Hell’s Kitchen Foxwoods is quite the triumph. Stellar service, creative drinks and perfectly prepared dishes are just on the other side of the coolest entrance you’ll ever see. It’s a hologram of Gordon Ramsay stepping out of a full-size frame asking if you are going to go in, or just stand there.
That’s vintage Ramsay, hero to some, devil to others. It’s easy to forget that he is a Michelin-starred chef.
One visit to Hell’s Kitchen and you realize, he does know how to run a restaurant. This, in spite of the fact that when I visited in April, the word in the dining room was he had never visited the restaurant. It became his sixth Hell’s Kitchen location when it opened almost a year ago in the casino’s Grand Pequot Tower in Mashantucket, Connecticut.
Ramsay did visit Foxwoods last week, documenting his visit on social media. On Instagram, he posted a photo with Guy Fieri in “Hell’s Kitchen.” So he did finally make it to his own restaurant.
Why was Gordon Ramsay at Foxwoods?
It’s safe to assume Ramsay was checking out the new studios being built at Foxwoods. That’s where he will film the next two seasons of his FOX-TV show “Hell’s Kitchen?” That new collaboration between the celebrity chef and Foxwoods was just announced in March. The custom studio will host the next epic culinary battles of his reality show that has already produced 22 seasons.
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Photos of all the past winners greet guests as they enter Hell’s Kitchen.
In the dining room, the space is dramatic. There’s a high tray ceiling dotted with plenty of lighting. A large TV plays past episodes of “Hell’s Kitchen” and huge paintings of Ramsay himself.
On the right side of the room is a long bar and on the left, an even longer open kitchen. It is busy with a large staff of cooks led by a sous chef. An expediter checks each dish as it goes to the server for table delivery. The kitchen walls are lit for Team Blue and Team Red.
At one point, there was some yelling coming from the kitchen. It gets hot in a Ramsay kitchen.
On the menu
The cocktail menu is lovely and full of wonderful drinks built with top-shelf bourbons, gins, tequilas and mezcal. My Duchess ($16) cocktail was made with Empress 1908 Gin. The Pitchfork ($16) has Filibuster Dual Cask Straight Bourbon Whiskey paired with a Fonseca 10-year Tawny Port.
The wine list had plenty of by-the-glass choices. They also have mocktails on the menu.
Appetizers range from Wagyu Meatballs ($28) to Lobster Risotto ($33). Soups and salads include a perfect Caesar ($19).
The entree menu is small and curated. The Beef Wellington is no doubt the signature at the restaurant. It comes medium rare and is tender as can be, wrapped in tender puffed pastry. It comes with creamy pureed potatoes and glazed root vegetables as accompaniments ($65). You’ll notice that almost every table has a Wellington on it. It’s a great choice here.
The Chicken Scallopini ($32) and the Braised Short Rib ($48) both come with vegetables and potato. Each was beautifully prepared.
At dinner, the menu is steakhouse style. That means side dishes of asparagus or Brussels sprouts, pureed potatoes, mac & cheese or mushrooms cost $15 for the table. The Filet Mignon ($61) comes with roasted cherry tomatoes and the 24-ounce Bone-In Ribeye ($110) has mushrooms and roasted garlic on the plate. Both also have sauces.
Steak enhancements include luxurious ingredients like lobster tail ($27), crab Oscar ($28), foie gras ($21) and shaved truffles ($29).
What to know before you go
If you want to dine on a Friday or Saturday night, reserve online well ahead of time. Reservations are available up to 60 days ahead. Getting a table is easier during the week or during lunch hours.
Lunch has a menu that includes a signature hamburger. It’s more casual dining for lunch which is offered Friday, Saturday and Sunday from 11 a.m. There’s also a prix fixe menu at dinner for $95 and with a wine pairing for $140.
Where else to eat:Fine dining to over-the-top treats, a trip to Foxwoods will take care of your cravings
The restaurant can be all things to all people. You can dress casually and be comfortable or dress up if it’s a special occasion and be equally at home.
Servers ask if guests are celebrating anything special. We were celebrating a birthday and they did bring a complementary Sticky Toffee Pudding which was unexpected and appreciated.
