"Food Wars" hosts Harry Kersh and Joe Avella travel across Las Vegas to find the best celebrity restaurants in the city. They'll be visiting four locations in just one day to see what the city has to offer. This is "Food Tours."
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00:00All right, today we're going to some of the best celebrity restaurants in Las Vegas.
00:04It's been a long trip. I know you're a little homesick, so wanted to start today
00:08with something that hits a little close to home. We're starting at Gordon Ramsay's Fish and Chips.
00:14I mean, check this out, man. You got the Union Jackfish. The entrance is like a phone box,
00:18a phone booth. What do you call it? Phone box. Yeah, whatever. Okay, great. So we're also on
00:21this very lively part, this walkway that has lots of restaurants and bars on it. A candy martini
00:27bar. I have no idea what that is, but it sounds like a recipe for diarrhea. So we'll be going
00:31there later. It's my first time in Vegas, enjoying it so far. I do like how pretty much everything
00:35around here is selling alcohol, food, candy, or gambling. Yeah. Kind of like hitting all of the
00:40hedonism elements that you want from a place like Vegas. You're figuring it out, yeah. This is going
00:45to be the most condensed American experience you could possibly get in this country. It's going to
00:50be great. So starting off today, we're definitely going to get a Fish and Chips. I think we're also
00:57going to get a sausage. You've had pretty much all of these in London, so I'm excited to see
01:01how this one stacks up. We both have a benchmark for comparison. We'll see how they get on. How
01:05you feeling? I'm feeling pretty good. Yeah, like you say, it's nice to get a taste of home,
01:09and nothing says London like a fire hydrant with the Union flag painted on it. That's really funny,
01:14yeah. All right, dude. Okay. Fish and Chips, Gordon Ramsay style. We also got that little
01:18sausage on a stick. Yes. Right. And of course, chips, fries, a couple of sauces. What do you
01:23think? I've got some thoughts. Okay. First thing that jumps out at me, actually, is your sausages.
01:28So these are meant to be like battered sausages. Yeah. Doesn't look like a lot of battered sausage
01:32that I've had in the UK. Why not? Very different. Not on a stick in the UK, for sure. Yeah. That's
01:37looking more like a corn dog, maybe. Also, the batter looks slightly different. In the UK,
01:42they tend to have a bit more of like a craggly look, whereas the batter here, a little bit more
01:45smooth. Okay. I will say, though, Fish and Chips actually looks pretty good. Right. It's three
01:50small pieces of fish, as opposed to like one big piece of fish. I think she said they're using cod
01:54here, which is one of the traditional fishes that are used in Fish and Chips. Usually, they're like
01:59cod haddock or place. We've got the fries underneath. Mind if I also grab a fish? You
02:04grab a fish, I'll take your sausage. Yeah, yeah, yeah. Okay, I'll see that. Dipping okay? Dipping's
02:07fine, man. Don't go crazy. I'll start with the fish as well. Yeah. I'll try some without sauce
02:15for the time being. I know the fish is cod. It's cooked perfectly. It's really good. I gotta say,
02:22I mean, obviously, to be Gordon Ramsay, I have a Fish and Chips shop. You almost certainly are
02:26like, everyone's like all eyes on him, right? I gotta say, he's delivered with this fish. This
02:29is very good. It is good. The batter's really crispy, which I really like. It's very much like
02:35sealed in, all of that kind of steam, all the juices. So the fish on the inside is super flaky.
02:40Fantastic flavor with the sauce. Yeah, this is really good. Decent flavor. Cod is like a milder
02:44tasting fish on the whole. Right. You're not going to get like a super strong fishy flavor from cod,
02:47and that's definitely true here. But I mean, we're in, what, Nevada, where I don't think they are
02:52particularly close to the ocean. So it's impressive that they got, you know, pretty... Can't you get cod
02:56from a lake? More of an ocean fish. But impressive that, you know, they've still got some decently
03:01high quality fish. All right. You see, I think it tastes great. I don't know, I don't know, you know,
03:04how hard is it to get a fish over here, right? It can't be that hard. Not Diplo out here,
03:10I'm sure they can get some fish. All right, talk me through the battered sausage. Fantastic. Yeah.
03:15Real nice spicy sausage. Really good flavor to it. Not anything like a corn dog. It looks like one,
03:20but the outer casing is not corn dog-like at all. You sure? No, I don't think so at all. It's its
03:26own thing. With the batter, really fantastic. That is not a British battered sausage, I will tell you
03:31that. No? That sausage has got a bite to it. I didn't have to taste any UK sausage that tasted
03:35like that. Spiced very differently. Yeah. Actually got some light heat to it. Yeah,
03:39you can taste the fennel in there, right? Yeah. I mean, gotta get a lot of fries, chips, excuse me.
03:45Thank you. So, I mean, they're feeding you here. There's a lot of fish that they got for one order.
03:50Thoughts on the fries slash chips? I thought they did the chips really well, don't you?
03:54The fries are also pretty different compared to what I'm used to. What do you mean? Do you remember
03:58the chippy chips, chip shop chips that we had in London? Yeah, weren't these like this? What were
04:02they? Not quite. I'd say these are more like fries. Chippy chips in the UK are kind of distinctive.
04:07They're generally like flat and wide. Yeah. Almost like slightly undercooked. They're not
04:12particularly crispy a lot of the time. Yeah. Because you're kind of supposed to just soak
04:15them in vinegar anyway, which they did provide, to be fair. Okay. I'm gonna hit these with some
04:19vinegar. They didn't give us the chip shop fork, they gave us like an American classic fork. Exactly, right?
