Updating this thread after my last trip to Las Vegas, Texas and Louisiana.

Gordon Ramsey's Steak Tasting Menu.  Wasn't really interested in the steak as I figured I could have better elsewhere anyway and wanted to sample some of his signature dishes.

Scotch Quail Egg Amuse Bouche - Fantastic, could have eaten a whole nest of them.  Yolk was perfect inside.  I need to find someone local that can nail this.



Heirloom Beet salad w/ goat cheese and Creme Fraiche



Diver Scallop Risotto - The most perfectly cooked Scallop and Risotto I've ever had, and I've had some good ones.  His Risotto knocked off Bartolotta's as my #1.





Beef Wellington was prepared perfectly as well.  I did feel the ratio of crust to meat and gravy could have better balanced however.  A couple of the potatoes were undercooked and overcooked too which was unfortunate.



Sticky Toffee pudding with Brown Butter Ice Cream - If you've ever seen his contestants try it and make orgasmic expressions, believe it, it's true!  I need more of this in my life.



Time Love's Lonesome Dove in Ft. Worth - I've linked this in the beef thread before but I believe place is a Michelin winner so I figured I repost the Wagyu Tomahawk Chop w/ Langostinos and truffled mac n cheese using orzo and parmigiano reggiano, and the Filet w/ wine reduction that takes 4 days to make.





La Provence, New Orleans

Quail Gumbo - The rice is inside the quail.  Got to open it up and get all the flavors and textures combined.



Butternut Squash Tortellini - Got really good reviews from the table.



Fish w/ lump Crabmeat - This was awesome and perfectly prepared.  Everyone wanted to ninja this plate and lick it clean.  One of the best fish dishes I've had.



Braised Duck in wine reduction - Prepared well but not memorable other than it was rather unducklike in flavor with a more neutral signature.



Cochon Du Lait - Unfortunately the preparation and presentation far outweighed the flavors and taste.  Somewhat one note.



Pavlova for dessert - Not too shabby, not remarkable.  Don't think I'm really a pavlova guy.



Root, New Orleans

Foie Gras Five Ways - Unbelievable.  I can't begin to describe all the technique and ways this was prepared.  Lots of molecular gastronomy here and done well, not just a gimmick.  I believe the globe had Foie Gras foam on a broth of Oolong and Kombu w/ edible flowers and foie gras little dots like the ice cream.  The cotton candy is foie gras as well obviously.  Try picking at it and then eating it whole, tastes completely different.  Highly recommended.



Sweet Tea Chicken Wings with Maple butter and biscuits - Sounds better than it was.  Not enough sweet tea flavor to be noted at all.  The butter was the best thing on the plate, it's wrapped in the foil.



Kalbi Bimbimbap - Superbly balanced and layers of fresh flavor were great.  Only issue was the cut on the short ribs was too thin and overcooked for my tastes.



Cohiba smoked Scallops - Yes they use real Cohiba tobacco smoke to smoke these suckers.  Highly recommended.  Probably the best dish of the night along with the foie gras app.



More Duck - Duck and Quail seemed to be in season and on all the menus.  Hunting season was in play when I went down south.  Nothing special here.



Fish - Pretty well done for Gaijin!  Had to snap the pic quick, didn't want it to get cold.



August, New Orleans - Unfortunately this establishment seems to be run by another excutive chef from the last two times I visited.  John Besh is probably too busy opening new restaurants for proper oversight.  Seems to be common with many celebrity chefs these days.  The portions were noticeably smaller and John Besh's touch seemed less present overall.  The Duck was the hands down winner this evening.

Agnolotti with Huitlacoche - Meh, I've had better implementations of Huitlacoche and combination here did nothing remarkable.



Braised Beef Cheeks - Pretty good, too small and not enough going on.  Pasta was done well.  Would expect 3x's the portion size from John Besh normally for that $$.



Rabbit loin - Second best dish of the evening.



Duck..again - Best meal of the night by a long shot.  Best duck of the trip actually.



Banana Pudding - Fabulous!  Actually won an award for best dessert in New Orleans and they aren't lying.



Commander's Palace - No brainer stop everytime you're in town.  Don't forget the 25 cent Martinis!  Oh yeah.  Laissez les bon temps rouler!!  Kitchen that birthed Paul Prudhomme and the invention of blackened cooking as well as Emril Lagasse and his Tchoupitoulas sauce.

Oysters under Absinthe Dome - Yummy!



Famous signature Shrimps Hennican - Good stuff with just a smidge of heat from native NOLA Tabasco.  The gelee w/ peppers is a great complement to balance it out.



Quail stuffed with wild rice - Well played.



Fish was decent, nothing special.



Shrimp with Grits - One of the better versions in NOLA.



Satsuma Sorbet w/ icicle basket - Really yummy, nice balance with sweet and a hint of savory.  Just the right amount of sweetness and really fresh citrus flavor with just enough mint to make the flavors pop.



Their famous Bread Pudding - Quite unique and flavorful with a cotton candy type texture to the souffle.  The vanilla dressing has just the right amount of liquor to kick you in the pants as you end your meal.  Just looking at this picture makes me want to get back to NOLA asap.  I think it pretty much sums up the place.