- hace 1 día
Categoría
😹
DiversiónTranscripción
00:00¡Suscríbete al canal!
00:30¡Suscríbete al canal!
01:00¡Suscríbete al canal!
01:02¡Suscríbete al canal!
01:04¡Suscríbete al canal!
01:06¡Suscríbete al canal!
01:08¡Suscríbete al canal!
01:10¡Suscríbete al canal!
01:12¡Suscríbete al canal!
01:14¡Suscríbete al canal!
01:16¡Suscríbete al canal!
01:18¡Suscríbete al canal!
01:20¡Suscríbete al canal!
01:22¡Suscríbete al canal!
01:24¡Suscríbete al canal!
01:26¡Suscríbete al canal!
01:28¡Suscríbete al canal!
01:30¡Suscríbete al canal!
01:32¡Suscríbete al canal!
01:34¡Suscríbete al canal!
01:36¡Suscríbete al canal!
01:38¡Suscríbete al canal!
01:40¡Suscríbete al canal!
01:42¡Suscríbete al canal!
01:44¡Suscríbete al canal!
01:46Este es un lugar donde el exceso no es solo en courage, es esperado.
01:51Desde el todo lo que puede comer buffets, a los templos de chefes de celebración de chile,
01:55Vegas hace más grande, bolder y con más glitter.
02:00La ciudad se considera como el capital de la capital del mundo.
02:03Y esta semana, es la casa de la gran espectáculo en la sports entertainment,
02:08WrestleMania.
02:10En Vegas, tienes que tomar las riscas.
02:12So, tonight, I jumped in the ring to help out my buddy, L.A. Knight, and it paid off.
02:18Ron Strobin to the rescue!
02:21And did he ever need the monster to arrive?
02:25To celebrate, I'm going with a timeless Las Vegas signature, the steak dinner.
02:30And if you want the best one in town, you gotta get off the strip
02:33and find this gem tucked away inside South Point.
02:37I got something special for y'all in here.
02:39Places like this prove Vegas isn't all sizzle, it's about the steak.
02:45I'm inside Michael's, an absolute old-school must-eat when you come to Las Vegas.
02:50Known for their amazing steak dinners.
02:52I can't wait to get in here and see what all the hype is about
02:55and why this place has been doing this for such a long time.
02:58Michael's Gourmet Room hasn't changed its menu in decades.
03:01It's a timeless establishment where Rat Pack vibes still rule.
03:06Tucked inside South Point, it's like a secret hideaway.
03:10Ride this way, please.
03:11Right, thank you, sir.
03:12With high-back red velvet banquets to keep conversations between goodfellas private
03:18and dimly-lit chandeliers acting as an homage to the vintage Vegas glamour.
03:24I've been told it's the best damn steak dinner in town,
03:27served with a heaping side of nostalgia,
03:29and I'm here to see if it lives up to the hype.
03:32Good evening, Mr. Brown.
03:33Hello, how are you, sir?
03:34I'm Russell.
03:35Very nice to meet you.
03:35Welcome to Michael.
03:36Thank you for having me.
03:37First off, wow.
03:38I don't know, did you know the history?
03:39Not yet, nope.
03:40So this restaurant, it'll be 43 years in August,
03:43and it's a French table-side service, kind of old-school.
03:46We call it like a culinary time warp.
03:48I love it.
03:49Hence the high-back chairs for privacy.
03:51You know, you can sit in the middle of a room that kind of really can't hear you too well.
03:54Someone's reading your lips.
03:55You know, with the old-schools, like, during the day.
03:57Yeah, yeah.
03:58When the guys are in the city.
04:00So I'm going to give you our menu, but you take all the time you need.
04:03Thank you, sir.
04:03I'll be right here for you.
04:04Thanks, sir.
04:08You know, I can't help but think as I'm looking over this menu
04:10of what a steak dinner actually is.
04:12It's a celebration a lot of times.
04:13You're going out to celebrate a birthday, a wedding, an anniversary.
04:16You had a good night at the tables.
04:18This is where you come to celebrate.
