Gordon Ramsay is a jerk... but his food is good.

This will be a posting of all words, no pictures... because I have no pictures (couldn't bring the SLR into a nice restaurant...)

While in L.A., D and I went to Gordon Ramsay's restaurant in the London Hotel in West Hollywood. This hotel is a small boutique hotel, with a relatively hidden entrance/driveway, in a non-commercial non-descript (albeit affluent) area. After we valeted the car, we walked into the opulent lobby, only to run into P. Diddy walking out of the lobby! Yes, Puff Daddy! Sean Combs! He is much shorter in person than you would think, and he wasn't with an entourage. Way to be low-key, P. Diddy.

Anyway, we had an amazing server who was British (D thinks he was faking the accent, maybe an aspiring/starving actor) and very charming. The restaurant suggests ordering the dishes to share, so we got quite a few between the two of us...

First, the dressed king crab, avocado and cucumber, basil puree, and paddle fish caviar. Fantastic combination of flavors and textures. Cool, refreshing, and they were not stingy with the caviar!

Next, the tiger prawn ravioli, creamy fennel puree, deep fried basil, and a light lobster bisque. It was basically one huge ravioli, sitting in a bit of the bisque. This was delightfully seafoody and salty, and the prawns in the ravioli were huge!

Next, the special: lobster risotto. Two of my favorite things, combined in one perfectly creamy dish. After seeing Gordon Ramsay freak out over the risotto being cooked perfectly on Hell's Kitchen, I was expecting greatness. My expectations were met and exceeded! It was a delicious risotto with a lovely lobster flavor.

Next, pressed foie gras with fresh black truffle, braeburn apple, and Pedro Ximenez reduction. I really love foie gras, and truffle, so I was expecting this to be the highlight of the evening. But, I was somewhat disappointed. The foie gras and black truffle were served terrine style, pressed and raw. Both foie gras and black truffle have independently strong flavors, and I found them way too overpowering in combination. Sadly, I did not enjoy this one.

Next, the braised Japanese eel, scallions and deep fried ginger with sushi rice. This was good, but it did not taste any different than eel you would get in unaju (eel over rice) at a basic sushi restaurant. Perhaps this was not worth the price.

Finally, the steamed sea bass with roasted langoustine, paddle fish caviar, and basil sauce. This was pretty forgettable and not particularly special.

Dessert -- the special was an apple tart tatin, which was quite good! Except the pie crust was a bit overcooked, almost burnt. Otherwise, a good dessert.

I really wish I had pictures to share, but I only have words and memories. Overall, I enjoyed the dinner and the atmosphere, and the service (and of course, the company), but I'm unsure if I would recommend it to you as a must-eat restaurant. If you ever eat there, let me know what you think!