Everything on the Menu with Braun Strowman - Season 1 Episode 04- Meat Me in Vegas
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00:00I got something special for y'all in here.
00:06From Roman to the rescue!
00:08I'm in Las Vegas for WrestleMania weekend, and I place all my bets on flavor.
00:14Oh my goodness, that is absolutely beautiful.
00:16But can I double down on sirloin?
00:18I'm dying, this looks so good.
00:21That is so outside of the box.
00:23Ooh, everything is just holy cow.
00:26Or will I fold before dessert?
00:28That's the bite.
00:30My name is Braun Strowman.
00:32I make a living wrestling for WWE.
00:34From Roman to the S.O.B.
00:39If you can't tell, I like my carbs.
00:41It's time to feed the monster.
00:42It can be a tough job.
00:44The leg just gets quoted!
00:46But it has its perks.
00:47Gonna need a bigger table.
00:48Because when you're a monster like me, I know my way around the kitchen.
00:52I didn't get 350 pounds by accident.
00:54There's no better way to see a new town than to eat your way.
00:58Wait, holy cow, this is good.
01:01Threw it.
01:01Come on!
01:02From hidden neighborhood gems.
01:04What's something that I have to have?
01:05To legendary, world-renowned kitchens.
01:07I have goosebumps.
01:08This is beautiful.
01:10You can't fully appreciate a restaurant unless you try it all.
01:13I'm supposed to pick a favorite, and y'all ain't making that easy.
01:16That's why I order everything on the menu.
01:32Las Vegas.
01:35The city where dreams are made, fortunes are lost, and appetites are pushed to the limits.
01:40This is a place where excess isn't just encouraged, it's expected.
01:46From all-you-can-eat buffets to celebrity chef temples, Vegas does it bigger, bolder, and with more glitter.
01:55The city bills itself as the entertainment capital of the world.
01:58And this week, it's home to the greatest spectacle in sports entertainment, Wrestlemania.
02:04In Vegas, you have to take risks.
02:08So tonight, I jumped in the ring to help out my buddy, L.A. Knight, and it paid off.
02:13Ron Stroman to the rescue!
02:16And did he ever need the monster to arrive?
02:20To celebrate, I'm going with a timeless Las Vegas signature, the steak dinner.
02:25And if you want the best one in town, you gotta get off the strip and find this gem tucked away inside South Point.
02:32I got something special for y'all in here.
02:35Places like this prove Vegas isn't all sizzle, it's about the steak.
02:40I'm inside Michael's, an absolute old-school must-eat when you come to Las Vegas.
02:45No, there are amazing steak dinners.
02:47I can't wait to get in here and see what all the hype is about and why this place has been doing this for such a long time.
02:53Michael's Gourmet Room hasn't changed its menu in decades.
02:57It's a timeless establishment, where Rat Pack vibes still rule.
03:01Tucked inside South Point, it's like a secret hideaway.
03:05Right this way, please.
03:06Right, thank you, sir.
03:07With high-back red velvet banquets to keep conversations between goodfellas private.
03:13And dimly lit chandeliers acting as an homage to the vintage Vegas glamour.
03:18I've been told it's the best damn steak dinner in town.
03:22Served with a heaping side of nostalgia, and I'm here to see if it lives up to the hype.
03:27Good evening, Mr. Brown.
03:28Hello, how are you, sir?
03:29I'm Russell.
03:29Very nice to meet you, sir.
03:30Welcome to Michael.
03:31Thank you for having me.
03:32First off, wow.
03:33I don't know, did you know the history?
03:34Not yet, nope.
03:35So this restaurant, it'll be 43 years in August, and it's a French table-side service, kind of old school.
03:41We call it like a culinary time warp.
03:43I love it.
03:44Hence the high-back chairs for privacy.
03:46You know, you can sit in the middle of a room that kind of really can't hear you too well.
03:48Someone's reading your lips, you know, with the old school during the day.
03:52Yeah, yeah.
03:53When the guys are in the city.
03:54Yeah.
03:55So I'm going to give you our menu, but you take all the time you need.
03:58Thank you, sir.
03:58I'll be right here for you.
03:59Thank you, sir.
04:00You know, I can't help but think as I'm looking over this menu of what a steak dinner actually is.
04:06It's a celebration a lot of times.
04:08You're going out to celebrate a birthday, a wedding, an anniversary.
04:11You had a good night at the tables.
04:13This is where you come to celebrate.
