"Food Wars" hosts Harry Kersh and Joe Avella travel across Los Angeles to find the best steak in the city. They'll be visiting three locations in just one day to see what the city has to offer. This is "Food Tours."
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00:00We're eating three of the best steaks in Los Angeles today,
00:03and we're starting right here, Uncle John's.
00:05It looks like a diner, I guess has diner vibes,
00:08Chinese-American, together at last.
00:11It's kind of breakfast time,
00:13so I think we should start the video off with a steak and eggs.
00:16And I gotta tell you, man, steak and eggs here with toast,
00:19hash browns, tomatoes, or rice as a side, $17.75.
00:24That's a hell of a deal, yeah.
00:25Like a lot of food.
00:27I like it in here.
00:27I feel like if we're gonna start our day with a steak,
00:29a kind of diner-style steak and eggs is the way to do it.
00:32So today, my man, we're gonna be having three incredible steaks.
00:35The meat itself has to have an amazing flavor.
00:38I really like it when all they do is add salt, pepper,
00:42maybe a little bit of seasoning just to wake up the meat.
00:44The taste of the meat has to be the star of the show.
00:46Absolutely, yeah.
00:47We want that beefy goodness to be shining through here.
00:49Obviously, you can dry-age steaks,
00:51which might add a little bit of funk to it as well.
00:53Not an essential.
00:54It can be a personal preference thing,
00:56but I personally do like a little bit of that.
00:57All right, I'm gonna get some steak and eggs and some coffee.
00:59Do you want a coffee?
01:00Uh, iced tea, maybe.
01:02Yeah, coffee it is.
01:08All right, Uncle John's has been around since 1975.
01:11Not in this location, though.
01:12Actually, we're like two units down from the corner there
01:15where it started.
01:15And then we went to the neighborhood of South Park,
01:17not the Colorado one, the California Los Angeles one.
01:20And then it eventually came only steps away from the original location,
01:23this really nice, modern vibe where it stands today.
01:26And it does have elements of a cafe and diner.
01:28It's just, it's so much more.
01:30Yeah, I've said many times,
01:32I feel like diner culture is something I wish we had more of in the UK.
01:34Yeah, it's really tough.
01:35We've got our, like, we've got our greasy spoon cafes.
01:37We've got, like, some terrible things,
01:39but nothing, yeah, quite like the diner.
01:41We have the option of getting steamed rice or fried rice
01:43on the side of our steak and eggs.
01:45You don't see that in regular diners.
01:46And also, we're getting the pork chop with a side of chow mein.
01:50Get out of here, dude.
01:51And also, look what made its way to the table.
01:54You love your A1.
01:55This is our HP sauce.
01:57Have you had this before?
01:58We have, yeah, yeah.
01:58It's pretty good.
01:59It's pretty good.
02:00I'm starting the space out
02:02because it's the start of the day and I'm starving.
02:04So let's get those steaks.
02:06All right, buddy.
02:08All right.
02:09Thank you so much.
02:10Of course. Enjoy, guys.
02:12Thanks so much.
02:13This looks like a hell of a steak.
02:15Hell yeah, dude.
02:15We'll talk in a second.
02:16I need a bite.
02:17I cannot host until I eat something.
02:21What is up, dude?
02:27Good morning.
02:29This is amazing.
02:31Good morning, America.
02:32Oh, man.
02:33They've got quite a lot of char on the outside.
02:35I was worried it would be overcooked,
02:37but honestly, it's really not.
02:37That's pretty much exactly how I want my steak cooks.
02:40That's fantastic.
02:41Incredibly flavorful.
02:43Cooked to a perfect medium rare.
02:45Yep.
02:46Look at mine, buddy.
02:47There you go.
02:48Yeah, huh?
02:49The steak, when you normally get steak and eggs,
02:51is usually not the best steak.
02:54I feel like it kind of became a thing
02:55where men on the way to their coal mining job
02:58or whatever,
02:59it was like,
02:59yeah, I want a thick hunk of meat
03:02because I'm going to be working all day
03:03in a factory or something.
03:05I keep changing the job.
03:06It's going to load up on protein.
03:07Yeah, yeah, yeah.
03:08So it's less about like,
03:10I mean, that to me is like well-done steak,
03:12so you just like go to town on it
03:13because, you know,
03:14you need a big breakfast.
03:15But this is actually
03:16an absolutely fantastic steak.
03:18I mean,
03:18you don't get a steak this good
03:19in regular steakhouses mostly.
