Red-carpet openings seldom celebrate kitchens unless that kitchen is attached to something big. At the Four Seasons Hotel St. Louis that something big was Ramsay’s Kitchen by Gordon Ramsay – an invitation-only event that brought out St. Louis local celebs, foodies and media to celebrate with the surprise appearance of the star chef himself.
Ramsay, a three-star Michelin chef renowned for his brash and foul mouth made famous by his “Hell’s Kitchen” TV series, was all smiles as he circulated and posed for photos with St. Louis Major Tishaura Jones.
Ramsay’s Kitchen is the latest addition to Ramsay’s list of restaurants bearing his name. A list that at last count was 58 worldwide, of which 30 are in the U.S. Ramsay’s Kitchen at the Four Seasons Hotel St Louis is his second operation in Missouri; the first, Gordon Ramsay’s Steak in Kansas City.
In a previous interview when the project was first announced, Ramsay was asked why he decided to expand his culinary footprint into St. Louis.
“St. Louis is an incredible foodie destination, with its own vibrant Midwest flavors and influences. I’m delighted to open Ramsay’s Kitchen at Four Seasons Hotel St. Louis, a stunning restaurant with amazing views of the Gateway Arch and famed Mississippi River,” he said.
Since its opening, early reviews have been mixed. Yet, love him or hate him, kudos to the Four Seasons for making the Gordon Ramsay partnership happen. It’s tough to strike a balance, especially on the menu that must satisfy local tastes and the namesake’s creator. The current menu has been dubbed approachable, a mix of items keying on Ramsay’s signatures as Beef Wellington and his take on Fish and Chips made with haddock. Don’t overlook the Caesar Salad – chopped romaine with pancetta, Parmesan, egg and killer garlic croutons – one of the best versions I’ve seen and tasted.
Overall, the menu is tight, not large, but large enough to give variety that extends to all its menus for breakfast, lunch and dinner. Many will be attracted to the starters for lunch or dinner – good choices for a light meal. Whether eating light or not, order the optional bread service, Parker Rolls, which should not be confused with Parker House Rolls. These are reminiscent of Hawaiian sweet bread and dollar rolls, and arrive tableside fresh baked, light and airy.
On the entree side, Midwest beef is featured. Beyond Ramsay’s pride and joy, the Beef Wellington, and two steak options, consider the burger. Smashed, seasoned and served with caramelized onions, these burgers are a standout and best buy.
The dessert menu is short and sweet: Sticky Toffee Pudding, Chocolate Tarts, Vanilla Mascarpone Cheesecake and what proved my favorite, the Strawberry Eton Mess, named for Eton College. As the story goes, the cooks at Eton prepared the dessert, then dropped it, which made a tasty mess. The Eton Mess is a combination of berries, whipped cream and meringue.
Opening Night included small plates and bites and an assortment of craft cocktails and sparkling wines poured at the rooftop at RK Bar, an extension of the dining room. It’s the best place to drink in unobstructed views of the Gateway Arch, while imbibing cocktails and bar bites.
