New Hell’s Kitchen Restaurant at Foxwoods Enjoy Gordon Ramsay’s classics

MASHANTUCKET – Foxwoods is inviting everyone to hell – that is, Hell’s Kitchen – as restaurant chain Gordon Ramsay opened its sixth location in the casino resort two months ago.

Themed after the hit television series, Hell’s Kitchen at Foxwoods features highlights from the show, including a flaming pitchfork display at the restaurant’s entrance. The dining room is brightly lit, with the kitchen visible for diners to watch as the chefs don Hell’s Kitchen’s classic red/blue team attire. Chefs aren’t really competing – it’s all part of aesthetics.

Although Ramsay has yet to visit the restaurant, portraits of him hang throughout the space. The bar’s TV also shows clips from the TV show of the same name.

Separated from the main dining area by a wine wall is a 40-seat private dining room for parties.

“I think it all started with a conversation with Jason Guyot, our CEO, and myself about discussing options,” said Eddie Allen, vice president of food and beverage at Foxwoods. our choice at Foxwoods.”

“We talked about if we were to come up with a brand, what would it be?” Allen said. “Who is the most famous and most successful chef in the country? And that’s why the name Gordon Ramsay appeared. We contacted his people at Gordon Ramsay North America and they came to this location.”

The restaurant’s location used to be a ballroom, but Allen knew it would eventually be converted into a restaurant.

“This space lends itself to this,” he said. “There are no columns here. It was actually modeled after that show.”

Under the licensing agreement with Ramsay, Foxwoods owns and operates the restaurant, while Ramsay’s team provides guidance on service and general design, he said.

As a chef-run restaurant, the core menu items come from the show, Allen said.

Ashley Archer, Foxwoods’ culinary director, said the menu is mostly fixed but has elements that change seasonally. He and Allen oversee operations at Hell’s Kitchen.

“Currently, we are offering a tomato and burrata salad, but that will change in the fall,” he said. “There will be seasonal menu changes for soups. Currently, we are offering corn… and often the risotto toppings and scallops toppings will change. … There will be five or six items that change seasonally.”

Working directly with Foxwoods is Hell’s Kitchen season 10 winner Christina Wilson.

“She is the vice president of culinary for Gordon Ramsay North America,” Allen said.

Hell’s Kitchen employees also go through a rigorous training program, starting as early as six weeks before opening for some, he said.

“The training was really intense, but we hooked it up pretty tight,” he said. “The opening opened well. The [Ramsay] team, from a development standpoint, is based in Texas and they grow there. They come and we work on preparing the dishes here. If we had an idea, we would pitch it to them and they would hash it out and give it back to us. It was a collaborative effort, but Gordon wanted control of his restaurant. It truly reflects what Gordon wants in his menu and the details are exquisitely executed.”

Beef Wellington is the most signature dish on Ramsay’s menu and is the only starter offered as a prix fixe menu option, which comes with a choice of seared scallops or burrata tomato salad for appetizers and sticky toffee pudding for dessert. A three-course dinner costs $95 per person and a wine pairing option costs $140 per person.

Cut from the sirloin, the beef Wellington is the size of a filet and is cooked to medium-rare with mustard spread, duxelle mushrooms, parma ham and puff pastry.

“It keeps us guessing,” Archer said. “When you have to go through a thousand things like this every week, it’s nice to know this is what needs to be done. That’s something every restaurant struggles with, consistency. There is no explanation or conjecture.”

Allen said the oven is also specifically designed for beef Wellington.

“Wellington’s process from start to finish… is pretty structured down to the second,” he said. “There aren’t many ways someone can make a mistake. You do these things and you will get the results Gordon wants.”

Ramsay’s signature beef Wellington is the best-selling item on the menu and Archer’s favorite dish. Vegetarian and vegan options are also available. Another favorite is crispy-skinned salmon.

“You’re not always in the mood for a big steak with puff pastry on top,” Allen says. “But a piece of salmon that is cooked well and has crispy skin is very refreshing and delicious.”

Not everything on the menu comes from Ramsay’s cookbook, however, as the team allows local chefs to infuse their own recipes with approval.

“We have some input because we are based in New England,” Allen said. “There are signatures needed in the restaurant, but there are things we want to bring in because we’re in New England. We eat lobster rolls at lunchtime and add some fish for dinner.”

Other items Archer brings to the menu include crab cakes, clams on the half shell and crawfish.

With an added emphasis on seafood, Foxwoods Hell’s Kitchen also offers a dish that no other location does.

“It’s a dish that was actually featured on the TV show,” Archer said. “We offer halibut with mussel broth, saffron and chorizo.”

Allen said there is some weight that comes with meeting customer expectations of Ramsay-quality food, “but when I eat it or try it, it’s really delicious. It is a representation of his food. There’s not a lot of ego involved in that or debate.”

Working with Ramsay and his team also requires a level of quality control as members of his team will occasionally visit.

“He will protect his brand,” Allen said. “It’s a collaborative thing. They come in, they observe, they work in the background. It’s a good relationship.”

Allen said he expected Ramsay to visit relatively soon.

“It’s on his calendar,” he said.

Unlike other restaurants at Foxwoods, Hell’s Kitchen did not experience a significant drop in numbers post-opening, Allen said, with weekdays only slightly lower than weekends. The restaurant is also attracting increased coverage or special visitors to the restaurant.

“It’s good for business,” Allen said. “It’s been great for us. People come especially for the show. That’s what’s unique about Foxwoods. Business is really good.”

Allen said he hopes the restaurant will continue to grow its business and expand the number of tables it serves each day, especially with larger groups.

“I think there are some opportunities to do more,” he said. “We have started booking some larger groups. I see that happening. I look forward to the future of Hell’s Kitchen. … It’s a nice restaurant. It adds depth to the property and introduces Foxwoods to people who I don’t think have been here before. That’s difficult to do in the market.”