03:21No.
03:22So it's almost like a surprise
03:23of like how much care and attention
03:25was put in
03:25in making such a delicious steak
03:27for something that essentially
03:28is like quick breakfast food.
03:29I know it's not like
03:30the centerpiece of the plate,
03:31but eggs,
03:32perfectly cooked.
03:33Yep.
03:33Beautiful runny yolk.
03:35Fried rice is really good as well.
03:36Fried rice and steak.
03:37Yeah, what do you think of it?
03:38I think we also had lo mein
03:39with our pork chops.
03:40I think that a fried rice
03:42or a lo mein as a side
03:44is an excellent idea.
03:46Yeah.
03:46Yeah, we're just going to,
03:47oh my goodness.
03:48I mean, I know you're not supposed to.
03:49So you're not supposed
03:49to eat this like this?
03:50No, no, no.
03:55That's so good.
03:56Whoa.
03:57I've never had a pork chop
03:58like that before.
03:59That's phenomenal.
04:01I was expecting the food
04:01to be good,
04:02but this has exceeded
04:03even my high expectations.
04:05Yeah.
04:06It's a juicy steak too.
04:07Juicy, man.
04:08Yeah.
04:08One thing that I really love
04:09about steak is that
04:10it has traditionally been
04:11like a working person's meal.
04:13It's not always been
04:14this like fancy gourmet
04:16dry-aged situation.
04:18For years,
04:18this was like,
04:19yeah, cowboy food.
04:20You know,
04:20people were eating this
04:21on the trail.
04:21Absolutely.
04:22It's quick and easy.
04:23For me,
04:23I think the fact that
04:23you can still get a steak
04:24of this quality
04:25at this price point
04:27is something I really admire.
04:29So the chop houses,
04:30where just like
04:31everyday working men
04:33would eat.
04:33At the same time,
04:34they had this thing
04:35called beef steak banquets.
04:37And this is where
04:38the upper echelon,
04:39the upper class,
04:40would meet
04:40and have these
04:41very elaborate,
04:43fancy meals.
04:44And when everyone
04:45came over here
04:45to America,
04:47especially places
04:47like New York City
04:48where people were
04:48kind of mixing,
04:49the modern steakhouse
04:50was kind of a mix of both.
04:51So they were giving you
04:52the primer cuts of meat
04:54and all the big banquet-style meals,
04:57but it was also more affordable
04:59to the everyday working man.
05:00Get a big steak,
05:01a scotch,
05:02smoking cigarettes,
05:03wearing a tuxedo
05:04for seemingly no reason.
05:06Right?
05:07It became like a cool,
05:08iconic thing
05:09for American men
05:10and women to do.
05:11This was fantastic.
05:12Amazing food.
05:13I love the Chinese-American
05:14connection.
05:17They're right,
05:17this is a fantastic steak.
05:18Also, pork chop's
05:19real good too.
05:20But we cannot stay here.
05:22We have more steak to eat.
05:23Ready for the next spot?
05:24Yes, let's go.
05:24Let's go.
05:27Now we're going to be
05:28kicking it up a notch
05:29as far as,
05:30what we'll just say,
05:31dining environment
05:33and certainly price.
05:34We're on our way
05:35to cut Beverly Hills
05:37Wolfgang Puck.
05:38You know Wolfie?
05:38I do, yes.
05:39All right.
05:40One of his flagship restaurants.
05:43Supposed to be incredible.
05:44We're going to the
05:44incredibly expensive
05:45Rodeo Drive.
05:46Maybe we'll walk around
05:47a little bit
05:48and look at all the stuff
05:49we can never afford.
05:50But steak at the spot
05:51is supposed to be incredible.
05:52I'm stoked to drive.
05:54Now we're at Cut
05:55Beverly Hills
05:56Wolfgang Puck's Restaurant
05:57in the Beverly Wilshire
05:59Four Seasons Hotel.
06:01It's a lot to say.
06:03And clearly I'm not
06:04used to saying it
06:04because I never am
06:06in this area.
06:07It's a fancy spot.
06:08It's a fancy area.
06:09Pretty nice, right?
06:10Very nice.
06:10Yeah, swanky neighborhood.
06:11Very swanky.
06:12Just took a little
06:12walk down Rodeo Drive.
06:14All the shops there
06:15wildly out of my price range.
06:16But this steak
06:17I'm sure is going to be great.
06:19Here's what we're getting today.