04:22No wooden forks. Yeah, but dude, cruising down the strip with the boxes, hitting the fish and
04:28if you had chips, yeah, I think that's pretty nice. One thing they are missing, mushy peas.
04:32No mushy peas on the menu. Do you think there would be a hit in America? No, I don't think so at all.
04:36I think people would think it was like a big thing of wasabi. Yeah. Like, what is this?
04:40I read online that of all of Gordon's restaurants, this is his mom's favorite. Really? I mean look at
04:45that. It's the one he takes his mom to. Mom, I got you a fish and chip shop just for you, right?
04:49My impression of him is terrible. Is that your Ramsay impression? Yeah, that's mine. What's yours?
04:52Oh, give me a go. All right, mom, we're gonna go to the fish and chip restaurant today. Does that
04:57sound good? Look at the state of it, right? Something like that, yeah. Does that sound good to you? I know you guys like your
05:02fish and chips. I read online that you guys eat over 382 million servings of fish and chips a year
05:06in that country of yours. That sounds about right. What's that like? The average Brit's having it like
05:11six times a year or something? Yeah, five or six. That's pretty reasonable. Every other month? I think I'm doing my part
05:16in that, for sure. I think when we see it on American menus, I think the guard goes up a bit
05:19for some Brits because it's something that we feel very passionately about and we want to make sure
05:22that it is being done justice to. And I would say overall, I wouldn't say it's the authentic British
05:29chippy experience. But would you say the authentic Las Vegas experience? I think it probably would be,
05:34yeah. I can see why his mom would like this place. I think it's good. I will say they could
05:39maybe bring the decor down just a notch. Like, we get it. It's meant to be British. We are in Las Vegas.
05:46We are, yes. I've not been in Vegas long, but I'm learning that subtlety is not something that
05:50they do well in Vegas, so I think he's trying to blend in and that's okay. All right, this is
05:55fantastic. This is a great start to the day. We have a bunch more restaurants to go to and I don't
05:59want to fill up on fish and chips, so ready to hit the next spot? Definitely, let's go. Let's do it.
06:07Okay, so this is the Flavortown Sports Kitchen in Vegas. Now, correct me if I'm wrong, this is the first
06:12Guy Fieri-themed restaurant you've been to? It is indeed, yeah. I'm very excited. I used to watch a lot
06:16of diners drive-ins and dives growing up for some reason. Of course. It really just got embedded into
06:21my memory. He seems like a nice guy. Seems like a very nice guy. Hopefully, he's going to be serving some tasty food.
06:26He has several restaurants here in Vegas and each one has its own signature nacho. This place,
06:34cheeseburger nachos. The trashcan nachos we're talking about here? I believe so, yes. For those who
06:38are not versed in Guy Fieri lore or trashcan nachos, do you want to explain what those are?
06:43I actually don't know. Do you know? I do. I'm the local today. Yeah, can you tell me what are they?
06:49Yeah, so it became an iconic Guy Fieri dish. Basically, you assemble nachos in a big tubular
06:54container. Yeah. I don't think they're using an actual trash can. It's more of a turn of phrase.
06:58Of course not. But it'll be like a big can and therefore... Like that right there? One of those
07:02right there. Got it. By layering the stuff in the tube, you get pretty distinct layers. So you get
07:07like some chips, some queso, some meat, some veg, and then repeat. And then they come to the table,
07:14lift it up, big reveal, bam, it all collapses. Delicious. I think the layer thing's so smart
07:19because the biggest complaint with nachos is like you put all the stuff in the pile of chips,
07:22actually the first layer is just chips. Just dry chips. I'm assuming this solves that problem
07:27of dispersing the toppings and the chips evenly. There is actually some method to the madness,
07:31yeah. Fantastic. I think it'll work. All right, all right, Guy. Good call, good call. So there
07:36are two nachos here, cheeseburger and smoked brisket. Obviously smoked brisket, a little more
07:40what you're used to. Cheeseburger, more of a Guy twist. So we're getting the nachos. Anything
07:44else on the menu that you think I should try as a first timer to a Guy Fieri restaurant?
07:48Want to get the pizza-roni. Sorry. It's always a good sign when you can't say a menu item with a
07:53straight face. I want to get the pepperoni pizza pops, aka triple P. Piner's pie vins and pives.
08:02Let's get triple P, baby. And, I don't know, too early to start drinking?
08:12Uh, no, never too early. I could go for a beer with some trash can nachos.
08:16I think it pairs perfectly. What ale, what lager pairs perfectly with a cheeseburger nacho?
08:22Something aggressively American, like a Bud Light or something.
08:26I think it sounds really good, actually. It sounds great, yeah. I think we can smoke in
08:29here, too. You want to start smoking, too? Cigar, Bud Light, nachos. Every time we walked
08:33into this place, I was just like, oh god, I forgot what it was like to be indoors with smoking.
08:38I don't think I've been in that environment since I was like seven or something in the UK
08:42when they outlawed indoor smoking. So it's good to be back.
08:45It's back, baby. It's back in Vegas. Get ready.
08:51Thank you. There we go.
08:56There it is. Look at that.
08:59That's something, all right. Et voila. That's phenomenal.
09:04This is very exciting for me. Absolutely.
09:06I've been looking forward to these the whole trip.
09:09Why is that? You know, I love Gaiapietti.
09:11Iconic dish, iconic location, and here they are right in front of us.
09:15What do you think, visually? Visually, I think before it fell over,
09:19yeah, it looks really awesome. But I like how they've certainly solved the problem of
09:23making sure you get enough toppings and chips distributed evenly.
09:27So, yeah, it's not like just toppings and just chips mixed together.
09:30It's a pretty smart, pretty ingenious way of serving nachos.
