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00:00I've got something special for y'all in here.
00:11I'm in Las Vegas for WrestleMania weekend, and I place all my bets on flavor.
00:18Oh my goodness, that is absolutely beautiful.
00:21But can I double down on sirloin?
00:23I'm dying, this looks so good.
00:26That is so outside of the box.
00:28Ooh.
00:28Everything is just, holy cow.
00:31Or will I fold before dessert?
00:33That's the bite.
00:35My name is Braun Strowman.
00:37I make a living wrestling for WWE.
00:39One, two, three, so big!
00:44If you can't tell, I like my carbs.
00:46It's time to feed the monster.
00:47It can be a tough job.
00:49The ring just exploded!
00:51But it has its perks.
00:52Then I need a bigger table.
00:53Because when you're a monster like me, I know my way around the kitchen.
00:56I didn't get 350 pounds by accident.
00:59There's no better way to see a new town than to eat your weight.
01:04Holy cow, this is good.
01:06Threw it.
01:06Come on!
01:07From hidden neighborhood gems.
01:09What's something that I have to have?
01:10To legendary, world-renowned kitchens.
01:12I have goosebumps.
01:13This is beautiful.
01:14You can't fully appreciate a restaurant unless you try it all.
01:18I'm supposed to pick a favorite, and y'all ain't making that easy.
01:22That's why I order everything on the menu.
01:25Las Vegas.
01:39The city where dreams are made, fortunes are lost, and appetites are pushed to the limits.
01:46This is a place where excess isn't just encouraged, it's expected.
01:50From all-you-can-eat buffets to celebrity chef temples, Vegas does it bigger, bolder, and
01:58with more glitter.
02:00The city bills itself as the entertainment capital of the world.
02:03And this week, it's home to the greatest spectacle in sports entertainment, Wrestlemania.
02:10In Vegas, you have to take risks.
02:13So tonight, I jumped in the ring to help out my buddy, L.A. Knife.
02:16And it paid off.
02:18Ron Stroman 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 and find this gem tucked
02:35away inside South Point.
02:37I got something special for y'all in here.
02:39Places like this prove Vegas isn't all sizzle.
02:43It's about the steak.
02:44I'm inside Michael's, an absolute old-school must-eat when you come to Las Vegas, known
02:50for their amazing steak dinners.
02:52I can't wait to get in here and see what all the hype is about and why this place has
02:55been doing this for such a long time.
02:58Michael's Gourmet Room hasn't changed its menu in decades.
03:02It's a timeless establishment, where Rat Pack vibes still rule.
03:06Tucked inside South Point, it's like a secret hideaway.
03:10Right this way, please.
03:11Right, thank you, sir.
03:12With high-backed 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, served 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.
03:34Pleasure to meet you.
03:35Very nice to meet you.
03:35Thank you, sir.
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, and it's a French table-side service,
03:45kind of old-school.
03:46We call it like a culinary time warp.
03:48All right.
03:49Hence the high-backed 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, you 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.
04:04Thank you, sir.
04:07You know, I can't help but think as I look over this menu of what a steak dinner actually is.
04:11It's a celebration a lot of times.
04:13You're going out to celebrate a birthday, a wedding, an anniversary, 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 since.
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.
04:47But 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.
05:09It'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, and today, it's still what they do best.
05:25What's the chance that I can come back and see how it's done?
05:28You've got to come with us, right?
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.
05:36Doing 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.
05:43Cold fire?
05:44Yes.
05:45Mesquite.
05:45Mesquite.
05:46So we're using mesquite to sear the steak in, and 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, 24 ounces.
05:55That's a hell of a cut of meat.
05:57This baby, I guarantee, is going to be money.
06:00Right here, we're going to fold it in.
06:03Roll it around.
06:04Roll it around.
06:05So there's some seasoning in that 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 nice olive oil massage in the bathtub before we go straight on to the mesquite charcoal.
06:18That's it.
06:19Oh, what a thing of beauty.
06:20I'm guessing what?
06:21700, 800 degrees.
06:23Turn it, get or take, yes.
06:24You get that super hot, quick sear, instantly seals in all those juices, all that flavor.
06:29Absolutely.
