- 5 saat önce
Kategori
📺
TV ve DiziDöküm
00:00İzlediğiniz için teşekkür ederim.
00:30İzlediğiniz için teşekkür ederim.
01:00İzlediğiniz için teşekkür ederim.
01:02İzlediğiniz için teşekkür ederim.
01:04İzlediğiniz için teşekkür ederim.
01:06İzlediğiniz için teşekkür ederim.
01:08İzlediğiniz için teşekkür ederim.
01:10İzlediğiniz için teşekkür ederim.
01:12İzlediğiniz için teşekkür ederim.
01:14İzlediğiniz için teşekkür ederim.
01:16İzlediğiniz için teşekkür ederim.
01:18İzlediğiniz için teşekkür ederim.
01:20İzlediğiniz için teşekkür ederim.
01:22İzlediğiniz için teşekkür ederim.
01:24İzlediğiniz için teşekkür ederim.
01:26İzlediğiniz için teşekkür ederim.
01:28İzlediğiniz için teşekkür ederim.
01:30İzlediğiniz için teşekkür ederim.
01:32İzlediğiniz için teşekkür ederim.
01:34İzlediğiniz için teşekkür ederim.
01:36.
02:06İzlediğiniz için teşekkür ederim.
02:08İzlediğiniz için teşekkür ederim.
02:10İzlediğiniz için teşekkür ederim.
02:40İzlediğiniz için teşekkür ederim.
02:41Yeniden imkan kazanmak için ben değilim.
02:43Bize görebili kovalıya sağladığım çok.
02:45İlindad Michael İzlediğiniz için
02:46o zamanıda 할� enclosed.
02:48Süper mülüsün öncüsü,
02:48she musclesan vermisel sitem ve
02:50bir şeyden çelik.
02:52Kezemiz için buraya bile
02:54ve izlerken bu da çok hayal CNN var.
02:57Michael İzlediğiniz için
02:59bir mağazיב kazanmanı için
03:01ہ sordun chuyển bir mümkü.
03:02Bu Bu Yeni Yapımda
03:04冷eminde şimdilik,
03:06bu Tuktağ inside South Point.
03:08It's like a secret hideaway.
03:10Right this way please.
03:11Right, thank you sir.
03:13With high back red velvet banquets
03:15to keep conversations between goodfellas private
03:18and dimly lit chandeliers acting as an homage
03:21to 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 height.
03:32Good evening Mr. Brown.
03:33Hello, how are you sir?
03:34I'm Russell, pleasure 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,
03:45kind 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 the room
03:52that kind of really can't hear you too well.
03:54Someone's reading your lips, you know,
03:55with the old school during the day.
03:57Yeah, yeah.
03:58When the guys are in the city.
03:59Yeah, yeah.
04:00So I'm going to give you our menu
04:01but you take all the time you need.
04:03Thank you sir.
04:03I'll be right here for the evening sir.
04:05You know, I can't help but think
04:09as I look over this menu
04:10of what a state dinner actually is.
04:12It's a celebration a lot of times.
04:13You're going out to celebrate a birthday,
04:15a 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
04:22with the pivotal Las Vegas state dinner
04:25as 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,
04:32anywhere you want.
04:33And everywhere's great, right?
04:35Steakhouses are all amazing.
04:36This is the highest end dining experience
04:38in Las Vegas and sense.
04:40Amen.
04:41Amen to that.
04:42Cheers.
04:43Oh, cheers darling.
04:44I was in a celebratory mood
04:46before I even walked through the door.
04:48But hearing from some of the locals
04:49has me even more excited
04:51for a giant, juicy, grade A steak.
04:54And because I want to keep it classic Vegas,
04:57I'm going with the Chateaubriand.
05:00In the Rat Pack era,
05:01ordering the Chateaubriand
05:02was a way to celebrate
05:03a great night at the tables,
05:05mark an anniversary,
05:06or to impress the local mobsters and starlets.
05:10It's a premium cut of beef,
05:11prized for its tenderness
05:13and traditionally carved table side,
05:15contributing to the spectacle.
05:18Back then, Vegas blossomed
05:19by making regular Joes and Janes
05:21feel like VIPs.
05:23And today, it's still what they do best.
05:26What's the chance that I can come back
05:28and see how it's done?
05:28You got to come with us.
05:29I would love to see it.
05:31I like getting in the belly of the beast.
05:33How 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.
05:43Cold fire?
05:44Yes, mesquite.