04:19And what a way to end WrestleMania week with the pivotal Las Vegas steak dinner as a send-out.
04:27So you guys dined here before, I guess?
04:29A hundred times.
04:30A hundred times.
04:30You can eat anywhere in Las Vegas, anywhere you want.
04:33And everywhere's great, right?
04:35Steakhouses are all amazing.
04:36This is the highest-end dining experience in Las Vegas and sentence.
04:40Amen.
04:41Amen to that.
04:42Cheers.
04:43Oh, cheers, darling.
04:44I was in a celebratory mood before I even walked through the door.
04:48But hearing from some of the locals has me even more excited for a giant, juicy, grade-A steak.
04:54And because I want to keep it classic Vegas, I'm going with the Chateaubriand.
04:59In the Rat Pack era, ordering the Chateaubriand was a way to celebrate a great night at the tables, mark an anniversary, or to impress the local mobsters and starlets.
05:10It's a premium cut of beef, prized for its tenderness and traditionally carved table side, contributing to the spectacle.
05:17Back then, Vegas blossomed by making regular Joes and Janes feel like VIPs.
05:23And today, it's still what they do best.
05:26What's the chance that I can come back and see how it's done?
05:28You've got to come with us, Rick.
05:29You've got to see this.
05:30I would love to see it.
05:31I like getting in the belly of the beast.
05:33How are you doing, Chef?
05:34I'm doing great.
05:34How are you?
05:35Very nice to meet you.
05:35Thank you.
05:36Doing great, man.
05:37Take me through your process.
05:38What are we working with back here?
05:39So you order a Chateaubriand.
05:41That's what we're going to be working on.
05:42All right.
05:42Absolutely.
05:43Coal fire?
05:44Yes.
05:45Mesquite.
05:45Mesquite.
05:46So we're using mesquite to sear the steak in,
05:49and then we'll be finishing it off in the oven.
05:51All right.
05:51Where do you guys get your beef from?
05:53This is from Nebraska.
05:5424 ounces.
05:55That's a hell of a cut of meat.
05:57This baby, I guarantee you, is going to be money.
06:01Right here, we're going to fold it in.
06:03Roll it around.
06:04Roll it around.
06:05So there's some seasoning in there, olive oil, too.
06:06I'm sure it's secret.
06:07Salt and pepper.
06:08Boom.
06:09Not that much of a secret.
06:10Yeah, not much of a secret, yeah.
06:11So a nice olive oil massage in the bathtub
06:14before we go straight on to the mesquite charcoal.
06:17Yes.
06:18That's it.
06:19Oh, what a thing of beauty.
06:20I'm guessing what?
06:21700, 800 degrees?
06:23800.
06:23Yeah.
06:23You get what we're taking, yes.
06:24Well, you get that super hot, quick sear.
06:27Instantly seals in all those juices, all that flavor.
06:29Absolutely.
06:30And we're going in at an angle,
06:31and then the opposite angle,
06:32and we're going to keep rotating it like that.
06:34You get the nice cross marks.
06:35Because it's more than just eating,
06:38it's presentation, too,
06:39when you're coming out for a dining experience.
06:41Absolutely.
06:42And that's what we're looking for.
06:43All right.
06:44And then we'll put it into the oven,
06:46and we'll send it out to you.
06:48Very nice to meet you.
06:49Nice meeting you as well.
06:49Take my cocktail, and I'll get out of your way.
06:51Okay.
06:54In Vegas, the lights shine brightest for the victors.
06:58And after kicking off WrestleMania weekend
07:00in a grand fashion,
07:01I'm about ready to stop talking and start eating.
07:09Wow.
07:11Oh, my goodness.
07:12That is absolutely beautiful.
07:17I'm in Las Vegas,
07:19where WrestleMania has taken over the city.
07:22The lights are brighter.
07:24The crowds are louder.
07:27And after the bell,
07:28there's only one way to celebrate.
07:32At Michael's Gourmet Room
07:33with a championship-level steak dinner.
07:37Wow.
07:38Oh, my goodness.
07:39That is absolutely beautiful.