06:20We are getting a Stone Axe
06:22Wagyu Porta House
06:23with a marble score
06:24of nine plus.
06:26I'll explain what that means
06:27in a moment.
06:28Four week dry age.
06:29That's 28 days.
06:3028 days.
06:31Right?
06:31We're also getting
06:32Wagyu tallow fries.
06:34Oh man.
06:34Can't get enough of the Wagyu,
06:35my gag.
06:36Can't get enough of it.
06:37Mac and cheese.
06:39And some sauces
06:40and some bread
06:40on the table, of course.
06:41Of course.
06:42My man, Chef Drew,
06:43is hooking us up today.
06:45Yeah.
06:46I actually don't know
06:46if I've ever had
06:47a Wagyu steak before
06:48so this is like
06:48a huge moment for me.
06:49The nine plus score
06:51of marbling.
06:52What I understand
06:52is obviously
06:53you know what a slice
06:54of meat looks like.
06:55I do.
06:55Obviously you know
06:55what the marbling is,
06:56that's the fat.
06:57Of course.
06:57The higher the fat content
07:00in said piece of meat,
07:01the higher the score.
07:02And the reason that's good
07:03is because when they cook it,
07:05it melts.
07:05It makes the steak
07:06oh so buttery
07:08and delicious.
07:08Gotcha.
07:09Yeah.
07:09I'm imagining like a berry
07:10melt-in-your-mouth
07:12type of steak right here.
07:12When I was in Japan,
07:14I'm smirking every time
07:16I try to like
07:16do like a humble brag.
07:17Oh my God.
07:18Yes, yes, yes.
07:19When I was in Tokyo
07:21for three weeks.
07:22Sure.
07:23When I was in Barthelona.
07:27I've been to Japan
07:27and I have had Wagyu there
07:29and it was very good.
07:30Sure.
07:30All the steaks
07:31are seasoned
07:32with house steak salt
07:33and grilled
07:34over white oak
07:35and charcoal.
07:36Oh, okay.
07:36So you're getting a coal
07:37and wood fire
07:38type of collab.
07:39Yeah.
07:40That has so much
07:41profound effect
07:42on the taste
07:43of the meat
07:43so they really
07:45specifically dialed in
07:46what they're using here
07:47so you're definitely
07:47going to taste that
07:48oak and charcoal
07:49when it comes out.
07:50Oh, yeah.
07:51I am starving.
07:52I'm very ready
07:53to eat some delicious steaks.
07:54We got amazing food
07:56coming any moment now.
07:57Yeah.
07:58Please do the mussel.
07:59Oh, okay.
08:00Smells incredible.
08:00Oh, my God.
08:01I'm losing my mind.
08:02This looks and smells
08:04utterly ridiculous.
08:05Yeah.
08:05So let's eat
08:06and then we'll talk.
08:07Okay.
08:07Got a couple of sauces.
08:09I'm going to go
08:09sauce-free first
08:10and then I want to try
08:11a head-to-head sauce.
08:12Okay.
08:13Let's do it, man.
08:14Oh, man.
08:15This is one of those-
08:15I was thinking,
08:16we need steak knives.
08:17No, we don't.
08:17No, we do not.
08:18That is butter soft.
08:24That is incredible.
08:25With the garlic butter.
08:26Oh, my God.
08:27Dude.
08:28This is a perfectly cooked steak.
08:31I'm going to go for another bite.
08:33I don't know if I've ever
08:33had a steak
08:34that buttery and soft before.
08:36I'm going to go
08:36for the butter
08:37and the garlic.
08:38We have little spoons
08:39if you want to scoop
08:40a little more butter
08:40because this thing is,
08:42yeah, dripping
08:42in this, like,
08:44rosemary-garlic butter sauce.
08:47Oh, man.
08:48It comes with two sauces
08:48and I want to say
08:49for the record,
08:51you do not need
08:51any sauce on this.
08:52It is a perfect steak.
08:53But it's a peppercorn one
08:55that Drew says
08:56is his favorite.
08:57And this little
08:57tomato chimichurri.
08:59Yeah.
09:00A little spicy.
09:01Yeah.
09:01Apparently Wolfgang's favorite.
09:02This is Puck's favorite.
09:03So we're going to
09:04look at this side right now.
09:04Not only today
09:06who has the best steak
09:07but also who has
09:07the best sauce.
09:08Sauce one.
09:11Which one are you
09:11going for first?
09:12Peppercorn?
09:12Yeah.
09:13I'll join you.
09:15Mmm.
