmosphere that made me not just a guest, but a participant in the unfolding show.\n\nThe cocktails themselves mirrored the playful yet polished atmosphere, complete with pitchfork toothpicks winking at the show’s branding. A jalapeño-spiked tequila drink rimmed with Tajin gave me bold spice balanced by tropical fruitiness, while my guest’s tiki-style vodka concoction blended passion fruit and pomegranate for elegantly sweet refreshment. For our shared starter, a Caesar salad at once familiar yet executed far better than its Pub counterpart impressed us with crisp Romaine, Parmesan crisps, and croutons of homemade appearance — a model of balance where dressing enhanced rather than overwhelmed.\n\nEntrées proved spectacular: the chicken scallopini, layered with truffle jus, kale, and artichoke, charmed my companion with its crisp exterior and dazzling depth of flavor; while Ramsay’s iconic beef Wellington, layered in golden pastry with tender medium-rare beef, red wine demi-glace, and velvety purée, exceeded even my high expectations. It epitomized Ramsay’s signature dish — elevated comfort food marrying homeliness and refinement. With this dish, I fully understood why the Wellington has become a benchmark challenge for chefs on Ramsay’s media empire.\n\nThe financial total — just over $210 — was surprisingly moderate for the calibre of atmosphere, hospitality, and food delivered. Both of us left deeply satisfied, both physically and experientially, remarking afterward that Hell’s Kitchen achieved what the other two could not: a synchrony of energy, flavor, and theater. Here, Ramsay’s branding reached its apotheosis, merging the fiery spectacle of his public persona with genuine culinary substance. Indeed, one leaves feeling transported not just to a meal but to a performance stage, complete with the high standards, drama, and immersion that make Ramsay among the world’s most recognizable culinary figures. Of the three Atlantic City Gordon Ramsay restaurants, Hell’s Kitchen was indisputably the pinnacle — a reminder that dining, at its finest, is an experience to be lived with all senses, from palate to heart.
Sourse: https://www.businessinsider.com/review-gordon-ramsay-steak-pub-hells-kitchen-atlantic-city-ranked-2025-8