07:42Wow, what a beautiful cut of meat.
07:44Spin that hat, please.
07:46Zoom in here.
07:47Get in there.
07:47Oh, my God.
07:48Look at that.
07:49Absolute perfection.
07:50That's 1,000 million percent what I want to see.
07:54Like, yeah.
07:55This is the center cut of the filet.
07:56This is the most sought-after piece of beef
07:59on the entire cow.
08:01And it's all for me.
08:05That is so pretty.
08:07Now it's time for the fun part.
08:09Right here is the pinnacle of dining
08:18when it comes to old-school Las Vegas style.
08:21This is such a beautiful piece of art.
08:23And what a way to end my amazing WrestleMania week
08:26eating the Chateaubriand Vegas steak dinner.
08:30Mmm, what an absolute beautiful cut of meat.
08:33Get the smoke from the mesquite charcoal
08:35where it's seared in all those juice and those flavors.
08:37Finished to 136 degrees like I like it.
08:40Medium rare plus.
08:42And it's just...
08:43What an absolute amazing steak dinner.
08:49Truly a meal fit for a king.
08:52Or one big SOB.
08:56Holy moly.
08:58Michael's gourmet room delivered in true Vegas style
09:03because there is no better way to enjoy the city of lights
09:07than with high-quality indulgence.
09:09Oh, my goodness.
09:10Elegant ambiance.
09:12What a presentation.
09:13And exceptional service.
09:15It's a pleasure.
09:16Thank you, sir.
09:16And while not much in the ring can put me to sleep,
09:19a 24-ounce steak sure can.
09:22Oh, wow.
09:24So I headed back to my hotel
09:25where the sounds of coin slots and poker chips lulled me to sleep.
09:30But when a sliver of sunshine came pouring in,
09:33I could only think of one thing.
09:35This meat monster isn't done yet.
09:39Behind me is where the locals come.
09:41When you're talking cuisine that's off the beaten path,
09:44you cannot go without mentioning Carson Kitchen.
09:47My belly's empty.
09:48It's time to feed the monster.
09:49Let's get in here and eat.
09:51From old-school elegance to downtown rebellion,
09:55Carson Kitchen is so good,
09:57it's where other Vegas chefs go after their shift.
10:00It's gritty, inventive,
10:03and proof that the best meals happen off the strip.
10:06The menu?
10:07A greatest hits list of comfort food turned up to 11.
10:11And because I've got food FOMO,
10:14I'll be ordering everything on the menu.
10:21Black rice oxtail risotto.
10:24Come on.
10:26Two sides.
10:28Hi.
10:29How are you doing today?
10:29Doing well yourself?
10:31Doing well.
10:31What are we thinking about?
10:32Do you have any questions?
10:33I am, for one, just wow.
10:35As soon as I glanced on this,
10:36like, it was just,
10:37this is exciting.
10:38Yeah.
10:38Do you want some of my recommendations?
10:40Yes, please,
10:40because I'm already torn.
10:41Totally.
10:42I usually start with our social plates,
10:43grab a couple of those.
10:45Pairs great with our baked mac and cheese as well
10:47from the farm and garden.
10:48Just made it even harder.
10:49Thank you.
10:52No, oh my goodness.
10:53I'm going to be honest with you,
10:54I don't, I, I,
10:55order the whole thing.
10:56Literally,
10:57I'm going to do everything on the menu.
10:58I'm going to do everything on the menu.
11:00I'm going to do everything on the menu.
11:01Awesome.
11:02Thank you, Darren.
11:05Las Vegas is known for its fast pace,
11:17high stakes,
11:18and extreme opulence.
11:21We're talking title-worthy indulgence.
11:23Fans from all over the world
11:25have descended on Sin City
11:27for the annual
11:28Night Before Mania edition
11:31of SmackDown.
11:33Knife and Stroman,
11:34right now.
11:36But beyond the glitz and glamour,
11:38just off the strip,
11:40lives Carson Kitchen.
11:42A culinary gem
11:43rolling the die on invention.
11:46And creating fresh takes
11:47on classic comfort food.
