- 9 hours ago
Category
đź“ş
TVTranscript
00:00I got something special for y'all in here.
00:07I'm in Las Vegas for Wrestlemania weekend.
00:16And I place all my bets on flavor.
00:19My 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, cool.
00:29Everything 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.
00:57I 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.
01:05Threw 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.
01:21That's why I order everything on the menu.
01:38Las Vegas.
01:40The 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.
01:51From all-you-can-eat buffets to celebrity chef temples,
01:55Vegas does it bigger, bolder, and with more glitter.
01:59The city bills itself as the entertainment capital of the world.
02:03And this week, it's home to the greatest spectacle in sports entertainment,
02:08WrestleMania.
02:10In Vegas, you have to take risks.
02:13So tonight, I jumped in the ring to help out my buddy, L.A. Knight, and it paid off.
02:17Ron Stroman to the rescue!
02:21And did he ever need the monster to arrive?
02:24To 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,
02:34and 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.
02:44I'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.
02:57Michael'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.
03:09Right this way, please.
03:10Right, thank you, sir.
03:11With 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.
03:23I'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.
03:32Hello, how are you, sir?
03:33I'm Russell. Pleasure to meet you.
03:34Nice to meet you, thank you, sir.
03:35Welcome to Michael.
03:36Thank you for having me.
03:37First off, I 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. We call it like a culinary time warp.
03:48Oh, right.
03:49Hence the high-back chairs for privacy. You know, you can sit in the middle of the room that kind
03:52of really can't hear you too well.
03:53Yeah.
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.
03:59Yeah, yeah.
04:00So I'm gonna give you our menu, but you take all the time you need.
04:02Thank you, sir.
04:03I'll be right here for you.
04:04Thank you, sir.
04:05Yes, sir.
04:05Mm-mm-mm-mm-mm-mm-mm-mm-mm-mm-mm.
04:08You know, I can't help but think as I look over this menu of what a steak dinner actually
04:11is. It's a celebration a lot of times. You're going out to celebrate a birthday,
04:15a wedding, an anniversary, you had a good night at the tables.
04:18This is where you come to celebrate. And what a way to end WrestleMania week with
04:23the pivotal Las Vegas steak dinner as a send-out.
04:26So you guys dined here before, I guess?
04:29A hundred times.
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? Steakhouses are all amazing. This is the highest-end
04:37dining experience in Las Vegas and since.
04:40Amen.
04:40Amen to that.
04:41Well, cheers.
04:42Oh, 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,
04:53grade-A steak. And 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,
05:05mark an anniversary, or to impress the local mobsters and starlets. It's a premium cut of beef, prized for its
05:12tenderness and traditionally carved table side, contributing to the spectacle. Back then, Vegas
05:19blossomed by making regular Joes and Janes feel like VIPs. And 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 got to come with us, Rick. You got to see this.
05:30I would love to see it. I like getting in the belly of the beast.
05:33How you doing, Chef? I'm doing great. How are you?
05:35Very nice to meet you. Oh, thank you. Doing great, man.
05:37Take me through your process. What are we working with back here?
05:39Uh, so you order a Chateaubriand. That's what we're going to be working on.
05:42All right. Absolutely.
05:43Coal-fire?
05:44Yes, uh, mesquite. So we're using mesquite to sear the steak in.
05:48Uh, and then we'll be finishing it off in the oven.
05:50All right. Where do you guys get your beef from?
05:53This is from Nebraska, 24 ounces.
05:55That's a hell of a cut of meat. This baby, I guarantee, is going to be money.
06:01Right here. We're going to fold it in.
06:03Roll it around. Roll it around.
06:04So there's some seasoning in that olive oil, too.
06:06I'm sure it's secret.
06:07Salt and pepper. Boom.
06:08Well, that's it. Not that much of a secret.
06:10Yeah, not that much of a secret, yeah.
06:11So a nice olive oil massaged in the bathtub
06:14before we go straight on to the mesquite charcoal.
06:17Yes. That's it.
06:18Oh, what a thing of beauty.
06:20I'm guessing what? 700, 800 degrees?
06:22800. Yeah.
06:23Can we take this?
06:24Well, you get that super hot, quick sear.
06:26Instantly seals in all those juices, all that flavor.
06:29Absolutely. And we're going in at an angle,
06:31and then the opposite angle, and we're going to keep rotating it like that.
06:34Get the nice cross marks.
06:36Mm-hmm.
06:37Because 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.
06:48Nice 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.
07:01Club force trauma!
07:04I'm about ready to stop talking and start eating.
07:09Wow.
07:11My goodness, that 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.
07:32At Michael's Gourmet Room with a championship-level steak dinner.