05:45Mesquite.
05:46So we're using mesquite
05:47to 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, 24 ounces.
05:55That's a hell of a cut of meat.
05:57This baby, I guarantee,
05:58is going to be money.
06:01Right here,
06:02we're going to fold it in.
06:03Roll it around.
06:04Roll it around.
06:05So there's some seasoning in there,
06:06all of them, too.
06:06I'm sure it's secret.
06:08Salt and pepper.
06:08Boom.
06:09That much of a secret.
06:10Yeah, that much of a secret.
06:10So a nice olive oil massage
06:13in the bathtub
06:14of where we go straight on
06:15to the mesquite charcoal.
06:17Yes.
06:18That's it.
06:19What a thing of beauty.
06:20I'm guessing what?
06:21700, 800 degrees?
06:23800.
06:23Yeah.
06:23You get where we're taking, yes.
06:24You get that super hot, quick sear.
06:27Instantly seals in all those juices,
06:28all 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.
06:36Mm-hmm.
06:37Because it's more than just eating.
06:38It's presentation, too,
06:39when you're coming out
06:40for 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,
06:50and I'll get out of your way.
06:51In Vegas,
06:55the lights shine brightest for the victors.
06:58And after kicking off
06:59WrestleMania weekend in a grand fashion,
07:01I'm about ready to stop talking
07:06and 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,
07:29there's only one way to celebrate.
07:31At Michael's Gourmet Room
07:33with a championship-level steak dinner.
07:37Wow.
07:38Oh, my goodness.
07:39That is absolutely beautiful.
07:42Wow.
07:42What a beautiful cup of meat.
07:44Spin that hat.
07:45Please zoom in here.
07:47Get in there.
07:47Oh, my God.
07:48Look at that.
07:49Absolute perfection.
07:50That's 1,000 million percent
07:53what I want to see.
07:54Like, yeah.
07:55This is the center cut of the filet.
07:57This is the most sought-after piece of beef
07:59on the entire cow.
08:01And it's all for me.
08:05That's so pretty.
08:07Now, it's time for the fun part.
08:09Right 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,
08:26eating the Chateaubriand Vegas steak dinner.
08:29Mmm, what an absolute beautiful cut of meat.
08:33Get the smoke from the Mesquite charcoal
08:35where it's seared in all those juices 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.
08:51or one big S.O.B.
08:57Holy moly.
09:00Michael'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.
09:16Yeah.
09:17And while not much in the ring can put me to sleep,
09:19and 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.
10:01It'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.
10:10And because I've got food FOMO,
10:14I'll be ordering everything on the menu.
10:18Oh, black rice oxtail risotto.
10:24Come on.
10:26Two sides.
10:28Hi.
10:29How are you doing today?
10:30Doing 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...
10:37This is exciting.
10:38Yeah, do you want some of my recommendations?
10:40Yes, please, because 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, thank you.
10:52No, oh my goodness.
10:53I'm going to be honest with you, I don't...
10:55Order the whole thing.
10:56Literally, I'm going to do everything on the menu.
10:58Awesome.
11:02Thank you, dear.
11:14Las Vegas is known for its fast pace, high stakes,
11:18and extreme opulence.
11:21We're talking title-worthy indulgence.
11:23Fans from all over the world have descended on Sin City
11:27for the annual Night Before Mania edition of SmackDown.
11:33Knife and Stroman, right now.
11:36But beyond the glitz and glamour just off the strip
11:39lives Carson Kitchen,
11:42a culinary gem rolling the die on invention
11:45and creating fresh takes on classic comfort food.
11:50Led by award-winning restaurateur Corey Harwell
11:53Carson Kitchen is built on a bold food philosophy,
11:57reimagining classic comfort dishes
12:00with 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...
12:12Corey, how you doing?
12:14I'm well, buddy. How 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.
12:23I 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 put a $20 in there.
12:30Let's do it.
12:33The night before we opened,
12:35I had a dream that I put the swear jar out there.
12:38And I told my team the next day at opening pre-shift,
12:41I'm like, we're going to have a restaurant that's so good
12:44it's going to make people cuss.
12:45What's the chances I can get back there
12:47and 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 wheel, there's a wave.
12:52Let's rub some butter on 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 on a combination
12:58of two of my favorite things in the whole world.
13:00There's bacon.
13:01Yep.
13:01And there's buffalo wings.
13:03Wow.
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
13:10with the flavors of wonderful buffalo wings.