09:33It's a bit of a spectacle as well. All right.
09:35So these are the cheeseburger ones. Yeah, you can see the ground up
09:38cheeseburger beans. Ground beef.
09:41Pickles. Pickles on top.
09:42I'll take those off your hands. Don't worry.
09:43Yeah, go for it.
09:46That's great portions, too. Yeah, this to me is like
09:49signature Fieri. It's elevated everyman food, I guess is what I'm trying to say.
09:54You know what I mean? There is just something about
09:56ground beef and cheese. What a combination.
09:58Goes together perfectly. Yeah.
10:00So your first time experiencing Fieri food? How does it feel?
10:03I feel like I'm in Flavortown right now. Nice.
10:05I've been taken on an express train to Flavortown.
10:07Does this have enough donkey sauce on it, do you think?
10:09I don't know if this has any donkey sauce, actually.
10:12I think we've discussed this before, but wasn't sure how the name donkey sauce came about.
10:16So my thing is that it was ridiculous sauce, then redonkulous sauce,
10:21then maybe donkey sauce. You can track the, like,
10:24etymology of it, I think, over time. I can only imagine that Guy was
10:28considering all of these many factors when he came up with donkey sauce.
10:32Yeah. He loves a Fieri-ism.
10:34Have you heard of Fieri-ism? I mean, I can understand what it means.
10:38I don't think I've ever heard that term before. Sorry, I had an explanation.
10:41Conor's found the etymology. Here we go.
10:43Here it is. How close were they?
10:44The origins of donkey sauce years ago. Apparently, working in a cruise ship kitchen,
10:48he heard a cook say, you have to put sauce on that burger or you're a jackass.
10:53The other chef, a non-English speaker, asked an explanation for the word jackass
10:57after the definition was given. Oh, so it's donkey sauce.
11:01And voila, the most reviled condiment in culinary history was born.
11:06Reviled or revered? I would say revered.
11:08I thought you said reviled. Most people say revered.
11:11Yeah, the brisket ones over there. Grab some brisket.
11:15Obviously, we've tasted some authentic LA barbecue.
11:19I feel slightly more qualified to talk about brisket.
11:22Yeah, so how does it compare to the brisket you had in LA?
11:24You are kind of a brisket expert now.
11:27Obviously, the brisket that we had in LA was like big slices, very juicy.
11:31Yeah. This one's kind of more like small pieces
11:33because I guess it's easier to distribute amongst the natural power.
11:37One thing I want to point out, they were very generous with the brisket, which I like.
11:40Sometimes they can just throw it on there and you got to get in there early to get the brisket.
11:44You can miss out, but they were really generous with the brisket and, of course, the cheese.
11:48I like the addition of the pickled red onions on the brisket one as well.
11:51Oh, yeah. Are there not red onions on this one?
11:53Oh, yeah, there's not, isn't there?
11:56I feel like you need it more on this one.
11:57Yeah.
11:59These are very meaty, very rich.
12:01A lot of places, they're going to give you just an entree for yourself,
12:04but what I like about Guy's Restaurant and the way it's set up, it's kind of
12:08made so you guys should share everything at the table.
12:11He's really welcoming friends to come here and eat together, which I like,
12:14which is a little bit more my style, especially when you come out to Vegas,
12:18bros trip, right?
12:19Yeah.
12:20You're on your bachelor party or stag do.
12:23Stag do, yes, of course.
12:24Come to Vegas, hit the tables.
12:25Polish off the chips, hit the slots and pay for the trip.
12:30Gambling winnings.
12:32I mean, I don't know what this thing is over here.
12:33These pizza pops, the triple P.
12:36It looks like it's a pizza roll and a stick.
12:38It's almost, it's like puff pastry.
12:40It's like a sort of parmier.
12:41Yeah, I'm wondering, am I trying to, am I trying to scoop up the pepperonis with it?
12:46What do you think?
12:46I think you kind of need to maybe get the fork involved.
12:48OK, go for it.
12:49It's not a suitable shape for scooping.
12:51Oh no, there's a pepperoni, like, I think it's a pepperoni roll you dip in the, I understand.
12:58Cheers.
13:02Yeah, you really got to bite to get into that, don't you?
13:04Yeah, all right.
13:06I will say the pastry, slightly overcooked.
13:09Probably didn't come here for the pizza pops,
13:11but I feel like they've definitely elevated the nacho game here.
13:13And it's kind of what you expect in a place like this.
13:15Like, the nachos better be good.
13:16And yeah, they're really good.
13:17And also, if you want to watch, apparently, any sporting event happening on the planet right now,
13:22they have a playing.
13:23He has his own mini sports book thing in the bar, which is pretty nice, so.
13:27Yeah, it's very Vegas.
13:28I will say that.
13:30It's big, it's brash, it's loud, it's gambling.
13:33Yeah.
13:33What more do you want?
13:34We got more spots to visit, man.
13:36You feel like you'd do a couple more?
13:37I think so, yeah.
13:38We've been pretty restrained here.
13:39Got room in the tank.
13:40All right, let's do it.
13:48Hell's Kitchen, buddy.
13:49We made it.
13:50Later in the day, a little bit fancier, sticking with the Gordon Ramsay theme.
13:54Come on, you know I had to take you to Hell's Kitchen, baby.
13:58I actually thought this was just a monogrammed napkin.
14:00I thought they'd realized Harry Kirsch was coming.
14:02That's right.
14:03So they've sorted this out for me.
14:05A really nice touch.
14:05I guess Hell's Kitchen works, too.
14:07You have to steal that napkin.
14:08This is going to happen with me, as is the menu.
14:10And the menu, that's right.
