Finding The Best Celebrity Restaurant In Las Vegas | Food Tours | Food Insider

Intro All right, today we're going to some of the best celebrity restaurants in Las Vegas. It's been a long trip, I know you're a little homesick, so I wanted to start today with something that hits a little close to home. We're starting at Gordon Ramsay's Fish & Chips. I mean, check this out, man. You got the Union Jack fish, the entrance is like a phone box, a phone booth, what do you call it? Harry: Phone box. Joe: Yeah, whatever. OK, great. So, we're also on this very lively part, this walkway that has lots of restaurants and bars on it. A Candy Martini Bar. I have no idea what that is, but that sounds like a recipe for diarrhea, so we'll be going there later. It's my first time in Vegas. Enjoying it so far. I do like how pretty much everything around here is selling alcohol, food, candy, or gambling. Yeah. Kind of hitting all of the hedonism elements that you want from a place like Vegas. You're figuring it out. You're figuring it out, yeah. This is going to be the most condensed American experience you could possibly get in this country. It's going to be great. So, starting off today, we're definitely going to get a fish and chips. I think we're also going to get a sausage. Harry: You've had pretty much all of these in London, so I'm excited to see how this one stacks up. Gordon Ramsay Fish & Chips We both have a benchmark for comparison. We'll see how they get on. Joe: How you feeling? I'm feeling pretty good. Yeah. Like you say, it's nice to get a taste of home, and nothing says London like a fire hydrant with the Union flag painted on it. That's really funny. Yeah. All right, dude. Fish and chips, Gordon Ramsay style. We also got that little sausage on a stick. Harry: Yes. Joe: Right? And of course chips, fries, couple of sauces. What do you think? I've got some thoughts. Joe: OK. First thing that jumps out at me, actually, is your sausages. So, if these are meant to be like battered sausages, doesn't look like a lot of battered sausage that I've had in the UK. Joe: Why not? Harry: Very different. Not on a stick in the UK, for sure. Joe: Yeah, that's been Americanized. Harry: More like a corn dog, maybe. Also, the batter looks slightly different. In the UK they tend to have a bit more of a craggly look, whereas the batter here, little bit more smooth. I will say, though, fish and chips actually looks pretty good. It's three small pieces of fish as opposed to one big piece of fish. I think she said they're using cod here, which is one of the traditional fishes that are used in fish and chips. Usually they're either cod, haddock, or plaice. We've got the fries underneath. Joe: Mind if I also grab a fish? Harry: You grab a fish, I'll take a sausage. Yeah, yeah. OK, let's do that. Dipping OK? Dipping's fine, man. Go crazy. I'll start with the fish as well. I'll try some without sauce for the time being. I know the fish is cod. It's cooked perfectly. This is really good, I gotta say. I mean, obviously to be Gordon Ramsay and have a fish-and-chip shop, you almost certainly are like, everyone's like, all eyes on him, right? I got to say, he's delivered with this fish. This is very good. It is good. The batter's really crispy, which I really like. It's very much sealed in all of that kind of steam, all the juices, so the fish on the inside is super flaky. Fantastic flavor with the sauce. Yeah, this is really good. Harry: Decent flavor. Cod is a milder-tasting fish on the whole. You're not going to get a superstrong fishy flavor from cod, and that's definitely true here. But, I mean, we're in, what, Nevada, where I don't think they are particularly close to the ocean, so it's impressive that they got, you know — Could you get cod from a lake? Harry: More of an ocean fish, but impressive that, you know, they've still got some decently high-quality fish over here. All right. I think it tastes great. I don't know. I don't know, you know, how hard is it to get a fish over here, right? Right? Can't be that hard. We got Diplo out here. I'm sure they can get some fish. All right, talk me through the battered sausage. Fantastic. Real nice spicy sausage, really great flavor to it. Not anything like a corn dog. It looks like one, but the outer casing is not corn-dog-like at all. Harry: You sure? Joe: I don't think so at all. It's its own thing. With the batter, really fantastic. Harry: That is not a British battered sausage, I will tell you that. Joe: No? That sausage has got a bite to it. I did not taste any UK sausage that tasted like that. Harry: Spiced very differently. Actually got some heat to it, almost. Joe: Yeah, you can taste the fennel in there, right? Harry: Uh-huh. Joe: Yeah. I mean, get a lot of fries. Chips, excuse me. Thank you. Joe: So, I mean, they're feeding you here, man. That's a lot of fish that they got for one order. Thoughts on the fries-slash-chips? I thought they did the chips really well, don't you? The fries are also pretty different compared to what I'm used to. Joe: What do you mean? Do you remember the chippy chips? Chip-shop chips that we had in London? Joe: Yeah, weren't these like this? What were they? Harry: Not quite. I'd say these are more like fries. Chippy chips in the UK are kind of distinctive. They're