07:36Wow.
07:37Oh, my goodness, that is absolutely beautiful.
07:41Wow, what a beautiful cut of meat.
07:44Spin that hat, please.
07:45Zoom in it here.
07:46Get in there.
07:47Oh, my God, look 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.
08:05That's 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.
08:22And what a way to end my amazing WrestleMania week eating the Chateaubriand Vegas steak dinner.
08:30What 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...
08:45What an absolute amazing steak dinner.
08:49Truly a meal fit for a king.
08:52Or one big SOB.
08:57Holy moly.
08:57Michael's gourmet room delivered in true Vegas style.
09:03Because 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.
09:16And 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.
09:50From old-school elegance to downtown rebellion, Carson Kitchen is so good,
09:57it'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.
10:20Oh, black rice oxtail risotto.
10:24Come on.
10:26Two sides.
10:27Hi.
10:28How are you doing today?
10:29Doing well yourself?
10:30Doing 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?
10:39Yes, please, because I'm already torn.
10:41Totally.
10:42I usually start with our social plates, grab a couple of those.
10:44Pairs great with our baked mac and cheese as well from the farm and garden.
10:48Just made it even harder, thank you.
10:51Uh, no, oh my goodness.
10:53Uh, I'm gonna be honest with you, I don't, I, I, I...
10:55Order the whole thing.
10:56Literally, I'm gonna do everything on the menu.
11:01Awesome.
11:02Thank you, Darren.
11:14Las 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
11:29Night Before Mania edition of SmackDown.
11:32Knife and Stroman, right now.
11:36But beyond the glitz and glamour, just off the strip, lives Carson Kitchen.
11:42A culinary gem rolling the die on invention, and creating fresh takes on classic comfort food.
11:50Led by award-winning restaurateur Corey Harwell, Carson Kitchen is built on a bold food philosophy,
11:57reimagining 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 gonna do everything on the menu.
12:11Awesome.
12:12But first...
12:12Chef Corey, how you doing?
12:14I'm well, buddy, how are you?
12:15Brown Stroman, very 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, we had an unbelievable weekend with
12:21WrestleMania.
12:22I 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,
12:38and I told my team the next day at opening pre-shift, I'm like,
12:42we're gonna have a restaurant that's so good, it's gonna make people cuss.
12:45What's the chances 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. Come on.
12:51Will, there's a wave, let's rub some butter on these shoulders, and I'll be right back there.
12:54Let's do it.
12:55What are we working with, Chef?
12:56Well, so we're gonna work on a combination of two of my favorite things in the whole world.
13:00There's bacon, and there's buffalo wings.
13:02Wow.
13:03So this is apple cider braised pork belly.
13:06We're gonna throw this in the fryer.
13:08All right.
13:08And then we're gonna 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,
13:16this is a buffalo blue cheese beurre blanc. And it's one of the best. Listen, you can put this sauce
13:22on a foot, and I'm telling you, people will line up for it.
13:24Well, I just got these fancy new Braun Strowman, so we can't be eating these.
13:27Oh, hell. That's awesome. All right, let's pull these bad boys out.
13:37All right.
13:37Look it 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 gonna put these little fat cap up, and we've got the buffalo blue cheese beurre blanc.
13:47Oh, that went everywhere. Sorry about that.
13:51Give me your finger there.
13:56Oh, it is everything going on all at once.
13:58It is a buffalo wing sauce. Like I said, you can taste the blue cheese.
14:02I can literally taste like celery carrots when I'm biting into it. Wow.
14:06All right. There's our pork belly, buffalo blue cheese beurre blanc.
14:10All right, Chef. I cannot thank you for showing me through some of your dishes.
14:14I got to get out here now. Let'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. Today, that's over 20 items.
14:29I'm placing my bets on the pork belly buffalo beurre blanc,
14:34and dealing in on chef's secret sundae chicken with spicy pickle aioli. Killer shrimp? Jackpot.
14:41But I'm here to pick a favorite, and the only way to do that is to go all in.
14:48Oh, my God. I don't need this side plate.
14:55I'm not sharing. I'm dying. This looks so good.
14:59I don't know. That chicken skin is served with a side of honey.
15:02Smoked honey. Smoked honey.
15:05That's right.
15:05Chef, hold on, hold on.
15:07First thing, I paid my $20, so let me go ahead and start by going, holy .
15:11You're allowed to say it, man. Listen, I think we got 20 just absolute barn burners here.
15:18Where are you going at first?
15:19You know what? I think you got to break into this oxtail first.
15:22Let's go, oxtail.
15:24Dig in, brother.
15:29Wow.
15:32Holy cow. I don't even want to talk about this. It's so good.
