"Food Wars" hosts Harry Kersh and Joe Avella travel across Las Vegas to find the best steakhouse in the city. They'll be visiting three locations in just one day to see what the city has to offer. This is "Food Tours."
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00:00All right, buddy. I'm so excited. I'm taking you three amazing steakhouses today, and this is the first one the Golden Steer Steakhouse
00:06This is a historic Vegas steakhouse. It's been here since 1958. It's favored Sinatra Elvis and Muhammad Ali
00:13I'm a big fan of Sinatra, so I'm happy to be here stand where he stood yeah, so obviously
00:17We're here to judge the meat itself the steaks. Yeah. What are you looking for in a steak?
00:21I'm looking for a decent-sized cut nothing too big because we don't got a showboat
00:26I don't want to take a steak home the cook has to be perfect, so I'm looking for a
00:31Sear on the outside get that get that nice mmm flavor also looking for the inside to be somewhat juicy
00:38Easy to cut melts in the mouth and one thing that I think is obvious is that the steak has to be so good
00:44I'm not putting anything on it
00:45Even if they're like oh we got our own like sauce or things like not happening if I ask for ketchup at any point
00:50You have to punch me in the face
00:57Oh
00:59Thank you very much
01:02Cheers
01:05The huge champagne guy, but I do like it
01:08Look, I like the champagne, but I think I wonder one point so it brought us a pint
01:12Steak in a pint what about us does champagne?
01:15Let's get his misread the situation completely misread. Look at these two guys. How about that to rum and diets?
01:21I know kind of guys you are. Thanks for the cardian coke, please
01:26I'm not just taking here from the nostalgia factor this place. No steaks. We're getting two fantastic ones
01:31We're gonna get a ribeye or you get filet mignon already put in the order. It's gonna be medium rare
01:36I guess I should have asked is that okay? That's perfect. That's how I would normally order my steak
01:39Oh, we gotta find out we gotta find out if they'll actually do a steak
01:41Well done, and what's like that wait is well done the most cooked is there one beyond?
01:45Well done is like I think technically well done is as far as most kitchens will go yeah
01:49I saw a picture once someone posted a picture of their steak
01:51And they had gone for well done and just completely cremated it
01:55There was not an ounce of moisture left and someone replied saying that's not well done. That's congratulations
02:01Well, I don't know you better ready for a steak
02:13Beautiful, thank you. Thank you, sir
02:17All right, I got the filet mignon you got the ribeye on the bone see the bone right there on the bone
02:22Yeah, so you said you didn't want an enormous portion of meat earlier can't help but notice the size of the steak
02:27That's a big boy. I know what I wouldn't be upset if I got that
02:30I don't I don't think I could put all that away
02:33And it would feel weird to take that home in the little bag or whatever like I got kind of defeated
02:38Maybe it's just me
02:38I want to eat all the meat and point to feel like a man and I got a tiny tummy I can't help it
02:42So this is more my speed than that, but that looks incredible look at the juices
02:45Oh my god, and I think I'm ready to dig in and yeah, me too
02:49I'll take a few bites then swap over and see if you can sounds good
02:52Well, first I want to see how that cut is. I mean perfect like it like it wasn't going to be perfect
02:58This is a perfect perfect cut a little bit a little bigger of a bite than I want to take even though I'm starving
03:03I've got a chunk of steak here, but look at that. Whoa, whoa, whoa cut that in half, please
03:07I'm saying right now. I'm not giving a Heimlich whatever. That's fine. I'm not playing cut that in half. I've got powerful jaws
03:12Cut that in half
03:14I'm like a snapping not playing with you cut that in
03:19All right, that bite is is him signing the the live the liability waiver
03:26Perfect. Oh my god. I love it so much. I guess my new best friend
03:31Now that's delicious. That's such a good steak everything. I said, I would look for a steak
03:40This has it number one the syrup on the outside flavor all packed in there amazing
03:45I mean, I don't know how to describe it. It's just so good. I mean, I don't know how to describe it
03:50It's just so good. I mean, I don't know how to describe it. It's just so good
03:53Flavor all packed in there
03:55Amazing the meat itself nice and soft easy to chew easy to swallow and the flavor in this thing. Mm-hmm. Absolutely incredible
04:03It's a perfect medium rare perfect medium rare. I
04:06Mean what sick human being would make this well done?