generally, like, flat and wide, almost slightly undercooked. They're not particularly crispy a lot of the time, because you're kind of supposed to just soak them in vinegar anyway, which they did provide, to be fair. I'm going to hit these with some vinegar. They didn't give us the chip-shop fork. They gave us, like, an American classic fork. Exactly, right? No wooden forks. Yeah but, dude, cruising down the strip with the box, just hitting the fish, and if you had chips, yeah, I think that's pretty nice. One thing they are missing, mushy peas. No mushy peas on the menu. Do you not think they would be a hit in America? No, I don't think so at all. I think people would think it was, like, a big thing of wasabi. Harry: Yeah. Joe: Like, "What is this?" I read online that of all of Gordon's restaurants, this is his mum's favorite. Really? Joe: What do you think of that? It's the one he takes his mum to. "Oi, Mum, I got you a fish-and-chips shop just for you," right? My impression was terrible. Is that your Ramsay impression? Joe: Yeah, that's mine. What's yours? Oh, give me a go. "All right, Mum, we're gonna go to the fish-and-chip restaurant today. Does that sound good?" "Look at the state of it!" Right? Something like that. Yeah. "That sound good to you?" I know you guys like your fish and chips. I read online that you guys eat over 382 million servings of fish and chips a year in that country of yours. That sounds about right. What's that? Like, the average Brit's having it, like, six times a year or something? Joe: Yeah, five or six. I'd say that's pretty reasonable. Joe: Every other month? I think I'm doing my part in that for sure. I think when we see it on American menus, I think the guard goes up a bit for some Brits, because it's something that we feel very passionately about, and we want to make sure that it is being done justice to. And I'd say overall, I wouldn't say it's the authentic British chippy experience. Joe: But is it, would you say, the authentic Las Vegan experience? Harry: I think it probably would be. Yeah. I can see why his mum would like this place. I think it's good. I will say, they could maybe bring the decor down just a notch. Like, we get it. It's meant to be British. Joe: We are in Las Vegas, though. Harry: We are, yes. Joe: OK? I've not been in Vegas long, but I'm learning that subtlety is not something that they do well in Vegas, so I think he's trying to blend in, and that's OK. All right. This is fantastic. That was a great start to the day. We have a bunch more restaurants to go to, and I don't want to fill up on fish and chips, so you ready to hit the next spot? Definitely. Let's go. Guy Fieri's Flavortown Sports Kitchen Joe: Let's do it. OK, so this is the Flavortown Sports Kitchen in Vegas. Now, correct me if I'm wrong. This is the first Guy Fieri themed restaurant you've been to? It is indeed. Yeah, I'm very excited. Used to watch a lot of "Diners, Drive-ins and Dives" growing up, for some reason. Joe: Of course. Really just got embedded into my memory. He seems like a nice guy. Seems like a very nice guy. Hopefully he's going to be serving some tasty food. Joe: He has several restaurants here in Vegas, and each one has its own signature nacho. This place, cheeseburger nachos. Harry: The Trash Can Nachos, we're talking about here? Joe: I believe so, yes. Harry: For those who are not versed in Guy Fieri lore or Trash Can Nachos, do you want to explain what those are? I actually don't know. Do you? I do. I'm the local today. Yeah, can you tell me? What are they? Yeah. Harry: Yeah, so it became an iconic Guy Fieri dish. Basically you assemble nachos in a big tubular container. I don't think they're using an actual trash can. It's more of a turn of phrase. Joe: No, of course not. But it will be like a big can, and therefore — Like that right there? One of those right there. Joe: Got it. By layering the stuff in the tube, you get pretty distinct layers, so you get some chips, some queso, some meat, some veg, and then repeat. And then they come to the table, lift it off, big reveal. Bam, it all collapses. Delicious. Joe: I think the layer thing's so smart because the biggest complaint with nachos is, like, you put all the stuff on the pile of chips. Actually, the first layer's just chips. Harry: Just dry chips. Joe: So I'm assuming this solves that problem of dispersing the toppings and the chips evenly. Harry: There is actually some method to the madness, yeah. Fantastic. All right. All right, Guy. Good call, good call. So, there are two nachos here, cheeseburger and smoked brisket. Obviously a smoked brisket, little more of what you're used to. Cheeseburger, more of a Guy twist. So we're getting the nachos. Anything else on the menu that you think I should try as a first-timer to a Guy Fieri restaurant? Want to get the pizzaroni — sorry. It's always a good sign when you can't say a menu item with a straight face. I want to get the pepperoni pizza pops, aka Triple P. Piners, Pive-ins, and Pives. Triple P, baby. And, I don't know, too early to start drinking? No, never too early. I could go for a beer with some Trash Can Nachos. Joe: I think it pairs perfectly. What ale, what lager pairs perfectly with the cheeseburger nachos? Harry: Something aggressively American, like a Bud Light or