04:14And what a way to end WrestleMania week with the pivotal Las Vegas steak dinner as a send-out.
04:22So you guys dined here before, I guess?
04:24A hundred times.
04:25A hundred times.
04:25You can eat anywhere in Las Vegas, anywhere you want, and everywhere's great, right?
04:30Steakhouses are all amazing.
04:31This is the highest-end dining experience in Las Vegas, end sentence.
04:35Amen.
04:35Amen to that.
04:37Cheers.
04:38Oh, cheers, darling.
04:39I was in a celebratory mood before I even walked through the door.
04:43But hearing from some of the locals has me even more excited for a giant, juicy, grade-A steak.
04:49And because I want to keep it classic Vegas, I'm going with the Chateaubriand.
04:54In the Rat Pack era, ordering the Chateaubriand was a way to celebrate a great night at the tables,
05:00mark an anniversary, or to impress the local mobsters and starlets.
05:04It's a premium cut of beef, prized for its tenderness and traditionally carved table side, contributing to the spectacle.
05:13Back then, Vegas blossomed by making regular Joes and Janes feel like VIPs, and today, it's still what they do best.
05:21What's the chance that I can come back and see how it's done?
05:23You've got to come with us, Rick.
05:24You've got to see this.
05:25I would love to see it.
05:26I like getting in the belly of the beast.
05:28How are you doing, Chef?
05:29I'm doing great.
05:29How are you?
05:30Very nice to meet you.
05:31Doing great, man.
05:32Take me through your process.
05:33Absolutely.
05:33What are we working with back here?
05:34So you order a Chateaubriand, that's what we're going to be working on.
05:37All right.
05:37Absolutely.
05:38Cold fire?
05:39Yes, mesquite.
05:40Mesquite.
05:41So we're using mesquite to sear the steak in, and then we'll be finishing it off in the oven.
05:46All right.
05:46Where do you guys get your beef from?
05:48This is from Nebraska, 24 ounces.
05:50That's a hell of a cut of meat.
05:52This baby, I guarantee you, is going to be money.
05:56Right here, we're going to fold it in.
05:58Roll it around.
05:59Roll it around.
05:59So there's some seasoning in that olive oil, too.
06:01I'm sure it's secret.
06:03Salt and pepper.
06:03Boom.
06:04Not that much of a secret.
06:05Yeah, not much of a secret, yeah.
06:06So nice olive oil massage in the bathtub before we go straight on to the mesquite charcoal.
06:12Yes.
06:13That's it.
06:14Wow, what a thing of beauty.
06:15I'm guessing what?
06:17700, 800 degrees?
06:18800.
06:18Yeah.
06:18Good or take, yes.
06:19You get that super hot, quick sear, instantly seals in all those juices, all that flavor.
06:24Absolutely.
06:25And we're going in at an angle, and then the opposite angle, and we're going to keep rotating it like that.
06:29You get the nice cross marks.
06:31Mm-hmm.
06:32Because it's more than just eating.
06:33It's presentation, too, when you're coming out for a dining experience.
06:36Absolutely.
06:37And that's what we're looking for.
06:38All right.
06:39And then we'll put it into the oven, and we'll send it out to you.
06:43Very nice to meet you.
06:44Nice meeting you, as well.
06:44Take my cocktail, and I'll get out of your way.
06:46Okay.
06:49In Vegas, the lights shine brightest for the victors.
06:53And after kicking off WrestleMania weekend in a grand fashion...
06:56Left 4 throttle!
06:59I'm about ready to stop talking and start eating.
07:04Wow.
07:06Oh, my goodness.
07:07That is absolutely beautiful.
07:12I'm in Las Vegas, where WrestleMania has taken over the city.
07:17The lights are brighter.
07:19The crowds are louder.
07:20And after the bell, there's only one way to celebrate.
07:27At Michael's Gourmet Room with a championship-level steak dinner.
07:32Wow.
07:33Oh, my goodness.
07:34That is absolutely beautiful.
07:35Wow, what a beautiful cut of meat.
07:39Spin that hat, please.
07:41Zoom in it here.
07:42Get in there.
07:42Oh, my God.
07:43Look at that.
07:44Absolute perfection.
07:45That's 1,000 million percent what I want to see.
07:49Like, you know, this is the center cut of the filet.
07:52This is the most sought-after piece of beef on the entire cow.
07:56And it's all for me.
07:58That is so pretty.
08:02Now, it's time for the fun part.