09:16Tough to beat.
09:18What's Puck
09:18got to say about that?
09:20Who's right, Joe?
09:21Chef Drew
09:21or Chef Wolfgang?
09:23Mmm.
09:25We'll say the favorite
09:26on the count of three.
09:27One,
09:28two,
09:29three.
09:30Puck.
09:31Yeah.
09:31No disrespect to Chef Drew.
09:33He's cooked
09:33an amazing steak
09:34but yeah,
09:34that chimichurri.
09:35This is like
09:36a perfect,
09:37perfect steak.
09:38Yeah.
09:38Not an easy cut
09:39of meat to navigate.
09:40There's a lot going on here.
09:41This side,
09:42a lot closer to the bone,
09:42a lot more heat
09:43being conducted.
09:44This side,
09:45a little bit more meat to it
09:45so I guess that's why
09:46it's slightly rarer.
09:47Yeah.
09:47But to get that
09:48perfect balance
09:48of the two,
09:50they've absolutely nailed that.
09:51Yeah.
09:52So take the steaks
09:53off the grill to rest
09:54and they put in
09:55a 1200 degree oven
09:57to finish it off.
09:58Okay.
09:59One thing I will point out,
10:00this is dry aged
10:01and you can really tell that.
10:03And that dry aged
10:03condenses that flavor, right?
10:05Taking all that moisture out,
10:06everything that's left
10:07is just pure beefy flavor.
10:09Honestly,
10:09like when you smell it,
10:11it's got like a funk to it.
10:12It's got that like blue cheese,
10:13like controlled,
10:14maturing kind of smell to it.
10:15Does it now?
10:16It's really good.
10:17Yeah.
10:17Really nice, huh?
10:17There's just so much going on here
10:18and it's so delicious.
10:20It's really delicious.
10:20Can I have this really fatty piece
10:22at the end?
10:22I was wondering what that was.
10:23All yours, buddy.
10:24This is like my favorite piece
10:25of any steak.
10:25Why would I stop you
10:26from having your favorite
10:27piece of steak?
10:30Yeah, dude.
10:32Yo.
10:33Get some beef tallow fries.
10:35These are cooked
10:36in the rendered wagyu tallow, right?
10:38Yeah.
10:39How fantastic.
10:39Extremely good fries.
10:41Mac and cheese.
10:41Do you want some mac and cheese?
10:42Do you want to try
10:42a little mac and cheese?
10:43Absolutely.
10:44See if it's still warm enough
10:45to get a cheese pull.
10:46Oh, yeah.
10:47There we go.
10:48They make all that pasta in-house.
10:50Really?
10:50Cool, huh?
10:51It's one of those places
10:52where they're just going
10:53the extra mile
10:53at every level, aren't they?
10:55Dude.
10:59Holy crap.
11:01Michelin star on the door
11:03for a reason.
11:03This is incredible.
11:05You can tell.
11:06You can see why.
11:07Yeah.
11:07I know you mentioned before
11:08that Wolfgang Puck,
11:09not the biggest celebrity chef
11:11in the UK.
11:12In the US,
11:12I think he's very big.
11:14Big deal.
11:14Partly the reason
11:14now he's had so many
11:16great restaurants,
11:16but he also has a line
11:17of kitchen products
11:18and also a line
11:20of frozen pizzas.
11:21Okay.
11:21Check this out.
11:22The reason he got in
11:23to the frozen pizza game
11:24is because of Johnny Carson.
11:27Can I be so real with you, Joe?
11:28Yeah.
11:28I don't know who Johnny Carson is.
11:30What do you even mean?
11:32Have you heard of
11:33The Tonight Show?
11:34Yeah.
11:35Okay, well,
11:35he hosted it for like
11:3640 years.
11:37Okay, yeah.
11:37We don't really do those
11:38talk shows in the UK.
11:40So, an incredibly popular show
11:41that was filmed
11:42here in Los Angeles.
11:43So, Johnny Carson,
11:45incredibly successful
11:46and famous person
11:47because he was filming
11:48his show
11:49during the day
11:50into the night
11:50and filming it constantly.
11:52He was going a lot
11:54to Wolfgang's restaurant,
11:56Spago,
11:57where they do have
11:57these famous pizzas,
11:59but Johnny couldn't get
12:02there as often
12:02he wanted to,
12:02so he'd buy a bunch
12:03of pizzas
12:04and get them to either
12:05go or take them
12:05out of there.