something. Joe: I think that sounds really good, actually. Harry: Sounds great. Yeah. Joe: Yeah, yeah, yeah. I think we can smoke in here too. You just want to start smoking too? We're in Vegas. Cigar, Bud Light, nachos. When we walked into this place, I was just like, "Oh, God, I forgot what it was like to be indoors with smoking." I don't think I've been in that environment since I was, like, 7 or something in the UK, when they outlawed indoor smoking. So it's good to be back. Joe: It's back, baby. It's back in Vegas. Get ready. Hey. Server: That's the brisket. That is the cheeseburger. Joe: Ah! Harry: There we go. Joe: There it is. Harry: Look at that! Joe: That's something, all right. Harry: Et voilà! That's phenomenal. This is very exciting for me. Joe: Absolutely. Harry: I've been looking forward to these the whole trip. Joe: Why is that? You know, I love Guy Fieri, iconic dish, iconic location. And here they are, right in front of us. What do you think visually? Visually, I think, well, before it fell over, yeah, it looked really awesome. I like how they've certainly solved the problem of making sure you get enough toppings and chips distributed evenly, so, yeah, it's not like, just toppings and just chips. It's mixed together. It's pretty smart. Pretty ingenious way of serving nachos. Harry: A bit of a spectacle as well. Joe: All right. Harry: So, these are the cheeseburger ones. Joe: Yeah, yeah, yeah. You can see the ground-up cheeseburger beef. Uh-huh. Ground beef. Joe: Pickles. Harry: Pickles on top. I'll take those off your hands. Don't worry. Joe: Yeah, go for it. They have some great portions too. Yeah. This to me is, like, signature Fieri. It's elevated every-man food, I guess is what I'm trying to say. You know what I mean? There is just something about ground beef and cheese. What a combination. Joe: Goes together perfectly. Yeah, yeah, yeah. So, your first time experiencing Fieri food. How does it feel? I feel like I'm in Flavortown right now. Joe: Nice. I've been taken on an express train to Flavortown. Does this have enough Donkey Sauce on it, do you think? I don't know if this has any Donkey Sauce, actually. I think we've discussed this before, but wasn't sure how the name Donkey Sauce came about. So my thing is that it was Ridiculous Sauce, then Ridonkulous Sauce, then maybe Donkulous Sauce, Donkey Sauce. You can track the etymology of it, I think, over time. I can only imagine that Guy was considering all of these many factors when he came up with Donkey Sauce. He loves a Fieri-ism. Have you heard of Fieri-ism? I mean, I can understand what it means. I don't think I've ever heard that term before. Conner: Sorry, I had an explanation here. Conner's found the etymology. Here we go. Here it is. OK, the origin of Donkey Sauce years ago. Apparently working in a cruise-ship kitchen, he heard a cook say, "You have to put sauce on that burger or you're a jackass." Another chef, a non-English speaker, asked for an explanation for the word jackass. After the definition was given, "Oh, so it's donkey sauce." And voilà, the most reviled condiment in culinary history was born. Reviled or revered? I would say revered. I think it said reviled. Harry: Most people say — Joe: Revered? Yeah. The brisket one's over here. Harry: Grab some brisket. Obviously we've tasted some authentic LA barbecue. I feel slightly more qualified to talk about brisket. Joe: Yeah, so how's it compare to the brisket you had in LA? You are kind of a brisket expert now. Harry: Obviously the brisket that we had in LA was, like, big slices, very juicy. This one's kind of more like small pieces, because I guess it's easier to distribute amongst the nacho tower. Joe: One thing I want to point out, they were very generous with the brisket, which I like. Like, sometimes they can just kind of throw it on there, and you gotta get in there early to get the brisket or you're going to miss out. But they were really generous with the brisket, and of course the cheese. Harry: I like the addition of the pickled red onions on the brisket one as well. Oh, yeah. Are there not red onions on this one? Oh, yeah, there's not, isn't there? Yeah, yeah. I feel like you need it more on this one. Joe: Yeah. These are very meaty, very rich. A lot of places, they're going to give you just an entrée for yourself, but this, what I like about Guy's restaurant, the way it's set up, it's kind of made so, like, "You guys should share everything at the table." Like, he's really welcoming friends to come here and eat together, which I like, which is a little bit more my style. Especially when you come out to Vegas, bros trip, right? Harry: Yeah. Joe: At Fieri's? Yep, you're on your bachelor party or stag do. Stag do. Yes, of course. Come to Vegas, hit the tables. Joe: Polish off the chips, hit the slots, and pay for the trip. Gambling winnings. I mean, I don't know what this thing is over here, these pizza pops, the Triple P. It looks like it's a pizza roll on a stick. Harry: It's almost, it's like puff pastry. It's like a sort of palmier effect going on. Joe: Yeah, I'm wondering, am I trying to scoop up the pepperonis with it? What do you think? I can't ... Harry: I think you kind of need to maybe get the fork involved. Joe: OK, go for it. Harry: It's not a suitable shape