11:49Led by award-winning restaurateur,
11:52Corey Harwell,
11:54Carson Kitchen is built
11:55on a bold food philosophy,
11:57reimagining classic comfort dishes
12:00with elevated,
12:01yet approachable,
12:02fine dining ingredients.
12:04And today,
12:05I'm here to try
12:06everything on the menu.
12:08Literally,
12:09I'm going to do everything
12:10on the menu.
12:11Awesome.
12:12But first,
12:12Chef Corey,
12:13how you doing?
12:14I'm well, buddy.
12:15How are you?
12:15Very nice to meet you.
12:16Good to see you.
12:17Hey, I'll tell you what,
12:18I'm on day six
12:18of being here in Vegas.
12:19We had an unbelievable
12:20weekend with Wrestlemania.
12:22I saw the swear jar.
12:23I probably might put
12:24$20 in it right off the rim.
12:25$20 means you can say
12:27whatever you want
12:27for your time with us.
12:28Well,
12:29let's do it.
12:33The night before we opened,
12:35I had a dream
12:36that I put the swear jar
12:37out there.
12:38And I told my team
12:39the next day
12:40at opening pre-shift,
12:41I'm like,
12:42we're going to have
12:43a restaurant that's so good
12:44it's going to make people cuss.
12:45What's the chances
12:46I can get back there
12:47and see you whip up
12:47a couple of your
12:48top-order dishes?
12:49Man, if you can fit back here,
12:50we can cook together.
12:51Come on.
12:52Will, there's a wave.
12:52Let's rub some butter
12:53on these shoulders
12:54and I'll be right back there.
12:55What are we working with, Chef?
12:56Well, so we're going to work
12:57on a combination
12:58of two of my favorite things
12:59in the whole world.
13:00There's bacon.
13:01Yep.
13:01And there's buffalo wings.
13:03Wow.
13:03So this is
13:04apple cider braised pork belly.
13:06We're going to throw this
13:07in the fryer.
13:08All right.
13:08And then we're going to top this
13:10with the flavors
13:11of wonderful buffalo wings.
13:13So all the flavors
13:14you can imagine,
13:14the blue cheese,
13:15the spice,
13:16all of that.
13:17All at one.
13:17This is a buffalo
13:18blue cheese beurre blanc.
13:20And it's one of the best.
13:21Listen, you can put this sauce
13:22on a foot
13:22and I'm telling you,
13:24people will line up for it.
13:24Well, I just got these
13:25fancy new Braun Strowman's
13:26so we can't be eating these.
13:28Oh, hell.
13:30That's awesome.
13:31All right.
13:31Let's pull these bad boys out.
13:37All right.
13:38Look at that pretty.
13:38Hit them with a little bit of salt.
13:39Come on in and look how pretty
13:40these are.
13:41Gold and brown.
13:42We're going to put these
13:43little fat cap up.
13:45And we've got the buffalo
13:46blue cheese beurre blanc.
13:47Whoa, that went everywhere.
13:49Sorry about that.
13:51Give me your finger there.
13:56Oh.
13:57It is everything going on
13:58all at once.
13:59It is a buffalo wing sauce.
14:01Like I said,
14:02you can taste the blue cheese.
14:03I can literally taste like
14:03celery carrots
14:04when I'm biting into it.
14:05Wow.
14:07All right.
14:08There's our pork belly
14:09buffalo blue cheese beurre blanc.
14:11All right, Chef.
14:12I cannot thank you
14:12for showing me
14:13through some of your dishes.
14:14I got to get out here now.
14:15Let's go feed you.
14:17Carson Kitchen's long list
14:19of familiar dishes
14:20with inventive twists
14:21has got my stomach rumbling.
14:24So I've ordered
14:25everything on the menu.
14:26Today, that's over 20 items.
14:29I'm placing my bets
14:31on the pork belly
14:32buffalo beurre blanc
14:33and dealing in on
14:35chef's secret sundae chicken
14:37with spicy pickle aioli.
14:39Killer shrimp?
14:40Jackpot.
14:41But I'm here
14:42to pick a favorite.