04:11He said they would do it well done for you if you ask but like come on
04:14I mean their business but I mean that if you get a well-done like they give you your steak with the check
04:18Here you go and go please leave
04:20Yeah agree the char marks that you get all along here from the grill
04:24All of those just have that little bit of like seared char flavor, which I personally love very buttery
04:29I would say yeah, obviously like I took an enormous bite didn't have too much trouble chewing it still just kind of like
04:35Fell apart as you bite into it
04:38Let's switch. I know trust me. You're gonna be happy you did
04:43Oh
04:48Then you want to work on this mm-hmm
04:50We're shooting three of these today, but this is the filet mignon. Yes, sir
04:55I like how you know, this is marble eyes. It's pretty easy to cut. Mm-hmm. Yeah, we're gonna cut against the grain
05:03What is your oh
05:05Finish that thought in a second
05:08I
05:11Personally speaking if I had a choice, I probably would go to the ribeye over
05:15Now that I have that this just melted. Yeah, but this this this would be all that fit
05:20I'll that little fat line in there. That's all flavor
05:22It's weird because I guess that would be a fattier cut of meat this leaner
05:26But the amount of like tenderness I managed to get out of what is a slightly more muscly cut
05:30We were saying before that you know a sign of a good steak is that you don't need any kind of sauce with it
05:35Right. This one definitely does not need any kind of sauce
05:37You can always see like it's almost sourcing itself just with the amount of juice that's in there. You see that
05:43Yeah, you just like yeah, it's such a moist flavorful mouthful delicious
05:46I'm telling you and I'm thinking the top of this it was just salt and pepper
05:49I mean I did you know, what is it is the beef selection? Like how do you?
05:55How do you can I buy a steak like this in the store I couldn't I couldn't do this at home
05:58I don't do this. Okay
06:01It's pretty clear that they take a lot of care over the suppliers, you know, where they're getting their meat from
06:06Yeah, do you just eat the pieces of fat off the side because I love doing that so much. Yeah
06:11Some people it really annoys me when people get a steak cut all of that fat off. Just leave it up
06:16I'm always that guy who's at the meal being like give me your fat. I'm having that that's so hard to waste
06:20It's what you get you to do a lap of this place, but I'll take that fat, please
06:24That's really funny. I have no notes on this steak is absolutely perfect. It's so fantastic. I'll try a bit of the
06:30Twice baked potato. I was just gonna do one of these cut myself up a little slice
06:35So they bake a potato
06:37Scoop the insides out
06:39Mash it up. You got you got some bacon get some chives in there
06:42Whoa, and then bake it again make it really good twice baked. That is a fabulous potato
06:47Mm-hmm recommended by the guy who took our order and I think that was a fantastic recommendation. Yeah, I see bananas
06:55Oh my god, the fire extinguisher down there and everything
06:59I promise if you catch on fire, I'll put you out quick. Thank you. That's very reassuring. We've got some water here
07:09This is always prepared table side Wow
07:15Dinner in a show
07:21Harry what I'm concerned is that this might cause a scene
07:24That's it it's like the much fancier version of ordering fajitas at a Mexican restaurant
07:38The titular banana can't have bananas foster
07:43All right, there we go, I think this will do the trick
07:54I
08:04Love the idea of the cinnamon
08:09Where'd you get that cinnamon I
08:11Mean, we've got bananas. We've got lemon and orange. That's basically a fruit salad
08:17And no one caught fire
08:20Where'd that come from
08:24Got a foot pedal
08:28That looks very delicious
08:36Perfecto, thank you so much
08:39Look forward to seeing you guys next time. Appreciate it
08:43Cool down nicely. Awesome. Thanks so much. My pleasure. You're very welcome
08:47You know when you come in here, they ask you if you're a dietary restrictions
08:52They should also be like, do you have any social anxieties?