for scooping. Joe: Oh, no, there' a pepperoni, like — Harry: There's pepperoni in it as well. Joe: OK, it's like a pepperoni roll you dip in the — I understand. Yeah, yeah, yeah. Joe: Cheers. Harry: Cheers, bud. Joe: Yeah, you really got to bite to get into that, don't you? Yeah, yeah, yeah. All right. Harry: I will say, the pastry, slightly overcooked. Well, we didn't come here for the pizza pops, but I feel like they've definitely elevated the nacho game here, and it's kind of what you expect in a place like this. Like, the nachos better be good, and, yeah, they're really good. And also, if you want to watch apparently any sporting event happening on the planet right now, they have it playing. Like, he has his own mini sports book thing in the bar, which is pretty nice, so. Yeah, it's very Vegas. I will say that. It's big, it's brash, it's loud, there's gambling. What more do you want? We've got more spots to visit, man. You feel like you'd do a couple more? I think so, yeah. We've been pretty restrained here. Got room in the tank. Let's go. Joe: All right. Let's do it. Gordon Ramsay Hell's Kitchen Harry: Hell's Kitchen, buddy. We made it. Joe: Later in the day, a little bit fancier. Sticking with the Gordon Ramsay theme. Come on, you know I had to take you to Hell's Kitchen, baby. I actually thought this was just a monogrammed napkin. I thought they'd realized Harry Kersh was coming. That's right! Harry: So they've sorted this out for me. That's fantastic. A really nice touch. I guess Hell's Kitchen works too. You have to steal that napkin. This is coming home with me. Joe: You have to steal a set of napkins. As is the menu. It's all just in the pocket. Dude, why take you here? You've seen the show. All right? We've done a little of the Gordo stuff, but this is the world-famous Hell's Kitchen. Harry: Hell's Kitchen. Server: So, did you gents have any questions for me? I know the beef Wellington's supposed to be the signature thing here, right? Server: Yes. Joe: OK. Server: Wellington, the star of the show. Yeah. Although I got to say, man, price is nice on the prix fixe menu. Yeah, I was liking that too. I feel like if we get the prix fixe, we can get the scallops, we can get the Wellington, and the sticky toffee pudding, which he's famous for, right? A taste of home. And I have no idea what a sticky toffee pudding is, so you'll have to tell me what that is. Oh, man. OK, well, we're getting that then. Joe: Let's do the prix fixe? Yeah, absolutely. That sounds great. All right. All right, look at us. Harry: That sounds great. Couple of Hell's Kitchen eaters. Thank you. Let me ask you a question. Beef Wellington. I did a little research on the internet. Apparently it's named after a duke named Wellis? Harry: Duke Wellesley, I believe. Joe: Yeah, yeah. Duke Wellesley, right? And the dish is named after them, but I couldn't find any connection between that guy and the dish, and some of theories that it was just a dish that's been around before him, he liked it, and they rebranded it after his name, kind of like a patriotic thing that they did for him. Harry: I think it's probably similar to an Arnold Palmer situation, where I'm sure he wasn't the first person to mix lemonade and iced tea, but, you know, they either like it so much they have it all the time and are pictured with it or, like you say, it's just kind of a patriotic thing. Joe: He made it hot. Harry: There we go. Server: We've got a beautiful Notes from Gordon. Joe: There's the very note. In the Union Jack and everything. How about that? Server: And then we've got the beautiful Smoke on the Blvd. Harry: There we go. Joe: Wow, it's in its own little drink sauna. Look at that. Nice. Harry: OK, look at this. Joe: Oh, yeah. Should I grab this myself? Do you trust me? Joe: Well, who else is going to grab it? Thank you so much. Server: I think you did well. There we go. Server: Cheers, gentlemen. Come on, get a shot of that, the branding. Harry: Look at this, all the smoke. Joe: Attention to every detail. Harry: It's like I'm back at a British bonfire night. Joe: Oh, really? I thought it was like we were just walking through the casino floor a moment ago. Also that. Would you like the Notes from Gordon? I don't think I can sip this drink until I read it. Dramatic reading, please. Joe: This is actually really good. I think you should read it to me. I want you to read it, because you do a better impression. But I want you to get ready, not look at it, and try and hop into it. OK, let me get into character real quick. You're letting me have it because I cooked something horribly. Sure. OK. So I'm already just like, "Ugh." I think I'm ready. "Why did the chicken cross the road?" Why, chef? "Because you didn't f---ing cook it!" That's really good. That's really good. Cheers. Server: Gentlemen, how are we doing here? Hey, great. How are you doing? Harry: Very well, thank you. Server: So, I do have two orders of Gordon Ramsay's pan-seared scallops. Harry: Beautiful. Thank you. Server: They're going to be served with a celery-root puree there on the bottom. In the center you have a pickled fennel, braised bacon lardon, topped with a chicken jus there on top. Joe: Oh, thanks. Harry: Thank you. Joe: Thanks, buddy. Harry: Thanks. These look great. Harry: All right, man. Go