06:30And we're going in at an angle, and then the opposite angle, and we're going to keep rotating
06:33it like that.
06:34You get the nice cross marks.
06:36Because it's more than just eating.
06:38It's presentation, too, when 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, and we 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.
06:57And after kicking off WrestleMania weekend in a grand fashion,
07:01I'm about ready to stop talking and start eating.
07:07Wow.
07:09Oh, my goodness.
07:12That is absolutely beautiful.
07:17I'm in Las Vegas, where WrestleMania has taken over the city.
07:22The lights are brighter.
07:24The crowds are louder.
07:27And after the bell, there's only one way to celebrate.
07:31And Michael's gourmet room with a championship-level steak dinner.
07:37Wow.
07:38Oh, my goodness.
07:39That is absolutely beautiful.
07:41Wow.
07:42What a beautiful cut of meat.
07:44Spin that hat.
07:45Please.
07:46Zoom in it here.
07:46Get 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 on the entire cow.
08:01And it's all for me.
08:03That is so pretty.
08:07Now, it's time for the fun part.
08:15Right here is the pinnacle of dining when it comes to old-school Las Vegas style.
08:20This is such a beautiful piece of art.
08:23And what a way to end my amazing WrestleMania week eating the Chateaubriand Vegas steak dinner.
08:29Mmm, what an absolute beautiful cut of meat.
08:33Get the smoke from the Mesquite charcoal where 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...
08:44What an absolute amazing steak dinner.
08:49Truly a meal fit for a king.
08:52Or one big SOB.
08:56Holy moly.
08:59Michael's gourmet room delivered in true Vegas style.
09:04Because there is no better way to enjoy the city of lights than 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.
09:16Yeah.
09:16And while not much in the ring can put me to sleep, a 24-ounce steak sure can.
09:22Oh, wow.
09:23So I headed back to my hotel, where the sounds of coin slots and poker chips lulled me to sleep.
09:30But when a sliver of sunshine came pouring in, I 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, you 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, Carson Kitchen is so good, it's where other Vegas chefs go after their shift.
10:00It's gritty, inventive, and 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, I'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.
10:34As soon as I glanced on this, like, it was just, this is exciting.
10:38Yeah.
10:38Do you want some of my recommendations?
10:40Yes, please, because I'm already torn.
10:41Totally.
10:42I usually start with our social plates, grab a couple of those.
10:45Pairs great with our baked mac and cheese as well from the farm and garden.
10:48Just made it even harder, thank you.
10:52No, oh my goodness.
10:53I'm going to be honest with you, I don't, I, I, I.
10:55Order the whole thing.
10:56Literally, I'm going to do everything on the menu.
10:59Awesome.
11:02Thank you, dear.
11:03Las Vegas is known for its fast pace, high stakes, and extreme opulence.
11:21We're talking title-worthy indulgence.
11:23Fans from all over the world have descended on Sin City for the annual Night Before Mania edition of SmackDown.
11:32Knife and Strowman right now.
11:35But beyond the glitz and glamour just off the strip lives Carson Kitchen, a culinary gem rolling the die on invention and creating fresh takes on classic comfort food.
11:49Led by award-winning restaurateur Corey Harwell, Carson Kitchen is built on a bold food philosophy, reimagining classic comfort dishes with elevated, yet approachable, fine dining ingredients.
12:04And today, I'm here to try everything on the menu.
12:08Literally, I'm going to do everything on the menu.
12:11Awesome.
12:12But first, Chef Corey, how you doing?
12:14I'm well, buddy.
12:15How are you?
12:15Very nice to meet you.
12:16Good to see you, man.
12:17Man, I'll tell you what, I'm on day six of being here in Vegas.
12:19We had an unbelievable weekend with WrestleMania.
12:21I saw the swear jar, I probably might put $20 in it right off the rim.
12:25$20 means you can say whatever you want for your time with us.
12:28Well, let's do it.
12:33The night before we opened, I had a dream that I put the swear jar out there, and I told my team the next day at opening pre-shift, I'm like, we're going to have a restaurant that's so good it's going to make people cuss.
12:45What's the chance that I can get back there and see you whip up a couple of your top-order dishes?