12:06And Wolfgang was like,
12:07what's he getting
12:07all these pizzas for?
12:08And found out that
12:08Johnny was freezing them
12:10to heat them up later.
12:10And he's like,
12:11this is insane.
12:12Like, it's got to be
12:12what are you doing this?
12:13But then Wolfgang was like,
12:15well, let me like
12:15freeze it or set it up
12:16for you.
12:17We're kind of like
12:17figure this out
12:17so you're not ruining
12:18my pizza by refreezing it.
12:20Insulting me.
12:21And then doing that,
12:22he heated them up himself.
12:24He's like,
12:24wait, this is actually
12:24pretty good.
12:25Pretty good.
12:25And frozen pizzas
12:26was a thing that was happening.
12:28So Wolfgang's like,
12:29I don't put my hat in the ring
12:30and start doing frozen pizzas.
12:31There you go.
12:32I always respect a chef
12:33who can kind of like
12:34go a little bit mainstream,
12:35but still maintain
12:36that kind of aura
12:37and that kind of
12:39prestige brand still.
12:40Because this is still
12:41obviously like Michelin star food.
12:42Yeah.
12:43Incredibly fine dining.
12:46Oh, wow.
12:46Thank you for coming by.
12:48Appreciate it.
12:48Hi, Joe.
12:48Nice to meet you.
12:49I'm Wolfgang.
12:50Hi, Harry.
12:51How are you?
12:51Nice to meet you.
12:52I'm good.
12:52Everything was fantastic.
12:53We're really blown away.
12:54We love the food.
12:54Great job.
12:55Okay, sit down.
12:56Continue your work.
12:56Sure.
12:57Yeah, so great to meet you.
12:58Nice meeting you, sir.
12:59I enjoy.
13:01Thank you very much.
13:02All right.
13:03You mean Wolfgang Puff?
13:04Yeah.
13:06All right.
13:06Your move, Jamie Oliver.
13:09It is really magical
13:11and I see why people
13:12are willing to spend,
13:13you know,
13:14hundreds of dollars.
13:14Relatively large amounts
13:15of money on this food.
13:16So I have another
13:18fantastic steak
13:19to take you to
13:19right now.
13:21But you have to
13:22stop eating for us to go.
13:23It's really hard
13:23for me to stop eating
13:24but I will stop eating
13:25and we can go.
13:27One more bite.
13:31It's getting late
13:32in the day.
13:32We're starting
13:33to lose the light
13:33but there's one more
13:34spot I want to take you to.
13:35Key Spaca.
13:36It's more of an Italian
13:37restaurant technically
13:38but they are known
13:39for having arguably
13:40one of the best steaks
13:42in LA.
13:42It's actually part of
13:44or connected to
13:45Osteria Maza
13:46and Pizzeria Maza
13:47which is like,
13:48I don't know,
13:48like the Maza complex
13:49but it is a very popular
13:52restaurant cluster
13:54in Los Angeles.
13:55Okay.
13:55All right guy,
13:57Key Spaca.
13:58Today we are going
13:59to be trying
13:59their 50 ounce
14:01dry aged
14:03Besteca Florentina
14:05Bonin Porterhouse
14:06for a cool
14:07$295.
14:10You say that price
14:11but I'm hearing
14:1250 ounces of steak.
14:14That's a lot, right?
14:15That's a lot of steak.
14:16I think like typical portion
14:17would be like 8 ounces
14:19for like a regular
14:20size steak.
14:21So we are kind of
14:22getting like what
14:23five steaks worth of steak.
14:25Why are we getting
14:25such a big one?
14:26Because it's a centerpiece
14:27man, it's a big deal.
14:28Okay.
14:28It looks very impressive.
14:30A little more dimly lit.
14:31Very cool,
14:32chill environment.
14:33Like the wine racks
14:34behind us.
14:35Yeah.
14:36Quite a romantic spot
14:37almost.
14:37Yeah, I'm so glad
14:38I'm spending it
14:38with my co-worker.
14:41And best friend.
14:42Mm-hmm.
14:46One thing I am seeing
14:47is an open flame
14:48just billowing
14:49out of that kitchen
14:49which excites me.
14:50I like flame-cooked meat.
14:52I'm so excited.
14:54Anything else you've seen
14:55in here you want to get?
14:56I've seen a few things
14:57on this menu
14:57that have piqued my interest.
14:58I see veal tongue
15:00on the menu.
15:01Have you ever had
15:02veal tongue before?
15:03I said they have.