from the outside in. Joe: Is that right? Scallop fork? Small starter fork. With the, what did he say? Celery-root puree or something? Mm. That's what I'm talking about. That's fantastic. Oh, my God. Harry: Mm. Joe: That's so good. That's so soft. Joe: Yep. Melt in your mouth. Joe: Scallops, man. Scallops. Harry: See, this is what "Food Tours" should be. We should be going to fancy restaurants all the time. Joe: Yeah, we're putting our foot down. Fancy spots from here on out. Harry: Only seafood. Only scallops. Try some with the greens and the bacon in the middle as well. I want to save some room though. I did have this ... OK, I'll get one more. Harry: Go on. Go for my third scallop. Joe: Yeah. Yes. Very good. Yeah. That all pairs so well. You couldn't see, but I was looking over your shoulder, and they had these, like, what I understood was, like, MMA fighters shooting their promos, and they're standing by the fountain. They're going like this. So we should make those for us, but it's us. You got, like, a fork with a scallop on it. It'll be like, "Joe Avella versus the bathroom in Margaritaville." There's only one winner of that. I'm going to be fighting for my life later tonight. I know it. And you know, it's going to be worth it. Server: How are we doing, gentlemen? Joe: Great. How are you? Harry: Very well. Server: Good, thank you, guys. So, we have two orders of Gordon Ramsay's signature beef Wellingtons here, served with a Yukon Gold potato puree, red wine demi-glace there in the center, and glazed baby root vegetables there as well. Joe: Fantastic. Server: Enjoy, guys. Looks awesome. Thank so much. Harry: Thank you. I'm in Gordon mode now. So, I don't think I've had a beef Wellington that looks like this. Usually it's a bigger one, and they kind of slice it off, right? Yeah, I was going to say exactly the same thing. Surprised it's like this. Joe: A personal Wellington. Yeah, I quite like it. It's good. Joe: Yeah, it's great. It looks amazing. Yeah, you kidding? Harry: Probably more efficient to cook on a line as well. Like, busy in here. Popular spot. All throughout the day they are churning these things out, but it looks really great. Joe: We said medium rare, right? Harry: They are always served medium rare. Joe: Perfect medium rare. Harry: And that's perfect medium rare, pink throughout. Joe: That guy did it. Harry: Beautiful, man. Color on the pastry, the mushroom duxelles. I love beef Wellington. It's such an extravagant dish. There's several different meats going on in there. Joe: Have you ever made one? Harry: The pastry as well. I have tried to make one before. It's very difficult to actually do it well. The pastry's baking and the meat's cooking at the same time? Yes. Yeah. You sear the meat ahead of time, usually. You could even parcook the meat, and then you wrap it up in all the stuff and then bake it as well. But are you diving straight in? Dude, this thing cuts like butter. Harry: Oh, yeah. Joe: All right. Harry: So, the one time I tried to make it, it was a bit tough, so I'm hoping that Gordon has figured it out. Get some of this demi-glace on there as well. Joe: Yeah, Gordon's figured it out. I think Gordon's figured it out. Harry: Mm. Mm-hmm. It's like, the pastry and the meat are almost like equal amounts of softness. Harry: Yeah, man. Joe: So even though you would think it'd be two textures, it's almost blending perfectly into one. And what is this sauce? Harry: Get some of this demi-glace. It's like a sort of reduction made with the bones usually, so it's really very aggressively meaty, lovely texture to it, silky texture. I'm usually an A.1. guy, but yeah, his demi-glace. And it goes with both the potatoes and the Wellington. Yeah. It's going with everything. How hilarious would it be if I was just like, "Yo, can you get me a bottle of A.1.?" How quickly do you think you'd be asked to leave? If you ask for ketchup, I think you're out the door. Yeah. This is so fantastic. Harry: So, this is a Yukon Gold puree, I think he said. Joe: I know he's really big on portion sizes. Harry: Sure. Joe: Right? Joe: And I'm sure this is all fine-dining establishments, but he wants to make sure that, like, you eat everything, but you don't leave anything on the plate or else, like, left wanting more. I'm looking at this. I mean, we're going to so many places that I can't eat the whole thing, but I feel like this would take care of me, right? Yeah, I think the menu that we're doing, the set menu, for the price, really good quality and a lot of food. I feel like the five scallops at the start, healthy portions. This, obviously a lot of meat, carbs with the mash as well. I gotta go in for another bite. I'm sorry. This is so fantastic. Harry: Yeah, it's so good. Joe: I'm so impressed. I'm doing some damage to this. Joe: Yeah. All right, this is the last bite. The best bite. Harry: Even the carrots are good. Like, this, without meaning to sound too mean towards America, a lot of the time when I taste your vegetables, they don't taste of vegetables. Joe: What do they taste like? Harry: I don't know. Something else. All the random preservatives and spices that you're putting in there. Joe: All right. Take it easy. These ones actually taste of vegetables, which is refreshing and nice. Joe: That's going in the