08:55Yeah, I have a lot actually. It's like maybe we won't do the thing that literally everyone in the restaurant's gonna look at you
09:00This was visually spectacular. Yeah, but does it taste good, too? I
09:05Somehow see his definition of hot I'm unable to scoop this. I mean you're great with hot food. I'm terrible with hot food
09:11Temperatures down. I hate that. I can't eat. I hate this. This is so good. Why can't you be there?
09:16So no because we're going to other places true
09:20Yes a little bit of a show but worth it
09:23The sauce that he made in front of us. Absolutely. Perfect with the bananas and ice cream, man
09:27I love that so much. What's more Vegas than having effectively a fireworks display at your table while you eat your food. I
09:35Want to keep eating this this is so good. All right, stop. Okay. Once again, I know you want to keep eating this
09:41We got other places to go a delicious food and amazing steakhouses to go to so I'm gonna tell you to stop
09:46Let's head out. All right
09:48Yeah, that's right
09:51So bizarre means by Jose Andres that bizarre
09:55Bazaar with an a rather than a knife and to two ways. Sure. No three actually
10:01Sports load with a is the good one. It's cool
10:03Yeah, you know this guy is actually credited with bringing the small plate concepts to the United States
10:09This place has been open since 2014. It was named one of the best restaurants on the strip
10:16Considering how many restaurants are on the strip? Mm-hmm. That's pretty high price some fierce competition going on now Jose is doing a good job
10:22I think the food here is gonna be
10:25Expectations are high. It was walking through. I saw like a wood-fired grill going on in the kitchen very open plan
10:31You can kind of walk through see everything. They both me and Charlie were like, ooh
10:35Like hell, yeah, it's gonna be good, but it's gonna be good
10:38So if he's the small plates King, yeah, is it safe to say that this might not be our traditional steakhouse experience?
10:43He's the tradition right out the window get out of your tradition take this tradition just
10:49Let's just say some of the dishes we're going to have are a little funky
10:54Okay
10:56That's perfect, man. Yeah
10:58But in all seriousness, yeah, they kind of do things a little differently here. We're getting a
11:03Cotton candy foie gras giant chicharron. It's the size of a steering wheel. I think
11:09What point would you call it giant cuz they're kind of small to begin with okay, I'll start here
11:13This is that normal size of a chicharron. Yes. Tell me when it's giant. Okay
11:18Around that I'd say yeah, let's go ahead
11:21Editor, you just measure that and then put this next to the actual chicharron
11:25We will determine it if it is a giant by art agreed upon standards. I think it's fair. I'd say so
11:30Yeah, I think pretty good. Did you say cotton candy foie gras? Can we just yes, okay
11:35I'm not quite sure if it's made with cotton candy or the book cotton candy over it. I
11:40Wait, I don't really know. I thought maybe they'd found a way to like
11:44Whip it up so that it kind of takes on the cotton candy shape. But now I think about it. That's insane
11:50It would you think they're shoving cotton candy into the duck's liver? Oh my god
11:54As we couldn't get any worse for the ducks in with good and it sounds better compared to normally doing
11:59What else are we getting? We're getting a Wagyu beef cheesesteak the waiter insisted. We both get one
12:04So I think they're gonna be a little small. Okay, now we're expecting small portions of this one except for the chicharron, which
12:10Giant yeah. Okay. Something's coming our way. It's smoking. Oh god. Is everything to be so extra in this city?