14:12Dude.
14:12In the pocket.
14:13Why take you here?
14:14You've seen the show.
14:15All right, we've done a lot of the Gordo stuff, but this is the world-famous Hell's Kitchen.
14:21Hell's Kitchen.
14:22So did you gents have any questions for me?
14:24I know the Beef Wellington's supposed to be the signature thing here, right?
14:27Yes.
14:28Okay.
14:28Wellington, the star of the show.
14:30Yeah.
14:31Well, I gotta say, man, price is nice on the prefix menu.
14:34Yeah, I was liking that, too.
14:35Like, I feel like if we get the prefix, we can get the scallops, we can get the wellington,
14:39and the sticky toffee pudding, which she's famous for, right?
14:41A taste of home.
14:42And I have no idea what a sticky toffee pudding is, so you'll have to tell me what that is.
14:45Okay, well, we'll give it a napkin.
14:46Can I just do the prefix?
14:47Yeah, absolutely.
14:47That sounds great.
14:48All right.
14:49All right, look at us.
14:49That sounds great.
14:50A couple Hell's Kitchen eaters.
14:53Let me ask you a question.
14:54Beef Wellington.
14:55I did a little research on the internet.
14:56Apparently, it's named after a duke named Wellis?
15:00Duke Wellesley, I believe.
15:01Yeah, yeah, Duke Wellesley, right?
15:02And the dish is named after them,
15:04but I couldn't find any connection between that guy and the dish.
15:07And some of the theory is that it was just a dish that's been around before him.
15:11He liked it, and they rebranded it after his name,
15:15kind of like a patriotic thing that they did for him.
15:18I think it's probably similar to, like, an Arnold Palmer situation,
15:20where I'm sure he wasn't the first person to mix lemonade and iced tea.
15:24But, you know, they either like it so much, they have it all the time,
15:27and they're pictured with it.
15:28Yeah.
15:29Or, like you say, just kind of a patriotic thing.
15:30He made it hot.
15:32There we go.
15:32We've got the beautiful notes from Gordon.
15:35Mm, those are the very notes.
15:37In the Union Jack and everything.
15:40How about that?
15:42And we've got the beautiful smoke on the boulevard.
15:45There we go.
15:46Watson's on my little drink sauna.
15:48Look at that.
15:50Nice.
15:50Okay, look at this.
15:51Yeah.
15:53Should I grab this myself?
15:54Do you trust me?
15:55Well, who else is gonna grab it?
15:57Thank you so much.
15:58I think you did well.
15:59There we go.
16:00Cheers, gentlemen.
16:01Come on, get a shot of that.
16:02Look at this.
16:03All the smoke.
16:04Oh, that smells.
16:04Every detail.
16:06It's like I'm back at a British bonfire.
16:08I thought it was like we were just walking through the casino floor a moment ago.
16:10Also that.
16:12Would you like the notes from Gordon?
16:14I don't think I can sip this drink until I read it.
16:17Dramatic reading, please.
16:18This is actually really good.
16:20I think you should read it to me.
16:21I want you to read it because you do a better impression.
16:23But I want you to get ready, not look at it, and try and hop into it.
16:28Okay, let me get into character real quick.
16:29You're letting me have it because I cooked something horribly.
16:34Sure, okay.
16:35So I'm already just like, ugh.
16:36I think I'm ready.
16:37Why did the chicken cross the road?
16:39Why, chef?
16:40Because you didn't f***ing cook it!
16:47That's really good.
16:49That's really good.
16:50Cheers.
16:54Oh, hey, great.
16:55Very well, thank you.
16:56So I do have two orders of Gordon Ramsay's pan-seared scallops.
17:00They're going to be served with a celery root puree there on the bottom.
17:03In the center, you have a pickled fennel, braised bacon lardon,
17:07topped with a chicken jus there on top.
17:08Oh, thanks.
17:09Thanks, buddy.
17:10That's great.
17:11All right, man.
17:12Go from the outside in.
17:14Is that right?
17:15Scallop fork?
17:16Small starter fork.
17:18With the, what do you say, celery root puree or something?
17:25That's what I'm talking about.
17:27That's fantastic.
17:28Oh my god.
17:29That's so good.
17:30That's so soft.
17:31Yep.
17:32Melt in your mouth.
17:32Scallops, man.
17:34Scallops.
17:35See, this is what food tours should be.
17:37We should be going to fancy restaurants all the time.
17:40Yeah, we're putting our foot down.
17:42Yeah.
17:42Fancy spots from here on out.
17:44Only seafood, only scallops.
17:45Try some with the greens and the bacon in the middle as well.
17:48I want to save some room, though.
17:50I didn't have this.
17:51Okay, I'll get one more.
17:52Go on.
17:53I'll go for my third scallop.
17:56Yeah, yes.
17:57Mmm.
17:59Very good.
17:59Mm-hmm.
18:00Yeah.
18:01That all pairs so well.
18:02You couldn't see, but like, I was looking over your shoulder.
18:05And they had these, like, what I understood was, like, MMA fighters shooting their promos.
18:10And they're standing by the fountain.
18:11They're going like this.
18:12So we should make those for us.
18:13But it's like us.
18:14You got, like, a fork with the scallop on it.
18:19Joe Avella versus the bathroom in Margaritaville.
18:24There's only one win of that.
18:24I'm going to be fighting for my life later tonight.
18:26I know it.
18:26And you know what?
18:27It's going to be worth it.
18:30Hey, here we go.
18:30How are you, gentlemen?
18:31Great, how are you?
18:31Very well.
18:32Thank you, guys.
18:32Thanks.
18:33So we have two orders of Gordian Randy's signature beef wellingtons here.