review? "Five stars. These vegetables taste exactly like vegetables. How did he pull that off?" You can tell that this dish is just so dialed in after however long this guy has been cheffing. This being a signature dish, yeah. Yeah, I mean, one thing that always slightly concerns me about restaurants like this when a chef kind of franchises, obviously we're in the main franchise. Joe: Yeah. There's seven Hell's Kitchens, but this is the main one. Harry: Seven Hell's Kitchens. He's also got his Bread Street Kitchen in London. There's a couple more kitchens in London. Fish & Chips, of course. I always worry that the quality will slip a little bit, because at a certain point the chef just does not have enough time to oversee all of that. But I think, like you say, the formula here has clearly been so perfected that they have not sacrificed the quality. That's still a very, very good Wellington. It is absolutely fantastic. Hey, save some room. We got dessert. So, we're getting sticky toffee pudding. I have no idea what that is. It's funny being in the American series but me having to do the explaining of the food. Sticky toffee pudding is delicious. Generally speaking, you will get a dough, butter, flour, not a lot else, and then you steam it. OK. Harry: So you end up with somewhere between, like, a cake and, I don't know, it's kind of hard to describe. It's just a pudding, really. And then you will cover it, soak it in this delicious toffee sauce. Pour a little bit more on top. In the UK we can either serve it with custard or ice cream. I think here he said they do it with an ice cream. Joe: Great. Harry: We'll see. Server: OK, gentlemen, we've got our Gordon Ramsay signature sticky toffee pudding here, served with ice cream on top. We have some warm sticky sauce here for you as well, gentlemen. Harry: Gorgeous. Server: You guys enjoy. Joe: Fantastic. Thank you very much. Harry: Thanks, guys. Joe: All right. This looks great. Did we not have sticky toffee in London? I don't think I have. Yeah, I just forget that you guys, what you call pudding is different than what we call pudding. Yeah, so for you guys, pudding is like liquid, right? No, more like a gel. Like, remember when slime was really popular? It's like slime. Harry: Oh, delicious. Yeah, yeah, yeah. Like custard pudding. No slime here. Have a try and then we'll get into pudding. Yeah, this is, like, more solid than I'm used to pudding. Harry: Yes. Joe: OK. Harry: Oh, man, that's so good. Oh, my God. That's incredible. Yes. The ice cream on top? Come on. Give me some — it's, like, rotating. Come on. I can see why this is so popular. That's fantastic. Harry: Yeah, man. Joe: Wow! It's like, I think it's a speculoos ice cream, which is basically Biscoff. Ah. Yeah, Biscoff's not popular here. Harry: Is it not? Joe: No. Harry: It's everywhere in the UK. Joe: Yeah, I know. I'm not a huge fan of it. Why not? But in this context it works, because it's kind of playing second fiddle to the pudding. Joe: Yeah. Harry: Mm. I think this is so fantastic. I like the, what was the sauce they put on here? Harry: It's, like, a toffee sauce. Yeah. To be fair, this is a faithful recreation of a British sticky toffee. Joe: Obviously Ramsay's becoming such an icon here with his restaurants and all the stuff and the shows and stuff. What's the Ramsay vibe like in the UK? Like, how is he seen over there? I think people like him. He's obviously probably the biggest name in chef, like, TV chefs at least. And I think for a reason. He's got such a personality. I would say he's on TV more in the US than he is in the UK. He's actually, he's like an agent of the government. We're, like, trying to recolonize you guys, and he's, like, the first wave. OK. You guys tried with Oasis. You almost got it with the Gallagher brothers, but that fizzled. He's trying out this time. I see. All right. This was fantastic. We have more amazing Las Vegas celebrity chef themed restaurants to take you to. So, ready to go to the next spot? Harry: Absolutely. Let's go. Joe: Let's go. Vanderpump à Paris All right. Last stop of the day, the Vanderpump Parisian. Anything good in the paper today? Yeah, yeah. Just taking in the local news. And it looks like we're having drinks, buddy. Aha. News flash. Joe: Yeah. So, this last place is one of Lisa Vanderpump's many, many restaurants she has in the world. This one is in the Parisian Hotel. Harry: Of course. Joe: And it is Parisian themed. Harry: À Paris. Joe: Yeah, Paris. Paris. For those who don't speak French, "Par-ee" is Paris. Joe: Yeah. We'll try a few fun cocktails, we'll get some food, some eats, and then, you know, yeah, just wind down. I, for one, oh, boy. I'm full, man. Yeah. We ate a lot today. We did. We always do. But I think cocktails are the perfect way to end. Joe: Yeah, yeah, yeah. Server: Hi, hi. Here we have our Louvre at First Sight. Harry: Louvre. Server: As the Louvre in Paris. Here we go. Joe: The Louvre has a, yeah, it has a ... Server: It's our smoked mezcal hibiscus margarita. Enjoy. Joe: Thank you very much. Server: You're welcome. Harry: So, we've got a couple of cocktails here. Yeah. I mean, I know mine came out of a smoking glass pyramid. Harry: Of course. Joe: That being said, I feel like yours is a little more extra than mine. Harry: It might