14:43And the only way
14:44to do that
14:45is to go all in.
14:50Oh, my God.
14:52I don't need
14:53this side plate.
14:55I'm not sharing.
14:57I'm dying.
14:58This looks so good.
15:00That chicken skin
15:01is served
15:01with a side of honey.
15:03Smoked honey.
15:04Smoked honey.
15:05That's right.
15:06Chef, hold on, hold on.
15:07First thing to come,
15:08I paid my $20,
15:09so let me go ahead
15:10and start by going
15:10holy .
15:11You're allowed
15:13to say it, man.
15:15Listen, I think
15:15we got 20 just
15:16absolute barn burners here.
15:18Where are you going
15:19at first?
15:19You know what?
15:20I think you got to
15:21break into this
15:21oxtail first.
15:22Let's go oxtail.
15:23Dig in, brother.
15:29Wow.
15:32Holy cow.
15:33I don't even want
15:34to talk about this.
15:35It's so good.
15:36I don't want to stop eating.
15:38This
15:38this is great.
15:40The oxtail risotto
15:43is unbelievable.
15:45I've only tried
15:45one dish so far
15:46for this amazing
15:47spread of food
15:48and this right now
15:50is already number one
15:51contender right out the rip.
15:53That's good.
15:54I'm going to end up
15:54eating this whole thing
15:55in one sitting,
15:56so I need to pass it
15:57to the side
15:57so I can try
15:57the other dish,
15:58but we'll be back
15:59to you, sweetheart.
15:59Don't worry.
16:02I'm going to try it
16:02with a little glob
16:03of the mac and cheese.
16:04The signature cheese
16:07in there is a borzin,
16:08which is a garlic
16:10and herb,
16:10like a chev.
16:12Those
16:12are
16:13amazing.
16:15This is some
16:16of the best macaroni
16:16and cheese
16:17I've literally ever
16:17eaten in my entire life,
16:19and I've eaten
16:19a lot of damn
16:20macaroni and cheese.
16:21This is going
16:22to be tough.
16:23Everything is just
16:24holy cow.
16:25Holy cow,
16:25holy cow,
16:26holy cow.
16:31I'm in Las Vegas,
16:32Nevada
16:33for Wrestlemania weekend,
16:35and in true Vegas style,
16:37I went all in.
16:39I may have come
16:40to wrestle,
16:41but I've stayed
16:42for the simply good food.
16:44What an absolute
16:45amazing steak dinner.
16:48Now,
16:48I'm at Carson Kitchen,
16:50just off the strip,
16:51and I've ordered
16:52everything on the menu.
16:54Let me go ahead
16:55and start by going
16:55holy
16:56but what are the odds
16:59I can pick a favorite?
17:01This is going
17:01to be tough.
17:02Everything is just
17:03wow.
17:04All right,
17:04now let's move
17:05into the fried chicken skin.
17:07I mean,
17:07this has literally
17:08turned into a chicharron.
17:09I've never seen
17:10a chicken skin
17:10come out this crispy,
17:12this hearty,
17:13paired with a smoked honey.
17:15I'm talking a lot.
17:16Let's do the hard part.
17:17Just kidding,
17:18this is the easy part.
17:24You're a madman
17:25in the most amazing way.
17:27Wow.
17:28Is it my turn?
17:29Wow.
17:31I've had crispy chicken skin
17:32before,
17:33but it's never
17:34this consistent,
17:35never this light,
17:36never this airy,
17:37fried.
17:37It's usually still
17:38a little greasy,
17:39a little chewy on this.
17:40This literally pops
17:41in your mouth
17:42like a crackling.
17:43Home run appetizer.
17:45Wow.
17:46My mind's still on,
17:46what just happened
17:47with this chicken skin dish?
17:48It's such a fun
17:49thing to eat.
17:50Let's move into
17:51these big chunks
17:52of pork belly.
17:59That is so
18:00outside of the box.
18:01As soon as you
18:02put it in your mouth,
18:03you get all the flavors
18:04you think you're getting
18:04a buffalo chicken wing.