15:36I don't want to stop eating. This is great.
15:42The oxtail risotto is unbelievable. I've only tried one dish so far for this amazing spread of food,
15:48and this right now is already number one contender right out the rip.
15:52Yeah, that's good.
15:54I'm going to end up eating this whole thing in one sitting, so I need to pass it to the side
15:57so I can try the other dish, but we'll be back to you, sweetheart. Don'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 borzin, which is a garlic and herb, like a chev.
16:11Those are amazing. This is some of the best macaroni and cheese I've literally ever eaten in my entire life,
16:18and I've eaten a lot of damn macaroni and cheese. This is going to be tough. Everything is just,
16:23holy cow, holy cow, holy cow, holy cow.
16:26I'm in Las Vegas, Nevada for WrestleMania weekend. And in true Vegas style, I went all in.
16:39I may have come to wrestle, but I've stayed for the simply good food.
16:43What an absolute amazing steak dinner.
16:48Now I'm at Carson Kitchen, just off the strip, and I've ordered everything on the menu.
16:54Let me go ahead and start by going, holy .
16:58But what are the odds I can pick a favorite?
17:01This is going to be tough. Everything is just, wow.
17:04All right, now let's move into the fried chicken skin. I mean, this has literally turned into
17:09a chicharron. I've never seen a chicken skin come out this crispy, this hearty, paired with a smoked
17:14honey. I'm talking a lot. Let's do the hard part. Just kidding. This is the easy part.
17:24You're a madman in the most amazing way. Wow.
17:28Is it my turn? Wow.
17:31I've had crispy chicken skin before, but it's never this consistency. It's never this light,
17:35never this airy, fried. It's usually still a little greasy, a little chewy on this.
17:40This literally pops in your mouth like a crackling. Home run appetizer. Wow. My mind's still on what
17:46just happened with this chicken skin dish. It's such a fun thing to eat. Let's move into these big chunks
17:52of pork belly.
17:57That is so outside of the box. As soon as you put it in your mouth, you get all the flavors you think
18:04you're getting a buffalo chicken with. Then you bite into it and you get that fat explosion of that
18:08pork belly. I need to go in for one more piece just to make sure that I know what I'm talking about,
18:12right? Mm-hmm.
18:15Try that fat guy bite. Grab one chicken skin.
18:18Put a little bacon jam on it and then some mac and cheese. This is the fat boy stack.
18:26Let's see what's up.
18:32Stupid good. Holy cow, the sharpness smoke of the cheese and that on the mat.
18:37Sweetness of the bacon jam, the crispy of the chicken skin. Oh, what the ?
18:42Trying to make me move in here. Where am I going to next? I got to go to secret sundae chicken.
18:50It's a spicy pickle aioli on top. Come on with that. That is out of control. That is just
18:57absolute chicken sandwiches. As good as you can do it. I'm about to try now the killer shrimp.
19:03Ooh. The pickled jalapenos are nice as they got a little sweet on the back side of it with the crispy shrimp.
19:11Great, great dish. Rainbow cauliflower. Gotta eat your vegetables, kids. Wow. I was not expecting that either.
19:18Mm. Oh, I'm breathing heavy.
19:22Mm, mm, mm, mm, mm, mm. That's a damn good burger. Oh, we're motoring through.
19:29Mm, mm. Down to the last one. Hot dog burn-ins.
19:37That's the bite. That's not supposed to be that good. That's a hot dog. And I thought it was brisket.
19:44I am absolutely stuffed. I know one thing. They 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. But two, trying to make up a mind of what
19:57the dish is gonna be the best here, it's probably even harder. Everything has been so uniquely amazing
20:03by its own accord. But y'all wanna know what my favorite is? And I actually am able to pick one
20:10out of this. I'm gonna go out here and tell you right now, the first bite I took of the dishes today
20:15was the oxtail with the black rice risotto. What an unbelievable dish. Chef Cory, your winner is
20:22the oxtail and black rice risotto. Absolute home run dish. If you don't come here in Las Vegas and eat
20:28this, you're a idiot.
20:36Las Vegas, where you either go big or you go home.
20:40Right this way, please. Right. 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. And the next... Oh, my God.
20:53I'm just about speechless, thanks to an unforgettable oxtail risotto.
20:57I don't even wanna talk about this, it's so good.
21:00But whether I'm in the ring or in the dining room... Oh, my goodness, that is absolutely beautiful.
21:08This city never ceases to impress. Absolute perfection.
21:11But that's the magic of Las Vegas. Ooh.
21:14It's always all in. And after tonight... That's the bite.
21:19So am I. Amen to that, boy. Cheers.
Be the first to comment