15:04Oh, fantastic.
15:05We have veal tongue
15:05over here
15:06with oregano vinaigrette.
15:08Gorgeous.
15:10Okay, listen to me.
15:10Of all the places
15:11we're going to today,
15:12this place might be
15:14the most meat-centric
15:15and that's saying a lot.
15:17Okay.
15:17Okay.
15:17Kispaka,
15:18they built
15:19the first dry cure program
15:21in Los Angeles, right?
15:23So we are getting
15:24a selection of cured meats here
15:26that are unlike
15:27any other place
15:27you've gone to, right?
15:28They're doing this in-house.
15:30Really?
15:30How nuts is that?
15:31That's pretty wild, yeah.
15:32That's a dedication to meat.
15:33Yeah, look at this tongue.
15:34Yeah.
15:35Have you ever had veal tongue?
15:36You said you haven't.
15:36No, I don't think I have.
15:37I don't think I have.
15:38Not what I was expecting.
15:39I didn't realize
15:39this was part of the
15:40curing program thing
15:41that they're doing here.
15:42Yeah.
15:42I'm kind of intrigued.
15:44I mean, doesn't it look
15:44just like a tongue?
15:45Like this is a tip?
15:46It kind of does.
15:47Don't think too much about it.
15:52Mmm.
15:53Mmm.
15:54Oh, it's amazing.
15:55Oh, wow.
15:57Man.
15:57There's like an
15:58oregano vinaigrette
15:59on that as well.
15:59I don't think I
16:00ever even wanted
16:01to try veal tongue.
16:02Now it's something
16:03I feel like
16:03I want to try
16:04all the time.
16:06That's fantastic, yeah.
16:07Yeah, it's just like
16:08a really flavorful,
16:09tender, cold cup
16:10basically at this point.
16:12All done in-house.
16:12Pretty impressive.
16:13Pretty good.
16:14And I'm just coming in
16:15with our focaccia
16:15direct over here for us.
16:17So the first couple pieces.
16:18Just in time.
16:20Awesome.
16:21Thanks so very much.
16:21Enjoy.
16:22Just came out of the oven,
16:23so please be careful.
16:24Beautiful.
16:25Fresh focaccia
16:26also seems to be
16:27stuffed with cheese.
16:29Oh, my God.
16:31Mmm.
16:32It's incredible.
16:34Mmm-hmm.
16:35They should open
16:35a place that just sells
16:36different versions
16:37of cheesy bread.
16:38Just bread and cheese,
16:39that's it.
16:40So good.
16:40Yeah.
16:41They're like olive oil,
16:42the salt, cheese.
16:43This is incredible.
16:44The bread's like
16:44so thin and crispy as well.
16:48Mmm-hmm.
16:49Now, I could fill up
16:50on this bread.
16:51Uh-huh.
16:52And I think I will.
16:54That is like
16:55not what I was expecting
16:55to come out
16:56when they said focaccia.
16:57Yeah, I was like,
16:57yeah, whatever.
16:58I've had it before.
16:58Yeah, I know.
16:59I make it sometimes.
17:00I make nothing.
17:01I've never made focaccia
17:02like that.
17:02No, no, no.
17:02Yo.
17:03I think this is actually
17:04like a slightly more
17:04regional Italian
17:05thing.
17:06Uh-huh.
17:06They've got like
17:06the cheese underneath it.
17:07It's much thinner
17:08than I would expect
17:09a regular focaccia to be.
17:10It's not got that
17:11kind of doughiness to it.
17:12Yeah.
17:12But it's like so flavorful.
17:13Do you recognize this cheese?
17:15I'm drawing a blank
17:16on what cheese this is.
17:16I'm not sure.
17:17The menu seems to say
17:18straccino cheese.
17:20All right.
17:20It's very delicious.
17:21It's like quite firm
17:22and quite salty.
17:24For me, it's like
17:24verging on like a halloui
17:26almost.
17:26Yeah, I did notice that too.
17:28And I think the reason
17:29that this has like
17:30a more saltier flavor
17:32is that this is going
17:33to pair perfectly
17:34with your meal,
17:36especially that savory
17:37meat we're about to get.
17:38So it's good thinking
17:39that although it's delicious
17:39on its own,
17:40this is the perfect
17:41starter for my main course
17:43because now I'm like
17:44I'm like hungrier
17:45now that I've had that.
17:45I'm like...
17:46dry-aged 50-ounce mistake
17:49right over here.