18:36So with a Yukon gold potato puree, red wine demi-glaze there in the center, and glazed
18:41vaporwood vegetables there as well.
18:42Fantastic.
18:42Enjoy, guys.
18:43That's awesome.
18:44Thank you so much.
18:45I'm in Gordon mode now.
18:46I don't think I've had a beef wellington that looks like this.
18:48They usually send like a bigger one, and they kind of slice it off, right?
18:50Yeah, I was going to say exactly the same thing.
18:51Surprising to see it like this.
18:52You're a personal wellington.
18:53Yeah, I quite like it.
18:54It's good.
18:55Yeah, it's great.
18:55It's amazing.
18:56Yeah, are you kidding?
18:56Probably more efficient to cook on a line as well.
18:58Like, busy in here, popular spot.
19:01All throughout the day, they are churning these things out.
19:03But it looks really great.
19:04We said medium-rare, right?
19:05That's like perfect.
19:06They are always served medium-rare.
19:08Perfect medium-rare.
19:08And there's perfect medium-rare pink throughout.
19:10I think I did it.
19:10Beautiful, man.
19:12Color on the pastry, the mushroom duxelles.
19:15Yeah.
19:15I love beef wellington.
19:16It's such an extravagant dish.
19:18There's like several different meats going on in there.
19:20Have you ever made one?
19:21The pastry as well.
19:22I have tried to make one before.
19:23It's very difficult to actually do it well.
19:25You bake the pastries baking and the meats cooking at the same time?
19:28Yes, yeah.
19:29You can like, you sear the meat ahead of time usually.
19:31You can even part cook the meat, and then you wrap it up in all the stuff and bake it
19:35as well.
19:35But are you diving straight in?
19:37Dude, this thing cuts like butter.
19:39Oh, yeah.
19:40All right.
19:41So the one time I tried to make it, it was a bit tough.
19:44So I'm hoping that Gordon has figured it out.
19:47Get some of this demi-glace on there as well.
19:51Yeah, Gordon's figured it out.
19:53I think Gordon's figured it out.
19:54Mm.
19:56Mm-hmm.
19:58It's like the pastry and the meat are almost like equal amounts of softness.
20:02Yeah, man.
20:03So even though you would think it'd be two textures, it's almost blending perfectly into
20:07one.
20:08Mm-hmm.
20:08And what is this sauce in the middle?
20:09Get some of this demi-glace.
20:10It's like a sort of reduction.
20:12It's like a sort of reduction made with the bones, usually.
20:16So it's really very aggressively meaty.
20:19Mm-hmm.
20:20Lovely texture to it.
20:21Silky texture.
20:24Mm.
20:26Usually an A1 guy, but yeah, his demi-glace.
20:28Mm-hmm.
20:29And it goes with both the potatoes and the Wellington.
20:33Yeah.
20:33It's going with everything.
20:34How hilarious would it be if I was just like, yo, can you get me a bottle of A1?
20:36How quickly do you think you'd be asked to leave?
20:41Yeah.
20:41If you're asked to catch up, I think you're out the door.
20:43Yeah.
20:46This is so fantastic.
20:48So this is a Yukon Gold puree, I think you said?
20:51I know he's really big on portion sizes.
20:54Sure.
20:55Right?
20:55And I'm sure this is all fine dining establishments, but he wants to make sure that like you eat
21:00everything, but you don't leave anything on the plate or also left wanting more.
21:03I'm looking at this, I mean, we're going to so many places that I can't eat the whole
21:06thing, but I feel like this would take care of me.
21:09Right?
21:09Yeah, I think the like menu that we're doing, the set menu.
21:12Yeah.
21:12For the price, like really good quality and a lot of food.
21:16I feel like the five scallops at the start, healthy portions.
21:20This obviously a lot of meat, carbs with the mash as well.
21:24I'm going to go in for another bite.
21:26I say this is so fantastic.
21:27Yeah, it's so good.
21:28I'm so impressed.
21:28I'm doing some damage to this.
21:29Yeah.
21:31All right, this is the last bite.
21:32The best bites.
21:34Even the carrots are good.
21:36Like this without meaning to sound too mean towards America.
21:42A lot of the time when I taste your vegetables, they don't taste the vegetables.
21:45What are they like?
21:46I don't know.
21:47Something else.
21:48All the like random preservatives and spices that you're putting in there.
21:50All right.
21:51Take it easy.
21:52These ones actually taste the vegetables, which is refreshing and nice.
21:56That's going to the review.
21:57Five stars.
21:58This vegetable tastes exactly like vegetables.
22:00How do you pull that off?
22:02You can tell that this dish is just so dialed in after
22:05however long this guy has been chefing.
22:08This being a signature dish.
22:10Yeah.
22:11Yeah, I mean, one thing that always slightly concerns me about
22:14restaurants like this when a chef kind of franchises.
22:16Obviously, we're in the main franchise.
22:18There's seven Hell's Kitchens, but this is the main one.
22:20Seven Hell's Kitchens.
22:21He's also got his like Bread Street Kitchen in London.
22:23There's a couple more kitchens in London.
22:25Yeah.
22:25Fish and chips, of course.
22:26Yeah.
22:27I always worry that the quality will slip a little bit because,
22:30you know, at a certain point, the chef just does not have enough time to oversee all of that.
22:33Yeah.
22:34But I think, like you say, the formula here has clearly been so perfected
22:38that they have not sacrificed the quality.
22:40That's still a very, very good Wellington.
22:42It is absolutely fantastic.
22:43Hey, save some room.
22:44We've got dessert.
22:45So we're getting sticky toffee pudding.
22:47I have no idea what that is.