well be. Joe: Look at this thing. Harry: Look at this. The cotton candy, like, scarf that's going on here. Joe: Yeah, yeah, yeah. Aren't you supposed to put the cotton candy, like, dissolve it in there? Harry: I think that is what you're supposed to do as well, so I'll try that now. Joe: OK. Harry: Because famously, cotton candy dissolves in water. Candy floss, this is called in the UK. No, that doesn't make sense, because you floss with your teeth. I mean, that's what you use for your teeth. Harry: Yeah, but it's like small strands, floss. Joe: I don't think so. Go in there. And there it goes. Harry: Goodbye, cotton candy, candy floss. Now, what is that going to do to the drink? Harry: Hopefully make it delicious. Cheers, man. Hey, to a fun day. Harry: I hear they also have food here. I feel like we should get a couple of bites. I know we're pretty full. Tiny bit of room left. Anything on the menu that you think we should try? Joe: Yeah, we're getting the caviar bites, because it's caviar and we're a couple of fancy dudes. What I also want to get is, OK, usually on "Vanderpump," one of the signature dishes they've been talking about for years are the goat-cheese balls. Hang on. Iconic. They push them in the restaurant. If you've seen an episode of the show, you know about the goat-cheese balls. But here they do it slightly different. It's the goat-cheese cakes, but I have a suspicion they're going to be ball-shaped. OK. You are going to have to help me out here. Joe: OK. Harry: Lisa Vanderpump. I've heard the name. I don't know who she is or what she does. That's OK. Started off as a Real Housewife, then got her own show, "Vanderpump Rules." Takes place in Los Angeles at one of her own restaurants. The whole thing centers around her and the workers of SUR, Sexy Unique Restaurant. S-U-R. Cool, right? See what she did there. Yeah, so, and that show is an absolute powerhouse. It's really huge. People love it. And I loved her in "The Real Housewives." She was mine and my wife's favorite housewife. So, dude, when you watch "The Real Housewives," when they do the intro, each housewife kind of has a one little phrase or whatever they say about, like, you know, like, "I'm this," and, "I'm so great," or this and that. OK, she had the best one, one season. It was something like, "Throw me to the wolves, and I will return leading the pack." Harry: I love that so much. Joe: Isn't that good? Harry: Yeah. Joe: It's really good. Yeah. So Lisa Vanderpump, she rules. Is this us? Server: All righty. Yeah. So, we do have the caviar bites right over here. Harry: Beautiful. Joe: Let's go. Caviar bites. Server: Excellent. Followed by the goat-cheese cakes, which will be right over here. Joe: All right, what do you want to try first? Harry: I'll try a caviar bite. Joe: Let's do it. How do you feel about caviar? Do you like it? You know, I think it's just fine. I know it's, like, one of these hoity-toity rich-person things, you know? And it's more like a punchline. Like, "Ooh, give me caviar," or whatever, but I really have it, when I do, I'm just like, "Eh, whatever." Yeah, I think I've maybe only had it, like, three times in my life. So, cheers. Joe: Cheers. Harry: My thing with caviar is usually that I think people overdo it. People just have it because they think it's, like, the classy thing to do, whereas it actually does need to be treated with some care. It's a very strong flavor. Joe: Do you feel they treat it with care here? Harry: I think that's actually pretty good. That's a nice mouthful. Joe: It's considered for a snack, so I think that's why it's a lot better than usually when caviar's just, like, fishy eggs. And we are in Paris after all, so kind of fitting the vibe. OK. So these are the famous goat-cheese cake-slash-balls. Yeah, yeah. I mean, come on. Goat cheese, fried. What's not to like? Comes with some sort of salad that I'm not going to touch. Harry: Walnut salad. Joe: No, thanks. Ready? Let's go. Harry: That's tasty. I see why these are a staple across the Vanderpump extended universe. Yeah, they're very good, right? They're very good. I'm noticing an emphasis on aesthetic, or "aestetic," as you guys might say. What would you say? Harry: Aesthetic. Th. Joe: No. Harry: Aesthetic. Joe: No, you don't. Harry: Yeah, yeah, yeah. You say "athetic"? Aes-THE-tic. Aes-THE-tic? Aes-THE-tic. What do you say? "Aestetic." No, gross. I hate that. Aes-THE-tic. Nope, that's not right. Weird. Anyway, emphasis on that. Joe: Yep. The look. Harry: Decor is pretty cool. You know, I can see the Parisian influences. A lot of pink, I'm noticing. A fun thing. Joe: Not a lot of flashing TV screens. That's a relief. Harry: No. Yeah. We're in a casino, but probably the fewest number of, like, slot machines and TV screens and neon that I've seen, so a welcome break. Joe: That is a good point. Love the environment here. It's very chill. Price wise, this leans a little bit more towards the Hell's Kitchen as far as cost, but, you know. Maybe, yeah. I think certain things that are on the menu, like for example the caviar bites, putting caviar on any dish is going to bump the price up a little bit. You're paying, I guess, for that kind of luxury image. I think one thing that I'm really learning today is that Vegas is a bit of a land of