12:20There you go
12:22This looks fantastic
12:28Why is it bubbling is it dry dry ice we have dry ice in a hibiscus flower
12:33Water
12:35You look really scared
12:37Yeah, that's good. That's not good. You get the hibiscus
12:40Thank you. Hey to our foamy smoky beverages. Thank you beverages. Everything is a production. Everything is smoky in Vegas. Yeah, even the floors
12:51As excited as I am for those starters, yeah, I sound pretty out there. Yeah, I feel like we should have a steak as well
12:56Yeah, well, I'm gonna make sure we get the rib by the tasting portion though. That's manageable
13:00Did you have tasting menus obviously they have regular sized steaks even really big steaks
13:06giant chicharron style steaks probably
13:09But I went for the tasting because we're doing so much steak today. I don't want to waste food
13:13So I thought just the taste we'll see. I like that. I like that as an approach
13:17I think being able to customize your own dining experience
13:20I'm a fan of so yeah, if we can not waste food and still have a delicious meal sounds good to me. Hey
13:27We're great
13:30Cotton candy for right here. There we go. Wow. It's designed to all-in-one all-in-one. All right, man. Thank you
13:38Straight up. I was this is not what I was expecting. Have you ever seen foie gras like this Joe?
13:42I have not but the only other time I've seen this on a hot dog. So I
13:46Don't know
13:48foie gras. Mm-hmm coated in corn nuts corn on all things and
13:53Wrapped in cotton candy. So you get a fatty buttery foie gras. Mm-hmm. You get the saltiness of the corn nuts
14:00Mm-hmm, and the sweetness of the cotton candy all in one bite. I don't know if I've ever had a mouthful of food like this
14:06Do you wanna give it a try? He said to do it all in one go, of course straight down the hatch ready. Let's go
14:19Wow, that's very good. There's a lot going on. That was really good. Mm-hmm Wow, I
14:25Thought all three was gonna be like what's happening, but everything worked together perfectly
14:29I think that might actually be my first taste of foie gras. It's interesting. It's like a sort of meaty butter
14:35Yeah, it's in a way exactly. Yeah. Mm-hmm for me. That's like a
14:38Reasonable amount of foie gras I think to have I think more than that. It'd be really rich
14:41I like the corn nuts in there crunchy and salty. I think you need like varied textures going on there
14:47Definitely off of that and it was messed up the cotton candy
14:49I'm like come on cotton candy
14:50But it really was just a shortcut to add like some sweetness like the sweetness was first then we start crunching at the salty
14:56And then it's almost it ended with the foie gras. So just sweet
14:59salty
15:00Buttery. Mm-hmm. That's nice. There's a little ride. It's a flavor ride. Oh
15:06Really great. Thank you. Yeah, very good
15:14This is a thinly sliced Kobe beef. Whoa
15:18With an onion jam and micro chives. Oh, wow
15:20And it's also in a nice hollow bread where we put in an espuma of white cheddar
15:25So it'll be like biting into a cloud of white cheddar. Okay, fantastic. Thank you, man. They really love like cloudy
15:32light smoky
15:34I'm starting to see why he told us to order two of these because sharing one would be hard
15:38This is a Philly cheesesteak. Yeah
15:40I mean, I think I made it reason I thought it was gonna be for one person because one of those is 13 bucks
15:45I know we're not here to save money. Come on guys. Also, we did a Philly cheesesteak video
15:49We got a Philly native with us. They're running fast and loose with the word cheesesteak
15:53Yes, I think basically it does technically have all the elements of a cheesesteak. We have steak on it
15:59I think he said it was Kobe beef. Sure fancy steak. It's inside is the cheese cloudies
16:03Yeah, so we have like a hollow bread and then inside we have like a cheese kind of puree cloud type thing
16:09What is this gonna do in my mouth?
16:11Squirted with I'm intrigued with a cloud of cheese going on my nose
16:15All right, you can do the whole thing in one bite or just bite. I think half for this one
16:18Yeah, even my mouth's not that big
16:26That's really fantastic see that like the like liquid cheese white cheddar, I think he said that's such a nice flavor
16:32Yeah, I'm gonna buy number two. I'll try some of the some of the beef on its own
16:36I'm not even sure this is cooked man. This might just be like sort of
16:39Kobe tartar
16:41Incredible. Yeah, so good pushing the boundaries of what these dishes can be. That's right, which is pretty cool
16:47I'm not something I would expect from your everyday run-of-the-mill steakhouse. Yeah, so yeah, he's definitely flipped the script
16:53So remind us of how big you thought the giant chicharron was gonna be. Yeah
16:58You hold that up next to my chest. Oh, that's that's
17:03Okay
17:05This giant I think it is easily, okay, you did it. Thank you
17:14Yeah, it is finished off with that mean spices, yes
17:18I have the Mexican crema there as well that mean spices here to finish
17:21I'm just gonna break this for you and place it inside the bowl. So it'll be easier for you. Oh, yeah
17:25Thank you. So what how do you break it up?
