Don’t be an idiot sandwich and get yourself on the list.
It ’s been a record - breaking summertime for Gordon Ramsay . The renown chef and television personality owns more than 80 restaurants worldwide from Scotland to Singapore , but his newest opening night in the Midwest received more booking than he ’s ever had at his other eating house .
WhenRamsay ’s Kitchen St. Louisopened in June , the 250 - seat eating house had 30,000 reservation on the script — a fresh record for Gordon Ramsay Restaurants . place on the eighth floor of the Four Seasons Hotel St. Louis , Ramsay ’s Kitchen is an all - day restaurant pep up by Ramsay ’s travels . It ’s the fifth fix for Ramsay ’s Kitchen and the first Ramsay eating place in the city . So , what ’s special about St. Louis ?
For starters , there ’s the postcard - suitable opinion of the gleam Gateway Arch National Park and mighty Mississippi River from the restaurant and alfresco RK Bar . “ The position is awe-inspiring , ” Ramsay toldSt . Louis Public Radio . “ We ’re right on the Mississippi . chef do n’t ever get the ambition of having restaurants in this localisation often . ”
Photo by Don Riddle, Courtesy of Ramsay’s Kitchen St. Louis
Diners are traveling for the experience . Half of the visitors to Ramsay ’s Kitchen travel 30 or more naut mi , accord to General Manager Sarah Landry . “ The computer menu at Ramsay ’s Kitchen chew over Gordon ’s lifelong journey with food and his locomotion , so dining here is a way to wiretap into that experience and connect with him , ” she said .
Ramsay is responsible for most of the card , including key signature stunner like crispy fish and chips and beef Wellington serve dripping in flushed wine-colored demi - glace on a mantle of white potato purée , which account for 40 % of intellectual nourishment gross sales daily .
Nods to regional cuisine also shine courtesy of St. Louis native and Chef de Cuisine Joe Simonic who collaborates on a twenty-five percent of the menu . Locals approve of the take on cranky St. Louis - style ribs and braise devilfish with puttanesca sauce , a tribute to the traditionally Italian locality the Hill . Cheers also to the wine list , which already earned an Award of Excellence fromWine Spectatormagazine .
Photo by Don Riddle, Courtesy of Ramsay’s Kitchen St. Louis
Local flavors are part of the eating house ’s recipe for success , with 95 % of ingredient source within 30 Roman mile from nearby farms and producer . " We get to show off the great farmers of the Midwest , ” said Landry . The “ Show Me State ” has shown that Ramsay ’s nutrient resonates deep with Midwest diner . While Ramsay has gain 17 Michelin lead since open up his first eating place in 1997 , Ramsay ’s Kitchen St. Louis is one for the book books .