22:48It's funny being in the American series, but me having to do the explaining of the food.
22:52Yeah.
22:52Sticky toffee pudding is delicious.
22:54Generally speaking, you will get like a dough, butter, flour, not a lot else.
22:58And then you steam it.
23:00OK.
23:00So you end up with somewhere between like a cake and I don't know.
23:05It's kind of hard to describe.
23:06It's just a pudding, really.
23:07And then you will cover it, soak it in this delicious toffee sauce.
23:11Pour a little bit more on top.
23:12Yeah.
23:12In the UK, we can either serve it with custard or ice cream.
23:15I think here he said they do it with an ice cream.
23:17Great.
23:18And gentlemen, we've got our quarter-inch signature sticky toffee pudding here.
23:21Thanks.
23:22With ice cream on top.
23:23We have some more sticky sauce here for you as well, gentlemen.
23:27Gorgeous.
23:29You guys enjoy.
23:30Fantastic.
23:30Thank you very much.
23:31Thanks, guys.
23:32All right.
23:32Well, that's great.
23:34Do we not have sticky toffee in London?
23:36I don't think I have.
23:38Just forget that you guys, what you call pudding is different than what we call pudding.
23:41Yeah.
23:41So for you guys, pudding is like liquid, right?
23:43No, more like a gel.
23:45Sure.
23:45Like slime was really popular.
23:47It's like slime.
23:48Oh, delicious.
23:49Yeah.
23:49Like custard pudding.
23:51No slime here.
23:52OK.
23:52Have a try and then we'll get into pudding.
23:54This is like more solid than I'm used to pudding.
23:57OK.
23:58Oh, man, that's so good.
24:00Oh, my God.
24:00That's incredible.
24:01Yes.
24:02The ice cream on top.
24:03Come on.
24:03Give me some.
24:04Oh, my God.
24:04It's like rotating.
24:05Come on.
24:10I can see why this is so popular.
24:12That's fantastic.
24:13Yeah, man.
24:13Wow.
24:14It's like, I think it's speculoos ice cream, which is basically Biscoff.
24:19Yeah, Biscoff's not popular here.
24:20Is it not?
24:21No.
24:21Everywhere in the UK.
24:23Yeah, I know.
24:23I'm not like a huge fan of it.
24:25Why not?
24:25In this context, it works because it's kind of playing second fiddle to the pudding.
24:30Yeah.
24:33I think this is so fantastic.
24:36I like the, what was the sauce they put it on here?
24:38It's like a toffee sauce.
24:39Yeah.
24:40To be fair, this is a faithful recreation of a British sticky toffee.
24:46Obviously, Ramsay's like becoming such an icon here with his restaurants and all the
24:50stuff, the shows and stuff like.
24:51What's the Ramsay vibe like in the UK?
24:52Like, how is he seen over there?
24:54I think people like him.
24:55He's obviously like probably the biggest name in chef, like TV chefs at least.
25:01And I think like for a reason.
25:02He's like got such a personality.
25:04I would say he's on TV more in the US than he is in the UK.
25:08He's actually, he's like an agent of the government.
25:10We're like trying to recolonize you guys.
25:12And he's like, he's like the first wave.
25:16Okay, you guys try with Oasis.
25:18You almost got it with the Gallagher brothers, but that fizzled as he's trying it out this
25:22time, I see.
25:23All right, this was fantastic.
25:27We have more amazing Las Vegas celebrity chef themed restaurants to take you to.
25:32We do.
25:32So, ready to go to the next spot?
25:34Absolutely.
25:34Let's go.
25:39All right, last stop of the day, the Vanderpump Parisian.
25:45Anything good in the paper today?
25:46Yeah, yeah, just taking in the local news and it looks like we're having drinks, buddy.
25:50Aha, newsflash.
25:52So, this last place is one of Lisa Vanderpump's many, many restaurants she has in the world.
26:01This one is in the Parisian hotel.
26:02Of course.
26:03And it is Parisian themed.
26:04Ah, Paris.
26:05Yeah, Paris.
26:07Paris.
26:07For those who don't speak French, Paris is Paris.
26:10Yeah.
26:10We'll try a few fun cocktails.
26:13We'll get some food, some eats.
26:15And then, you know, yeah, just wind down.
26:17I for one, oh boy, I'm full, man.
26:21We ate a lot today.
26:22We did.
26:23We always do.
26:24But I think cocktails are the perfect way to end.
26:25Yeah, yeah, yeah.
26:26Hi, hi.
26:28Here we have our Louvre at first sight.
26:30The Louvre, right?
26:31That's the Louvre in Paris.
26:33Here we go.
26:34The Louvre has a, yeah, it has a...
26:36It's our smoked mezcal hibiscus marmalade.
26:39Enjoy.
26:40Thank you very much.
26:40You're welcome.
26:43So, we've got a couple of cocktails here.
26:45Yeah, I mean, I know mine came out of a smoking glass pyramid.
26:49Of course.
26:50That being said, I feel like yours is a little more extra than mine.
26:53It might well be.
26:54Look at this thing.
26:55The cotton candy, like, scarf that's going on here.
26:58Yeah, yeah, yeah.
26:59Aren't you supposed to put the cotton candy, like, dissolve it in there?
27:01I think that is what you're supposed to do as well.
27:03So, I'll try that now.
27:04Okay.
27:04Because famously, cotton candy dissolves in water.
27:08Candy floss, this is called in the UK.
27:09No, that doesn't make sense because you floss with your teeth.
27:12That's what you use your teeth.
27:13Yeah, but it's like small strands, floss.
27:15Eh, I don't think so.
27:16Go in there.
27:18And there it goes.