12:49Man, if you can fit back here, we can cook together.
12:51Come on.
12:51There's a will, there's a wave.
12:52Let's rub some butter on these shoulders, and I'll be right back there.
12:55What are we working with, Chef?
12:56Well, so we're going to work on a combination of two of my favorite things in the whole world.
13:00There's bacon.
13:01Yep.
13:01And there's buffalo wings.
13:02Wow.
13:03So this is apple cider braised pork belly.
13:06We're going to throw this in the fryer.
13:08All right.
13:08And then we're going to top this with the flavors of wonderful buffalo wings.
13:13So all the flavors you can imagine, the blue cheese, the spice, all of that.
13:17All of one.
13:17This is a buffalo blue cheese beurre blanc, and it's one of the best.
13:21Listen, you can put this sauce on a foot, and I'm telling you, people will line up for it.
13:24Well, I just got these fancy new Braun Strowman's, so we can't be eating these.
13:28Oh, hell.
13:29That's awesome.
13:31All right.
13:31Let's pull these bad boys out.
13:37All right.
13:38Look at how pretty.
13:38Hit them with a little bit of salt.
13:39Come on in and look how pretty these are, gold and brown.
13:42We're going to put these little fat cap up, and we've got the buffalo blue cheese beurre blanc.
13:47Oh, that went everywhere.
13:49Sorry about that.
13:50Give me your finger there.
13:56Oh.
13:57It is everything going on all at once.
13:59It is a buffalo wing sauce.
14:01Like I said, you can taste the blue cheese.
14:03I can literally taste like celery carrots when I'm biting into it.
14:05Wow.
14:07All right.
14:08There's our pork belly buffalo blue cheese beurre blanc.
14:11All right, Chef.
14:11I cannot thank you for showing me through some of your dishes.
14:14I've got to get out here now.
14:15Let's go feed you.
14:17Carson Kitchen's long list of familiar dishes with inventive twists has got my stomach rumbling.
14:24So I've ordered everything on the menu.
14:26Today, that's over 20 items.
14:29I'm placing my bets on the pork belly buffalo beurre blanc.
14:33And dealing in on chef's secret sundae chicken with spicy pickle aioli.
14:39Killer shrimp?
14:40Jackpot.
14:41But I'm here to pick a favorite.
14:43And the only way to do that is to go all in.
14:50Oh, my God.
14:52I don't need this side plate.
14:55I'm not sharing.
14:57I'm dying.
14:58This looks so good.
15:00That chicken skin is served with a side of honey.
15:02Smoked honey.
15:03Smoked honey.
15:05That's right.
15:06Chef, hold on, hold on.
15:07First, I paid my $20.
15:09So let me go ahead and start by going, holy .
15:11You're allowed to say it, man.
15:15Listen, I think we got 20 just absolute barn burners here.
15:18Where are you going at first?
15:19You know what?
15:20I think you've got to break into this oxtail first.
15:22Let's go, oxtail.
15:24Dig in, brother.
15:25I don't even want to talk about this.
15:35It's so good.
15:36I don't want to stop eating.
15:37This, this is great.
15:41The oxtail risotto is unbelievable.
15:45I've only tried one dish so far for this amazing spread of food.
15:49And this right now is already number one contender right out the rip.
15:52Yeah, that's good.
15:53I'm going to end up eating this whole thing in one sitting.
15:56So I need to pass it to the side so I can try the other dish.
15:58But we'll be back to you, sweetheart.
15:59Don't worry.
16:02I'm going to try it with a little glob of the mac and cheese.
16:04The signature cheese in there is a borsin, which is a garlic and herb, like a chev.
16:12Those are amazing.
16:15This is some of the best macaroni and cheese I've literally ever eaten in my entire life.
16:19And I've eaten a lot of damn macaroni and cheese.
16:21This is going to be tough.
16:23Everything is just holy cow.
16:25Holy cow, holy cow, holy cow.
16:26I'm in Las Vegas, Nevada for Wrestlemania weekend.
16:35And in true Vegas style, I went all in.
16:39I may have come to wrestle, but I've stayed for the simply good food.
16:44What an absolute amazing steak dinner.