08:10Right here is the pinnacle of dining when it comes to old-school Las Vegas style.
08:16This is such a beautiful piece of art.
08:17And what a way to end my amazing WrestleMania week,
08:21eating the Chateaubriand Vegas steak dinner.
08:24Mmm, what an absolute beautiful cut of meat.
08:28You get the smoke from the Mesquite charcoal where it's seared in all those juice and those flavors.
08:32Finished to 136 degrees like I like it.
08:35Medium rare plus.
08:37And it's just...
08:39What an absolute amazing steak dinner.
08:44Truly a meal fit for a king.
08:47Or one big SOB.
08:52Holy no!
08:54Michael's gourmet room delivered in true Vegas style
08:58because there is no better way to enjoy the city of lights
09:02than with high-quality indulgence.
09:04Oh, my goodness.
09:05Elegant ambiance.
09:07What a presentation.
09:08And exceptional service.
09:10It's a pleasure.
09:11Thank you, sir.
09:11Yeah.
09:12And while not much in the ring can put me to sleep,
09:15a 24-ounce steak sure can.
09:17Oh, wow.
09:18So I headed back to my hotel
09:20where the sounds of coin slots and poker chips lulled me to sleep.
09:25But when a sliver of sunshine came pouring in,
09:28I could only think of one thing.
09:30This meat monster isn't done yet.
09:34Behind me is where the locals come.
09:36When you're talking cuisine that's off the beaten path,
09:39you cannot go without mentioning Carson Kitchen.
09:41My belly's empty.
09:43It's time to feed the monster.
09:44Let's get in here and eat.
09:46From old-school elegance to downtown rebellion,
09:50Carson Kitchen is so good,
09:52it's where other Vegas chefs go after their shift.
09:55It's gritty, inventive,
09:58and proof that the best meals happen off the strip.
10:01The menu?
10:02A greatest hits list of comfort food turned up to 11.
10:05And because I've got food FOMO,
10:09I'll be ordering everything on the menu.
10:16Black rice oxtail risotto.
10:19Come on.
10:21Two sides.
10:23Hi.
10:24How are you doing today?
10:25Doing well yourself?
10:26Doing well.
10:26What are we thinking about?
10:27Do you have any questions?
10:28I, for one, just wow.
10:30As soon as I glanced on this,
10:31like it was just, this is exciting.
10:33Yeah.
10:33Do you want some of my recommendations?
10:35Yes, please.
10:35Because I'm already torn.
10:36Totally.
10:37I usually start with our social plates,
10:38grab a couple of those.
10:40Pairs great with our baked mac and cheese as well
10:42from the farm and garden.
10:43Just made it even harder, thank you.
10:47Oh, no.
10:47Oh, my goodness.
10:48I'm going to be honest with you.
10:49I don't, I, I, I...
10:50Order the whole thing.
10:51Literally, I'm going to do everything on the menu.
10:56Awesome.
10:57Thank you, dear.
11:05Las Vegas is known for its fast pace, high stakes, and extreme opulence.
11:16We're talking title-worthy indulgence.
11:18Fans from all over the world have descended on Sin City
11:22for the annual Night Before Mania edition of SmackDown.
11:27Knife and Strowman right now.
11:30But beyond the glitz and glamour just off the strip
11:34lives Carson Kitchen,
11:36a culinary gem rolling the die on invention
11:40and creating fresh takes on classic comfort food.
11:45Led by award-winning restaurateur Corey Harwell,
11:49Carson Kitchen is built on a bold food philosophy,
11:52reimagining classic comfort dishes
11:55with elevated yet approachable fine dining ingredients.
11:59And today, I'm here to try everything on the menu.
12:03Literally, I'm going to do everything on the menu.
12:06Awesome.
12:07But first...
12:07Tip Corey, how you doing?
12:09I'm well, buddy. How are you?
12:10Very nice to meet you.
12:11Good to see you, man.
12:12Man, I'll tell you what, I'm on day six of being here in Vegas,
12:14and we had an unbelievable weekend with WrestleMania.
12:17I saw the swear jar.
12:18I probably might put $20 in it right off the rim.
12:20$20 means you can say whatever you want for your time with us.
12:23Well, let's put a $20 in there.
12:25Let's do it.
12:28The night before we opened,
12:30I had a dream that I put the swear jar out there,
12:33and I told my team the next day at opening pre-shift,
12:36I'm like, we're going to have a restaurant that's so good
12:39it's going to make people cuss.