hedonism, indulgence. Indulgence is a better word. Yeah. Yeah, fun. It's fun, it's fun. I got one more surprise for you, buddy. OK, what is this and why is there a Sharpie there? All right, let me explain. This drink, as you can see, mine has a little fun heart lock and yours has a key. OK. Now, you know how they got that bridge in Paris where lovers sign a lock and then put it on the bridge? Of course. Famous. Joe: This is kind of emulating that. I don't know what the bridge is called. Where we are sharing a drink, and then we write our names on the back of this, or we can write "Food Tours" on there. And they have a gate over there that you can click it back on. OK. That's fun. Nice little memory, right? That is fun. Yeah. Cheers, mate. Cheers, king. Final Decision Joe: All right, so your first full day in Vegas. Wanted to take you to a bunch of great celebrity restaurants. How'd I do? What'd you think of today? You did great. I think I got a good overview of what it means to be a celebrity and have a restaurant in Vegas. Oh, that's wonderful. I mean, I made sure that you got to one Guy Fieri place, because I know he's your guy. Two Gordos, because the guy's just all over the place here. He's got the Fish & Chips and he's got the fancy Hell's Kitchen. And of course ending with Lisa Vanderpump. Yeah. Yeah, I feel like we've covered a few vibes, obviously. That's what I was going for. I wanted any kind of vibe you could get. Harry: Fish & Chips, bit more of like a fast-food, grab-it-and-go type of vibe. Joe: On the street, yep. Vegas, big walking around eating and drinking culture here, so. Guy's Flavortown Sports Bar and Grill. I'm a big Guy Fieri fan, self-confessed. I did enjoy it in there. I thought the Trash Can Nachos were fun, visually entertaining, but also a logical way to assemble and serve your nachos. If you and the lads wanted to watch a football game, would you go to Guy's Flavortown and chill out there? Exactly, yeah. In terms of a Vegas sports bar where the food has a bit of a flair element to it, I thought it did a great job. Joe: OK, great. After that, I mean, Hell's Kitchen. Iconic. My favorite thing about Hell's Kitchen, I mean, it felt like I was kind of in the show. I was, like, at the starting point of Gordon Ramsay's media food empire. I'm sure it's not, but as far as an American's concerned, it was like, "Oh, my God. I can't believe I made it to the Hell's Kitchen." It met all my expectations in that regard. Joe: Nice. Harry: Really enjoyed it. The food, again, I have concerns sometimes when a celebrity gives their name to a restaurant, many restaurants. Joe: Yeah. Harry: Hard to do the quality control across such an enormous portfolio, but that food was delicious. Every dish we had, from the scallops to the Wellington to the sticky toffee, I thought was fantastic. It was on the more expensive side. It was a bit pricier, but as we've said before, I mean, you're not coming to Vegas to save money. Harry: No. Joe: I mean, live a little. And the kind of fixed-price menu, actually a pretty good deal, I thought. Joe: Yeah, I agree. And then last but not least, here, Vanderpump, the Parisian. I mean, I think as far as cocktails are concerned, this place is definitely winning, right? Harry: Yeah. Cocktails, amazing here. Really love the attention to detail, the aesthetic of these cocktails. Nice little fun thing for your partner that you're not shooting a travel show with. Harry: No. But I think I've enjoyed the vibe in here the most. It's been a lot more relaxed. I think Vegas probably can be a touch overwhelming at times. There's a lot going on. Dude, Flavortown was like ... Harry: Yeah, it was like ... Flashing screens everywhere. It was a lot. Whereas actually, coming to here, bit of an oasis, you know, bit of the eye of a storm. That's a good way of putting it. Yeah, yeah. But if you had to pick your favorite, and we're really comparing apples to oranges to pears to nachos at this point. Just your personal preference, which one did you enjoy the most? I think my pick would actually be Hell's Kitchen. Joe: Wow. Harry: While it was on the slightly more expensive side, you are getting good value for money, good portions for your money. The vibe in there was great. It does feel like you are in the show. If you're a Gordon Ramsay fan, I don't think you're going to leave disappointed. So for me, I think that would encapsulate the Vegas experience the most. Definitely, definitely. Got to say I agree with you. I really loved Hell's Kitchen. My second would probably would be here, because this would be the top place I'd want to spend with my wife. But yeah, just Hell's Kitchen was just like, wow, with that beef Wellington and the potatoes. But also if I was here for a stag do, dude, we'd belly up to that Guy Fieri bar so hard. Like, so hard. "A round of trash cans for everyone at the bar." "Hooray!" "Whoo, I won big! Trash cans for everyone." Joe: Yeah. Harry: Guy Fieri, I love you. Please come on "Food Tours" at some point. Oh, our drink has a little rose floating in it! Did you notice that? Harry: Wow. Beautiful. Joe: Oh. All right. What do you say we finish these up, go put our padlock on the bridge? All right, let's make it official. Cheers. Harry: Cheers. Credits This thing is loaded. Do you even see a free space?