17:36Yeah
17:47Fantastic
17:48Thank you so much. You're welcome. Enjoy it
17:50I do think it's interesting that this place
17:53What I can tell the menu is big things made little and little things made big. Why is the chicharron giant?
18:01Why do they I mean, it's tasty are you complaining?
18:04No, I'm not complaining at all
18:05Okay, why like a minute ago everything came with so tiny another it's like but that you know the thing you're used to being small
18:10We made it big
18:12Can we get create some crunch crunch can go?
18:17Well, that's good, oh my god, thank premise. Oh, you're wrong. Thank you. Okay
18:24It's so fantastic, this is so good
18:26Part of my interruption here. Hey, no, this is what's all about
18:39Right here chef is just finishing it off with a nice black truffle ingredient over the top. There we go. Thank you very much
18:44Thank you. Thank you
18:47Okay, man, the chef hit this with a lot of black truffle as well Spanish truffle
18:51I kind of want to get a bite of the steak just without that get a measure of it and then maybe
18:56stacks up
19:00Oh my god
19:03There's a serum this like no other
19:06Wow, wow
19:08Now I want to get a little
19:11Truffle on the fork. Let me get a bit with the truffle in there
19:16Perfect
19:17Flavor in this ridiculous. There's something about cooking a steak on the fires. You taste it, right? It is delicious
19:24Medium-rare got a nice lovely strip of like pink running straight down the middle. Yep. Our jobs are so hard
19:32We're so brave
19:34Oh
19:50Wow, that's beautiful you've had a salt bae now we got potato bae
20:05Fantastic sir. Thank you
20:08Thanks so much, sir, I mean this looks ridiculous as well try it
20:22Perfect potato Wow
20:26That's so smooth and silky
20:29buttery
20:31One of the best if not the best potato dishes I've ever put in my mouth. Yeah
20:36Perfect potatoes with the steak to I'll try that with a spread that on the steak like butter do it all together my man
20:48Absolutely fantastic
20:51Those those complement each other so well
20:54If I'm being fully honest, I think this could do without the truffle. It might be a personal preference thing
20:59I've just never loved the flavor of truffle because it's that kind of, you know, very rich
21:04very fungal aroma
21:07Which to me is you know, it's okay. I think they're doing enough fancy stuff with the meat
21:13Yeah with the potatoes. Sure. You don't need the added flair, but it's brought by the truffle
21:17I kind of like the truffle edition. Yeah, that was nice
21:19Yeah, I like that like earthiness and it's the meat and then with the potatoes to all three of them work together
21:24So well, I think overall in terms of a dining experience. Yeah, this place is phenomenal
21:31Phenomenal, they're doing stuff with food. I've never experienced before. That's right
21:35It's all being delicious and some of it's been very out there
21:38But still done in a way where you taste it and you're like damn that's really good. Yeah
21:43I mean this was a perfect way to end the many many delicious bites. They provided for us today, but
21:50We got one more spot to go to my man and it's definitely worth it
21:54So I think we should get the check and head out of here. All right, sounds like a plan. Let's do it
22:00I were at Barry's
22:02Steakhouse in the basement of the Circa hotel a lot closer to old Vegas
22:08Sure, right the Fremont Street Strip a lot of half-naked people
22:11It's a bit more like chaotic down here, but kind of in a good way. Like it's fun down here
22:15Yeah, it depends on the hour you're here
22:18It gets a batter and batter with each passing hour, but luckily we're inside
22:23We're at Barry's fantastic steaks want to take you here this one
22:27Went to the old-school classic steakhouse went to the new kind of school of thought restaurant
22:34Doing outside the box. This place is a little bit in between right?
