Gordon Ramsay Hell's Kitchen - Washington D.C.
Restaurant · Washington Channel ·
British-inspired eatery serving beef Wellington, scallops, risotto, salmon
British-inspired eatery serving beef Wellington, scallops, risotto, salmon
"Chef Gordon Ramsay brings a touch of London to the Wharf with a festive three-course holiday feast. The menu features pan-seared scallops with celery root puree, grilled branzino with crushed potatoes and caviar sauce, and his signature beef Wellington with potato puree and glazed root vegetables. End the meal with either warm sticky toffee pudding or an apple butterscotch cheesecake topped with caramelized apples, candied pecans, and butterscotch sauce." - Vinciane Ngomsi
"Hell’s Kitchen will offer an exclusive prix-fixe menu on New Year’s Eve for $125 per person, with a wine pairing for $180 per person. In addition to the aforementioned spread, there’s also a select à la carte menu that includes many of Chef Ramsay’s signature dishes like pan-seared scallops, truffle risotto, and of course, beef wellington. A vegetarian option is also available." - Vinciane Ngomsi
"Lots of opportunities to enjoy the popular delicacy here. Made with parmesan frico, garlic croutons, and lemon zest, grab it as a side ($11) or main ($18) during lunch and dinner." - Vinciane Ngomsi
"Celebrity chef Gordon Ramsay’s restaurant modeled after hit Fox cooking competition opened its doors along the Wharf’s Phase 2 last year. Signature dishes featured on the show like beef Wellington and lobster risotto adorn the menu, but there are alternatives like braised short rib and crispy skin salmon to choose from. Just a few steps from Hell’s Kitchen is his fast-casual ode to fish and chips. Combo plates of the English staple include cod, chicken, and surf-and-turf sandwiches wrapped in naan." - Vinciane Ngomsi
"Set prominently on the Potomac River at 652 Wharf Street SW, Hell's Kitchen is a 14,802-square-foot, two-story Vegas import that brings Strip-like maximalism to the Southwest Waterfront and already shows a month-long wait for a dinner table for two. Inside, hulking red lights spell out Hell's Kitchen while floor-to-ceiling waterfront views, a lengthy open kitchen lit in the brand's signature red-and-blue, and digital flame displays create an immersive, real-life version of the Fox competition. Two bars (one on each floor) send out cocktails like the "Notes from Gordon" (Plymouth gin, green tea, lemongrass, peach, and lemon) — each garnished with a printed paper and Union Jack scroll quotes — the Sin City–named "Fear & Loathing" (mezcal, Luxardo cherries, citrus), and the Chesapeake Bay Cooler mocktail (lime, coriander, jalapeño, smoked salt foam); no drink dips under $18. Dining is extravagant: appetizers include a half-dozen oysters ($24) and a tuna tartare with a sliver of pickled Fresno pepper ($24), plus wagyu meatballs, seared foie gras, and lobster risotto; entrees center on Ramsay’s signature beef Wellington ($65) — a medium-rare medallion wrapped in puff pastry on a potato purée with red-wine reduction — alongside short rib ($48), filet mignon ($55), and a 24-ounce ribeye ($90), with ostentatious add-ons like lobster tail ($24), foie gras ($20), and black truffle shavings ($22); sides include Brussels sprouts and cauliflower. Dessert highlights sticky toffee pudding ($14) with dulce de leche ice cream, and a three-course tasting ($90) pairs an appetizer with the Wellington and sticky toffee (wine pairing available for a total of $155). Brand-driven touches — HK-branded napkins and logos, stamped ice cubes and fruit rinds, a souvenir shop selling cookbooks and “Go to Hell” tote bags, framed Hell’s Kitchen winners, enormous portraits of Ramsay flanked by angel wings ending in chef knives, and a massive glassy wine cellar lining the stairwell — reinforce the show's promotional, over-the-top vibe." - Evan Caplan