13:13So all the flavors you can imagine,
13:14the blue cheese, the spice, all of that.
13:17All of one.
13:17This is a buffalo blue cheese beurre blanc.
13:20And it's one of the best.
13:21Listen, you can put this sauce on a foot
13:22and I'm telling you, people will line up for it.
13:24Well, I just got these fancy new bronze strobots
13:26so we can't be eating these.
13:28Oh, hell.
13:30That's awesome.
13:30All 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 these are.
13:41Gold and brown.
13:42We're going to put these little fat cap up.
13:45And we've got the buffalo blue 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 all at once.
13:58It 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.
14:06Wow.
14:07All right.
14:08There's our pork belly.
14:09Beautiful.
14:10Buffalo blue cheese beurre blanc.
14:11All right, Chef.
14:12I cannot thank you for showing me through some of your dishes.
14:14I got to get out here now.
14:15Let's go feed you.
14:16Carson Kitchen's long list of familiar dishes with inventive twists has got my stomach rumbling.
14:23So I've ordered everything on the menu.
14:26Today, that's over 20 items.
14:30I'm placing my bets on the pork belly buffalo beurre blanc.
14:34And dealing in on Chef's Secret Sunday 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.
15:03Smoked honey.
15:04Smoked honey.
15:05That's right.
15:06Chef, hold on, hold on.
15:07Yes, sir.
15:07I paid my $20, so 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 got to break into this oxtail first.
15:22Let's go oxtail.
15:24Dig in, brother.
15:29Wow.
15:30Holy cow.
15:31Holy cow.
15:33I don't even want to talk about this.
15:35It's so good.
15:36I don't want to stop eating.
15:38This dish is great.
15:42The 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.
15:53Yeah, that's good.
15:54I'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.
16:06The signature cheese in there is a borzen,
16:08which is a garlic and herb, like a chevre.
16:12Those are amazing.
16:15This is some of the best macaroni and cheese
16:17I'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.
16:28I'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 .
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 chicharron.
17:09I've never seen a chicken skin come out this crispy, this hearty.
17:13Pair 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.
17:31I've had crispy chicken skin before, but it's never this consistent, never this light, never
17:36this 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.
17:44Wow, my mind's still going, what just happened with this chicken skin dish?
17:48It's 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 that you think you're getting
18:04a buffalo chicken wing.
18:05And you bite into it, and you get that fat explosion of that pork belly.
18:08I need to go in for one more piece just to make sure that I know what I'm talking about,
18:13right?
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, and then some mac and cheese.
18:22This is the Fat Boy stack.
18:26Let's see what's up.
18:33Stupid good.
18:33Holy cow, the sharpness, smoke of the cheese in 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 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.
18:59As good as you can do it.
19:00I'm about to try now the killer shrimp.
19:05Ooh.
19:06The pickled jalapenos are nice as they got a little sweet on the backside of 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 that either.
19:19Mm.
19:20Oh, I'm breathing heavy.
19:24Mm-mm-mm-mm-mm-mm.
19:26That's a damn good burger.
19:28Oh, we're motoring through.
19:29Mmm.
19:30Down to the last one.
19:32Hot dog's burning.
19:37That's the bite.
19:39That's not supposed to be that good.
19:41That's a hot dog.
19:42And I thought it was brisket.
19:44I am absolutely stuffed.
19:46I know one thing.
19:47They do not skimp on the porches here at Carson Kitchen.
19:50This 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, it's 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.
20:17What an unbelievable dish.
20:20Chef Corey, your winner is the oxtail and black rice risotto.
20:25Absolute home run dish.
20:27If you don't come here in Las Vegas and eat this, you're a idiot.
20:30Las 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.
20:57I don't even want to talk about this.
20:59It's so good.
21:01But whether I'm in the ring or in the dining room.
21:05Oh, my goodness.
21:06That is absolutely beautiful.
21:08This city never ceases to impress.
21:10Absolute perfection.
21:12But that's the magic of Las Vegas.
21:14Ooh.
21:14It's always all in.
21:17And after tonight.
21:19That's the bite.
21:20So am I.
21:21Amen to that.
21:21Cheers.
Önerilen
21:25
|
Sıradaki
21:25
21:25
44:19
43:36
46:14
45:31
44:02
47:51
21:25
17:55
1:03:04
50:37
46:00
42:09
1:12:00
52:15
43:10
46:17
48:47
42:31
1:23:26
47:29
41:31
47:29