27:20Goodbye, cotton candy, candy floss.
27:23Now, what is that going to do to the drink?
27:26Hopefully, make it delicious.
27:28Cheers, man.
27:28To a fun day.
27:32I hear they also have food here.
27:33Yep.
27:33I feel like we should get a couple of bites.
27:35I know we're pretty full.
27:36Tiny bit of room left.
27:37Anything on the menu that you think we should try?
27:38We're getting the caviar bites because it's caviar and we're a couple of fancy dudes.
27:42What I also want to get is, okay, usually on Vanderpump,
27:46one of the signature dishes they've been talking about for years are the goat cheese balls.
27:51Hang on, iconic.
27:52They push them in the restaurant.
27:54If you've seen an episode of the show, you know about the goat cheese balls.
27:58But here, they do it slightly different.
27:59It's the goat cheese cakes.
28:02But I have a suspicion they're going to be ball-shaped.
28:05Okay, you are going to have to help me out here.
28:07Okay.
28:08Lisa Vanderpump.
28:09I've heard the name.
28:10I don't know who she is or what she does.
28:12It's okay.
28:13Started off as a Real Housewife, then got her own show,
28:15Vanderpump Rules, takes place in Los Angeles at one of her own restaurants.
28:19The whole thing centers around her and the workers of SIR,
28:23Sexy Unique Restaurant, S-U-R.
28:26Cool, right?
28:27See why she did that.
28:27Yeah.
28:28So, and that show is an absolute powerhouse.
28:30It's really huge.
28:30People love it.
28:31And I loved her in the Real Housewife.
28:32She was mine and my wife's favorite housewife.
28:35So, dude, when you watch the Real Housewives, when they do the intro,
28:39each housewife kind of has like a one little like phrase or whatever they say about like,
28:42you know, like, I'm this and that.
28:44I'm so great or this and that.
28:45She had the best one, one season.
28:47It was something like, throw me to the wolves and I will return leading the pack.
28:56I love that so much.
28:56Isn't that good?
28:57Yeah.
28:57That's really good.
28:58Yeah.
28:58So Lisa Vanderpump, she rules.
29:01Is this us?
29:01Yeah.
29:02Yeah.
29:02You have the caviar bites right over here.
29:04Let's go.
29:05Caviar bites.
29:06Excellent.
29:06Followed by the goat cheesecakes, which will be right over here.
29:09All right.
29:09What do you want to try first?
29:10I'll try a caviar bite.
29:11Let's do it.
29:12How do you feel about caviar?
29:13Do you like it?
29:14You know, I think it's just fine.
29:15I know it's like one of these hoity-toity rich person things, you know?
29:18Yeah.
29:18And it's more like a punchline than like, oh, give me a caviar or whatever.
29:21But I really have it when I do them just like that, whatever.
29:24I, yeah, I think I've maybe only had it like three times in my life.
29:26Yeah.
29:26So cheers.
29:28Cheers.
29:33My thing with caviar is usually that I think people overdo it.
29:38People just have it because they think it's like the classy thing to do.
29:40Yeah.
29:41Whereas it actually does need to be treated with some care.
29:45Because it's a very strong flavor.
29:46Do they treat it with care here?
29:47I think that's actually really good.
29:48That's a nice mouthful.
29:49Yeah.
29:50It's considered for a snack.
29:51So I think that's why it's a lot better than usually when caviar is just like fishy eggs.
29:57And we are in Paris after all.
29:59So kind of fitting the vibe.
30:01Okay.
30:02So these are the famous goat cheesecake slash balls.
30:06I mean, come on.
30:07Goat cheese, fried, what's that like?
30:10Comes with some sort of salad that I'm not going to touch.
30:12Walnut, walnut salad.
30:13No, thanks.
30:13Ready?
30:14Cheers.
30:20That's tasty.
30:21I see why these are a staple across the Vanderpump extended universe.
30:26Yeah, they're very good, right?
30:26They're very good.
30:27I'm noticing an emphasis on aesthetic or aesthetic, as you guys might say.
30:32What would you say?
30:33Aesthetic.
30:34No.
30:35Aesthetic.
30:35No, you don't.
30:36Yeah, yeah, yeah.
30:37You say aesthetic?
30:38Aesthetic.
30:39Aesthetic?
30:40Aesthetic.
30:41What do you say?
30:42Aesthetic.
30:42No, gross.
30:43I hate that.
30:46Aesthetic.
30:47No, that's not right.
30:48Weird.
30:48Anyway.
30:48Okay.
30:49Emphasis on that.
30:50Yep.
30:50The decor is pretty cool.
30:52You know, I can see the Parisian influences.
30:55A lot of pink, I'm noticing.
30:56Not a lot of flashing TV screens.
30:59That's a relief.
31:00No, yeah.
31:01We're in a casino, but probably the fewest number of slot machines and TV screens and
31:06neon that I've seen.
31:07So a welcome break.
31:08That is a good point.
31:09Love the environment here.
31:10It's very chill.
31:11Price-wise, this leans a little bit more towards the Hell's Kitchen as far as cost.
31:16But, you know.
31:17Maybe, yeah.
31:18I think certain things that are on the menu, like, for example, the caviar bites, putting
31:22caviar on any dish is going to bump the price up a little bit.
31:24Yeah.
31:25You're paying, I guess, for that kind of luxury image.
31:28I think one thing that I'm really learning today is that Vegas is a bit of a land of,
31:32you know, hedonism, indulgence.
31:34Indulgence is a better word, yeah.
31:36Yeah, fun.
31:36It's fun.
31:37It's fun.
31:38I got one more surprise for you, buddy.