12:40What's the chance I can get back there
12:42and see you whip up a couple of your top-order dishes?
12:44Man, if you can fit back here, we can cook together.
12:46Come on.
12:46There's a wheel, there's a wave.
12:47Let's rub some butter on these shoulders,
12:49and I'll be right back there.
12:50What are we working with, Chef?
12:51Well, so we're going to work on a combination
12:53of two of my favorite things in the whole world.
12:55There's bacon, and there's buffalo wings.
12:58So this is apple cider braised pork belly.
13:01We're going to throw this in the fryer.
13:03All right.
13:03And then we're going to top this
13:05with the flavors of wonderful buffalo wings.
13:08So all the flavors you can imagine,
13:09the blue cheese, the spice, all of that.
13:12All at one.
13:12This is a buffalo blue cheese beurre blanc.
13:15And it's one of the best.
13:16Listen, you can put this sauce on a foot,
13:18and I'm telling you, people will line up for it.
13:19Well, I just got these fancy new Braun Strowman's
13:21so we can't be eating these.
13:23Oh, hell.
13:25That's awesome.
13:26All right.
13:26Let's pull these bad boys out.
13:32All right.
13:33Look at that pretty.
13:33Hit them with a little bit of salt.
13:34Come on in and look how pretty these are.
13:36Gold and brown.
13:37We're going to put these little fat cap up.
13:40And we've got the buffalo blue cheese beurre blanc.
13:42Whoa, that went everywhere.
13:44Sorry about that.
13:46Give me your finger there.
13:51Oh.
13:52It is everything going on all at once.
13:54It is a buffalo wing sauce.
13:56Like I said, you can taste the blue cheese.
13:58I can literally taste like celery carrots
13:59when I'm biting into it.
14:01Wow.
14:02All right.
14:03There's our pork belly.
14:04Beautiful.
14:04Buffalo blue cheese beurre blanc.
14:06All right, Chef.
14:06I cannot thank you for showing me
14:08through some of your dishes.
14:09I got to get out here now.
14:10Let's go feed you.
14:12Carson Kitchen's long list of familiar dishes
14:15with inventive twists has got my stomach rumbling.
14:19So I've ordered everything on the menu.
14:21Today, that's over 20 items.
14:24I'm placing my bets on the pork belly buffalo beurre blanc.
14:28And dealing in on Chef's Secret Sunday chicken
14:32with spicy pickle aioli.
14:34Killer shrimp jackpot.
14:35But I'm here to pick a favorite.
14:38And the only way to do that is to go all in.
14:45Oh, my God.
14:47I don't need this side plate.
14:50I'm not sharing.
14:52I'm dying.
14:53This looks so good.
14:55That chicken skin is served with a side of honey.
14:58Smoked honey.
14:59Smoked honey.
15:00That's right.
15:00Chef, hold on, hold on.
15:02First thing, I paid my $20.
15:04So let me go ahead and start by going, holy ****.
15:08You're allowed to say it, man.
15:10Listen, I think we got 20 just absolute barn burners here.
15:13Where are you going at first?
15:14You know what?
15:15I think you got to break into this oxtail first.
15:17Let's go oxtail.
15:19Dig in, brother.
15:20I don't even want to talk about this.
15:30It's so good.
15:31I don't want to stop eating.
15:33This, ****, this is great.
15:35The oxtail risotto is unbelievable.
15:40I've only tried one dish so far for this amazing spread of food.
15:44And this right now is already number one contender right out the rip.
15:48****, that's good.
15:49I'm going to end up eating this whole thing in one sitting.
15:51So I need to pass it to the side so I can try the other dish.
15:53But we'll be back to you, sweetheart.
15:55Don't worry.
15:57I'm going to try it with a little glob of the mac and cheese.
15:59The signature cheese in there is a borsin, which is a garlic and herb, like a chev.
16:07Those are amazing.
16:10This is some of the best macaroni and cheese I've literally ever eaten in my entire life.
16:14And I've eaten a lot of damn macaroni and cheese.
16:16This is going to be tough.
16:18Everything is just holy cow.
16:20Holy cow, holy cow, holy cow.
16:21I'm in Las Vegas, Nevada for Wrestlemania weekend.
16:30And in true Vegas style, I went all in.
16:34I may have come to wrestle, but I've stayed for the simply good food.
16:39What an absolute amazing steak dinner.
16:43Now I'm at Carson Kitchen, just off the strip.