18:05Then you bite into it
18:06and you get that
18:07fat explosion
18:08of that pork belly.
18:09I need to go in
18:10for one more piece
18:10just to make sure
18:11that I know
18:12what I'm talking about,
18:12right?
18:13Mm-hmm.
18:15Try that fat guy bite.
18:16Grab one chicken skin.
18:18One chicken skin.
18:19Put a little bacon jam on it
18:20and then some mac and cheese.
18:22This is the fat boy stack.
18:26Let's see what's up.
18:32Stupid good.
18:34Holy cow.
18:35The sharpness,
18:35smoke of the cheese
18:36and that on the mat.
18:37Sweetness of the bacon jam.
18:39The crispy of the chicken skin.
18:41Oh.
18:41What the ?
18:42Yeah.
18:43Trying to make me
18:44move in here.
18:45Where am I going to next?
18:47I gotta go to
18:48secret Sunday chicken.
18:51It's a spicy pickle aioli
18:52on top.
18:53Come on with that.
18:54How that is
18:55out of control.
18:56That is just
18:57absolute chicken sandwiches.
18:59As good as you can do it.
19:00I'm about to try now
19:01the killer shrimp.
19:06Ooh.
19:06The pickled jalapenos
19:07are nice as they got
19:08a little sweet
19:09on the backside
19:09of it with the crispy shrimp.
19:11Great, great dish.
19:12Rainbow cauliflower.
19:14Gotta eat your vegetables, kids.
19:16Wow.
19:17I was not expecting
19:18that either.
19:19Oh, I'm breathing heavy.
19:26That's a damn good burger.
19:28We're motoring through.
19:30Down to the last one.
19:32Hot dog's burning.
19:37That's the bite.
19:39That's not supposed
19:39to be that good.
19:41That's a hot dog
19:41and I thought it was brisket.
19:43I am absolutely stuffed.
19:46I know one thing.
19:47They do not skimp
19:48on the porches here
19:49at Carson Kitchen.
19:51This menu is,
19:53one, it's not easy
19:54to tackle as you can see,
19:55but two,
19:56trying to make up a mind
19:57of what the dish
19:58is going to be the best here
19:59is probably even harder.
20:01Everything has been
20:02so uniquely amazing
20:03by its own accord,
20:04but y'all want to know
20:07what my favorite is
20:07and I actually am able
20:09to pick one out of this.
20:11I'm going to go out here
20:12and tell you right now,
20:13the first bite I took
20:14of the dishes today
20:15was the oxtail
20:16with the black rice risotto.
20:18What an unbelievable dish.
20:20Chef Corey,
20:21your winner is
20:22the oxtail
20:23and black rice risotto.
20:25Absolute home run dish.
20:26If you don't come here
20:27to Las Vegas
20:28and eat this,
20:29you're a f***ing idiot.
20:36Las Vegas,
20:37where you either go big
20:38or you go home.
20:40Right this way, please.
20:41Right, thank you, sir.
20:42One minute,
20:43I'm in vintage Vegas
20:44eating the quintessential
20:46and timeless Chateaubriand.
20:48Truly a meal
20:49fit for a king.
20:50And the next...
20:51Oh, my God.
20:53I'm just about speechless
20:54thanks to an unforgettable
20:56oxtail risotto.
20:58I don't even want
20:58to talk about this.
20:59It's so good.
21:01But whether I'm in the ring
21:02or in the dining room...
21:05Oh, my goodness.
21:06That is absolutely beautiful.
21:08This city never ceases
21:09to impress.
21:10Absolute perfection.
21:12But that's the magic
21:13of Las Vegas.
21:14Ooh.
21:14It's always
21:15all in.
21:17And after tonight...
21:19That's the bite.
21:20So am I.
21:21Amen to that.
21:22Cheers.
Recomendada
21:25
|
Próximamente
40:01
20:17
21:17
44:43
43:57
43:21
19:26
53:27
21:25
38:31
20:16
47:24
44:43
41:24
44:44
43:10
23:58
1:30:07
28:20
44:59
Sé la primera persona en añadir un comentario