31:40Okay, what is this and why is there a Sharpie there?
31:42All right, let me explain.
31:44This drink, as you can see, mine has a little fun heart lock and yours has a key.
31:49Okay.
31:49Now, you know they got that bridge in Paris where lovers sign a lock and then put it on
31:55the bridge?
31:55Of course, famous.
31:56This is kind of emulating that.
31:57I don't know what the bridge is called, where we are sharing a drink and then we write our
32:02names on the back of this.
32:03Food tours on there and they even have a gate over there that you can click it back on.
32:09Okay, that's fun.
32:10Nice little memory, right?
32:11That is fun, yeah.
32:12Cheers, mate.
32:13Cheers, King.
32:16All right, so your first day, your first full day in Vegas.
32:18I want to take you to a bunch of great celebrity restaurants.
32:22How did I do?
32:23What did you think of today?
32:24You did great.
32:24I think I got a good overview of what it means to be a celebrity and have a restaurant in
32:29Vegas.
32:30That's wonderful.
32:31Make sure that you get to one Guy Fieri place because I know he's your guy.
32:35Two Gordo's because the guy's just all over the place here.
32:38He's got the fish and chips and he's got the fancy Hell's Kitchen and, of course,
32:42ending with Lisa Vanderpump.
32:44Yeah.
32:44I feel like we've covered a few vibes, obviously.
32:47That's what I was going for.
32:48I wanted any kind of vibe you could get.
32:51Fish and chips, a bit more of like a fast food, grab it and go type of vibe.
32:54Vegas, big walking around, eating and drinking culture here.
32:57Guy's Flavortown Sports Bar and Grill.
32:59I'm a big Guy Fieri fan.
33:01Self-confessed.
33:02I did enjoy it in there.
33:03I thought the trash can nachos were fun, visually entertaining, but also a logical way to assemble
33:08and serve your nachos.
33:09If you and the lads wanted to watch a football game, would you go to Guy's Flavortown and
33:13chill out there?
33:14Exactly, yeah.
33:15In terms of a Vegas sports bar where the food has a bit of a flair element to it.
33:20Sure.
33:20I thought it did a great job.
33:21Okay, great.
33:22After that, I mean, Hell's Kitchen, iconic.
33:24My favorite thing about Hell's Kitchen, I mean, I felt like I was kind of in the show.
33:28I was at like the starting point of Gordon Ramsay's media food empire.
33:33I'm sure it's not, but as far as an American's concerned, it was like, oh my God, I can't
33:36believe I made it to the Hell's Kitchen.
33:38It met all my expectations in that regard.
33:40Nice.
33:40Really enjoyed it.
33:41The food, again, I have concerns sometimes when a celebrity gives their name to a restaurant,
33:47many restaurants, hard to do the quality control across such an enormous portfolio,
33:51but that food was delicious.
33:53Every dish we had from the scallops to the Wellington to the sticky toffee,
33:56I thought was fantastic.
33:58It was on the more expensive side.
34:00It was a bit pricier, but as we've said before, I mean, you're not coming to Vegas to save
34:03money.
34:04No.
34:04I'm a little.
34:05And the kind of fixed price menu, actually a pretty good deal, I thought.
34:08Yeah, I agree.
34:09And then last but not least, here, Vanderpump, the Parisian.
34:13I mean, I think as far as cocktails are concerned, this place is definitely winning, right?
34:18Yeah.
34:18Cocktails, amazing here.
34:20Really love the attention to detail, the aesthetic of these cocktails.
34:23Nice little fun thing for your partner that you're not shooting a travel show with.
34:27No.
34:29No.
34:29But I think I've enjoyed the vibe in here the most.
34:32It's been a lot more relaxed.
34:34I think Vegas probably can be a touch overwhelming at times.
34:36There's a lot going on.
34:37Dude, flavor time was like.
34:39Yeah.
34:40I was like, flashing screens everywhere.
34:42It was a lot.
34:43Whereas actually coming to here, a bit of an oasis, you know, a bit of the eye of a storm.
34:48That's a good way of putting it.
34:49Yeah.
34:49Yeah.
34:50But if you had to pick your favorite, and we're really comparing apples to oranges to
34:54pears to nachos at this point, just your personal preference, which one did you enjoy the most?
35:01I think my pick would actually be Hell's Kitchen.
35:04Wow.
35:05While it was on the slightly more expensive side, you are getting good value for money,
35:08good portions for your money.
35:10The vibe in there was great.
35:11It does feel like you're in the show.
35:13If you're a Gordon Ramsay fan, I don't think you're going to leave disappointed.
35:16Yeah.
35:16So for me, I think that would encapsulate the Vegas experience the most.
35:21Definitely.
35:21Definitely.
35:22Got to say, I agree with you.
35:23Yeah.
35:23I really love Hell's Kitchen.
35:24My second would probably be here because this would be the top place I'd want to spend with
35:28my wife.
35:29But yeah, just Hell's Kitchen was just like, wow, with that beef wellington and the potatoes.
35:34But also if I was here for a stag do, do we belly up to that Guy Fieri bar so hard.
35:41Like so hard.
35:43A round of trash cans for everyone at the bar.
35:44Hooray!
35:46I won big.
35:46Trash cans for everyone.
35:49Yes.
35:49Guy Fieri, I love you.
35:51Please come on food tours at some point.
35:53Oh, our drink has a little rose floating in it.
35:55You notice that?
35:56Beautiful.
35:57Oh, all right.
35:58What do you say we finish these up, go put our padlock on the bridge?
36:01All right.
36:02Let's make it official.
36:03Cheers.
36:04Cheers.
36:08This thing is loaded.
36:10You can see a free space.
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