16:48Now I'm at Carson Kitchen, just off the strip.
16:51And I've ordered everything on the menu.
16:54Let me go ahead and start by going, holy cow.
16:56But what are the odds I can pick a favorite?
17:01This is going to be tough.
17:02Everything is just wild.
17:04All right, now let's move into the fried chicken skin.
17:07I mean, this has literally turned into a chitarone.
17:09I've never seen a chicken skin come out this crispy, this hearty, paired 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.
17:18You're a madman in the most amazing way.
17:27Wow.
17:28Is it my turn?
17:29Wow.
17:30I've had crispy chicken skin before, but it's never this consistent, never this light, never this airy, fried.
17:37It's usually still a little greasy, a little chewy on this.
17:40This literally pops in your mouth like a crackling.
17:43Home run appetizer.
17:45Wow.
17:46My mind's still going, what just happened with this chicken skin dish?
17:48This is such a fun thing to eat.
17:50Let's move into these big chunks of pork belly.
17:57That is so outside of the box.
18:01As soon as you put it in your mouth, you get all the flavors you think you're getting a buffalo chicken wing.
18:05Then you bite into it, you get that fat explosion of that pork belly.
18:09I need to go in for one more piece just to make sure that I know what I'm talking about, right?
18:13Mm-hmm.
18:15Try that fat guy bite.
18:16Grab one chicken skin.
18:17One chicken skin.
18:19Put a little bacon jam on it, and 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, the sharpness smoke of the cheese and that on the mat.
18:37Tweetness of the bacon jam, the crispy of the chicken skin.
18:41Oh, what the ?
18:42Yeah.
18:43Trying to make me move in here.
18:45Where am I going to next?
18:47I got to go to secret sundae chicken.
18:51It's a spicy pickle aioli on top.
18:53Come on with that.
18:54How that is out of control.
18:56That is just absolute chicken sandwiches.
18:58As good as you can do it.
19:00I'm about to try now the killer shrimp.
19:06The pickled jalapenos are nice as they got a little sweet on the back side of it with the crispy shrimp.
19:11Great, great dish.
19:12Rainbow cauliflower.
19:14How to eat your vegetables, kids.
19:15Wow.
19:16I was not expecting that either.
19:18I'm breathing heavy.
19:26That's a damn good burger.
19:28We're motoring through.
19:30Down to the last one.
19:31Hot dog burning eggs.
19:33That's the bite.
19:39That's not supposed to be that good.
19:40That's a hot dog.
19:42And I thought it was brisket.
19:43I am absolutely stuffed.
19:46I know one thing.
19:47They do not skimp on the portions here at Carson Kitchen.
19:51This menu is, one, it's not easy to tackle as you can see.
19:55But two, trying to make up a mind of what the dish is going to be the best here is probably even harder.
20:01Everything has been so uniquely amazing by its own accord.
20:05But y'all want to know what my favorite is, and I actually am able to pick one out of this.
20:11I'm going to go out here and tell you right now, the first bite I took of the dishes today was the oxtail with the black rice risotto.
20:18What an unbelievable dish.
20:20Chef Corey, your winner is the oxtail and black rice risotto.
20:25Absolute home run dish.
20:26If you don't come here in Las Vegas and eat this, you're a idiot.
20:31Las Vegas, where you either go big or you go home.
20:40Right this way, please.
20:41Right, thank you, sir.
20:42One minute I'm in vintage Vegas eating the quintessential and timeless Chateaubriand.
20:48Truly a meal fit for a king.
20:50And the next...
20:51Oh, my God.
20:53I'm just about speechless thanks to an unforgettable oxtail risotto.
20:58I don't even want to talk about this. It's so good.
21:01But whether I'm in the ring or in the dining room...
21:05Oh, my goodness. That is absolutely beautiful.
21:08This city never ceases to impress.
21:10Absolute perfection.
21:11But that's the magic of Las Vegas.
21:14Ooh.
21:14It's always all in.
21:17And after tonight...
21:19That's the bite.
21:19So am I.
21:20Amen to that.
21:22Cheers.
21:22Cheers.
21:23Cheers.
21:23Cheers.
21:23Cheers.
21:44Cheers.
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