22:37They're definitely leaning into the we are in a casino type of vibe like full of screens in here
22:41You can keep an eye on the game keep an eye on your bet while you eat. So I like it. It's fun
22:45It's popping in here as well. Good atmosphere and the menu looks really good. All right, here's what we're doing today
22:50We're gonna do the 12 ounce rib cap, which is Barry's steak, which is wet aged
22:56Sloppy steak baby steak and I also want to get a dry aged boneless rib eye 14 ounces. Sure. I guess that's fair
23:02We got the dry aged to compare wet aged
23:04I want to see if that has any impact on the taste the flavor the texture what would assume one would assume
23:09Yeah, there's a whole column of wet aged one
23:11So I will say they should probably come up with a more appealing sounding name for it than wet aged
23:17Because that doesn't sound very tasty workshop it. Yeah, I juiced juiced steaks. Yeah, you see juicy steak marinated, right?
23:25Yeah, well, I naturally marinate natural marinade. Is it marinated if it's in some juices? Yes, right? I think so
23:31I think marinade is anything that sits in a juice and kind of absorbs it
23:34But what if instead of calling a wet aged they called it nasty fired and mastified or have one away
23:40extra nasty
23:41stanky steak
23:43This here bread, huh?
23:45Little dinner. Oh, we have been eating all day and he's filling up on bread. I don't know what to do with this guy
23:51Stop it. I'm an unstoppable machine
23:54Okay, it's good bread. I'm sure it's fantastic bread. I mean a couple steak houses ago
23:59I was like, yeah, I don't want to do with the sides because the sides are great
24:01But I want to save room for steak. You're literally eating something that you could get. It's like a King's Hawaiian roll
24:06What are you doing?
24:10Beautiful thank you. Which was that?
24:12Ribeye
24:14Thank you. I mean, this is the wet boy and you can tell man that steak is salafi
24:20Fantastic, thank you so much. So beautiful. Thank you
24:24It looks like they cook this pretty much. I mean, it's a little closer to rare than medium rare, but it looks really good
24:29I gotta say the cook on this. Yeah, fantastic
24:32I'd say this this one probably more on the medium rare side that one edging more towards rare
24:38Great deep red color on the last shoot of the day. Let's do it. Oh my god. This knife is cut through this like butter
24:46Last day, let's go
24:52You're definitely getting that smoke char flavor, yeah, you can tell this is cooked on a flame which I really like I
24:59Mean, this is the dry aged steak. That is so juicy. I don't even know how juicy the way
25:05The flavor on that is immaculate. Yeah. Yes, still still, you know beefy. Oh, absolutely
25:18You know back-to-back I do see the difference
25:19Oh, I gotta scrub this the flavor of the dry-aged definitely more pronounced like it hits you right just like ooh, perfect
25:27It's got like a sharper feeling on the mouth. Yeah, you get it for sure, but the wet aged there's more
25:33Hmm
25:34The flavor is fuller if I could say sure I do think when you eat texture plays a big part in it
25:40Yeah, I just look at the texture. I know it's maybe slightly on the more rare side. Yeah, but like
25:45Stringy falling apart. Yeah
25:49That doesn't hit you right away, but don't you feel like you're tasting a lot more of it
25:53Does that make sense? How can I describe it? Yeah, I think that one
25:57Because you kind of end up chewing it slightly more
26:00The flavor definitely disperses through the mouth a bit more evenly, maybe I don't know which one I prefer
26:05I don't know either. I think maybe for me the dry-aged is just edging it but they're both delicious like a seasoned so well
26:13Again does not need a sauce. I prefer the wet aged. Do you? Yeah. Okay Wow divide in the room
26:19You'll try a little a little bit of potato as well. Would you extra cheesy? Would you put HP sauce in either of these?