17:50We have the more
17:51marbled New York
17:52and then more tender filet
17:53on that side for you.
17:54Thank you so much.
17:55Amazing.
17:56Now, I want to say
17:57real quick that the steak
17:58is almost $300
17:59but if you eat
18:00the whole thing
18:01it's free.
18:02We have 20 minutes.
18:03Go.
18:0650 ounces of steak.
18:07You hungry?
18:08Is this beef
18:08or like dinosaur?
18:10This thing is absolutely unique.
18:10Yeah, the people
18:11almost flipped over
18:12like in the Flintstones intro.
18:13All right, I'm grabbing a piece
18:15and I'm digging in, buddy.
18:15I'm getting stuck in.
18:16So we're taking from
18:17this was the more
18:18like New York strip side.
18:19Oh, yeah.
18:21Just look how even
18:21the color is across that as well.
18:23That's like so well cooked.
18:28Cooked to medium rare.
18:29Grilled over white oak.
18:30Right?
18:32Finished with beef fat
18:33and olive oil, right?
18:34Which you can definitely taste.
18:35Really wait a minute to finish it.
18:36Beef on beef.
18:37Yeah.
18:37This one is aged 21 days.
18:39I asked the guy
18:40and he said
18:40that gets it
18:41a really nice condensed flavor
18:42but they stop
18:43before it starts getting
18:44that funky mold.
18:45They've noticed it
18:46some other places.
18:47So this one,
18:48they pulled it
18:49right before that starts happening.
18:51Yeah, definitely less
18:51of like a sort of funk
18:52that you would get
18:53from like a really dry aged steak.
18:54I think I'll go
18:55a little less funk.
18:56Okay.
18:57It's a personal preference.
18:58This, I think,
18:59I mean, obviously
18:59I'm not going day to day
19:00but if this was 21 days,
19:02you said?
19:02Yeah.
19:03I think this might be
19:04the perfect amount
19:05of dry aging.
19:06Joe's ideal amount
19:07of dry aging.
19:09I haven't had 20 or 22
19:10but I mean,
19:11I don't know how like
19:12how dialed in
19:13I have to get
19:13on these dates
19:14but as far as 21,
19:15I think this is the best
19:16dry aging we've had.
19:17What we need to do
19:17for you is now
19:17take it day by day
19:19from 21 to 28.
19:20You have to taste it
19:21every day
19:21and see what your
19:22like ideal days were.
19:23It's like when they say
19:24you, um,
19:25this is so stupid.
19:27You want to know
19:28ideally what's the best
19:29temperature
19:31to get soft-boiled
19:32eggs in your house.
19:33You take one out
19:34every minute
19:34and then crack it open
19:35and do it.
19:36Doing that with sticks.
19:37I mean,
19:39I think it's safe
19:40to say this is
19:40a perfect steak.
19:41Yeah.
19:42It's a big boy.
19:43It's a big boy.
19:43This is like a,
19:44it's a party steak.
19:45This is like a steak
19:46you get a few people
19:47together.
19:47Yeah.
19:48Yeah.
19:48Yeah.
19:48I would say this
19:49is probably ideal
19:49for four adults.
19:50One thing that's
19:51impressing me is
19:51that the New York
19:51strip side
19:52with the marbling
19:52actually like
19:53they've kind of
19:54got the same
19:55cook almost
19:55with the filet
19:57side as well
19:57even though this
19:58is a much leaner
19:59cut of meat.
20:00You know,
20:00slight differences
20:00but this is still
20:01like a beautiful
20:02pink medium rare.
20:04To get an even
20:05cook on both sides
20:05like that
20:06when they are
20:06different kind
20:07of types of beef
20:08if you will
20:08is really impressive
20:10like technical skill
20:11at the highest level.
20:12Doesn't get much
20:13better than that
20:13does it?
20:14Yeah.
20:14I'm amazed
20:15by how great this is.
20:15Beautiful enormous steak.
20:16I mean yeah
20:16this is one of the
20:17best steaks I've ever had.
20:18Yeah.
20:18It's a work of art
20:19which I will gladly eat.
20:21A consumable work of art.
20:22But I say
20:23we wrap this up
20:24and head out of here
20:25and deliberate
20:27our final thoughts
20:28elsewhere.
20:29That sounds like
20:29a good plan.
20:30The crew can box up
20:31our remaining
20:3148 ounces of steak.
20:35So good.
20:38Oh man
20:39I'm stuffed.
20:40Three amazing steaks
20:41in Los Angeles.