16:46And I've ordered everything on the menu.
16:49Let me go ahead and start by going, holy .
16:51But what are the odds I can pick a favorite?
16:56This is going to be tough.
16:57Everything is just wow.
16:59All right, now let's move into the fried chicken skin.
17:02I mean, this has literally turned into a chicharron.
17:04I've never seen a chicken skin come out this crispy, this hearty, paired with a smoked honey.
17:10I'm talking a lot.
17:11Let's do the hard part.
17:12Just kidding.
17:13This is the easy part.
17:19You're a madman in the most amazing way.
17:22Wow.
17:23Is it my turn?
17:24Wow.
17:26I've had crispy chicken skin before, but it's never this consistent, never this light, never this airy, fried.
17:32It's usually still a little greasy, a little chewy on this.
17:35This literally pops in your mouth like a crackling.
17:38Home run appetizer.
17:40Wow.
17:40Now, my mind's still going, what just happened with this chicken skin dish?
17:43It's such a fun thing to eat.
17:45Let's move into these big chunks of pork belly.
17:52That is so outside of the box.
17:56As soon as you put it in your mouth, you get all the flavors you think you're getting a buffalo chicken with.
18:00Then you bite into it, and you get that fat explosion of that pork belly.
18:04I need to go in for one more piece just to make sure that I know what I'm talking about, right?
18:08Mm-hmm.
18:09Try that fat guy bite.
18:11Grab one chicken skin.
18:13One chicken skin.
18:14Put a little bacon jam on it, and then some mac and cheese.
18:17This is the fat boy stack.
18:21Let's see what's up.
18:27Stupid good.
18:29Holy cow.
18:30The sharpness, smoke of the cheese and that on the mat.
18:33Tweetness of the bacon jam.
18:34The crispy of the chicken skin.
18:36Oh.
18:36What the ?
18:37Trying to make me move in here.
18:40Where am I going to next?
18:42I got to go to secret sundae chicken.
18:46It's a spicy pickle aioli on top.
18:48Come on with that.
18:49How that is out of control.
18:51That is just absolute chicken sandwiches.
18:54As good as you can do it.
18:55I'm about to try now the killer shrimp.
19:00Ooh.
19:01The pickled jalapenos are nice as they got a little sweet on the backside of it with the crispy shrimp.
19:06Great, great dish.
19:07Rainbow cauliflower.
19:09How to eat your vegetables, kids.
19:11Wow.
19:12I was not expecting that either.
19:14Mmm.
19:15Oh.
19:16I'm breathing heavy.
19:19Mmm, mmm, mmm, mmm, mmm, mmm.
19:21That's a damn good burger.
19:23Oh.
19:23We're motoring through it.
19:25Mmm.
19:25Down to the last one.
19:27Hot dog's burning.
19:28That's the bite.
19:34That's not supposed to be that good.
19:36That's a hot dog.
19:37And I thought it was brisket.
19:39I am absolutely stuffed.
19:41I know one thing.
19:42They do not skimp on the portions here at Carson Kitchen.
19:46This menu is, one, it's not easy to tackle, as you can see.
19:50But, two, trying to make up a mind of what the dish is going to be the best here is probably even harder.
19:56Everything has been so uniquely amazing by its own accord.
20:00But, y'all want to know what my favorite is, and I actually am able to pick one out of this.
20:06I'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.
20:13What an unbelievable dish.
20:15Chef Corey, your winner is the oxtail and black rice risotto.
20:20Absolute home run dish.
20:21If you don't come here in Las Vegas and eat this, you're a f***ing idiot.
20:26Ha, ha, ha, ha, ha, ha, ha, ha.
20:31Las Vegas, where you either go big or you go home.
20:35Right this way, please.
20:36Right, thank you, sir.
20:37One minute I'm in vintage Vegas eating the quintessential and timeless Chateaubriand.
20:43Truly a meal fit for a king.
20:45And the next.
20:46Oh, my God.
20:48I'm just about speechless thanks to an unforgettable oxtail risotto.
20:52I don't even want to talk about this.
20:54It's so good.
20:56But whether I'm in the ring or in the dining room.
21:00Oh, my goodness.
21:01That is absolutely beautiful.
21:03This city never ceases to impress.
21:05Absolute perfection.
21:07But that's the magic of Las Vegas.
21:09It's always all in.
21:12And after tonight.
21:14That's the bite.
21:15So am I.
21:16Amen to that.
21:17Cheers.
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