The cautious palette foreshadows a cautious menu, as reliant on default luxuries and flourishes like foie gras and black truffles as on real imagination. Most ingredients are predictable, most flavors polite, most effects muted. Mr. Ramsay may be a bad boy beyond the edges of the plate, but in its center, he's more a goody-two-shoes. - Frank Bruni
The meals I had at the London were professionally reproduced, for the most part (the kitchen is run by Ramsay's longtime lieutenant, Neil Ferguson), and if the chef can be said to have a discernible style, it comes out most clearly in the entres. - Adam Platt
Professional restaurant reviews continue to hold venues such as this to an impossible standard. There is only a finite number of combinations of ingredients before a recipe is too complicated for replication and too expensive for public consumption. Yet, that seems to be the standard to which this restaurant is held. The nuances of every aspect of the experience at Gordon Ramsay need to be understood and savored - from the very moment when the patron is asking "Where is she taking me" to that first impression that you are at someone's dining room. The food was exceptional, the presentation, and the staff unpretentious. Don't come here and expect an Emeral "bam!" moment - expect to come away from eating here wondering the next day just what exactly happened the night before.