26:25Again, think these are steaks that do not need sauce. No
26:29So probably no, would you be a one sourcing either of these not a chance
26:36Oh, yeah, it's just potato and not my favorite but no
26:42Not here besides you know, I
26:45Might eat so much meat. I throw up on it's worth it. Okay. Oh man last bite
26:50Last bite. I'm taking one more bit of wet age for comparison
26:54I love the chart. Look at the chart. Well, what had sloppy steak for life?
27:05That's a lot of red meat in one day
27:08All right
27:10Harold Eugene Kirsch
27:13we have a
27:15Very important decision to make I've taken a three
27:19Fantastic Las Vegas steakhouse says one little taste pun intended of every steakhouse that is offered here in Vegas
27:27Took it to the old school place Golden Steer. So rat pack
27:31Sinatra
27:32Etc. Right classic classic classic. Yes. I felt like I had been
27:38Transported back in time to kind of the 50s 60s, you know, like golden era of entertainment in Vegas
27:44Yeah, it was really good fun. I like the vibe in their service
27:47I will say actually the service at all the places today has been exquisite
27:51Yeah
27:53Most places service has gotten a lot worse the past couple years
27:56Yeah, every place went today the service was like dude. They were like on our heels the second the plate hits. How is it?
28:03I'm back. What's up? How's the drink? How'd you do it? But somehow not in an annoying way and like a very like
28:09They actually care about how I'm doing. I thought the service in Golden Steer was great. Very friendly when you there your family
28:16It's very like a family vibe
28:18on fire
28:21Mild panic attacks and everything fantastic. So after that we whisked away to a bazaar meats
28:27Almost a polar opposite really new
28:30Outside the box all types of inventive ways to make some classic dishes. Yes, the steak was incredible
28:37We had a lot of fun bites just absolutely inventive everything delicious and what an experience, right?
28:43They were doing things with food that I have never experienced before
28:47Some of those starters that we had the foie gras with the cotton candy
28:52Absurd, but delicious in its own way the steak that certainly was gigantic the confirmed giant chicharron
28:59Delicious, obviously we have been here primarily for the steaks and I thought the steak that was phenomenal
29:05It had by far the most
29:07Smoky flavor by far the most char you could taste the open flames on that and I really really loved that and it finally
29:14Varies, I think this is the best of both worlds as far as ambience old school meets new school
29:20Right classic and modern all rolled into one, but they work so well together
29:24I mean it has a style all tone that really like something is on fire behind me. How you doing?
29:30Finally it's not me sitting next to the thing getting all the attention
29:34These steaks yo the wet and the dry I mean we couldn't decide which one we like better it took a minute
29:40Yeah, Barry Barry knows his steak
29:44So that being said it is a very tough decision
29:47If you were to pick a favorite one and by no means we're saying anyone's better than the other ones
29:51But your personal favorite, which one would you pick? I think actually for me the best tasting steak that we've had today
30:00Right here at Barry's
30:03Not much in it fine margins
30:05But I love the amount of smoky char flavor that you're getting from the outside. The seasoning is amazing. The cook is perfect
30:12I've really enjoyed it. How about you? Which one was your favorite? I'm torn between
30:17berries and Golden Steer
30:19look
30:21bizarre meats
30:23Fantastic as far as unique experience and everything we have was really delicious and inventive and amazing and that steak was incredible
30:30I'm thinking like steakhouse, you know, where I would take my parents
30:35Why would I meet up with with with the boys?
30:39Oh my god
30:42Joe is conflicted. I've never seen you like this before. The Golden Steer was amazing. That ribeye was incredible for me
30:49Tossed up between this and Golden Steer. It's that ribeye and this and Barry's choice, whatever this one is. Yeah, I'm gonna go Barry's
30:56Yeah, yeah, and I'm gonna go this steak right here was the best steak we had today and we're literally
31:02Razor-thin margins. You were so conflicted there. Yeah, I think we've made a good choice. I think so, too. It's good fun
31:08This is my alcohol I've left so cheers
31:18You