20:42How are you feeling?
20:43Yeah that was a lot
20:43of red meat
20:44but honestly
20:45all so delicious
20:46that it made it
20:47a little bit easier.
20:48Every steak
20:48was absolutely fantastic.
20:50I would recommend
20:50any of those steaks
20:51to a visitor
20:52looking for an amazing
20:53steak experience
20:53or anyone who lives
20:54in LA who wants
20:55an incredible steak
20:56experience.
20:57But if you had
20:58to pick one
20:59what would you say
21:00was your favorite?
21:01Fine margins as usual.
21:03I think you've picked
21:03three excellent spots
21:04for me Joe
21:05so thank you very much.
21:06I really loved
21:07Uncle John's
21:08I think in terms
21:09of like I say
21:10the LA experience
21:11of that kind of
21:12cultural fusion
21:13pulled off expertly
21:14I think they did
21:15a great job
21:15and that price point
21:16is super impressive
21:17but that said
21:18I think it's cut for me.
21:20Wow cut.
21:20Wolfgang Puck
21:21comes by
21:22smiling those bright
21:23pearly whites
21:24and you're just
21:25in his pocket
21:26aren't you?
21:26Did that seal the deal?
21:28It maybe helped
21:28a little bit
21:29but honestly
21:29I thought the meat
21:30that we had it cut
21:31was just a slight cut
21:32above the rest.
21:33No pun intended.
21:35Intend your pun.
21:37I thought it was fantastic
21:38like I say
21:38that dry aged flavor
21:39it might be a personal
21:40preference thing
21:40but to me
21:41that was the funkiest
21:43and tastiest
21:44and most complex meat
21:46that we had today
21:47and I really enjoyed it.
21:48I also think
21:48just coming
21:49you know
21:49as a tourist
21:50to LA
21:51I imagined
21:52that Beverly Hills
21:53that Rodeo Drive
21:54glitz and glam
21:55and for me
21:56that was kind of
21:57the vibe that car had
21:58so it matched
21:58my expectations
21:59for the area
22:00it was
22:01you know
22:01a higher price point
22:02but it's steak
22:03it's a blowout meal
22:04go have fun
22:05go do it at cut.
22:06Yeah
22:06so going into this
22:08I hadn't been to
22:09any of those restaurants
22:10but Osteria Maza
22:12which is connected
22:12to Kisbaka
22:13is one of my
22:14favorite restaurants
22:15so I was going in
22:16thinking that
22:17you know
22:17Nancy Silverton
22:18and added a
22:19Joe Bastianich
22:20to the mix
22:20I was really
22:22really excited
22:22for Kisbaka
22:23and that steak
22:24was absolutely phenomenal
22:25it was more delicious
22:27than I hoped
22:27it possibly could have been
22:29and that being said
22:30yeah I'd say cut
22:31was my favorite
22:32I've just
22:32just barely
22:33squeaked in there
22:34I wrestled with this
22:35for a while
22:36but I thought the cut
22:37just was my favorite
22:38just by the finest
22:39of margins
22:40I'll definitely be
22:41going back to
22:41Kisbaka
22:42because it was
22:43a fantastic steak
22:44but yeah you're right
22:45the cut
22:46that Wagyu
22:47everything about it
22:48the second we tasted
22:49I was like
22:49oh my god
22:50I can't believe
22:50a steak can be
22:51this good
22:52I loved everything
22:53but yeah
22:53cut
22:54my number one
22:55wow we agree
22:57we do
22:57yeah
22:57great minds
22:58think alike
22:59how do you like
23:00our airbnb
23:00it's fine
23:01yeah
23:01pretty good
23:02yeah it's not bad
23:03I guess
23:03I feel like next time
23:04we're in town
23:04you should stay with us man
23:05we miss you
23:06no thanks
23:06you like your personal space
23:08no I'm done
23:08I'm going to go home
23:09actually
23:10goodbye
23:10alright see ya
23:11I got it
23:11you hear about the guy
23:13who got knighted
23:14for his services
23:15to beef
23:15yeah I did
23:16yeah sir loin
23:17I kind of thought
23:20if I just said yes
23:21you wouldn't do the punch
23:22no no
23:22because every joke
23:23I hate
23:24you hear about this
23:24I'm supposed to say
23:25no and then you do it
23:25but what if I just said
23:26yeah yeah I heard
23:27well I'm going to do it anyway
23:28oh yeah
23:30heard all about it
23:30thanks
23:31bye